| 不同因素对云南乳饼感官质量的影响 |
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| 引用本文： | 李昌盛,邹鲤岭,黄慧福,孙谦,施晓东.不同因素对云南乳饼感官质量的影响[J].乳业科学与技术,2011,34(2):62-64. |
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| 作者姓名： | 李昌盛 邹鲤岭 黄慧福 孙谦 施晓东 |
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| 作者单位： | 1. 曲靖师范学院生物资源与环境科学学院,云南曲靖,655011
2. 云南国土资源职业学院环境地质系,云南昆明,650217 |
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| 基金项目： | 曲靖师范学院青年研究项目基金(项目编号2010QN015) |
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| 摘 要： | 为改进云南乳饼（Yunnandairycake）的加工工艺，以曲靖羊奶为原料，采用单因素试验分析法研究了原料奶稀释比例、凝乳温度、凝乳pH和水分含量对云南乳饼感官质量的影响。结果表明：云南乳饼的较优工艺参数为：原料乳的稀释比例1：0．5，凝乳温度85℃，凝乳pH4．4-4．6，水分含量60％。
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| 关 键 词： | 乳饼 感官质量 工艺条件 |
Influences of Different Factors on Sensory Quality of Yunnan Dairy Cake |
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| Li Changsheng,Zou Liling,Huang Huifu,Sun Qian,Shi Xiaodong.Influences of Different Factors on Sensory Quality of Yunnan Dairy Cake[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2011,34(2):62-64. |
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| Authors: | Li Changsheng Zou Liling Huang Huifu Sun Qian Shi Xiaodong |
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| Institution: | Li Changsheng1,Zou Liling2,Huang Huifu1,Sun Qian1,Shi Xiaodong1(1 College of Biological Resources and Environment Science,Qujing Normal University,Qujing of Yunnan 655011,China,2 Department of Environment and Geology,Yunnan State Land Resources Vocational College,Kunming of Yunnan 650217,China) |
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| Abstract: | For improving the processing technology of Yunnan dairy cake, the influences of different factors on sensory quality of Yunnan dairy cake was studied with Qujing goat milk as material using the method of a single factor experiment analysis. And the results showed that optimum parameters of Yunnan dairy cake was dilution radio of raw milk for 1：0.5, curd temperature at 85 ℃, curd pH at 4.4-4.6, water content at 60 %. |
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| Keywords: | dairy cake sensory quality parameters of processing |
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