摘要
主要概述新疆特色酸凝奶酪的生产现状,工艺流程以及不同工艺参数对新疆特色酸凝奶酪品质的影响。筛选出最优工艺参数组合,重点研究发酵剂添加量、灭菌温度、切割pH值、干燥温度对奶酪感官评定的影响。结果表明,干燥温度对奶酪感官评定值影响最大,其次为接种量、灭菌温度和切割pH值。
This article summarizes the production status of the Xinjiang characteristics cheese, process and the influence of different parameters on Xinjiang characteristics cheese quality. Selection of the optimal process parameters, focus on the fermentation agent addition, sterilization temperature, pH cutting, drying temperature cheese sensory evaluation of the impact. The results showed that the drying temperature on the value of sensory evaluation cheese greatest impact, followed by inoculation, sterilization temperature, pH cutting.
出处
《食品科技》
CAS
北大核心
2008年第4期80-82,共3页
Food Science and Technology
关键词
新疆特色酸凝奶酪
杀菌温度
接种量
切割pH
干燥温度
Xinjiang characteristics cheese
sterilization temperature
inoculation
cutting pH
drying temperature
