摘要
通过对豆奶干酪生产工艺的研究,发现豆乳添加量、混合乳杀菌温度、添加剂的加入、乳清的排出等过程对干酪的产率都有影响。实验结果表明,为了提高豆奶干酪的产率,同时保证产品的品质,豆奶的添加量为10%;杀菌条件为72℃、15s;调酸pH为6.0;凝乳酶添加量为4g/L;CaCl2添加量为0.3‰;热缩温度为40℃;堆酿pH为5.30。
The amount of soy milk, sterilizing temperature, addition of additive, drainage of whey affected the preduct yield by the research on the technology of soy c：heese. The result demonstrated that to improve the cheese＇ s yield and quality, the parameters would be matched. The amount of soy milk 10%, sterilizing conditions 72℃, 15s, pH 6.0, the addition of milk-clotting enzyme 4g/L and CaCl2 0.3%0, respectively, hot contract temperature 42℃, piled brew pH 5.30.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期416-418,共3页
Food Science
关键词
豆奶干酪
工艺参数
产率
凝乳酶
soy cheese
technology parameter
product yieid
milk-clotting enzyme
