论文部分内容阅读
奶油又叫黄油、乳酪、白脱,识别其质量好坏主要从外观及包装、色泽、组织状态、食盐及口感风味等方面着手。 优质奶油的特征: (1)外观及包装:包裝严密且成型。 (2)色泽:呈均匀一致的微乳黄色。 (3)组织状态:切断面组织均匀致密,边缘与中部一致,微有光泽,水分分布均匀,切断面无大水珠重制奶油呈软粒状,在熔融状态下完全透明,无任何沉淀。
Cream, also known as butter, cheese, white off, to identify its quality is mainly from the appearance and packaging, color, tissue state, salt and taste and flavor and so on. The characteristics of high-quality cream: (1) Appearance and packaging: tight packaging and molding. (2) Color: uniform microemulsion yellow. (3) Tissue state: the sectioned tissue is uniform and dense, the edge is consistent with the middle part, the micro-gloss and the even water distribution, the big water droplet on the cut surface are not heavy. The cream is soft and granular, completely transparent in the molten state without any sedimentation.