凝乳酶的添加量对半硬质干酪品质影响研究  

Research of influence of the adding quantity of rennets on the quality of semihard cheese

作　　者：贺家亮[1,2] 李开雄[3] 李星科[3] 卢士玲[3] 周海珍[3] 韩晶[3] 

机构地区：[1]河南科技大学食品与生物工程学院 [2]石河子大学食品学院,石河子832000 [3]石河子大学食品学院

出　　处：《食品科技》2008年第9期69-71,78,共4页Food Science and Technology

基　　金：石河子大学重大科技攻关项目(ZDGG200505)

摘　　要：研究凝乳酶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,凝乳酶的添加量分别为2、2.5、3、3.5、4(g/100kg牛奶)。在其他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,随着凝乳酶添加量的增加,干酪的感官评定值先增加,然后逐渐减低;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,结合其他性能指标,确定凝乳酶的最佳添加量为2～3(g/100kg牛奶)。The influence of the adding quantity of rennets on the quality of semihard cheese was researched to ascertain the optimal adding quantity of it. The single factor experiment was adopted to do with it. The adding quantity of rennets is 2, 2.5, 3, 3.5 and 4 （g/100 kg milk）. Under the same condition of the other processing, cheeses were made respectively, and then the characteristics of mature cheeses were mensurated. The result indicates, with the addition of rennets, the sensory value rises at first, then declines little by little; the hardness of cheese, the contents of pH 4.6 soluble nitrogen, the total contents of free amino acid and moisture content add 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 adding quantity of rennets is ascertained, which is 2-3（g/100 kg milk）.

关 键 词：凝乳酶 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]