食品科学 ›› 2001, Vol. 22 ›› Issue (2): 38-40.

• 工艺技术 • 上一篇    下一篇

即食甜凝乳的研制

 刘振民, 程涛, 骆承痒   

  1. 东北农业大学畜产品加工研究所
  • 出版日期:2001-02-15 发布日期:2012-02-15

Studies on Instant Junket

 LIU  Zhen-Min, CHENG  Tao, LUO  Cheng-Yang   

  • Online:2001-02-15 Published:2012-02-15

摘要: 采用结晶法将凝乳剂粉剂化,活力达102SU/g,酶活力稳定性好。在牛奶或复员乳中加入少量粉剂,在几十分钟即可凝乳,冷藏后风味更加宜人。开发的即食甜凝乳是一种方便型乳制品,可适应人们快节奏的生活。

关键词: 即食甜凝乳, 生产工艺, 持水力

Abstract: The milk coagulant powder was made by coagulation and its milk-clotting activity was assayed as 102SU/ml.Its stability was good.Adding small quantity of milk coagulant powders to fresh milk or reducing one,milk became coagulated in 30~40min.After cooling the flavor became better.Instant junket was an instant dairy product for the people.The production process of the product was practiacl for commercial production.

Key words: Instant junket Method of production Capacity of Holding-water Soxhelt unit SU