摘要
将蔬菜泥添加到凝乳中,通过干酪制造条件的优化研究,正交实验得到蔬菜干酪最佳配方为添加10%蔬菜、2%发酵剂、2.5 mL凝乳酶、0.02% CaCl2,可以得到形态组织、风味、色泽俱佳的高蛋白、低脂肪、高膳食纤维的蔬菜复合型干酪。
The vegetable is added into coagulation, by using the starter lactic acid hacteria. The optimum formula of vegetable-milk cheese was obtained through experiment. Results of organoleptic investigation and fuzzy mathematical analysis showed that the compound milk cheese added with vegetable with high protein, low fat and high prandial cellulose had attractive appearance, texture, flavor and color qualities when 10% vegetable, 2% starter, 2.5 mL rennet, 0.02% CaCl2 were added.
出处
《食品科技》
CAS
北大核心
2014年第1期48-50,共3页
Food Science and Technology
关键词
蔬菜干酪
配方
生产工艺
vegetable-milk cheese
fomula
processing
