云南乳饼加工技术及品质影响因素

Review on Processing Technology and Influencing Factors of Yunnan Milk Cake Quality

云南乳饼作为具有少数民族特色的传统发酵乳制品,其品质优良且工艺简单,极具市场发展前景,但目前仍处于传统手工作坊式阶段,急需实现乳饼的标准化生产。本文首先总结分析了目前乳饼的生产工艺,对其中关键工艺进行阐述,为工艺产业化提供参考;其次综述了影响乳饼品质的因素,包括鲜乳稀释比、凝乳温度和pH、凝乳剂、挤压强度和时间以及外源添加剂等,深入介绍这些因素对工艺及产品质量的影响,旨在为开展乳饼的新工艺和新产品研发提供理论依据,以期将富含民族特色的乳饼推向市场销售。

Yunnan milk cake,as a traditional fermented dairy product with ethnic characteristics,has excellent quality and simple process,and has great market development prospect.However,it is still in the stage of traditional manual workshop,and it is urgent to realize the standardized production of milk cake.Firstly,the paper summarized and analyzed the current production technology of milk cake,and expounded the key technology to provide reference for the industrialization of technology.Secondly,factors affect milk bread quality were reviewed,including raw milk dilution ratio,curd temperature and pH,milk coagulant,compression strength and time and exogenous additives,dived into the influence of these factors on the process and product quality to carry out the new technology of cheese and provided the theory basis for new product research and development to bring the rich ethnic characteristics of milk cake to market sale.