酒曲酶甜凝乳的研制

A Processing Method of Sweet Solidifying Milk with Distillde’s Yeast Enzymes

本文介绍了一种新型乳制品──酒曲酶甜凝乳（下称酒曲凝乳）的加工方法，同时对影响凝乳质量的主要因素做了较为详细的研究和探讨。酒曲凝乳生产周期短、工艺简单、组织状态细腻，润滑并在风味上有别于传统的酸凝乳。

A processing method of sweet solidifying milk was introduced in this paper andthe contributing factors that influenced the quality of the product was discussed. The pro-cessing period of the sweet solidifying milk was shorter,the processing technique was sim-ple, the texture of the product was delicate,its favour was different from other traditional yo-gurt.