曲拉凝乳酶干酪素工业化生产的关键技术  

Research on the Industrial Production Process of Rennet Casein

作　　者：苏艳萍 纪银莉 高维东 葛静微 谢小冬[1,2] 

机构地区：[1]甘肃华羚生物技术研究中心 [2]兰州大学基础医学院,甘肃兰州730070

出　　处：《食品与发酵工业》2012年第11期105-108,共4页Food and Fermentation Industries

基　　金：科技人员服务企业行动项目(2009GJG10010)

摘　　要：针对凝乳酶干酪素生产过程中出现的不凝乳或凝乳不完全及凝乳前出现白色沉淀的问题,采用酶活力测定及CaCl2促凝的关键技术,进行HCl浓度、流量和CaCl2浓度、流量的单因素实验,确定消除白色沉淀的最佳条件。通过CaCl2添加量、凝乳温度、凝乳pH值、凝乳后升温速率4个因素,设计正交实验,确定凝乳工艺条件。消除白色沉淀的最佳条件为:HCl浓度为0.3 moL/L,添加速率45 mL/min,CaCl2浓度为25%,添加速率为45mL/min;凝乳的最佳条件为:CaCl2添加量2%,凝乳温度40℃,凝乳pH值6.5,凝乳后升温速率为2℃/min,在此条件下,产品收率平均达到70.93%,蛋白质平均含量达到91.78%,灰分降低到5.30%,感官品质良好。To solve the problems in the process of rennet casein,such as without curd or incomplete curd and appearance of white precipitate before the curd,the white precipitate disappearance conditions and optimum process conditions were studied by single factor experiment and orthogonal test using the key technologies of assaying the enzyme activity and promoting curd by adding CaCl2.The results showed that the best conditions for white precipitate disappearance were HCl concentration of 0.3moL/L with additive rate of 45mL/min,CaCl2 concentration of 25% with additive rate of 45 mL/min.The best curd conditions were 2% CaCl2,40℃,pH 6.5,heating rate of 2 ℃/min.Under this condition,the average yield of the product achieved 70.93%,the average protein content was up to 91.78%,the ash content reduced to 5.30% and the sensory quality was good.

关 键 词：凝乳酶干酪素 凝乳条件 生产工艺 工业化 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]