牦牛“曲拉”干酪素凝乳酶的选择及工艺参数优化  

Chymosin choice and technology parameters optimization of Yak's "Qula" casein

作　　者：韩玲[1] 张福娟[1] 甘伯中[1] 常海军[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《农业工程学报》2007年第7期226-229,共4页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：以"曲拉"为原料,研究不同酶在凝乳酶干酪素制作中的应用效果,通过L9(34)正交试验对皱胃酶、木瓜凝乳酶、微小毛霉凝乳酶3种酶最佳工艺参数进行筛选,结合生产成本,优选出微小毛霉凝乳酶为生产凝乳酶干酪素的酶制剂,其最佳工艺条件为酶浓度3.75 mL/g,pH 7,温度55℃,CaCl2添加量12 g/kg。制品出品率73.49%,感官得分9.49,蛋白质含量85.25%,灰分7.23%,脂肪0.45%,符合QB/T3780-1999标准要求。Using ＂Qula＂ as material, application effects of different chymosin in the process of casein production were researched. According to L9 （3^4） orthogonal experiment, rennet, chymopapain and mucor pusillus chymosin were chosen for the production of chymosin casein. Considering economical effect, mucor pusillus chymosin was chosen as the suitable chymosin. The optimum technology parameters are as follows： concentration of mucor pusillus chymosin is 3.75 mL/g, pH value is 7, temperature is 55℃, and CaCl2 addition is 12 g/kg. The percentage of manufacture obtained is 73.49%, sensory score is 9.49, protein content is 85.25%, ash component is 7.23% and fat content is 0.45%, meeting with the demand of QB/T3780-1999.

关 键 词：曲拉 干酪素 木瓜凝乳酶 微小毛霉凝乳酶 皱胃酶 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]