葡萄糖酸内酯对超滤法生产Quark干酪产量和质量的影响  

Effect of gluconic acid lactone on ultrafiltered Quark cheese yield and quality

作　　者：刘忠成[1] 霍贵成[1] 季妮娜[1] 刘艳平[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,哈尔滨150030

出　　处：《食品科技》2009年第12期60-64,共5页Food Science and Technology

摘　　要：在超滤浓缩乳中,用葡萄糖酸内酯替代传统的微生物发酵剂来生产Quark干酪,在不同的pH值条件下,研究了不同葡萄糖酸内酯添加量对Quark干酪组成、凝乳时间、凝乳硬度以及干酪感官评定结果的影响。结果表明,与传统菌种生产的产品相比较,实验所得产品的水分含量、粗产率、蛋白质回收率等,最大分别提高了2.41%、2.78%、3.88%,差异显著(P<0.05);而且在不同pH值条件下,随着葡萄糖酸内酯添加量的增大,干酪的凝乳速度、凝乳硬度和干酪的感官评定结果都不断提高。This experiment used the gluconic acid lactone to substitute the traditional starter culture for producing the Quark cheese in the ultrafiltration concentrated milk,studies the effect of different gluconic acid lactone level on the Quark cheese component,curd time,curd hardness and the cheese sensory evaluation result,finally indicates,compares with the traditional microorganism method,the experimental product s moisture,the gross yield,the protein returnsratio most enhance 2.41% ,2.78% ,3.88% separately,the difference is remarkable （P〈0.05）. Under the different pH, with gluconic acid lactone level increasing, the curd speed, hardness of curd and the cheese sensory evaluation result enhance unceasingly.

关 键 词：葡萄糖酸内酯 PH值 Quark干酪 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]