| 新鲜软质豆乳干酪的研制 |
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| 引用本文： | 唐民民,刘伟.新鲜软质豆乳干酪的研制[J].乳业科学与技术,2012,35(5):1-3. |
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| 作者姓名： | 唐民民 刘伟 |
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| 作者单位： | 黑龙江龙丹乳业科技股份有限公司,黑龙江哈尔滨,150086 |
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| 摘 要： | 以豆乳替代部分牛乳制作新鲜软质豆乳干酪,采用单因素试验方法,研究豆乳添加量、CaCl2和凝乳酶对凝乳时间和感官的影响；并用正交试验确定了生产新鲜软质豆奶干酪的最佳配方.结果表明,当豆乳添加量20％、CaCl2添加量0.04％、凝乳酶添加量0.02％时制备的产品品质最佳.
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| 关 键 词： | 新鲜软质干酪 豆乳干酪 研制 |
Development of Fresh Soft Soy-Milk Cheese |
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| TANG Min-min,LIU Wei.Development of Fresh Soft Soy-Milk Cheese[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2012,35(5):1-3. |
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| Authors: | TANG Min-min LIU Wei |
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| Affiliation: | (Heilongjiang Longdan Diary Co. Ltd., Harbin 150086, China) |
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| Abstract: | Fresh soft soy-milk cheese was made with soy bean juice as partial substitution of cow’s milk. The effects of soy
bean juice, CaCl2 and rennet on coagulation time and the sensory quality of cheese were investigated by one-factor-at-a-time
method and the three ingredients were optimized by orthogonal array design. The best sensory quality of cheese was achieved
by adding 20% soy bean juice, 0.04% CaCl2 and 0.02% rennet. |
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| Keywords: | fresh soft cheese soy-milk cheese development |
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