摘要
采用结晶法将凝乳剂粉剂化，活力达102SU/g，酶活力稳定性好。在牛奶或复员乳中加入少量粉剂，在几十分钟即可凝乳，冷藏后风味更加宜人。开发的即食甜凝乳是一种方便型乳制品，可适应人们快节奏的生活。
The milk coagulant powder was made by coagulation and its milk-clotting activity was assayed as 102SU/ml.Its stability was good.Adding small quantity of milk coagulant powders to fresh milk or reducing one,milk became coagulated in 30～40min.After cooling the flavor became better.Instant junket was an instant dairy product for the people.The production process of the product was practiacl for commercial production.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第2期38-40,共3页
Food Science
关键词
即食甜凝乳
生产工艺
持水力
方便食品
乳制品
Instant junket Method of production Capacity of Holding-water Soxhelt unit SU
