即食甜凝乳的研制  

Studies on Instant Junket

作　　者：刘振民[1] 程涛[1] 骆承痒[1] 

机构地区：[1]东北农业大学畜产品加工研究所,哈尔滨150030

出　　处：《食品科学》2001年第2期38-40,共3页Food Science

摘　　要：采用结晶法将凝乳剂粉剂化，活力达102SU/g，酶活力稳定性好。在牛奶或复员乳中加入少量粉剂，在几十分钟即可凝乳，冷藏后风味更加宜人。开发的即食甜凝乳是一种方便型乳制品，可适应人们快节奏的生活。The milk coagulant powder was made by coagulation and its milk-clotting activity was assayed as 102SU/ml.Its stability was good.Adding small quantity of milk coagulant powders to fresh milk or reducing one,milk became coagulated in 30～40min.After cooling the flavor became better.Instant junket was an instant dairy product for the people.The production process of the product was practiacl for commercial production.

关 键 词：即食甜凝乳 生产工艺 持水力 方便食品 乳制品 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]