利用3种凝固剂制作新鲜软质大豆干酪的工艺研究  

Optimization of Preparation Process for Fresh Soft Soymilk Cheese Using Three Different Coagulants

作　　者：李莹莹[1] 笪久香[1] 栾广忠[1,2] 崔亚丽[1] 胡亚云[1] 李志成[1,2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]陕西省农产品加工工程技术研究中心,陕西杨凌712100

出　　处：《食品科学》2012年第16期1-6,共6页Food Science

基　　金：联合国大学-麒麟继续研究基金项目~~

摘　　要：以豆乳为原料,分别以葡萄糖酸内酯、氯化镁和木瓜蛋白酶为凝固剂制作新鲜软质大豆干酪。用正交试验法对发酵剂、凝固剂及食盐的添加量等参数进行优化,并将3种大豆干酪的主要理化指标及感官与牛奶新鲜软质干酪进行比较。结果表明,以葡萄糖酸内酯为凝固剂制备新鲜软质大豆干酪的最适工艺参数为发酵剂添加量0.020%、葡萄糖酸内酯添加量0.20%、食盐添加量1.0%;氯化镁为凝固剂的最适工艺参数为发酵剂添加量0.020%、氯化镁添加量0.20%、食盐添加量1.0%;木瓜蛋白酶为凝固剂的最适工艺参数为发酵剂添加量0.010%、CaCl2添加量0.02%、木瓜蛋白酶添加量0.05%、食盐添加量1.0%。3种大豆干酪的水分含量相近,木瓜蛋白酶大豆干酪感官得分最高,氯化镁大豆干酪的蛋白含量最高,而葡萄糖酸内酯大豆干酪的产率最高。与相同工艺下制作出的牛乳新鲜软质干酪相比,新鲜软质大豆干酪蛋白质含量与之相近,脂肪含量只有牛乳干酪的1/3,水分含量和出品率高于牛乳干酪,而感官评分上大豆干酪略低。新鲜软质大豆干酪可作为一种牛乳新鲜软质干酪的低脂保健型替代品。Three different coagulants, δ-gluconolactone, magnesium chloride and papain were individually used to prepare fresh soft soymilk cheese from cooked soymilk. Key process parameters such as inoculum amount of starter culture, coagulant level and NaCl level were optimized by means of orthogonal array design. Soymilk cheeses obtained from these three coagulants were comparatively tested for the major physical and chemical properties and sensory characteristics. The results showed that the optimal levels of starter culture, coagulant and NaC1 were the same for the preparation of soymilk cheeses using c%gluconolactone or magnesium chloride, which were 0.020%, 0.20% and 1.0%, respectively; the optimal levels of starter culture, CaCl2, coagulant and NaC1 for the preparation of papain-coagulated soymilk cheese were 0.010%, 0.02%, 0.05% and 1.0%, respectively. The soymilk cheeses obtained with the different coagulants had similar water contents. The papain-coagulated soymilk cheese received the highest sensory evaluation score, the magnesium chloride-coagulated one had the highest protein content, and the highest cheese productivity was achieved through coagulation with δ -gluconolactone. Although the cow＇s milk cheese and the soymilk cheese prepared under the same technological parameters had similar protein contents, the fat content of the latter represented only one-third of that of the former and the latter showed higher water content and productivity and a slightly lower sensory evaluation score. Fresh soft soymilk cheese may be considered as a low-fat healthy substitute for fresh soft cow＇s milk cheese.

关 键 词：大豆干酪 豆乳 凝固 质构 加工工艺 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]