豆乳牛乳混合半硬质干酪的研制  

Development on soymilk and milk mixed Semi-Hard Cheese

作　　者：倪春梅[1] 靳烨[1] 张建强[1] 王洪芳[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国乳品工业》2009年第5期52-54,64,共4页China Dairy Industry

基　　金："十一五"国家科技支撑项目子课题"半硬质原干酪加工共性关键技术与产品开发"(2006BAD04A06)

摘　　要：以大豆和鲜牛乳为主要原料,采用单因素对比试验和正交试验确定了生产豆乳牛乳混合干酪的最佳配方。最佳配方为:豆乳的添加量为18%(体积分数),发酵剂的添加量为4.5g/100L,CaCl2的添加量为0.6g/L(质量浓度),凝乳酶(活力为30000单位)的添加量为4.0g/100L(质量浓度),其余为牛乳。混合干酪用质量浓度为150g/L的低钠食盐进行盐渍,时间为4h。此配方生产的混合干酪具有干酪特有的滋味和气味,软硬适度、咸淡适宜、香味醇厚、营养丰富。Soybean and fresh milk was used as the chief raw materials. Single factorial and orthogonal tests were carried out to optimize the suitable formula of soymilk and milk mixed cheese. The results showed that the optimum formula was as follow： 18% soymilk, 4.5 g/100L starter culture, 0.6 g/L CaCl2, 4.0g/100L rennet with 30 000 unit of activity, the remaining component was milk. The mixed cheese was put in the 15% salt solution for 4 h. The cheese had better flavor, proper hardness and rich nutrition.

关 键 词：牛乳 大豆 干酪 研制 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]