摘要
本试验以青海牦牛乳和柴达木红枸杞为原料,采用单因素试验和L 9(34)正交试验,优化半软质红枸杞牦牛奶酪的加工工艺。结果表明,当凝乳酶添加量为0.30%、红枸杞果浆添加量为5%、白砂糖添加量为6%、NaCl添加量为0.4%时,制作出的红枸杞牦牛奶酪呈淡红色,具有浓郁的奶香味和枸杞特有的果香味,质地光滑细腻,为牦牛奶酪新产品的开发提供了新思路。
This study employed Qinghai yak milk and Caidamu red goji berries as primary raw materials,utilizing single-factor experiments and an L 9(34)orthogonal experimental design to optimize the processing parameters for semi-soft goji yak cheese.The findings demonstrated that an optimal formulation consisting of 0.30% rennet,5% goji berry pulp,6% sucrose,and 0.4%NaCl yielded a goji yak cheese characterized by a light red hue,a pronounced milky aroma,and the distinctive fruity fragrance of goji berries,with a smooth and fine texture.These results offer a novel methodological framework for the development of innovative yak cheese products.
作者
胡博
吴海玥
胡蓉
任海佳
闫忠心
HU Bo;WU Haiyue;HU Rong;REN Haijia;YAN Zhongxin(Qinghai University,Xining 810016,China)
出处
《青海畜牧兽医杂志》
2024年第4期32-35,57,共5页
Chinese Qinghai Journal of Animal and Veterinary Sciences
基金
国家重点研发计划(2022YFD16023,2022YFD1602304)
山东省技术创新引导计划(YDZX2023015)。
关键词
牦牛乳
枸杞
奶酪
加工工艺
Yak milk
Goji berries
Cheese
Processing Parameters
