摘要
以去皮核桃仁和鲜牛乳为原料制备核桃鲜奶酪,通过单因素试验和响应面法优化发酵工艺,同时对鲜奶酪的质构、理化指标和微生物指标进行测定。研究结果表明最优工艺条件为核桃浆添加量30%、蔗糖添加量6%、菌种添加量0.86%、凝乳酶添加量1.69%、发酵温度35℃、发酵时间4 h,在此条件下制备的核桃鲜奶酪的感官评分最高,核桃鲜奶酪组织状态较好,质地均匀,核桃与牛奶香味浓郁,口感较好;产品的微生物指标均符合国标,具有较好的食用品质,对丰富核桃加工产品具有积极的促进作用。
Peeled walnut kernels and fresh milk are used as the raw materials to prepare walnut fresh cheese.The fermentation process is optimized through single factor test and response surface methodology.At the same time,the texture,physicochemical indexes and microbiological indexes of fresh cheese are determined.The results show that the optimal process conditions are walnut pulp addition amount of 30%,sucrose addition amount of 6%,strain addition amount of 0.86%,chymosin addition amount of 1.69%,fermentation temperature of 35℃and fermentation time of 4 h.Under these conditions,the prepared walnut fresh cheese has the highest sensory score,good tissue state,uniform texture,rich flavor of walnut and milk and good taste.The microbiological indexes of the product are all in line with the national standard,indicating that the product has good edible quality.This study has a positive promoting effect on enriching walnut processing products.
作者
李曦明
李凌飞
温燕龙
张超
杨雪莹
马舒韵
田洋
LI Xi-ming;LI Ling-fei;WEN Yan-long;ZHANG Chao;YANG Xue-ying;MA Shu-yun;TIAN Yang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Engineering Research Center for the Development and Utilization of Food and Medicine Homologous Resources,Ministry of Education,Yunnan Agricultural University,Kunming 650201,China;Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing,Yunnan Agricultural University,Kunming 650201,China;Pu'er University,Pu'er 665000,China)
出处
《中国调味品》
CAS
北大核心
2024年第12期105-110,共6页
China Condiment
基金
云南省省市一体化专项(202302AN360002)
云南省重大科技专项计划项目(202102AE090027-2)
云南科技特派团项目(202204BI090014)。
关键词
核桃
鲜奶酪
响应面
质构
walnut
fresh cheese
response surface
texture
作者简介
李曦明(1998-),男,硕士,研究方向:园艺产品贮藏与加工;通信作者:李凌飞(1979-),女,教授,博士,研究方向:食品微生物资源与利用、食品成分功效评价。
