摘要
以牛奶为主要原料,用番茄酱生产番茄干酪,对番茄干酪的加工工艺进行研究,确定了番茄干酪的加工工艺参数。结果表明,番茄酱最佳添加量为7%,最佳的工艺参数是干燥温度为55℃、压榨时间为12 h、发酵时间为7 h、发酵温度为36℃。
In this experiment,using milk as the main raw materials to product tomato cheese,study on technology of tomato-vegetable was studied cheese and the processing parameters of cheese was determined.The results showed that： the best adding of tomato was 5%,the best process parameters for the drying temperature was 55℃,squeezing time for 12 hours,fermentation time was 7 hours,fermentation temperature was 36℃.
出处
《湖北农业科学》
北大核心
2009年第11期2825-2827,共3页
Hubei Agricultural Sciences
基金
新疆生产建设兵团工业科技攻关项目(2006GJS09)
关键词
番茄
干酪
工艺参数
tomato
cheese
process parameters
