摘要
以自制固体酶制剂和乳粉为主要原料，制得一种新型的营养乳制品。研究了乳制品的加工工艺、凝固条件以及其感官性能，并对制品的感官、理化和卫生指标进行了测定分析。确定了加工工艺参数，筛选出最优组合。试验结果表明，以０．１％的凝乳酶制剂，０．２％的ＣａＣｌ２与１４％浓度的还原奶（奶粉：水为１：６）相混合，在５０～５５℃的温度下，试制成一种风味、组织状态良好的即冲、即凝、即食的新型营养乳制品。
In this study, the new nutritious dairy product was made of rennet agent and milk powder. The processing technology of the dairy product, the solidifying technological condition as well as the organoleptic quality were studied,and the index of sensory, physico-chemical property and hygiene state were evaluated. The parameters of processing technique were determined and the optimal process condition was recommended.The results showed that the mixture of 0.1%rennet agent, 0.2%CaCl2 and 14%milk powder added water(milk powder:water is 1∶6)and stirred to obtain a full milk flavor and aroma as well as good set instant dairy product at 50～55℃.
出处
《中国乳品工业》
CAS
北大核心
1998年第3期12-16,共5页
China Dairy Industry
关键词
营养乳制品
凝乳酶
乳制品
研究
new nutritious dairy product organoleptic property
