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題 名 | 利用根黴菌株凝乳酶試製扣碗酪=Studies on Milk-clotting Enzyme from Rhizopus sp. to Manufacture Kou Woan Lao |
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作 者 | 陳小玲; 陳明汝; 王聖耀; 林慶文; | 書刊名 | 中華農學會報 |
卷 期 | 1:2 2000.04[民89.04] |
頁 次 | 頁131-141 |
分類號 | 473.79 |
關鍵詞 | 扣碗酪; 凝乳劑; Kou Woan Lao; Rhizopus chinensis; Milk coagulant; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗以Rhizopus micorsporus var. chinensis CCRC 31630為菌元,麩皮為基質,以最適培養條件生產凝乳酶,再製成凝乳劑,最後調整不同牛乳成分與凝乳條件試製扣碗酪,期能推廣於一般家庭。 結果顯示:扣碗酪製造時,影響凝乳時間與凝乳品質因子包括凝乳劑添加量、無脂乳固形物含量、凝乳溫度、蔗糖與酒精濃度等。提高凝乳劑添加量、無脂乳固形物含量、凝乳溫度均可減少凝乳時間,而蔗糖與酒精濃度之提高,雖可增加產品口味,然不利於凝乳。除無脂乳固形物含量外,隨著凝乳劑添加量提高、凝乳溫度增加、酒精濃度增加及蔗糖濃度降低,其凝乳堅實度與凝析均有上升趨勢。 |
英文摘要 | To develop an oriental-style yogurt-like product, Kou Woan Lao, Rhizopus microsporus var. chinensis CCRC 31630 was used as starter and wheat bran as medium under the optimal condition to produce the milk-clotting enzyme. This enzyme was used to prepare the milk coagulant, which was added to milk to manufacture yogurt-like product. We hoped that this kind of milk coagulant would be generalized to all families. As the resultes showed, the factors that affected curdling time and curd quality of Kou Woan Lao coagulated with the milk coagulant were as follows: milk coagulant concentration, solid-not-fat (SNF) content, curdling temperature, concentration of sucrose and alcohol. The curdling time decreased with increasing milk coagulant, SNF content, and higher curdling temperature. The curd firmness and syneresis increased with increasing milk coagulant amount, curdling temperature, and concentrations of alcohol, but decreased with increasing sucrose. |
本系統中英文摘要資訊取自各篇刊載內容。