Study On Processing And Storing Characteristics Of Mongolian Vrum And Hurood Processing

Vrum and hurood are the common dairy products of mongolian, unlike mature cheese, with the flavor mild, light, it's better for Chinese tastes, it's more acceptable and needs no after-mature, they can be on sale and are consumable soon after processing. Though with short production cycle, faster cash flow, high-return, these dairy production is still in the hands of the traditional workshop stage, which can not be large-scale, industrialized production and product quality and the Sanitary Condition is also difficult to control . this study is based on the processing of the traditional Mongolian dairy, Vrum and hurood, with starter fermentation , the time costs in fermentation largely shortened , the flaver and texture improved too. The exploring is to improve these national dairy products so they better suits the Chinese tastes.single-factor test of processing parameters (including insulation temperature, insulation time, cooling time, the quantality of fermentation, cutting the acidity, temperature row whey, etc.)were performed, to reflect their impact on the sensory quality and proteolysis , largely by sensory indicators in combination with the proteolysis condition. the indicators shows the optimum range of parameters: temperature insulation 60 ~ 70℃, holding time 4 ~ 6 h, cooling time 5 ~ 7 h, ferment amount of 2.0 ~ 3.0 percent, cutting the acidity (55 ~ 60°T) ~ (75 ~ 80°T), ranked whey temperature 4 ~ 32℃.By means of single-factor significant test, the insulation temperature, insulation and cooling time were selected for the interaction studies of vrum; holding time, the amount of starter, cutting the acidity, temperature selected to study factors affecting the interaction of whey row hurood Vrum draw affect the quality of primary and secondary order is temperature insulation, insulation, cooling time, the impact of hurood-quality primary and secondary fermentation is the order of quantity, row whey temperature, holding time, cutting the acidity; vrum and hurood of the best processing Technical parameters were: insulation temperature 65℃, holding time 5 h, cooling time 7 h; holding time 5 h, ferment amount of 2.5 percent, cutting the acidity 65 ~ 70°T, row whey temperature 23℃. temperature and time on the vrum and hurood storage of studies: Vrum frozen in storage under the conditions of the higher value of sensory evaluation, and hurood in frozen storage under the conditions of sensory evaluation value higher.Through the different mature temperature and time under vrum and hurood sensory evaluation and protein analysis of indicators such as decomposition, vrum and hurood determine the best storage conditions were: frozen and refrigerated, storage time for four months.