响应面优化牦牛乳奶酪制备工艺  

Optimization of Yak Milk Cheese Preparation Process Using Response Surface Methodology

作　　者：宋礼 崔广志 姚娜 李一澍 SONG Li;CUI Guangzhi;YAO Na;LI Yishu(Gansu Hualing Dairy Co.,Ltd.,Gannan 747000;Gannan Yak Milk Research Institute,Gannan 747000)

机构地区：[1]甘肃华羚乳品股份有限公司,甘南747000 [2]甘南牦牛乳研究院,甘南747000

出　　处：《食品工业》2024年第10期1-6,共6页The Food Industry

摘　　要：以牦牛乳为原料,感官品质评分为指标,研究凝乳酶添加量、奶酪发酵剂添加量、氯化钙添加量和发酵时间4个因素对牦牛乳奶酪品质的影响。通过单因素试验筛选出4个因素的试验浓度,应用Box-Behnken法进行四因素三水平试验设计,采用响应面优化制备工艺,改善牦牛乳奶酪的口感和风味。结果表明:制备牦牛乳奶酪的最佳工艺为奶酪发酵剂添加量0.01 g/L、凝乳酶添加量0.08 g/L、氯化钙添加量0.31 g/L、发酵时间50.17 min。按此配方制作的牦牛乳奶酪口感细腻,色泽良好,软硬适中,奶香较为浓郁,感官评分为8.890分,是一款具有潜在商业价值的奶酪制品。Yak milk was used as raw material,and sensory quality score was used as an indicator to study the effects of four factors,namely,rennet addition,cheese starter addition,calcium chloride addition and fermentation time,on the quality of yak milk cheese.The experimental concentrations of the four factors were screened out by single factor experiment.The Box-Behnken method was used to conduct a four-factor three-level experimental design.The response surface optimization preparation process was used to improve the taste and flavor of yak milk cheese.The results showed that the optimal process for preparing yak milk cheese was 0.01 g/L cheese starter addition,0.08 g/L rennet addition,0.31 g/L calcium chloride addition and 50.17 min fermentation time.The yak milk cheese prepared according to this formula had a delicate taste,good color,moderate hardness and strong milky aroma.The sensory score was 8.890 points,which was a cheese product with potential commercial value.

关 键 词：牦牛乳 响应面法 奶酪 制备工艺 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]