扣碗酪的初步研究

A Preliminary Study on Junket

扣碗酪是我国的一种传统乳制品，系以糯米发酵的浆汁凝乳而成，呈软凝块状，色泽洁白，风味清香。本试验主要对扣碗酪的制作进行了初步研究。结果表明，扣碗酪凝固的最适温度为４０～４５℃，添加０．０１～０．０２％的ＣａＣｌ２有助于凝块的形成，同时可以大大改善凝块的组织状态，减少乳清的析出。在凝乳过程中伴随有一定程度的蛋白质分解现象，而且在存放过程中这一现象一直持续进行。刚制得的扣碗酪其酸度为０．４５％（以乳酸计），随后熟的进行，酸度呈增加的趋势。扣碗酪凝块的生成与其中的酸没有多大关系，认为是凝乳剂中活性蛋白酶的结果。

Junket is a kind of chinese traditional dairy produrct which was Coagulated by the filtrate from the fermented glutinous rice. The enzymes with both milk - clotting and proteolytic activities were elaborated from chinese wine cake culture raised on steamed glutinous rice. The milk curd is soft and tender, and has distinct flavor and aroma.The research results indicated that the optimal temperature for milk coagulation is 4045C' Adding of 0. 01￣0. 02% CaCl2 to milk can speed up curd formation and improve itstexture which resulted in decrease of wheying off. During curd formation and storage at 4℃,proteolysis was observed. Junket has a titratable acidity of about 0. 45% (lactic acid) which would increase with storage.Junket is not a fermented milk product,clotting of milk is not a consequence of the direct activity of the microbial culture, instead, it was attributed to the enzymes produced by microorganisms in the culture grown on steamed rice.