Study On The Optimization Of Processing Technology And The Storage Of Stability Of Traditional Mongolian Wurum

Milk skin is a traditional Mongolian high-quality dairy product,but the traditional processing method of milk skin has defects.Long term heating will lead to serious nutrition loss of milk skin,and damage the color and quality of milk skin;At the same time,the differences of artificial processing technology lead to the disadvantages of poor flavor and quality stability,low productivity,unable to carry out large-scale standard industrial production;On the other hand,due to the influence of processing conditions and environmental factors,the traditional milk skin will have lipid oxidation and unstable moisture content in the natural drying process,which will have adverse effects on its flavor.In this experiment,fresh milk was used as raw material,and single factor test was used to study the effects of heating temperature,lifting times,heat preservation temperature,heat preservation time,cooling temperature and cooling time on the fat content,fat yield,protein content,water content,sensory and other physical and chemical indexes of milk skin;On this basis,in order to select the best processing conditions,box Behnken method was used to screen the key influencing factors of milk skin.The results showed that the best processing conditions of milk skin were as follows: heating temperature: 87 ?,turning times: 675,holding time: 5 h,holding temperature: 72 ?,cooling temperature: 5 ?,cooling time: 7 h.The milk skin made by this processing technology has smooth and delicate texture,mellow and refreshing flavor.The thickness is1.1 ± 1 cm,the yield was 13%,and the sensory evaluation score was 93.4.On this basis,through the sensory quality evaluation and related physical and chemical index test of milk skin under different temperature and gas environment storage conditions,it was found that the storage of milk skin under freezing condition was better than that under cold storage condition;The results showed that the vacuum storage condition was better than the air storage condition,but the appearance of milk skin stored in vacuum was worse than that stored in air.Through the research on the processing technology and storage conditions of traditional national milk skin,it is helpful to reduce the influence of various adverse factors in traditional processing and production on the quality of milk skin,and improve the storage quality of milk skin.By optimizing the traditional manual production method,which provides a reference for the development of a systematic industrial production mode.