嗜酸乳杆菌发酵生产低脂干酪凝乳工艺的优化  

Optimization of curd process for low-fat cheese fermented by Lactobacillus acidophilus

作　　者：赵瑞香[1] 葛晓虹[1] 赵丽丽[1] 牛生洋[1] 路四海[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品工业科技》2012年第7期158-160,164,共4页Science and Technology of Food Industry

基　　金：科技部农业科技成果转化资金项目(2007GB2D000192)

摘　　要：以脱脂乳为原料,采用嗜酸乳杆菌发酵进行预酸化,对其生产的低脂干酪凝乳工艺条件进行了研究。实验选取凝乳pH、氯化钙添加量、凝乳酶添加量、凝乳温度4个影响因素,以干酪产率、乳清中非脂乳固体物质残留量、嗜酸乳杆菌活菌数为指标,采用L_9（3~4）正交实验进行优化。结果表明,凝乳的最佳工艺参数为凝乳pH6.0,氯化钙添加量0.02%（w/w）,凝乳酶添加量0.01%（w/w,酶活20000u/g）,凝乳温度35℃,以此条件生产的低脂干酪脂肪含量小于5%,干酪产率29.41%,乳清中非脂乳固体物质残留量5.66%,嗜酸乳杆菌活菌数在10~9cfu/mL以上。Using the skim milk as material,the curd process parameters,including the amount of rennet,pH,the amount of CaCl2 and the curd temperature of low-fat cheese,fermented by Lactobacillus acidophilus pre-acidification,were studied through the orthogonal test of L_9（3~4）.The results showed that the optimum parameters of curd process were pH 6.0,CaCl2 addition 0.02%（w/w）,rennet addition 0.01%（w/w,enzyme activity 20000u/g）,temperature 35℃.The cheese produced by these technique parameters had lower fat below 5%,higher yield 29.41%,lower non-fat solids in whey 5.66%,and higher viable count of Lactobacillus acidophilus more than 10~9cfu/mL.

关 键 词：嗜酸乳杆菌 低脂干酪 凝乳工艺 产率 活菌数 

分 类 号：TS201.3[轻工技术与工程—食品科学]