| 新鲜软质豆奶干酪的工艺参数优化 |
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| 引用本文： | 唐民民. 新鲜软质豆奶干酪的工艺参数优化[J]. 大豆科技, 2008, 0(5): 33-35,41 |
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| 作者姓名： | 唐民民 |
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| 作者单位： | [1]东北农业大学食品学院,哈尔滨150030 [2]龙丹乳业科技股份有限公司,哈尔滨150086 |
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| 摘 要： | 以牛奶和豆乳为主要原料，采用单因素和正交试验方法，确定了生产新鲜软质豆奶千酪的最佳工艺。结果表明，豆乳添加20％，CaCl2添加0．04％，凝乳酶添加0．02％为最佳工艺。
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| 关 键 词： | 新鲜软质千酪 豆奶千酪 工艺参数 优化 |
Optimization of technological parameter on fresh soft soy-milk cheese |
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| Tang Minmin. Optimization of technological parameter on fresh soft soy-milk cheese[J]. Soybean Bulletin, 2008, 0(5): 33-35,41 |
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| Authors: | Tang Minmin |
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| Abstract: | Fresh soft soymilk cheese was made from soymilk and raw milk.The formula and optimum technology were investigated by both single factor and orthogonal test.The results showed that the technological parameters of top-priority were soymilk mixed into raw milk in proportion as 20%,0.04% CaCl2 and 0.02% chymosin added. |
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| Keywords: | Fresh soft cheese Soymilk cheese Technological parameter Optimization |
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