软质干酪工艺研究  

Technology research of soft cheese

作　　者：苏永红[1] 鄂卫峰 杨大毅 梁金钟 

机构地区：[1]哈尔滨商业大学食品科学系,黑龙江哈尔滨150076 [2]上海亿源香精有限公司,上海201203 [3]黑龙江省轻工研究院,黑龙江哈尔滨150043

出　　处：《中国乳品工业》2004年第11期21-23,共3页China Dairy Industry

摘　　要：研究了软质干酪的加工工艺。结果表明,含脂率为3.2％的鲜牛乳,经75℃,15min杀菌冷却后接种体体积分数为1％的乳酸菌(V(保加利亚德氏乳杆菌):V(嗜热链球菌)=2:3)并于32℃发酵40min,调节酸度至pH值为6.0,再依次加入质量分数为0.02％的CaCl2和质量浓度为2g／L牛乳的凝乳酶(m(小牛皱胃酶):m(毛霉凝乳酶)=3:1),恒温(32℃)发酵约1h,最后经切割、升温、搅拌、排乳清、撒盐、成熟等工艺制备出一种软质、质地良好、奶香浓郁相对价格较低的软质干酪。This experiment studied the processing technology of the soft cheese . The experiment shows : the fat rate 3. 2% of the fresh milk, inoculate 1. 0% of the lactic bacteria ( Lactobacillus. delbruekii subsp. bulgaricus: Streptoccus thermophilus =2: 3) after 75 ℃, 15 minutes disinfecting and cooling, and ferment for 40 minutes in 32 ℃, regulating the acidity to pH 6. 0 , joining sequentially 0.02% of CaCl2 , 2 g/L milk of the rennase (Calf abomasum enzyme : mould chymase = 3: 1), under the constant temperature (32℃) ferments for an hour , Cutting , intensifing , mixing , arranging milk clear , salt and ripe . It happens one quality good , milk fragrant and strong , relatively lower in price soft cheese prepared finally.

关 键 词：软质干酪 加工工艺 凝乳酶 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]