氯化钙的添加量对半硬质干酪品质影响研究  

The Research on Influence of the Addition of CaCl_2 on the Quality of Semi-hard Cheese

作　　者：贺家亮[1] 李开雄[2] 侯玉泽[1] 姜延东[2] 王大鹏[2] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003 [2]新疆石河子大学食品学院

出　　处：《乳业科学与技术》2008年第5期222-224,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：石河子大学重大科技攻关项目(No.ZDGG200505)

摘　　要：研究氯化钙的添加量对半硬质干酪品质的影响,以确定其最佳添加量。采用单因素试验设计,氯化钙的添加量分别为0、5、10、15、20g/100kg牛奶。在其它工艺条件相同的情况下,分别加工一批干酪,然后测定成熟干酪的性能指标。结果表明,随着氯化钙添加量的增加,干酪的感官评定值逐渐降低;干酪的硬度、pH4.6可溶性氮含量、游离氨基酸总量和水分含量逐渐增加,而pH值变化不大。以感官评定值为主指标,结合其它性能指标,确定氯化钙的最佳添加量为0-5g/100kg。The influence of the addition of CaCl2 on the quality of semi-hard cheese was researched to ascertain the optimal addition of it. The single factor experiment was adopted to do with it. The addition of CaCl2 is 0, 5, 10, 15 and 20 g/100kg milk. Under the same condition of the other processing, cheeses were made respectively, and then the characteristics of mature cheeses were mensurated. The result indicated： with the addition of CaCl2 rising, the sensory value decreases gradually; the hardness of cheese, the contents of pH 4.6 soluble nitrogen, the total contents of free amino acid and moisture content increase step by step, and the value of pH changes little. With the sensory value as the main index, combining with other quality indexes, the optimal addition of CaCl2 is ascertained, which is 0 to 5 g/100kg.

关 键 词：氯化钙 半硬质干酪 品质 影响 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]