摘要
通过单因素试验和正交优化试验,研究发酵剂添加量、Ca Cl2添加量、凝乳酶添加量、凝乳温度和盐水浓度对半硬质干酪感官品质的影响,从而得出加工半硬质干酪的最佳工艺条件。结果表明,其最佳工艺参数为发酵剂添加量5%、Ca Cl2添加量0.02%、凝乳酶添加量3.0 g/100 L、凝乳温度36℃、盐水质量分数18%。此最佳工艺条件下得到干酪的感官评分最高为93.25分,干酪产率为10.37%,含盐量为0.74%,含水量为43.58%。香味浓郁、组织细腻、软硬适度、呈现乳白色且有光泽。
On the basis of single factor experiment and orthogonal experiment, the effect of addition of fermentation starter, CaC12 and rennet, coagulating temperature and salt concentration on the quality of semi-hard cheese was studied. At last, the optimum process technology of semi-hard cheese was identified. The optimal technology parameters were starter inoculum 5%, CaC12 addition 0.02%, rennet 3.0 g/100 L, coagulating temperature 36℃, salt concentration 18%. In the optimum condition, the sensory evaluation score of the semi-hard cheese was 93.25, the cheese yield was 10.37%, the salt content was 0.74%, and the moisture was 43.58%. The product had flagrant smell, delicate organization, moderate hardness, milky white and shiny color.
出处
《中国酿造》
CAS
北大核心
2015年第5期64-67,共4页
China Brewing
基金
国家自然科学基金(31460443)
关键词
半硬质干酪
加工工艺
感官品质
semi-hard cheese
production technology
sensory quality
作者简介
铁钢（1988-），男，硕士研究生，研究方向为乳品生物技术与加工工程。
通讯作者：张凤梅（1969-），女，副教授，博士，研究方向为功能性食品的研究开发。
