FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (14): 346-349.doi: 10.7506/spkx1002-6630-201114075
• Technology Application • Previous Articles Next Articles
YOU Li-xin1,YANG Liu1,MA Jing-xi1,CHEN Hai-yan1,MA Hong2,ZHANG Feng-kuan1
Online:
Published:
Abstract: In this study, peanut milk was used to partially substitute milk during the preparation process of fresh cheese. Effects of three factors including peanut milk amount, calcium amount and curd enzyme amount were explored by o one-factor-at-a-time combined with orthogonal array design method. The results indicated that the optimal formula was peanut milk 20%, calcium chloride 0.06% and curd enzyme of 0.002%. The resultant fresh peanut-milk cheese revealed milk-white color, soft and elastic texture and peanut flavor, and the yield is 16.33%.
Key words: peanut-milk, fresh cheese, coagulating effect, processing technology
CLC Number:
TS252.53
YOU Li-xin,YANG Liu,MA Jing-xi,CHEN Hai-yan,MA Hong,ZHANG Feng-kuan. Optimization of Preparation Process for Peanut-milk Fresh Cheese[J]. FOOD SCIENCE, 2011, 32(14): 346-349.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201114075
https://www.spkx.net.cn/EN/Y2011/V32/I14/346