摘要
乳饼是云南少数民族地区的一种传统山羊奶制品,营养丰富,风味独特。为促进乳饼的进一步开发,本实验在筛选人工发酵剂制备酸凝乳剂及添加CaCl2的基础上,对传统工艺进行了改进,并对影响乳饼最终品质的三个主要因素,采用L9(34)正交实验设计,确定了改进工艺的最佳工艺参数为:凝乳温度80℃,CaCl2的添加量为0.025%,加酸凝乳剂(pH=3.85)的量为25%。
Goat milk cake is a dairy product in Yunnan minority areas. In order to promote the further development of goat milk cake, the traditional technology was improved by using new starter culture, CaCl2, and the three factors which concern with the goat milk cake quality were investigated with L9（3^4）, then the best technology parameters of goat milk cake are achieved that is the optimal temperature 80℃, CaCl2 0.025%, acidic coagulant 25%.
出处
《食品工业》
北大核心
2005年第4期47-49,共3页
The Food Industry
基金
云南省教育厅自然科学研究基金项目(04Z553B)
