摘要
选用米酒替代自然发酵酸浆作为凝乳剂进行米酒乳扇的研制及工艺研究。采用单因素实验,以凝乳团质地特性参数为评价指标进行米酒乳扇质地影响因素研究,并对米酒乳扇的加工工艺进行响应面优化。结果表明:原料乳杀菌条件、混浆p H值、凝乳温度、热烫温度、拉伸时间对米酒乳扇的质地均有显著影响。制作米酒乳扇的最佳加工工艺为:原料乳杀菌条件72℃,15 s;混浆p H值4.8,凝乳温度63℃,热烫温度72℃,拉伸时间3 min。由此条件加工制得的米酒乳扇风味独特,加工特性良好。
Rice wine were added to dairy, fan as a replacement surface analysis had been performed to investigate the rice wine of natural sour liquid. In this paper, single factor experiments and response dairy fan quality, the results showed： heat processing, mixing pH, clotting temperature, stretched temperature, stretched time had significant effects on the ice wine dairy fan quality. The optimum processing condi- tion were： heat processing（72 ℃, 15 s）, pH4.8, clotting temperature 63 ℃, stretched temperature 72℃, stretched time 3 minute.As a result, the improved dairy fan had specious flavor and excellent cooking character.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2015年第1期51-54,62,共5页
China Dairy Industry
基金
国家星火计划项目课题(2012GA600001)
关键词
米酒乳扇
凝乳团
质地
加工工艺
响应面优化
rice wine
gelatinous curd
quality
processing technology
response surface optimization
