摘要
对江米酒的乳凝固机理进行研究，结果表明：江米酒的凝乳作用是由酒药中的霉菌在江米酒发酵过程中产生的酸性蛋白酶引起的，属于酶凝固：利用江米酒进行凝乳是我国传统乳制品奶酪制作的独特工序。
The milk-clotting mechanism of glutinous rice wine was studied in the experiment.The results showed that the molds of rice starter produced acid protease during glutinous rice wine fermentati0n and the enzyme then resulte in the coapulation of the milk.The molds did not produce coagulease in the milk medium.So it was a special process to make milk cogulant first and then coagulate milk to produce the Chinese traditional dairy cheese product-Junket (Kou Wanlao).
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第7期13-15,共3页
Food Science
