牦牛乳Halloumi奶酪工艺优化及理化特性研究  

Study on Process Optimization and Physicochemical Properties of Yak Milk Halloumi Cheese

作　　者：罗毅皓[1] 方婕 李延婷 孙万成[1] LUO Yihao;FANG Jie;LI Yanting;SUN Wancheng(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China)

机构地区：[1]青海大学农牧学院动物科学系,西宁810016

出　　处：《中国乳品工业》2022年第7期32-37,60,共7页China Dairy Industry

摘　　要：以牦牛乳与荷斯坦牛乳为原料,通过牦牛乳与荷斯坦牛乳比例、氯化钙添加量、凝乳酶添加量、凝乳温度、热烫温度做单因素试验,以产率为评价指标进行四因素三水平正交试验,即牦牛乳与荷斯坦牛乳比例、氯化钙添加量、凝乳酶添加量、热烫温度,得到Halloumi奶酪最佳生产工艺为牦牛乳与荷斯坦牛乳比例4∶1、氯化钙添加量0.04 g/100 m L、凝乳酶添加量0.003 g/100 m L、热烫温度65℃。选取圆柱探头TA3/100,夹具TA-RT-KIT,测试速度为0.5 mm/s,返回速度为0.5 mm/s,形变量为50%的参数下测得单因素试验与正交试验产品的质构。制得的Halloumi奶酪水分含量26.04%,脂肪含量38.81%,pH 7.40,蛋白质含量30.16%。Yak milk and Holstein milk were used as raw materials,the ratio of yak milk and cow milk, calcium chloride addition, rennet addition, rennet temperature and blanching temperature as the factors of experiment, the yield as evaluation index,representative four factors and three levels were determined, and the orthogonal test was carried out.The results were yak milk to cow milk ratio 4∶1,calcium chloride addition 0.04 g/100 m L, rennet addition 0.003 g/100 m L, blanching temperature 65 ℃.After the optimization conditions,The Halloumi cheese contains 26.04% water, 38.81% fat, 30.16% protein,and the value of pH for 7.40. The optimal production process of Halloumi cheese was obtained.

关 键 词：牦牛乳 总RNA提取 RNA的浓度及纯度 RNA的完整性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]