摘要
研究了奶皮子的加工工艺,筛选出最优工艺参数组合。重点研究了保温温度、保温时间、冷却时间对奶皮子感官评定的影响。结果表明,保温时间对奶皮子感官评定值影响最大,其次为保温温度、冷却时间。
Has studied vrum processing craft, screens the most superior craft parameter combination.Has studied the heat preservation temperature, the soaking time, the cooling time vrum sensory evaluation influence with emphasis.The result indicated that, the soaking time is biggest to vrum sensory evaluation value influence, next for heat preservation temperature, cooling time.
出处
《食品研究与开发》
CAS
北大核心
2008年第3期111-113,共3页
Food Research and Development
关键词
奶皮子
优化工艺参数
感官评定
vrum
optimization of technology parameters
sensory evaluation
