摘要
为改进云南乳饼的口感和风味,使其更利于被人们接受,以曲靖地区羊奶为原料,采用单因素试验分析法研究了凝乳温度、凝乳p H、白砂糖添加量和水分含量对加糖乳饼感官质量的影响。结果表明:加糖乳饼的较优工艺参数为:凝乳温度80℃,凝乳p H 4.5,水分含量56%左右。
In order to improve the flavor and taste of sugar dairy cake, the influences of different factors(curd temperature, curd p H, sugar content and water content) on sensory quality of sugar dairy cake was studied with Shilin of Kunming goat milk as material using the method of a single factor experiment analysis. And the results showed that optimum parameters of Yunnan dairy cake was curd temperature at 80 ℃, curd p H at 4.5, water content at about 56%.
出处
《现代食品》
2016年第21期56-59,共4页
Modern Food
基金
国家级大学生创新创业项目(编号:201410684003)
关键词
加糖乳饼
感官质量
工艺条件
Sugar dairy cake
Sensory quality
Parameters of processing
