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：栗红生[1] 

机构地区：[1]鹤壁职业技术学院食品工程学院,鹤壁458030

出　　处：《食品工业》2012年第6期19-20,共2页The Food Industry

摘　　要：活菌数是功能性低脂干酪的重要指标,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。通过对单因素试验和正交试验研究与分析,结果表明:凝乳酶添加量0.01%,凝乳温度35℃,凝乳pH 6.2,CaCl2添加量0.03%,干酪活菌数均能达到107CFU/mL,符合功能性低脂干酪的活菌数要求,能够获得较为理想的试验效果。The viable count was the most important target of functional low-fat cheese.It great effected by cheese processing program,and the aim was to get a standard viable count in cheese by controlling the processing parameters.The single-factor tests,the orthogonal test,the range and the variance analysis were used.The result showed that： the rennet addition 0.01%,the curd temperature 35 ℃,the curd pH 6.2,the CaCl2 addition 0.03%,the viable count in cheese was achieve 107 CFU/mL,this consequence could consistent with the standard of functional low-fat cheese.

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]