摘要
以鲜羊奶和杏仁为原料,开发出一套杏仁羊奶酪的生产工艺,采用正交实验设计方法 ,以感官评定为指标确定最佳工艺参数为:鲜羊奶与杏仁液比例为93∶7,干酪乳杆菌接种量为1.4%,凝乳酶添加量为1.4‰,凝乳温度为41℃,将杏仁羊奶酪拉伸、成型、降温后,经真空包装后2~6℃成熟6个月即可得到成品。得到的杏仁羊奶酪呈乳白色,色泽均匀,组织细腻且有弹性,奶香和杏仁味协调,无羊奶膻味和其他异味,
In this study, taking almond and 6esh goat＇s milk as materials develops a set of the production technology of almond feta cheese. It was studied by using orthogonal test, confirming the best technological parameter and carrying on the sensory evaluation, the results showed that： the ratio of^esh goat＇s milk and almond liquid was 93：7, the inoculation quantity was 1.4%, The amount of rennet added was 1.4%0, the temperature of clabber was 41 ℃. After stretching, molding and cooling, the product was placed at 2-6 ℃ though vacuum packaging, and maturing for 6 months could get finished. The product was milky white, uniform color, smooth with elasticity, the creamy and almondy flavor coordination, without mutton and other smells.
出处
《中国乳品工业》
CAS
北大核心
2013年第11期45-48,共4页
China Dairy Industry
关键词
杏仁
羊奶酪
工艺参数
感官评定
almond
goat milk
technological parameter
sensory evaluation
