作　　者： ; ; ; ; (王保兴）;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《中国乳品工业》 2005年第7期18-19,共2页

摘　　要： 研究了云南撒尼族乳饼的加工工艺,并分析其营养成分。实验表明,新鲜山羊乳经杀菌、冷却,然后加入发酵剂,凝乳形成后,经切割、排乳清即得到成品,产品的蛋白质含量为20.4%,必需氨基酸占氨基酸总量的41%。脂肪含量为25%,矿物质含量丰富,尤其是Ca、P、Zn;维生素的含量一般。乳饼是人体补充优质蛋白质和Ca、P、Zn的良好食物。研究结果为进一步研制开发民族乳制品奠定了基础。 Dairy cake is traditional dairy product of Lunan district in Yunnan. This paper reports the processing procedure of dairy cake. The nutrition components were analyzed. Dairy cake was manufactured from fresh goat milk after thermization. The starter culture was added with milk to form curd, then the curd was cut and drained to produce dairy cake. The results indicated that crude protein in dairy cake sample was 20.4%, and the proportion of essential amino acids and total amino acids in protein was 0.41, it was a high- quality protein. Crude fat of the sample was 25%. Minerals in the sample were rich,particularly in Ca、P and Zn contents. As to vitamin contents in the sample, it was in gener- al quantity. The nutritive values of dairy cake were very high. It was a good food source of high- quality protein and Ca、P and Zn as a nutri- tional complement. The report can be the basis for further developing of dairy cake in future.

关 键 词： 乳饼 加工工艺 营养成分

领　　域： [轻工技术与工程] [轻工技术与工程]