阿胶奶酪的工艺研究  

Process Study of Ejiao-cheese

作　　者：刘桂芹[1] 程霜[1] 王会[1] 樊琛[1] 朱明霞[1] 孙小凡[1] 王兆玉[1] 

机构地区：[1]聊城大学食品科学与工程系,山东聊城252000

出　　处：《食品研究与开发》2010年第2期103-107,共5页Food Research and Development

基　　金：山东省中青年科学家科研奖励基金(2006BS02012);聊城大学资助项目(x071027)

摘　　要：以发酵剂接种量、发酵时间、凝乳温度、阿胶添加量四个因素作三个水平的正交试验,通过准确测定阿胶奶酪中水分、脂类、蛋白质、干物质等的百分含量及产品的感官指标评分,得出阿胶奶酪的最佳生产工艺。阿胶奶酪的最佳工艺为发酵剂的添加量3%、发酵时间1h、凝乳温度36℃、阿胶添加量1%。试验证实在奶酪中添加具有保健功能的阿胶可以生产出既具有奶酪的营养价值又具有阿胶的保健价值的新型保健奶酪——阿胶奶酪。A four factors three levels＂ orthogonal experiment with inculation dose, permentation time, coagulate tempreture, Ejiao amount was carried out. Ejiao-cheese＇s optimum production process was obtained by determine the percentage of water, dry matter content, lipids, proteins and products sensory index score. The results showed that the best Ejiao-cheese＇s fermentation process is adding 3 % ferment amount, 1 hour fermentation, 36℃ coagulate tempreture, 1% Ejiao amount. Cheese by add health function-Ejiao can produce a nutritional and healthy both value new cheese-Ejiao-cheese.

关 键 词：阿胶 奶酪 生产工艺 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程] TQ461[轻工技术与工程—食品科学与工程]