微小毛霉凝乳酶干酪素的制备及应用性能研究  

Optimization of Process Parameters for the Preparation of Rennet Casein

作　　者：郑恒光[1] 陈君琛[1] 汤葆莎[1] 吴俐[1] 

机构地区：[1]福建省农业科学院农业工程技术研究所,福建福州350003

出　　处：《福建农业学报》2011年第3期462-465,共4页Fujian Journal of Agricultural Sciences

基　　金：福建省科技计划项目--省属公益类科研院所基本科研专项(2010R1017-1);福建农业科学院创新团队建设基金项目(STIF-Y05)

摘　　要：以新鲜牛奶为原料,采用自制微小毛霉Mucor Pusilius凝乳酶作为脱脂牛奶凝固剂,经过离心脱脂、巴氏杀菌、凝乳、热烫、离心脱乳清、水洗、干燥、粉碎过筛等步骤获得凝乳酶干酪素,考察工艺参数对干酪素得率及应用性能的影响。实验结果表明,凝乳酶添加量、凝乳pH值、热烫温度对凝乳酶干酪素得率无显著影响,热烫温度对产品的融化性、析油性、拉伸性、吸油性等应用性能有显著的影响。理想的凝乳酶干酪素制备条件:凝乳酶添加量1 U.mL-1牛奶,凝乳pH值6.6,热烫温度60℃,在此条件下,凝乳酶干酪素得率为2.1%。Rennet casein is a major raw material for making processed cheese. The research of its industrialization is still at preliminary stage in China. In this paper, its process parameters and application performance was studied. Rennet casein was prepared from the fresh skim milk with coagulant of self-prepared Mucor Pusilius rennet by the procedure of skimming, pasteurization, clotting, cooking, whey separation, washing, drying, milling and sieving. The results indicated that although the yield of rennet casein was not significantly affected by the dosage of rennet, pH of milk and cooking temperature, its functionality of melt ability, free oil, stretch ability, and oil binding capacity et al. was significantly affected by different cooking temperature. The optimized process parameters for the preparation of rennet casein is dosage of milk 1U·mL^-1, clotting pH 6.6 and cooking temperature 60℃. Under this condition, the yield of rennet casein was 2.1%.

关 键 词：凝乳酶干酪素 应用性能 微小毛霉凝乳酶 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]