 |
|
|
新鲜乳酪/Quark甜点心的加工工艺
熔融的新鲜乳酪和Quark甜点心的制造工艺与产品的加热温度(达75-90℃)有关。
在加热过程中,水、脂肪和蛋白质可能产生分离。因此,在加热处理过程中,必须防止产品脱水收缩。BEKAPLUS?Q2、Q3、Q4、Q6,BEKAPLUS
?FK106、FKN可以起到这一保护作用。
Processing of fresh cheese and quark
The manufacture of thermized fresh cheese
and quark perparations is connected with heating the product up
to temperatures of 75 to 95°C
During this heating process separation of water, fat and protein
may occur. Therefore the product has to be protected against syneresis
during the heat treatment. BEKAPLUS? Q 2, Q 3, Q 4, Q6, FK 106,
FKN are capable to take over this protective function.
|

产品
|
应用/功能特征
|
BEKAPLUS Q2 |
保水、稳定泡沫、增稠
|
BEKAPLUS Q3 |
保水、稳定乳液、改善质地、增稠
|
BEKAPLUS Q3B |
冷粘性产品、新鲜乳酪、quark产品及鲜乳酪蛋糕的稳定剂、防止乳清分层、增稠、改善口感
|
BEKAPLUS Q4 |
保水、胶凝作用
|
BEKAPLUS Q6 |
强效的保水功能、产生胶凝效果
|
BEKAPLUS FK 105 |
防止乳清分层、增稠改善巴氏灭菌鲜乳酪制品及quark产品的结构
|
BEKAPLUS FK 106 |
保水、增稠
|
BEKAPLUS FKN
|
保水、改善结构、增稠
|
BEKAPLUS FHA |
防止乳清分层、增稠、稳定热发泡鲜奶酸及quark产品的结构 |
Product
|
Application /Functional properties
|
BEKAPLUS
Q2 |
Water-binding,Foam stabilization, consistency |
BEKAPLUS
Q3 |
Water-binding,Emulsion stabilizationTexture
and consistency |
BEKAPLUS
Q3B |
Stabilizer for cold-viscousproducts, fresh
cheese and quarkproducts also applied for freshcheese cakes; prevents
wheyseparation, improves consistencyand mouth feel
|
BEKAPLUS
Q4 |
Water-binding, gelification |
BEKAPLUS
Q6 |
Sstrong water-binding effectgelification |
BEKAPLUS
FK 105 |
Prevents whey separation,improves consistency
andtexture of pasteurized freshcheese and quark products
|
BEKAPLUS
FK 106 |
Water-binding,consistency |
BEKAPLUS
FKN
|
Water-binding,Texture and consistency |
BEKAPLUS
FHA |
Prevents whey separation,stabilizes consitency
andsmooth texture of hot aeratedfresh cheese or quark preparations |
Copyright
2001 www.shanghaitari.com, Ltd. All Rights Reserved.沪ICP备09014551号
|
|