| 酸凝奶酪生产工艺研究 |
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| 引用本文： | 付香斌,宋淑红,王明道.酸凝奶酪生产工艺研究[J].安徽农业科学,2011,39(22):13547-13548. |
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| 作者姓名： | 付香斌 宋淑红 王明道 |
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| 作者单位： | 1. 河南省轻工业学校,河南郑州,450006
2. 河南农业大学生命科学学院,河南郑州,450002 |
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| 基金项目： | 河南省重大科技攻关计划项目(072101110100) |
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| 摘 要： | 目的]开发一种以乳酸为凝结剂的模拟干酪。方法]该试验的工艺流程为：原料乳→巴氏杀菌→冷却→添加发酵剂→保温发酵→加酸→凝乳→排乳清→过滤→压榨→成型,干酪质量检测按照国家标准GB5421-85进行。结果]以乳酸为凝结剂生产的奶酪,呈乳白色,酸味适中,奶香浓郁,口感细腻柔软,有可塑性,综合感官评分为89分。要缓慢加入乳酸并不断搅拌,以使整个环境的pH均匀一致,随着乳酸添加量的增加,干酪的凝乳效果越来越好,但超过0.17%时干酪凝乳状态又呈下降趋势。42℃下干酪的凝结效果最好。结论]以乳酸为凝结剂生产奶酪是可行的,其最佳生产工艺为：以乳酸为凝结剂,乳酸加入量为0.17%,凝乳温度为42℃,凝乳时间为4 h。
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| 关 键 词： | 奶酪 生产工艺 凝乳 |
Study on the Production Technology of Cheese by Acid Coagulation |
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| Institution: | FU Xiang-bin et al(Henan School for Light Industry,Zhengzhou,Henan 450006) |
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| Abstract: | Objective] The research aimed to develop a simulated chess with lactic acid as coagulator.Method] The process flow of this experiment was:raw milk→pasteurization→cooling→adding lactic acid starter→insulated fermentation→adding lactic acid→milk coagulation→discharge whey→filtration→pressing→molding.The quality testing of produced cheese was carried out according to the requirement of national standard GB5421-85.Result] The cheese produced with lactic acid as coagulator was milk-white,tasted moderately sour,heavy milk fragrant,refined and soft and showed plasticity and it got 89 scores in comprehensive sensory evaluation.The lactic acid should be added slowly and stirring should be continuous to make pH value of the whole environment be uniform.As the addition of lactic acid was increased,the milk coagulation effect of cheese was better and better,but when the addition exceeded 0.17%,the milk coagulation effect of cheese was becoming worse.The coagulation effect of cheese was best at 42 ℃.Conclusion] It was feasible to produce cheese with lactic acid as coagulator and its optimum technological condition was as follows:0.17% lactic acid was added as coagulator,the milk coagulation temperature and time were 42 ℃ and 4 h. |
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