奶豆腐生产工艺的优化

Optimization of Fermented Milk Curd Processing Technology

在传统工艺的基础上添加发酵剂进行发酵,并筛选出最优工艺参数组合。重点研究了保温时间、发酵剂添加量、切割酸度、排乳清温度对奶豆腐感官评定的影响。结果表明,发酵剂添加量、排乳清温度对奶豆腐感官评定值影响最大,其次为保温时间、切割酸度。

The hametz in the traditional process foundation to carry on the fermentation was increased, and screened the most superior craft parameter combination, the soaking time, the hametz recruitment, the cutting acidity, the platoon whey temperature with emphasis to fermented milk curd sensory evaluation influence been studied. The result indicated that the hametz recruitment, the platoon whey temperature was biggest to fermented milk curd sensory evaluation value influence, next for soaking time, cutting acidity.