China Dairy ›› 2022, Vol. 0 ›› Issue (2): 94-99.doi: 10.12377/1671-4393.22.02.16

Previous Articles     Next Articles

Review on Processing Technology and Influencing Factors of Yunnan Milk Cake Quality

HUANG Li1,2, LI Ling1,3, ZENG Qingkun1,2,*   

  1. 1Guangxi Buffalo Research Institute,Chinese Academy of Agricultural Sciences, Nanning Guangxi 530001;
    2Guangxi Buffalo Milk Quality and Safety Control Technology Engineering Research Center,Chinese Academy of Agricultural Sciences,Nanning Guangxi 530001;
    3Guangxi Buffalo Milk Engineering Technology Research Center,Nanning Guangxi 530001
  • Online:2022-02-25 Published:2022-03-04

PDF (PC)

159

Abstract: Yunnan milk cake,as a traditional fermented dairy product with ethnic characteristics,has excellent quality and simple process,and has great market development prospect. However,it is still in the stage of traditional manual workshop,and it is urgent to realize the standardized production of milk cake. Firstly,the paper summarized and analyzed the current production technology of milk cake,and expounded the key technology to provide reference for the industrialization of technology. Secondly,factors affect milk bread quality were reviewed,including raw milk dilution ratio,curd temperature and pH,milk coagulant,compression strength and time and exogenous additives,dived into the influence of these factors on the process and product quality to carry out the new technology of cheese and provided the theory basis for new product research and development to bring the rich ethnic characteristics of milk cake to market sale.

Key words: milk cake, processing technology, quality, influencing factors

CLC Number: 

