江西农业大学学报Issue(5)：1145-1151,7.
老北京传统江米酒奶酪的工艺探讨
Investigation the Process of Traditional Old Beijing Glutinous Rice Wine Cheese
摘要
Abstract
Fresh milk was used as the main raw material by means of the traditional cheese process to pro-duce a glutinous rice wine cheese.The L9 (33 ) orthogonal method was adopted to study the fermentation pa-rameters.This paper describes the effects of different fermentation agents,amounts of sugar and skim milk pow-der on the color,taste,odor,structural status,water holding capacity and texture of glutinous rice wine cheese. The results showed that the optimum amounts of ingredients for the production of glutinous rice wine cheese were as follows:rice wine at 8%, sugar at 4%, and milk powder at 6%.The best quality of products resulted from fermentation at 45℃and incubation for 72h.The sensory evaluation score of this cheese was 97.9,and the water holding capacity was 90.41%.This cheese showed better structural states of flexibility, smoothness and exquisiteness.关键词
江米酒奶酪/持水力/质构Key words
glutinous rice wine cheese/water holding capacity/structural status分类
轻工纺织引用本文复制引用
罗秋水,徐其华,蔡菁菁,汤凯洁..老北京传统江米酒奶酪的工艺探讨[J].江西农业大学学报,2014,(5):1145-1151,7.基金项目
国家自然科学基金 （）
