曲拉凝乳酶干酪素生产工艺研究  

Study on the production technology of Qula rennet casein

作　　者：纪银莉 何潇 宋礼 苏艳萍 高维东 葛静微 谢小冬[2] 

机构地区：[1]甘肃华羚生物技术研究中心,甘肃兰州730000 [2]兰州大学,甘肃兰州730070

出　　处：《食品工业科技》2013年第2期252-256,共5页Science and Technology of Food Industry

基　　金：科技人员服务企业行动项目(2009GJG10010)

摘　　要：优化了曲拉凝乳酶干酪素的生产工艺,并通过中试实验验证。设计正交实验对影响曲拉溶解速率的4个因素、改善曲拉凝乳酶干酪素色泽的4种护色剂配比和曲拉溶解液离心脱脂效果的3个因素工艺参数进行了优化,实验结果确定了曲拉溶解的最佳工艺参数:pH10.5,温度55℃,搅拌转速300r/min,物料浓度10%;4种护色剂最佳配比:低亚硫酸钠0.2%、亚硫酸氢钠0.2%、乙二胺四乙酸二钠0.05%、焦亚硫酸钠0.23%;曲拉溶解液离心脱脂的最佳工艺:重力环内径为108mm、进料流量为2.5t/h、排渣间隔时间为5min。对15批次产品进行感官评价和理化检测,感官评价结果:呈淡黄色粉末,无嗅无味;各项目理化检测平均结果为:蛋白质91.0%,脂肪0.6%,乳糖0.19%,水分10.3%,灰分5.0%,pH7.07。工艺优化后,原料曲拉的溶解速率提高20.7%;曲拉凝乳酶干酪素感官指标得到很好改善;脂肪质量分数下降了50%,同时其他理化指标均优于优化前指标,大大提高了产品品质。The productive technology of rennet casein was optimized and verified by pilot test. The orthogonal was designed to optimized process parameters by four factors on effecting Qula dissolution rate,four color fixative on improving rennet casein color and three factors on effecting the centrifuge and degrease of Qula solution. The result showed that the optimum technological parameter of Qula dissolution rate was pH10.5, temperature 55℃,stir speed 300r/min and material concentration 10%. The optimum technological parameters of four color fixative matching were Na 2 S 2 O 4 0.2% ,NaHSO 3 0.2% ,EDTA 0.05% and Na 2 S 2 O 5 0.23% . The optimum technological parameters of centrifuge and degrease were gravity disc inner diameter 108mm, feedstock flow 2.5t/h,slagging interval time 5min. The 15 batch products were made sensory evaluation and chemical physical test. The sensory evaluation result showed that the product was yellowish powder, odorless and tasteless. The average value of chemical physical test result showed that protein 91.0% ,fat 0.6%,lactose 0.19%,moisture 10.3%,ash 5.0% and pH7.07. The quality of products was improved greatly after optimizing. Qula dissolved rate increased by 20.7% ,rennet casein sensory indexes improved significantly,fat content dropped 50%,and other physical and chemical indexes were better.

关 键 词：曲拉 凝乳酶干酪素 中试 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]