摘要
切达干酪作为一种营养丰富的产品,具有很好的市场前景,但其浓烈而刺激的风味令很多中国消费者无法接受。本文在传统的切达干酪生产工艺的基础上,进行改进,用生姜蛋白酶代替其他凝乳酶,获得适合中国人口感的,品质更好的切达干酪,并增加了产品保健功能和开发价值。
As a nutritious product, Cheddar has good market prospects, but its intense and exciting flavor make many Chinese consumers cannot accept. Based on the traditional production process of cheddar, this paper makes improvements： replacing other rennet by the ginger protease, which gets the better quality cheddar for the Chinese population and increase the health care function and development value of the product.
出处
《价值工程》
2015年第34期193-194,共2页
Value Engineering
基金
包头轻工职业技术学院产学研研究青年基金项目(QY2014-1-5)
