夸克干酪加工工艺的优化
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摘要
通过凝乳酶和排乳清条件单因素,以产率、校正产率和感官评价为指标的正交实验,确定了夸克干酪生产以产率为指标,3个因素的较优工艺条件为离心时间10 s,凝乳酶添加量为0.004%,发酵剂添加量为5%(均为体积分数,下同)。以校正产率为指标,3个因素较优工艺条件为离心时间10 s,凝乳酶添加量为0.004%,发酵剂添加量为3%。以感官评价为指标,3个因素的较优工艺条件为,发酵剂添加量为5%,凝乳酶添加量为0.005%,离心时间30 s。
Single factor experiment was done to ensure rennet addition and whey separation conditions.Three factors and three levels of orthogonal experiment were explored treated yield rate,corrected yield rate and sensory evaluation scores as indicators respectively.With yield as the index,optimum process conditions are centrifugation 10s,0.004% rennet and 5% starter.With corrected yield as the index,optimum process conditions are centrifugation time 10 s,0.004% rennet and 3% starter.With sensory evaluation scores as the index,the optimum process conditions are 5% starter,0.005%rennet and centrifugation time 30 s.
Single factor experiment was done to ensure rennet addition and whey separation conditions.Three factors and three levels of orthogonal experiment were explored treated yield rate,corrected yield rate and sensory evaluation scores as indicators respectively.With yield as the index,optimum process conditions are centrifugation 10s,0.004% rennet and 5% starter.With corrected yield as the index,optimum process conditions are centrifugation time 10 s,0.004% rennet and 3% starter.With sensory evaluation scores as the index,the optimum process conditions are 5% starter,0.005%rennet and centrifugation time 30 s.
引文
[1]KROGER M.The Manufacture of Quark Cheese[J].Cult Dairy ProdJ,1980,15:11.
[2]LANG F.Quark-a Popular Fresh Cheese of Considerable Potential[J].Milk Ind,1980,82:21.
[3]LUCEY J A,Acid and Acid/Heat Coagulated Cheese[J].Elsevier Sci-ence,2002:350-356.
[4]张改玲.夸克干酪生产关键工艺研究[D].北京:中国农业大学,2005.
[5]吴槟,李晓东,何述栋.直接酸化法生产夸克干酪工艺的研究[J].中国乳品工业,2010,38(10):28-31.
[6]刘忠成,刘艳平,霍贵成.凝乳酶对超滤浓缩乳生产Quark干酪的影响[J].食品工业科技,2009(12):120-122.
[7]刘忠成,霍贵成,刘艳平.葡萄糖酸内酯对超滤法生产Quark干酪产量和质量的影响[J].食品科技,2009,34(12):60-63.
[8]孙忠伟,兰建丽,张振奇,等.夸克生产中凝乳酶筛选的研究[J].中国乳品工业,2005,33(2):19-21.
[9]GB/T5009.3-2010.食品中水分含量的测定[S].北京:中国标准出版社,2010.
[10]GB5413.3—2010.婴幼儿食品和乳品中脂肪的测定[S].北京:中国标准出版社,2010.
[11]GB/T5009.5-2010.食品中蛋白质含量的测定[S].北京:中国标准出版社,2010.
[12]刘会平,南庆贤,马长伟.Mozzarella干酪用菌种的筛选[J].中国乳品工业.2003.31(2):6-8
[13]RANK T C,GRANPPIN R,OLSON N F.Rennet and Their Ac-tion in Cheese Manufacture and Ripening[J].Journal of Dairy Sci-ence,1985,(68):801-805.
[2]LANG F.Quark-a Popular Fresh Cheese of Considerable Potential[J].Milk Ind,1980,82:21.
[3]LUCEY J A,Acid and Acid/Heat Coagulated Cheese[J].Elsevier Sci-ence,2002:350-356.
[4]张改玲.夸克干酪生产关键工艺研究[D].北京:中国农业大学,2005.
[5]吴槟,李晓东,何述栋.直接酸化法生产夸克干酪工艺的研究[J].中国乳品工业,2010,38(10):28-31.
[6]刘忠成,刘艳平,霍贵成.凝乳酶对超滤浓缩乳生产Quark干酪的影响[J].食品工业科技,2009(12):120-122.
[7]刘忠成,霍贵成,刘艳平.葡萄糖酸内酯对超滤法生产Quark干酪产量和质量的影响[J].食品科技,2009,34(12):60-63.
[8]孙忠伟,兰建丽,张振奇,等.夸克生产中凝乳酶筛选的研究[J].中国乳品工业,2005,33(2):19-21.
[9]GB/T5009.3-2010.食品中水分含量的测定[S].北京:中国标准出版社,2010.
[10]GB5413.3—2010.婴幼儿食品和乳品中脂肪的测定[S].北京:中国标准出版社,2010.
[11]GB/T5009.5-2010.食品中蛋白质含量的测定[S].北京:中国标准出版社,2010.
[12]刘会平,南庆贤,马长伟.Mozzarella干酪用菌种的筛选[J].中国乳品工业.2003.31(2):6-8
[13]RANK T C,GRANPPIN R,OLSON N F.Rennet and Their Ac-tion in Cheese Manufacture and Ripening[J].Journal of Dairy Sci-ence,1985,(68):801-805.