凝乳工艺对功能性低脂干酪中活菌数的影响  

Effects of curd process on viable count of functional low-fat cheese

作　　者：杨玉红[1] 郝慧敏[1] 

机构地区：[1]鹤壁职业技术学院食品工程学院,河南鹤壁458030

出　　处：《中国乳品工业》2012年第3期47-48,共2页China Dairy Industry

摘　　要：活菌数是功能性低脂干酪的重要指标,本文就凝乳工艺过程对功能性低脂干酪活菌数的影响进行了研究,旨在通过控制凝乳工艺过程参数而使干酪最终活菌数达到功能性食品的标准。通过对单因素实验和正交实验研究与分析,结果表明:凝乳酶添加量0.01%,凝乳温度35℃,凝乳pH值为6.2,CaCl2添加量0.03%,干酪活菌数均能达到107mL-1,符合功能性低脂干酪的活菌数要求,能够获得较为理想的实验效果。The viable count is an important indexes of functional low-fat cheese. This paper curd process low-fat cheese to functional The viable count was studied, aims to control curd process parameters and make cheese the viable count reach final functional food standards. Through to the single factor experiment and the orthogonal experiment research and analysis, and the results show that： the curd enzyme adding amount of 0.01%, curd 35 ~C temperature, pH value of 6.2 curd, CaC12 adding amount of 0.03%, cheese living bacterium number all can reach 107 mL-1, accord with functional low-fat cheese living bacterium number of requirement, and can obtain a relatively ideal experi- mental results.

关 键 词：功能性低脂干酪 凝乳工艺 活菌数 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]