蜜蜂杂志
蜜蜂雜誌
밀봉잡지
JOURNAL OF BEE
2011年
9期
4-6
,共3页
蜂蜜奶酪%西红柿%结晶%工艺研究
蜂蜜奶酪%西紅柿%結晶%工藝研究
봉밀내락%서홍시%결정%공예연구
honey cheese%tomato%crystallizing%technical study
研究西红柿蜂蜜奶酪的制备工艺，得到最佳的制备西红柿蜂蜜奶酪的工艺条件是：基底蜂蜜椴树蜜的加入量为87％，晶种蜂蜜油菜蜜的加入量为5％，浓度均为40波美度。番茄浆的加入量为8名，结晶温度为11℃，结晶压力为0．3MPa，结晶时间为5d。此工艺制备的西红柿蜂蜜奶酪具有很好的口感、色泽和组织状态。
研究西紅柿蜂蜜奶酪的製備工藝，得到最佳的製備西紅柿蜂蜜奶酪的工藝條件是：基底蜂蜜椴樹蜜的加入量為87％，晶種蜂蜜油菜蜜的加入量為5％，濃度均為40波美度。番茄漿的加入量為8名，結晶溫度為11℃，結晶壓力為0．3MPa，結晶時間為5d。此工藝製備的西紅柿蜂蜜奶酪具有很好的口感、色澤和組織狀態。
연구서홍시봉밀내락적제비공예，득도최가적제비서홍시봉밀내락적공예조건시：기저봉밀단수밀적가입량위87％，정충봉밀유채밀적가입량위5％，농도균위40파미도。번가장적가입량위8명，결정온도위11℃，결정압력위0．3MPa，결정시간위5d。차공예제비적서홍시봉밀내락구유흔호적구감、색택화조직상태。
The preparation technique of honey cheese with tomato-pulps was studied. And the optimum conditions were gained as follows： the fundus honey was Linden honey of 40° Be and the content was 87%, the content of 40 o B# rape honey was 5% for crystalloid, the tomato-pulps content was 8%, the crystallizing point was 11 ℃, the crystallizing pressure was 0.3 MPa, the crystallizing time was 5 days. Under this preparation technique, honey cheese with tomato-pulps has the best taste, color and organization.
