| 影响豆乳牛乳混合乳凝乳效果的因素分析 |
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| 引用本文： | 黄芩,李红,冯利青.影响豆乳牛乳混合乳凝乳效果的因素分析[J].乳业科学与技术,2009,32(4):174-175,186. |
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| 作者姓名： | 黄芩 李红 冯利青 |
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| 作者单位： | 河南省乳品工程技术研究中心,河南郑州,450008 |
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| 摘 要： | 由于豆乳牛乳混合乳的凝乳强度较低,本研究通过豆乳添加量、酸化剂添加量、CaCl2添加量以及凝乳酶添加量进行正交实验分析.结果发现,豆乳添加量影响较为显著,同时也发现酸化剂的添加温度对凝乳也有十分重要的影响.
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| 关 键 词： | 混合乳 凝乳 牛乳 |
The Analysis of Milk Coagulating of Soy Milk and Raw Milk |
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| Huang Qin,Li Hong,Feng Liqing.The Analysis of Milk Coagulating of Soy Milk and Raw Milk[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2009,32(4):174-175,186. |
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| Authors: | Huang Qin Li Hong Feng Liqing |
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| Institution: | Henan Province Reseach Center for Dairy Engineering;Zhengzhou of Henan 450008;China |
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| Abstract: | Because of the low curd strength of soy milk and raw milk,this study is focused on the analysis of the blend milk coagulating depending on soy milk,acidulant,CaCl2 and rennin.The result showed that the influence of soy milk concentration on milk coagulating is very obvious,and the tem-perature of adding acidulant is also important in milk coagulating. |
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| Keywords: | blend milk milk coagulating milk |
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