  • TS252.56
[1] 付强. 云南撒尼乳饼中乳酸菌的功能特性研究:[硕士论文][D]. 昆明:昆明医学院,2011.
[2] 刘红霞. 云南省剑川县乳饼的化学和微生物组成分析及乳酸菌的分离鉴定: [硕士论文][D]. 呼和浩特:内蒙古农业大学,2007.
[3] 张以芳,夏凤毅,刘旭川. 乳饼制品中乳杆菌分离鉴定及其发酵性能试验[J]. 中国乳品工业,1999,27(3):22-24.
[4] 吴少雄,王保兴,郭祀远,等. 云南撒尼族乳饼的研制[J]. 中国乳品工业,2005,33(7):18-19.
[5] 陶亮,苏科巧,殷秋兰,等. 一种贯筋藤凝乳剂加工的水牛奶乳饼[J]. 中国乳品工业,2015,43(10):22-26.
[6] 李兰英,王鹏武. 手工加工水牛奶乳饼的方法[J]. 云南畜牧兽医,2007,(01):34-35.
[7] 李昌盛,赵丛丛,施晓东. 2 种保藏条件下云南乳饼的理化和生化特性[J]. 食品与发酵工业,2012,38(9):99-103.
[8] 黄艾祥,洪琼花,孙海蛟. 一种常温保鲜乳饼:CN10140623B[P].2011-11-30.
[9] 虎砚颖,黄艾祥. 山羊奶乳饼的工艺改进研究[J]. 食品工业,2005,26(04):47-49.
[10] 穆硕,罗洁,杨子彪,等. 青羊参凝乳剂提取及其对乳饼制作工艺的影响[J]. 农业机械学报,2018,49(3):367-372.
[11] 赵琼,朱志伟,赵存朝,等. 功能型水牛奶乳饼制作工艺的研究[J]. 中国奶牛,2018,(12):38-43.
[12] 李增森. 乳饼的制作[J]. 中国奶牛,1990:42.
[13] 孙海蛟,臧运友,黄艾祥. 乳饼酸凝剂的标准化工艺研究[J]. 中国乳业,2012(2):62-64.
[14] 杨荣,陶军. 普洱茶乳饼的开发研究[J]. 广东茶业,2015(3):15-16.
[15] 黄艾祥,魏光强. 一种高品质乳饼的加工方法:202010321812.1[P].2020-04-22.
[16] 汪盛松. 一种山海螺乳饼及制备方法:201711063878.X[P].2017-11-02.
[17] 杨达宇. 一种蔓越莓乳饼及制备方法:201711063121.0[P].2017-11-02.
[18] 杨达宇. 一种刺梨乳饼及制备方法:201711064069.7[P].2017-11-02.
[19] 陶亮,潘新杰,林竟,等牛奶乳饼加工工艺优化及其营养成分分析[J]. 食品科学, 2017,38(6):221-228.
[20] 李昌盛,梅春燕,吴丽菲,等. 加糖乳饼的加工工艺[J]. 粮食流通技术,2016,11(21):56-59.
[21] 崔易虹,曹少华,曹斌云. 果蔬乳饼配方及加工工艺研究[J]. 畜牧兽医杂志,2010,29(4):6-10,14.
[22] 李卫娟,孙海蛟,黄艾祥,等. 不同凝乳剂对羊奶乳饼质量的影响[C]. 中国畜牧兽医学会养羊学会分会全国养羊生产与学术研讨会议论文集,2010.
[23] 杨子彪,董玉龙,董雪凤. 一种工业化生产乳饼的加工方法:201310663535.2[P].2013-12-10.
[1] LI Guopeng. Investigation and Analysis on the Basic Situation of Free-range Dairy Cows in Xining of Qinghai Province [J]. China Dairy, 2022, 0(3): 2-5.
[2] Maimaiti·Ke Yumu, MA Zhen, FAN Zhensheng, YANG Zhen, YAN Xiangmin. Effects of Different Feeding Methods on Lactation Performance and Blood Biochemical Parameters of Simmental Cattle [J]. China Dairy, 2022, 0(3): 32-36.
[3] PAREKE Ainiwaer, YANG Run, AYINUER Abulizi. Study on Processing Technology of Red Jujube Cheese [J]. China Dairy, 2022, 0(3): 93-97.
[4] DUAN Yujuan, YANG Xuewen, ZHAO Rui, GAO Xingdong, ZHAO Linye. Production and Quality Control of Low-temperature Drinking Flavored Fermented Milk [J]. China Dairy, 2022, 0(3): 105-108.
[5] HUANG juan, HUANG Yanyan. Study on the Stability of Different Commercially Available Low-temperature Pasteurized Milk [J]. China Dairy, 2022, 0(2): 75-80.
[6] DAI Xiaoxia, YU Juan. Research on Thought and Countermeasure of High-quality Development of China Dairy from the Global Dairy Top 20 [J]. China Dairy, 2022, 0(1): 2-5.
[7] YUAN Guojun, YAN Chao, ZHOU Lei. Investigation Report on High Quality Development of Dairy Industry in Wuzhong City,Ningxia Province [J]. China Dairy, 2022, 0(1): 28-32.
[8] YANG Run, AYINUER Abulizi, PAREKE Ainiwaer. Application of Green Breeding Technology in High Quality Dairy Cattle Breeding [J]. China Dairy, 2021, 0(9): 64-66.
[9] LU Xinshi. The Quality and Quantity Issues of Alfalfa Products Development [J]. China Dairy, 2021, 0(8): 9-12.
[10] CHEN Gu. Ten Limiting Factors in Alfalfa Forage Production [J]. China Dairy, 2021, 0(8): 28-33.
[11] YANG Renqin, XU Guangxin, ZHOU Wei, LIU Yang, LI Murong. Quality Control of Bottled Pasteurized Milk in Regional Dairy Enterprises [J]. China Dairy, 2021, 0(7): 82-86.
[12] LI Zhicai, JIANG Zhumao, WANG Hui, LI Guoliang. Production Method of Chewable Yoghurt from Goat's Milk [J]. China Dairy, 2021, 0(6): 94-99.
[13] LI Jianli. Study on the Processing Technology of Improving the Nutritional Quality of Yogurt [J]. China Dairy, 2021, 0(12): 122-128.
[14] XU Yongdong, WANG Zihan, LU Yongqiang, GUO Jiangpeng, LIU Zhidan. Present Situation of Dairy Cow Manure Management and Resource Utilization Technology in Beijing [J]. China Dairy, 2021, 0(11): 2-11.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
[1] . [J]. Bulletin of Agricultural Science and Technology, 2018, 0(5): 79 -81 .
[2] . [J]. Bulletin of Agricultural Science and Technology, 2018, 0(5): 6 -9 .
[3] . [J]. Bulletin of Agricultural Science and Technology, 2018, 0(5): 222 -223 .
[4] . [J]. Bulletin of Agricultural Science and Technology, 2018, 0(5): 116 -118 .
[5] . [J]. Bulletin of Agricultural Science and Technology, 2018, 0(5): 108 -109 .
[6] XU Chenfei, ZHOU Yusang. Motivation Study on User-generated Contents of Mobile Short Videos[J]. , 2017, 29(7): 13 -19 .
[7] HE Tao, LU Jianyin. Big Data and University Library’s Service Innovation[J]. , 2017, 29(6): 189 -192 .
[8] WANG Meiqin, ZHOU Jianping. Status and Transformation on Digital Resource Co-Construction and Sharing Model of Library Consortium in New Era——Case Study of Suzhou Academic Library Consortium[J]. , 2017, 29(6): 25 -28 .
[9] ZHENG Jilai, WANG Min, YANG Qizhen. The Exploration and Practice of Integrating Entrepreneurship Education into Literature Retrieval Course[J]. , 2017, 29(3): 97 -100 .
[10] YANG Ying, HUI Juanche, ZHANG Min, CHENG Hongli, YANG Yuan. Research on Digital Resource Efficiency in Promoting Library’s Cultural soft Power[J]. , 2017, 29(2): 34 -38 .
Copyright © 2018 Editorial Board of China Dairy
Powered by Beijing Magtech Co. Ltd