酸化法对农家干酪品质和乳清OD值的影响  

Study of quality and OD of direct-acidified Cottage cheese

作　　者：吴槟[1] 李伟[2] 

机构地区：[1]黑龙江农垦职业学院食品工程分院,哈尔滨150025 [2]黑龙江生物科技职业学院食品生物系,哈尔滨150025

出　　处：《中国乳品工业》2015年第6期28-32,共5页China Dairy Industry

摘　　要：加酸直接凝乳法是农家干酪加工中最主要的加工方法。通过对酸化法生产所得的农家干酪的钙含量、乳清OD值的测定和感官评分,确定柠檬酸为生产农家干酪的最佳酸化剂,根据单因素及L9(34)正交实验设计,筛选出了酸化农家干酪的最佳工艺参数,其最佳的工艺条件为:杀菌温度为85℃,Ca Cl2添加量为0.03%,凝乳温度为60℃时新鲜酸凝干酪的品质最佳。结果表明,用柠檬酸直接凝乳生产农家干酪的工艺所得的制品可以用于实际生产。Direct-acidified cottage cheese is an important kind of production. For study of the process optimization of direct-acidified quark cheese, the citric acid was found to be the best acidifier acidified for the production of fresh-acid cheese by detern＇finating the content of Ca, OD and the content of fat in this study. According to single factor and orthogonal experiment L^9（3^4）, the best process parameters of di- rect-acidified fresh cottage cheese were filtered out. The optimum process conditions are that when the temperature of disinfectting is 85℃, adding amount of CaC12 is 0.03% and curd temperature is 60 ℃ the coagulation of fresh- acid cheese has the highest quality in this process. The result shows that the direct-acidified cottage cheese can be used in producing actually.

关 键 词：农家干酪 直接酸化法 品质 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]