1+姜汁干酪生产工艺的研究.docVIP

东北农业大学 姜汁干酪生产工艺的研究摘 要 [目的] [方法] 以全脂乳粉和生姜汁为主要原料，利用生姜汁中的生姜蛋白酶进行凝乳通过正交试验优选制备姜汁干酪的最佳配比[结果] 结果表明，发酵温度是影响姜汁干酪质量的最主要因素，其次是H值，最后是姜汁添加量。姜汁干酪制备的最佳为：生姜汁12%，H 6.8，发酵温度60℃。 [结论] 工艺加工出的干酪，姜汁和牛奶味适中质地符合标准降低成本 关键词：姜汁凝乳新鲜干酪工艺Abstract [Objective] The research aims to product ginger-juice cheese ,and makes sure the proper amount of the fermentation temperature, the addition of ginger juice and the pH value. To obtain fresh cheese with special flavor. [Method] Using whole milk powder and ginger juice as the main raw material, the rennet in ginger juice was used to develop ginger protease curd. And researched th