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应用我国传统凝乳剂江米酒生产夸克的研究 被引量:1

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摘要 本研究以我国传统发酵产品江米酒为凝乳剂,生产新鲜干酪夸克。结果表明:与皱胃酶相比,凝乳剂江米酒生产干酪的产率略低,为29.2%;切割后的凝乳边缘整齐,富有弹性,乳清清澈;脱脂乳较鲜牛乳产率略高,为36.88%;95℃、300s的杀菌条件有利于提高产率;确定了凝乳的升温曲线;并制定了产品的规格。
作者 刘振民
出处 《粮油加工》 北大核心 2008年第5期117-118,共2页 Cereals and Oils Processing
关键词 江米酒 夸克
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