摘要
研究了乳扇的加工工艺。通过单因素实验、响应面优化得到制作乳扇的最佳工艺条件为热烫温度75℃,酶反应pH值为6.0、凝乳温度34℃。采用优化工艺制作的产品口感、质地及理化指标均优于民间乳扇,为乳扇的产业化提供了基础数据。
Dairy fan is a traditional Chinese dairy product which is nutrient-rich and has unique flavor. The single factor of experiment and SAS software had been performed to investigate the fan quality, the results showed： the stretched temperature 75 ℃,pH6.0, coagulation temperature 34℃.Taste and texture of produces were even better than the traditional dairy fan. So it provided a practical foundation for the study of dairy fan industrialization.
出处
《中国乳品工业》
CAS
北大核心
2009年第7期57-61,共5页
China Dairy Industry
关键词
乳扇
生产工艺
优化
dairy fan
processing procedure
optimizes
