摘要
为改进云南乳饼（Yunnandairycake）的加工工艺，以曲靖羊奶为原料，采用单因素试验分析法研究了原料奶稀释比例、凝乳温度、凝乳pH和水分含量对云南乳饼感官质量的影响。结果表明：云南乳饼的较优工艺参数为：原料乳的稀释比例1：0．5，凝乳温度85℃，凝乳pH4．4-4．6，水分含量60％。
For improving the processing technology of Yunnan dairy cake, the influences of different factors on sensory quality of Yunnan dairy cake was studied with Qujing goat milk as material using the method of a single factor experiment analysis. And the results showed that optimum parameters of Yunnan dairy cake was dilution radio of raw milk for 1：0.5, curd temperature at 85 ℃, curd pH at 4.4-4.6, water content at 60 %.
出处
《乳业科学与技术》
2011年第2期62-64,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
曲靖师范学院青年研究项目基金(项目编号2010QN015)
关键词
乳饼
感官质量
工艺条件
dairy cake
sensory quality
parameters of processing
