食品科学
食品科學
식품과학
FOOD SCIENCE
2001年
2期
38-40
,共3页
刘振民%程涛%骆承痒
劉振民%程濤%駱承癢
류진민%정도%락승양
即食甜凝乳生产工艺持水力
即食甜凝乳生產工藝持水力
즉식첨응유생산공예지수력
Instant junket Method of production Capacity of Holding-waterSoxhelt unit SU
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。
採用結晶法將凝乳劑粉劑化，活力達102SU/g，酶活力穩定性好。在牛奶或複員乳中加入少量粉劑，在幾十分鐘即可凝乳，冷藏後風味更加宜人。開髮的即食甜凝乳是一種方便型乳製品，可適應人們快節奏的生活。
채용결정법장응유제분제화，활력체102SU/g，매활력은정성호。재우내혹복원유중가입소량분제，재궤십분종즉가응유，랭장후풍미경가의인。개발적즉식첨응유시일충방편형유제품，가괄응인문쾌절주적생활。
The milk coagulant powder was made by coagulation and itsmilk-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.
