果蔬乳饼配方及加工工艺研究

Study on Formula and Processing Technique of Fruit and Vegetable Milk Cake

乳饼是云南少数民族地区的一种传统山羊奶制品,但产品单一,工艺陈旧,难以满足更多消费者需求。为了丰富乳品市场、开发新型山羊奶制品,本研究在传统乳饼加工的基础上,选用新鲜山羊奶和果蔬汁为原料。采用正交和单因素对比试验筛选果蔬乳饼配方以及加工工艺,结果表明:(1)果蔬乳饼的工艺流程:山羊乳→过滤杀菌→加热→添加CaCl_2→添加果蔬汁→添加白醋→充分搅拌→凝乳→静置→排乳清→压榨→成品;(2)乳饼制作工艺参数:凝乳温度为80℃,CaCl_2添加量为0.025%,点酸水后的pH值为3.8;(3)黄瓜乳饼最佳配方为:羊奶80%,黄瓜汁18%g,糖2%;(4)草莓乳饼最佳配方为:羊奶80%,草莓汁20%,糖适量;西瓜乳饼最佳配方为:羊奶77%,西瓜汁23%,糖适量;(5)桑葚不适宜用于制作紫色乳饼。

Goat milk cake is a dairy product in Yunnan minority areas, but the product is unitary, the craft is obsolete. It is hard to meet more consumers＇ need. To enrich dairy product market and development new type goat milk product, in the present study, based on traditional milk cake processing methods, fresh goat＇s milk and the fruits and vegetables juice were selected as raw materials, the formula and process technique of fruit and vegetable milk cake were investigated through orthogonal and signal trials. The results indicated that： （1） The process technique： goat milk→filtering and sterilizing→heating→ adding CaCl2→adding fruit and vegetable juice→adding white vinegar→churn the compound fully→curding→settling→excluding whey→pressing→product; （2） Technical pa- rameters of milk cake making： the curding temperature is 80℃ ,the addition of CaCl2 is 0.025% , the pH value after adding vinegar is 3.8 ; （3） Optimum formula of cucumber milk cake ： 80% goat milk, 18% cucumber juice, 2% sugar ; （4） Optimum formula of strawberry milk cake： 80% goat milk, 20% cucumber juice, moderation of sugar; optimum formula of watermelon milk cake： 80% goat milk, 18% cucumber juice, moderation of sugar; （5） Mulberry is unsuitable for making purple milk cake.