响应面法优化“曲拉”凝乳酶干酪素凝乳工艺  

Optimization of Coagulation Process for Qula Rennet Casein by Response Surface Methodology

作　　者：纪银莉 何潇 高维东 宋礼 葛静微 苏艳平 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730000

出　　处：《食品科学》2013年第6期37-41,共5页Food Science

基　　金：科技部科技人员服务企业行动项目(2009GJG100010);国家"863"计划项目(2011AA100903)

摘　　要：以"曲拉"为原料,采用筛选的微小毛霉凝乳酶为凝乳剂,在酶添加量、凝乳温度、凝乳pH值、CaCl2添加量4个单因素试验基础上,利用响应面试验设计法进行试验设计,取得曲拉凝乳酶干酪素出品率与各单因素的函数关系,并建立曲拉凝乳酶干酪素凝乳工艺模型。回归方程和响应曲面结果表明:4个因素对曲拉凝乳酶出品率影响大小依次为:凝乳pH值>凝乳酶添加量>CaCl2添加量>凝乳温度;最佳凝乳工艺为凝乳pH6.2、凝乳酶添加量0.05g/kg、CaCl2添加量2.5%、凝乳温度42℃。在此条件下,曲拉凝乳酶干酪素的理论出品率为75.23%,实验验证出品率为73.54%。In this study, Qula was selected as the raw material and Pusillus mucor chymosin was used as the coagulant to prepare Qula rennet casein. Based on the single factor tests, response surface design was used to optimize the coagulation process of Qula rennet casein. Results indicated that the order for affecting the yield of Qula rennet casein was curd pH, chymosin addition amount, CaCl2 addition amount, and curd temperature. The optimal curd conditions included pH 6.2, chymosin addition amount of 0.05 g/kg, CaCl2 addition amount of 2.5% and curd temperature of 42 ℃. Under these optimal conditions, the maximum predicted yield was 75.23% compared to 73.54% in the validation experiments.

关 键 词：曲拉 凝乳酶干酪素 响应面设计 工艺优化 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]