速冲型凝固乳品制作工艺

Rapid Solidification of the Dairy Production Research

以奶粉为主要原料,利用不同的凝固剂、蛋白酶等,对速冲型凝固乳品的制作工艺进行研究,并确定了其工艺参数。具体的工艺参数为:奶粉含量59.87%、复合凝固增效剂4.64%、木瓜蛋白酶0.075%、明胶0.50%、白糖34.92%。在以上条件下牛乳的凝固速度适中,口感细腻,乳清析出少,口味纯正,符合实验目标。

With milk as the main raw material, different coagulants and protease were applied in the study of rapid solidification technique in producing dairy products and the determination of its parameters. The specific process parameters are： milk powder content of 70. 20% , composite solidification synergist 5. 440% , 0. 088% papain, 0. 88% gelatin, sugar, 23.40%. Under the above conditions, milk solidifies in a moderate rate, tastes delicate and pure, and there was little whey precipitates, which are in consistent with the objectives of the experiment.