姜汁在混合乳干酪生产中的应用  

Apply of Ginger on Producing of Mixed-Milk Cheese

作　　者：马俪珍[1] 张秀红[1] 郝志远 阎永刚 

机构地区：[1]山西农业大学食品科学系,山西太谷030801

出　　处：《山西农业大学学报》2000年第4期372-375,共4页

摘　　要：利用胃蛋白酶和姜汁按一定比例配合替代部分皱胃酶取得了理想效果。在混合乳干酪最佳工艺参数的基础上 ,用复合凝乳酶II (2 %皱胃酶 0 0 5 % ,2 %胃蛋白酶 0 0 2 % ,姜汁 0 15 % )代替皱胃酶 (如仅用皱胃酶添加量为0 375 % )对混合乳进行凝乳 ,所加工的混合乳干酪经感官评定认为与精制皱胃酶加工的干酪具有相似的感官质量。电镜扫描观察 ,干酪成熟过中pH4 6可溶性氮分析 。This experiment substitutes pepsin and ginger that have a kind of ratio for a part of rennet. Based on the best parameters of mixed-milk cheese, we use compound rennet (2%rennet 0 05%, 2% pepsin solution 0 02% and 0 15% ginger juice) substituted for rennet to produce mixed-milk cheese. The result is that the two kind of mixed-milk cheese that used by compound rennet or pure rennet has the same sense quality. By electron microscope observing, the solubility nitrogen (pH 4 6) of cheese curd by using compound rennet is higher then that of cheese using pure rennet in the course of maturity.

关 键 词：混合乳干酪 姜汁 复全凝乳酶 工艺参数 凝乳效果 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]