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| 热烫拉伸条件对乳扇拉伸性能和出品率的影响 | |
| 引用本文： | 万长江,万长春,穆明道,任发政,郭慧媛.热烫拉伸条件对乳扇拉伸性能和出品率的影响[J].中国奶牛,2011(10):53-56. |
| 作者姓名： | 万长江 万长春 穆明道 任发政 郭慧媛 |
| 作者单位： | 1. 大理农林职业技术学院,食品科学,大理671003 2. 大理技师学院,大理,671000 3. 教育部功能乳品重点实验室,北京100083;畜产品北京市高等学校工程研究中心,北京10083 |
| 基金项目： | "十一五"科技支撑计划资助项目，北京市重大科技计划项目 |
| 摘 要： | 本研究利用热处理的酸乳清对牛乳进行预酸化处理,研究不同热烫条件对乳扇热拉伸性和产量的影响,并对工艺条件进行优化。结果表明,乳扇热烫拉伸最佳工艺条件为温度70℃、pH6.0,该条件下乳扇的拉伸性较好并且出品率较高（7.11%）。 |
| 关 键 词： | 乳扇 预酸化 热烫拉伸 产率 |
Influence of the stretching temperatrue and pH on the property and yeild of Chinese dairy fan from Yunnan province |
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| WAN Chang-jiang,WAN Chang-chun,MU Ming-dao,REN Fa-zheng,GUO Hui-yuan.Influence of the stretching temperatrue and pH on the property and yeild of Chinese dairy fan from Yunnan province[J].China Dairy Cattle,2011(10):53-56. | |
| Authors: | WAN Chang-jiang WAN Chang-chun MU Ming-dao REN Fa-zheng GUO Hui-yuan |
| Institution: | 1.Dali Polytechnic College of Agriculture and Forestry,Dali Yunnan 671003;2.Dali Technician college,Dali Yunnan 671000;3.Key Laboratotry of Functional Dairy,Ministry of Enduction,Beijing 100083;4.Beijing Higher Institution Engineering Research Center of Animal Product,Beijing 100083) |
| Abstract: | In this stuy,the influence of strtching temperature and pH on the property and yeild of Chinese daity fan from Yunnan province was studied,which was made with a prpcess of pre-acidification.The results showed the optimal conditions of blanching stretching was temperature 70℃,pH 6.0,Good tensile and a higher yield of 7.11% were obtained. |
| Keywords: | Dairy fan Acidification pretreatment Blanching stretch Yield |
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