老北京传统江米酒奶酪的工艺探讨  

Investigation the Process of Traditional Old Beijing Glutinous Rice Wine Cheese

作　　者：罗秋水[1] 徐其华 蔡菁菁[1] 汤凯洁[1] 

机构地区：[1]江西农业大学食品科学与工程学院南昌市农产品质量安全与控制重点实验室,江西南昌330045 [2]江西阳光乳业股份有限公司,江西南昌330045

出　　处：《江西农业大学学报》2014年第5期1145-1151,共7页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家自然科学基金(31101294)

摘　　要：以新鲜牛乳为主要原料,根据传统奶酪的工艺生产了江米酒奶酪。采用L9(33)正交实验的方法,研究了不同发酵剂的添加量、糖的添加量以及脱脂乳粉的添加量对江米酒奶酪色泽、滋气味、组织状态、持水力及质构的影响。结果表明:生产江米酒奶酪的最佳工艺条件为米酒添加量为8%,糖添加量为4%,奶粉添加量为6%,恒温45℃培养72 h产品质量最佳。此时奶酪感官评定评分为97.9,持水力为90.41%。组织状态弹性、滑爽性及细腻度都比较好。Fresh milk was used as the main raw material by means of the traditional cheese process to pro-duce a glutinous rice wine cheese.The L9 （33 ） orthogonal method was adopted to study the fermentation pa-rameters.This paper describes the effects of different fermentation agents,amounts of sugar and skim milk pow-der on the color,taste,odor,structural status,water holding capacity and texture of glutinous rice wine cheese. The results showed that the optimum amounts of ingredients for the production of glutinous rice wine cheese were as follows：rice wine at 8%, sugar at 4%, and milk powder at 6%.The best quality of products resulted from fermentation at 45℃and incubation for 72h.The sensory evaluation score of this cheese was 97.9,and the water holding capacity was 90.41%.This cheese showed better structural states of flexibility, smoothness and exquisiteness.

关 键 词：江米酒奶酪 持水力 质构 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]