半硬质干酪加工工艺优化  

Optimization of Semi-hard Cheese Processing Technology

作　　者：贺家亮[1] 李开雄[2] 朱文学[1] 李星科[2] 

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

出　　处：《农业机械学报》2008年第12期118-122,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：石河子大学重大科技攻关项目(项目编号:ZDGG200505)

摘　　要：在单因素试验的基础上研究了发酵剂质量分数、凝乳酶质量比和盐水质量分数3个工艺参数对半硬质干酪品质的影响,并确定了最佳工艺参数。采用三因素二次通用旋转试验设计,以感官评定值为评价指标对工艺进行了优化。结果表明,对干酪感官评定值影响由大到小依次顺序是盐水质量分数、凝乳酶质量比、发酵剂质量分数;最佳工艺参数为:发酵剂质量分数2.645%、凝乳酶质量比23.27 mg/kg和盐水质量分数23.482%;发酵剂质量分数和凝乳酶质量比之间、发酵剂质量分数和盐水质量分数之间存在显著的交互效应。On the basis of single factor experiment, the influence of the addition of starter, addition of rennet and salt concentration on the quality of semi-hard cheese was studied to ascertain the optimal processing parameters. With sensory value as appraising index, three elements quadratic current revolving design were adopted to optimize processing technology. Results indicated, salt concentration has the most important influence on the sensory value, rennet addition is the next, and starter addition is the last; the optimum parameter is that the addition of starter is 2. 645 %, the addition of rennet is 23.27 mg/kg and salt concentration is 23. 482 % ; starter addition and rennet addition, starter addition and salt concentration have obvious mutual effect.

关 键 词：半硬质干酪 加工工艺 优化 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS252.53[轻工技术与工程—食品科学与工程]