作　　者： ; ; ;

机构地区： 郑州轻工业学院食品与生物工程学院

出　　处： 《食品与药品》 2007年第12A期41-42,共2页

摘　　要： 目的研究用自然发酵酸乳清和柠檬酸作凝乳剂制作牛乳饼的化学组成及质构。方法根据GB/T 5009.46-2003规定的方法测定牛乳饼的化学组成,用质构仪测定其样品质构。结果牛乳饼蛋白质含量20.95%～21.37%,干物质含量42.69%～42.71%,脂肪含量16.89%～17.23%,灰分含量2.32%～2.46%。用两种凝乳剂制作的乳饼化学组成无显著差异,柠檬酸乳饼更易咀嚼性。结论用柠檬酸可生产牛乳饼。 Objective To study the chemical composition and texture of cow＇ s milk cakes made with natural fermented acid whey and citric acid as milk coagulant, respectively. Methods The chemical composition of cow＇s milk cakes was determined according to the procedure of GB/T 5009.46-2003. The texture of cow＇ s milk cakes was determined by the texture analyzer. Results The contents of protein, total solid, fat and ash were 20.95 % - 21.37 %, 42.69 %-42,71%, 16,89 %-17.23 %, and 2.32 %-2.46 %, respectively. There were no significance differences in chemical composition between cow＇ s milk cakes made with these two kinds of milk coagulants. But the cow＇ s milk cake made with citric acid was more easily chewed. Conclusion The cow＇ s milk cake can be made with citric acid.

关 键 词： 牛乳饼 化学组成 质构

领　　域： [轻工技术与工程] [轻工技术与工程]