加工工艺对酥油搅打特性的影响

Effect of Processing Conditions on Ghee Beating Characteristics

为研究不同的加工条件对酥油搅打特性的影响,采用正交实验研究分析酥油的加工工艺,分析物理成熟时间、洗涤温度、洗涤次数对酥油的搅打特性的影响,以此确定加工牦牛乳酥油的最佳工艺条件。结果表明,物理成熟时间对酥油的搅打特性具有显著影响(P<0.05)。最佳工艺条件为,洗涤温度为5℃,洗涤次数为5次,物理成熟时间为5h;在最佳工艺条件下,产品的硬度、粘度、酪化性评价指标和乳化性评价指标分别为999.9g、40.0mPa·s、1.7、12.2,具有较高的硬度、粘度和较好的酪化性、乳化性。

This paper aims to study the influence of different processing conditions on the ghee beating characteris-tics.Orthogonal experiment is adopted to study and analyze the processing technology of ghee,and to analyze the in-fluence of physical ripening time,washing temperature and washing times on the ghee beating characteristics,so as to determine the optimal processing conditions of yak milk ghee.The experimental results showed that the physical ripening time had a significant effect on the beating characteristics of shortening.The optimum technological condi-tions were determined as follows:washing temperature was 5℃,washing times were 5 times,and physical ripening time was 5h.Under the optimum technological conditions,the hardness,viscosity,creatability evaluation index and emulsification evaluation index of the product were 999.9g、40.0 MPa·s、1.7、12.2,respectively.The product had higher hardness,viscosity,creatability and emulsification.