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《Journal of Animal Science and Veterinary Medicine》 2010-04
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Study on Formula and Processing Technique of Fruit and Vegetable Milk Cake

CUI Yi-hong,CAO Shao-hua,CAO Bin-yun (College of Animal Science and Technology,Northwest A&F University,Yangling Shaanxi 712100,China)  
Goat milk cake is a dairy product in Yunnan minority areas,but the product is unitary,the craft is obsolete.It is hard to meet more consumers' need.To enrich dairy product market and development new type goat milk product,in the present study, based on traditional milk cake processing methods,fresh goat's milk and the fruits and vegetables juice were selected as raw materials, the formula and process technique of fruit and vegetable milk cake were investigated through orthogonal and signal trials.The results indicated that:(1) The process technique:goat milk→filtering and sterilizing→heating→adding CaCl_2→adding fruit and vegetable juice→adding white vinegar→chum the compound fully→curding→settling→excluding whey→pressing→product;(2) Technical parameters of milk cake making:the curding temperature is 80℃,the addition of CaCl_2 is 0.025%,the pH value after adding vinegar is 3.8;(3)Optimum formula of cucumber milk cake:80%goat milk,18%cucumber juice,2%sugar;(4) Optimum formula of strawberry milk cake:80%goat milk,20%cucumber juice,moderation of sugar;optimum formula of watermelon milk cake:80%goat milk,18%cucumber juice,moderation of sugar;(5) Mulberry is unsuitable for making purple milk cake.
【Fund】: 国家高技术研究发展计划(863)项目(2007AA10Z167);; 陕西省“13115”项目(2009ZDG-190);; 国家“十一五”奶业重大科技支撑项目(2006BAD04A11)课题支持
【CateGory Index】: TS252.5
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