硬质干酪加工工艺中关键技术参数的研究与优化  

Investigation on processing key technology and parameter optimization of hard cheese

作　　者：蒋琛[1] 苍海波[1] 李娜[1] 张丽萍[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《中国乳品工业》2008年第8期17-21,共5页China Dairy Industry

基　　金："十一五"国家科技支撑计划重大项目;东北区奶业集约化生产技术集成及产业化示范(2006-BAD04A09)

摘　　要：以cheddar干酪加工工艺为基础,针对工艺中影响产品质量的工艺参数进行试验分析,找出对产品质量最有影响的关键因素。通过单因素初步试验,进而进行了多因素交叉影响试验,采用LSR法进行多重比较分析。分析结果表明:发酵剂添加量3.0%(质量分数),熟化终止pH值为6.5,保温搅拌温度40℃,保温搅拌时间40 min为适宜的工艺参数,所制得的干酪质量达到统一的标准并且稳定。cheddar cheese processing technology as the foundation, in the view of the impact of product quality testing of process parameters, the quality of products to identify the most influential of the key factors. The single factor preliminary tests, conducted several factors which affect cross-test method, use LSR multiple comparative analysis, The results show that： starter inoculum size is 3.0%,Maturation termination pH is 6.5. Stirs temperature is 40 ℃. Stirs time is 40 min, the quality of cheese in the system to achieve a uniform standard and stability.

关 键 词：硬质干酪 发酵剂 熟化pH值 搅拌温度 搅拌时间 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]