摘要
对不同贮藏条件下奶豆腐的感官和理化指标进行测定和分析。结果表明,不同贮藏条件下奶豆腐的品质都有所下降。综合考虑,以冷藏和加热条件下的品质下降最少。此项研究为进一步研发更合适的,更经济的保藏方法提供理论依据。
In this paper,the determination and analysis about sensory evaluation and Physical and chemical indicators of hurood under different storage conditions,show that the quality of hurood decreases.Overall,the quality of refrigeration and heating is least.This research provides theoretical basis for further research and development of more suitable and more economical preservation methods.Combined with refrigeration and heating as storage conditions,it was found that hurood can maintain a good state of freshness.
作者
张红梅
王智慧
ZHANG Hongmei;WANG Zhihui(Xilingol Vocational College,Xilinhaote 026000,China)
出处
《中国乳品工业》
CAS
北大核心
2020年第11期26-29,共4页
China Dairy Industry
关键词
奶豆腐
理化指标
感官评价
冷藏
加热
Hurood
Physical and chemical indicators
Sensory evaluation
Cold storage
Heating
