花生乳牛乳新鲜干酪加工工艺优化  

Optimization of Preparation Process for Peanut-milk Fresh Cheese

作　　者：尤丽新[1] 杨柳[1] 马井喜[1] 陈海燕[1] 马虹 张凤宽[1] 

机构地区：[1]吉林农业大学发展学院,吉林长春130600 [2]秦皇岛正大有限公司,河北秦皇岛066200

出　　处：《食品科学》2011年第14期346-349,共4页Food Science

摘　　要：用花生乳代替部分牛乳生产新鲜干酪,对花生乳添加比例、氯化钙添加量、凝乳酶添加量3个因素对凝乳效果的影响分别进行单因素试验,确定各自合适比例后,再采用L9(33)正交试验,确定花生乳牛乳新鲜干酪最佳生产工艺。结果表明花生乳添加量20%、氯化钙添加量0.06%、凝乳酶添加量0.002%时制作出的新鲜花生乳牛乳干酪成品呈乳白色、柔软、有弹性、具有花生风味,产品出品率为16.33%。In this study, peanut milk was used to partially substitute milk during the preparation process of fresh cheese. Effects of three factors including peanut milk amount, calcium amount and curd enzyme amount were explored by o one-factor-at-a-time combined with orthogonal array design method. The results indicated that the optimal formula was peanut milk 20%, calcium chloride 0.06% and curd enzyme of 0.002%. The resultant fresh peanut-milk cheese revealed milk-white color, soft and elastic texture and peanut flavor, and the yield is 16.33%.

关 键 词：花生乳 新鲜干酪 凝乳效果 加工工艺 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]