牦牛“曲拉”精制干酪素工艺研究  

Processing technology for purifying casein made from Yak"Qula"

作　　者：余群力[1] 甘伯中[1] 敏文祥 侯晓东 

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070 [2]甘肃华羚干酪素公司,甘肃甘南747000

出　　处：《农业工程学报》2005年第7期140-144,共5页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：由传统牦牛“曲拉”制得的干酪素品质不佳的主要原因是脂肪氧化、杂质过高,该文用改良的工艺流程,通过L9(34)正交试验,研究酶制剂和离心条件对“曲拉”所制干酪素品质的影响。结果表明:酶制剂最佳应用条件为料液温度38℃,pH值4.2,胰蛋白酶浓度1.0g/kg(处理时间5min),脂肪酶浓度0.01g/kg,乳糖酶浓度0.03g/kg;最佳离心工艺参数为,转速16000r/min、时间10min、温度50℃。高速离心法和酶处理过程,既能除去料液中脂肪、乳糖、尘埃等杂质,又使制品溶解黏度、色泽、气味等明显改善。红外光谱检测,制品质量优于传统产品。The main reasons for the low quahty of the traditionat YaK ‘Quta’ casein are the oxidation of fats and high contents of impurity. The influences of enzyme agents and centrifugal conditions on the product quality were researched by using L9 （3^4） orthogonal experiment with the improved technology. The results show that the optimal using conditions of enzyme agents are as follows ： the temperature of the liquid material is 38℃, pH value is 4.2, the concentration of trypsase is 1.0 g/kg, reacting time is 5 rain, the concentration of lipase is 0.01 g/kg and lactase is 0.03 g/kg; and the optimal centrifugal operation parameters are that the speed of rotation is 16000r/min, time is 10 min, temperature is 50℃. The centrifuging method and enzyme treatment could not only remove the fat, lactose and the impurity in the liquid material, but also obviously improve the soluble viscosity,the color and the smell of the product. The infrared spectrum scan show that the quality of the product excells the quality of traditional products.

关 键 词：曲拉 干酪素 胰蛋白酶 脂肪酶 乳糖酶 离心 工艺 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]