| 风味干酪的研制 |
| |
| 引用本文： | 吴磊燕,赖卫华,俞正华. 风味干酪的研制[J]. 江西农业大学学报, 2002, 24(5): 715-718 |
| |
| 作者姓名： | 吴磊燕 赖卫华 俞正华 |
| |
| 作者单位： | 1. 江西农业大学,食品科学系,江西,南昌,330045
2. 南昌大学,江西,南昌,330029 |
| |
| 摘 要： | 以奶粉为原料 ,经复水、杀菌、接种等工序 ,利用乳酸菌对乳液进行发酵 ,使乳中酪蛋白凝固 ,并确定最佳发酵工艺。再通过离心、压榨、接种毛霉 ,加糖加盐对其进行风味的调整 ,从而得到质地紧密、咸甜适口、香味醇厚的风味干酪产品。
|
| 关 键 词： | 接种 干酪 发酵 凝乳 乳酸菌 |
| 文章编号： | 1000-2286(2002)05-0715-04 |
| 修稿时间： | 2002-07-04 |
Development of Flavor Cheese |
| |
| WU Lei-yan ,LAI Wei-hua ,YU Zheng-hua. Development of Flavor Cheese[J]. Acta Agriculturae Universitis Jiangxiensis, 2002, 24(5): 715-718 |
| |
| Authors: | WU Lei-yan LAI Wei-hua YU Zheng-hua |
| |
| Affiliation: | WU Lei-yan 1,LAI Wei-hua 2,YU Zheng-hua 2 |
| |
| Abstract: | Milk powder was used as raw material, through the process of reconstitution, pasteurization, inoculation ,fermentation, etc, the casein of the milk was transformed into curd by lactics. The optimum conditions was obtained. After centrifugation, pressing, mucor inoculation, dehydration and flavor adjustment, the flavor cheese was obtained, which was of good color, flavor and smell. |
| |
| Keywords: | inoculation cheese fermentation coagulation lactics |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
