脱脂乳饼加工工艺研究  

Research on Processing Technology of Skim Milk Cakes

作　　者：杨玥 聂龙 金娜 YANG Yue;NIE Long;JIN Na(College of Tea(Pu’er),West Yunnan University of Applied Sciences,Pu’er,Yunnan 665000,China)

机构地区：[1]滇西应用技术大学普洱茶学院,云南普洱665000

出　　处：《热带农业科学》2024年第8期75-80,共6页Chinese Journal of Tropical Agriculture

摘　　要：乳饼作为云南地区具有民族特色的乳制品,深受彝族、白族人民的喜爱。采用脱脂牛奶为原料制作乳饼,以感官评价为指标,开展凝乳酶添加量、凝乳温度以及脱脂奶粉的添加量单因素实验以及Box-Behnken响应面优化实验,确定脱脂乳饼的最佳工艺配方,并进行产品感官、理化指标以及菌落总数的测定。结果表明:脱脂乳饼的最佳工艺参数为:凝乳酶添加量2%、凝乳温度40℃、脱脂奶粉添加量14%、白砂糖添加量6%。在此工艺参数条件下,脱脂乳饼产品具有一定的奶香味,高蛋白、低脂肪,同时含有丰富的钙、VD等营养物质。本研究对云南民族特色乳制品的开发具有一定意义。As a dairy product with ethnic characteristics in the Yunnan region,milk cake is highly favored by the Yi and Bai ethnic groups.In this study,skim milk was used as the raw material to produce milk cake and sensory evaluation was used as an indicator.Single-factor and Box-Behnken response surface experiments were conducted to optimize the best processing formula for skim milk cake,including the amount of rennet,coagulation temperature,and skim milk powder.The sensory,physicochemical,and total bacterial counts of the products were determined.The optimal processing parameters for skim milk cake were as follows:2%rennet addition,40℃coagulation temperature,14%skim milk powder addition,and 6%white sugar addition.Under these process conditions,the skim milk cake product has some milk flavor,high protein,low fat,and high nutrient content,such as calcium and vitamin VD.The research is vital for the development of ethnic dairy products in Yun-nan.

关 键 词：脱脂乳饼 响应面分析 感官质量 产品品质 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]