摘要
以苹果和牛乳为主要原料,通过单因素实验和L9(34)正交实验确定了苹果奶酪的最佳工艺,并测定了产品在成熟期间的p H值、水分质量分数、粗蛋白及菌落总数的变化。实验结果,最佳工艺:氯化钙的添加量为0.020%,苹果粒的添加量为3%(均为质量分数),乳清p H值为6,成熟温度为11℃。随着成熟期的延长,p H值呈上升趋势,水分含量呈现逐渐下降的趋势,总蛋白有所下降,菌落总数呈逐渐上升趋势。
The experiment regards apples and cows＇ milk as major raw materials, determining the best technology by single factor test and L（34） experiment, and determination of the pH value of the product during the period of maturity, moisture content, crude protein and the change of the total number of colonies. Experimental results show that optimum process as follows： the amount of adding calcium chloride 0.020%, apple grain of adding amount of 3%, whey pH of 6, mature for 11 ~C temperature. With the extension of mature period, the pH val- ue is on the rise,the moisture content showed a trend of gradual decline,the total protein decreased,the total number of colonies increases gradually.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2016年第2期57-60,共4页
China Dairy Industry
基金
吉林农业科技学院科研项目(吉农院合字2012第619号)
吉林省科技厅酿造技术科技创新中心资助
关键词
苹果
奶酪
工艺
成熟
apple
cheese
technologg
maturity
