摘要
扣碗酪是我国的传统发酵乳制品,为了研究酒曲发酵江米酒及制作扣碗酪的工艺参数,通过对4种不同种类酒曲的凝乳能力进行筛选得到最佳酒曲,对不同的酒曲发酵温度及发酵时间、江米酒添加量、凝乳温度等工艺参数下制作的扣碗酪的质构特性、凝乳特性、化学组成以及微观结构进行研究。结果表明,酒曲D的凝乳酶活力最好且利用其制作的扣碗酪的感官评分最高(p<0.05),为制作扣碗酪的最佳酒曲。选取酒曲D在70℃凝乳温度下的江米酒制作扣碗酪的品质最佳,解决了扣碗酪凝乳稀松且凝乳较长时间等问题。
Kouwan Lao （KWL）, a traditional fermented dairy product of China, which was made from fresh milk mixed with glutinous rice wine. The study was designed to optimize the process parameters of KWL. After choosing the appropriate starter from four different starters, analyze the texture properties, curd properties, chemical indicators and microstructure of the KWL fermented by glutinous rice wine under the different conditions. It was found that the appropriate starter was D （p〈0.05） by measuring rennet activity of glutinous rice wine and the sensory evaluation of KWL. Thus, choosing D as the appropriate starter for making KWL under 70 ℃, solve oroblems of poor aualitv of KWL and the lone curd time
出处
《食品工业》
CAS
北大核心
2016年第11期103-106,共4页
The Food Industry
基金
国家自然科学基金项目(31501511)
黑龙江省教育厅科学技术研究项目(12541026)
黑龙江省博士后落户科研启动基金(LBH-Q12149)
教育部创新团队发展计划(IRT-0059-303)
关键词
扣碗酪
酒曲
凝乳特性
微观结构
Kouwan Lao
rice wine starter
curd characteristic
microstructure
