摘要
枸杞干酪是在原料乳中添加浓缩枸杞制成的符合中国人口味的风味干酪,该文对影响枸杞干酪凝乳效果的主要因素进行了研究。试验结果表明:添加4％的枸杞,原料乳浓度越大,凝乳效果越好, 用巴氏杀菌或高温短时杀菌,调节酸度到240°T,添加0．06％的CaCl2,凝乳效果较好。
This paper introduces the process of manufacturing Lycium Chinense cheese, and the main factors affecting coagulating effect of Lycium Chinense cheese were studied. The optimal condition was： add Lycium Chinense 4%, using pasteurization or high temperature short time sterilization, balance the acidity to 24°T, the amount of CaCl2 0.06%, the coagulating effect was better.
出处
《食品工业》
北大核心
2006年第1期35-37,共3页
The Food Industry
关键词
枸杞干酪
加工工艺
工艺参数
Lyclum Chinense cheese
process
parameters
