Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《China Dairy Industry》 2015-10
Add to Favorite Get Latest Update

New process of buffalo milk cake by the Dregea Sinensis coagulant

TAO Liang;SU Ke-qiao;YIN Qiu-lan;HUANG Ai-xiang;Yunnan Agricultural University, College of Plant Protection;Yunnan Agricultural University, College of Food Science and Technology;  
The processing technological condition was optimized by single-factor test, sensory characteristics, conventional physical and chemical components and flavor substances of milk cake made with Dregea Sinensis(Hemsl.) and other milk-clotting coagulants were researched in this paper. The results showed D. Sinensis stems were soaked by 20 times water(65℃)within 30 min, and then filtration to remove impurities, 10 times of vacuum concentration, salting out to extract protein and got the milk coagulant, and was formulated in an amount of 0.075% of the milk coagulant solution, which was added to buffalo milk to curd, the optimum coagulating temperature and amount adding was 80℃and 30%。The sensory score of buffalo milk cake made by D. Sinensis coagulant was 27.2 and had the best sensory quality, significantly(P 0.05) higher than the other milk cakes, the shear stress was 1.156±0.344 N, and taste better; its protein, calcium content was higher, the yield can reach 22.7%, significantly(P 0.05) higher than buffalo milk cake made by whey acid. The total free amino acid of buffalo milk cake made by D. Sinensis coagulant was(76.92±4.02) mg/100 g, significantly(P 0.05) higher than it made with whey acidic water(60.89±4.20) mg/100 g, the amount of free fatty acid of buffalo milk cake was increased 20.16% much more than the other one made with whey acidic water. D. Sinensis coagulant is a new type of good milk-clotting coagulant and have high potential development value, the buffalo milk cakes processed with it are of good quality and good flavor.
【Fund】: 国家自然科学基金项目(31160331);; 云南省现代农业奶牛产业技术体系乳品加工质量安全建设项目;; 云南省高校食品加工与安全控制重点实验室
【CateGory Index】: TS252.56
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved