奶皮子的制作及其贮藏期间理化性质的变化

Vrum Storage at Different Temperatures under the Conditions of Change

主要研究在冷冻和冷藏两个不同贮藏温度下,奶皮子的总脂肪含量、蛋白质分解率、氨基酸、感官品质随贮藏时间的变化规律。结果发现蛋白质分解率、氨基酸随贮藏时间的延长而增加,随贮藏温度的上升而增加;而总脂肪的含量随着贮藏时间的延长和温度的上升,逐渐的下降。

The variations of the protein catabolic rate,amino acid,total fat content and sensory evaluation of vrum with storage time were experimentally examined at different frozen and refrigeration storage temperatures.The results show that the protein catabolic rate and amino acid increased with the increase of storage time and temperature.With the increase of storage time and temperature,total fat decreased little by little.