摘要
通过不同豆奶比例、发酵剂添加量、氯化钙添加量对凝乳特性的影响进行研究,确定了豆奶软质干酪的制作工艺为:原料奶—杀菌—冷却(32℃)—混合(加入豆奶比例为20%)—加发酵剂(0.20%)—加氯化钙(0.06%)—加凝乳酶—切割—排乳清—压榨—盐渍—喷霉—熟化(后发酵)—包装,可得口感风味良好的白霉成熟干酪。
In this paper, we studied the influences of different proportion of soybean-milk , mount ot bacterial starter, mount of calcium chloride on cogulating.The results show that the processing and parameters of soybean-milk soft cheese were pasteurization （75 ℃, 15s）,cooling （32 ℃）,mixing, adding starters（0.2%）,adding calcium chlofide（0.06%）,adding rennet, setting until the curd prefect, cutting, molding and draining whey, salting, applying white mold spores, aging, packing. The white mould-ripping soybean-milk soft cheese obtained.
出处
《食品研究与开发》
CAS
北大核心
2006年第1期83-86,共4页
Food Research and Development
基金
国家科技攻关计划课题(2003BA901A19)
关键词
干酪
凝乳
工艺
豆奶
cheese
coagulating
processing
soybean-milk
