猕猴桃奶豆腐加工工艺及配方研究

Study on Processing and Formula Research of Kiwifruit Milk Curd

开发一种新型的适合大众口味的高营养奶制品。以山羊奶为主要原料,以适量的猕猴桃汁和白砂糖等作为辅料,通过工艺改进和配方优化,加工一种新型山羊奶制品。得出猕猴桃奶豆腐的加工工艺为:原料乳(制作奶皮子后的脱脂乳)→杀菌→添加发酵剂→自然凝乳→切割→排乳清→升温搅拌→保温搅拌→静置→排乳清→切碎→压榨→成形→冷藏。配方为:鲜羊奶75%,猕猴桃汁17%,白砂糖8%,再加入少量的甜味剂和调味剂。研制的猕猴桃奶豆腐既有羊奶的乳香、猕猴桃的酸甜,同时更富于其更全面的营养物质。

The present study aimed to develop a kind of new type high nutritional milk product which fitted to public tastes. Goat＇s milk as the main raw material, kiwifruit juice and white sugar as accessories, a new type of goat milk products was created by processing improvement and innovation formula. The results showed that processing technique： raw milk （the skim milk from oromu production） →sterilize→add ferment→natural curd→curd →discard whey →heat and stir →heat insulation and stir →place→discard whey →chop →press →shape→cold storage; Formula： 75% fresh goat milk, 17% kiwifruit juice, 8% white sugar, and a small amount of sweetener and flavoring agent. The kiwifruit milk curd has both the frankincense of goat milk and kiwi＇s sweet-sour, moreover, its nutrition is more comprehensive.