玉米胚芽蛋白Cheddar干酪生产工艺的优化  

Optimization of technology processing of corn germ Cheddar cheese

作　　者：皮钰珍[1] 尹伊[1] 岳喜庆[1] 刘彦妮[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品工业科技》2011年第10期378-380,383,共4页Science and Technology of Food Industry

摘　　要：以玉米胚芽蛋白为添加辅料,研究了玉米胚芽蛋白添加量、Ca2+浓度、切割大小、盐浓度四个工艺参数对玉米胚芽Cheddar干酪品质的影响,利用响应面分析法确定了最佳工艺参数。结果表明,胚芽蛋白添加量为4.28%,Ca2+浓度为0.04%,切割大小为9.05mm3,盐浓度为1.62%时,生产的玉米胚芽Cheddar干酪具有干酪特有的滋味和气味,软硬适度、香味醇厚、营养丰富。With corn germ for adding raw materials,the influence of the addition of corn germ protein,the addition of calcium,cutting size and salt concentration on the quality of corn germ Cheddar cheese was studied to ascertain the optimal processing parameters by the response surface method. The results indicated the addition of corn germ protein was 4.28% ,the addition of calcium was 0.04% ,9.05mm3 cuttmg size and salt concentration was 1.62%,the cheese had better flavor, proper hardness and rich nutrition.

关 键 词：玉米胚芽 CHEDDAR干酪 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]