摘要
选择风味清香自然、营养丰富的藜麦和牛乳为原料,制备一种天然、健康、滋补的新型干酪产品.通过单因素实验确定了藜麦煮制时间、藜麦添加量、发酵剂添加量、发酵时间、发酵温度、凝乳酶添加量、CaCl2添加量等因素的最佳参数,并对藜麦干酪的感官指标、理化指标和微生物指标进行了检测.
Abstract
A new type of natural,healthy and nourishing cheese product was prepared by selecting quinoa and milk with natural,fragrant and nutritious flavor.The optimum parameters of quinoa cooking time,quinoa additive amount,starter amount,fermentation time,fermentation temperature,rennet additive amount,Cacl2 additive amount were determined by single factor experiment.The sensory indexes,physical and chemical indexes and microbial indexes of quinoa cheese were tested.
NETL
NSTL
万方数据