混合果肉羊乳扣碗酪的加工工艺研究  

Study on the Processing Technique of Kouwan Cheese of Mixed Pulp and Goat Milk

作　　者：宋社果[1] 杨晖[1] 曹斌云[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《畜牧兽医杂志》2010年第4期26-30,共5页Journal of Animal Science and Veterinary Medicine

基　　金：国家高技术研究发展计划(863)项目(2007AA10Z167);陕西省"13115"项目(2009ZDG-190);国家"十一五"奶业重大科技支撑项目(2006BAD04A11)课题支持

摘　　要：研制全新的具有民族特色并且适合大多数人口味的奶酪食品。采用单因素多水平试验及正交试验方法,研究出混合果肉羊乳扣碗酪的加工工艺。为:白砂糖、琼脂熬汁→过滤→杀菌→添加到过滤杀菌的羊奶中调配→冷却→加江米酒→分装→冷凝→纯化→成品。产品配方为:新鲜山羊奶400g,8%桃果肉,8%梨果肉,9%葡萄干,果肉用30%的砂糖液煮制8min最佳,7.5%白砂糖,0.5%琼脂以及1.5%江米酒。该果肉扣碗酪具有水果的保健功效,营养全面,丰富我国的乳品市场和促进羊奶产业的发展。This study aimed to develop brand new cheese food with national characteristics which fitted to the taste of most people. Single factor and orthogonal test method were adopted in this study to study formula and processing technique of kouwan cheese of mixed pulp and goat milk. The results showed that the process technique： mixture of sugar and augar boiling→fiher→sterilize→add to goat milk and rnixed→cool →add rice wine→fill→coagulate→purify→product. Product formula： 400g fresh goat milk, 8% peach pulp, 8% pear pulp, 9% raisin, pulp was dealed with 30% syrup about 8 min, 0.5% agar, 1.5% rice wine. In short, the new kouwan cheese has fruit functions for human health, fully nutrition, which can enrich dairy market and promote the development of goat milk industry in China.

关 键 词：混合果肉 羊乳 扣碗酪 加工工艺 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]