摘要
本研究建立了红枣山羊乳乳扇的加工工艺,并对其配方及加工的工艺参数进行了优化。结果表明:(1)红枣山羊乳乳扇的加工工艺:加入食用白醋→加热至65℃→加入灭菌山羊乳→迅速搅拌→形成絮状凝乳→揉搓成团→洗涤→加入白砂糖、大枣粉→混合均匀→制成饼状→入模成型→自然干燥24～48 h→成品。(2)红枣山羊乳乳扇的配方为:食用白醋使用量占鲜羊乳的12%,大枣粉、白砂糖质量分别占凝乳块的10%,5%。
This research established the processing technique and formula of jujube flavor goat milk dairy fan, moreover, the formula and process parameters were optimized. The results showed that （1）Processing procedure： add white vinegar in the container→heat to 65℃→add sterilized goat milk→churn the compound quickly→appear curd→rub to be the agglomerate→wash in the whey repeatedly→add sugar and jujube powder→mix evenly→press to cake→put： in the mold→natural drying for 24 -48h→final product; （2） Formula： 12% white vinegar in the goat milk, 10% jujube powder and 5% sugar were in the curd block respectively.
出处
《畜牧兽医杂志》
2010年第4期15-17,共3页
Journal of Animal Science and Veterinary Medicine
基金
国家高技术研究发展计划(863)项目(2007AA10Z167)
陕西省"13115"项目(2009ZDG-190)
国家"十一五"奶业重大科技支撑项目(2006BAD04A11)课题支持
关键词
乳扇
山羊乳
红枣
加工工艺
dairy fan
goat milk
jujube
processing technique
