摘要
红枣干酪是在原料乳中添加枣泥制成的,符合中国人口味的风味干酪。对影响红枣干酪凝乳效果的主要因素进行了研究,试验结果表明:添加4%的枣泥,原料乳浓度越大,凝乳效果越好,用巴氏杀菌或高温短时杀菌,调节酸度到24°T,添加0.04%的CaCl2,凝乳效果较好。
This paper introduces the process of manufacturing jujube cheese, and the main factors affecting jujube cheese coagulating effect were studied. The better coagulating effect was: when add jujube was 4%, using pasteurization or high temperature short time, balance the acidity to 24°T, the amount of CaCl2 added to 0.04%. the coagulating affect was better.
出处
《食品科技》
CAS
北大核心
2004年第12期34-36,39,共4页
Food Science and Technology
关键词
红枣干酪
加工工艺
凝乳效果
jujube cheese
technological process
coagulating effect
