钙试剂和温度对农家干酪品质及乳清OD值的影响  

Study of the process optimization of Cottage cheese

作　　者：李伟[1] 吴槟[1] 李金宝[1] 胡瑞君[1] 

机构地区：[1]黑龙江生物科技职业学院食品生物系,哈尔滨150025

出　　处：《中国乳品工业》2011年第8期25-27,共3页China Dairy Industry

摘　　要：研究了直接加入钙试剂凝乳的方法来生产干酪,从而替代了凝乳酶的使用,根据单因素及L4(23)正交试验设计,筛选出了农家干酪的最佳工艺参数,其最佳的工艺条件:CaCl2添加量为1.6%,凝乳温度为75℃时农家干酪的品质最佳。结果表明,用CaCl2直接凝乳生产农家干酪的工艺所得的制品可以用于实际生产。For study of the process optimization of Cottage cheese, the CaCl2 was found to be the best acidifier acidified for the production of Cottage cheese. According to single factor and orthogonal experiment L4 （2^3）, the best process parameters of Cottage cheese were filtered out. The optimum process conditions are that whenadding amount of CaCl2 is 1.6% and curd temperature is 75 ℃, the coagulation of Cottage cheese has the highest quality in this process. The result shows that can be used in producing actually.

关 键 词：农家干酪 钙试剂 温度 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]