凝乳酶干酪素生产设备选型的探讨  

Equipment shaping for the production of rennet casein

作　　者：纪银莉[1] 甘伯中[2] 丁福军[1] 刘永明[1] 高维东[1] 朱雄英[1] 

机构地区：[1]甘肃华羚生物技术研究中心,甘肃兰州730030 [2]甘肃农业大学食品科学与工程学院,甘肃兰州730030

出　　处：《食品与机械》2008年第2期86-89,共4页Food and Machinery

摘　　要：目的:研究适合凝乳酶干酪素的生产设备;方法:以凝乳酶干酪素产品的技术指标为标准,提出凝乳酶干酪素生产设备选型的基本工艺要求及设备选型方案;结果:干酪槽能满足凝乳酶生产工艺要求,且凝块切割均匀,产品灰分低,是优选方案;结论:优选方案可为凝乳酶干酪素生产厂家的设备选型提供依据。Objective:To shape proper installations for the production of rennet casein;Methods:Guided by the technical specification of rennet casein,technical requirements and a scheme to shape installation for the production of rennet casein were proposed;Results:Cheese vat,which can satisfy the production requirement of rennet casein,can be used to produce uniform curd with low content of ash;Conclusion:The optimized scheme can be used as reference for rennet casein producing manufacturers by installation shaping

关 键 词：凝乳酶干酪素 生产工艺 设备选型 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]