西藏牦牛淡奶油奶酪加工工艺研究及品质分析  

The Research Processing Technology and Quality Analysis of Xizang Yak Cream Cheese

作　　者：杜滨涛 董闯 张俊龙 祝亚辉 杨林 DU Bintao;DONG Chuang;ZHANG Junong;ZHU Yahui;YANG Lin(Department of Food Science,Xizang Agricultural and Animal Husbandry University,Linzhi,Xizang 860000,China)

机构地区：[1]西藏农牧学院食品科学学院,西藏林芝860000

出　　处：《高原农业》2025年第2期239-248,共10页Journal of Plateau Agriculture

基　　金：西藏自治区科技重大专项(XZ202201ZD0001N);四川省科技计划项目(2023NZZJ0033);西藏自治区科技厅自然基金项目(XZ202101ZR0115G);。

摘　　要：以牦牛乳为原料,通过凝乳酶添加量、凝乳温度和淡奶油添加量3个因素的单因素试验和正交试验确定软质淡奶油奶酪的最优凝乳工艺参数,并以市售妙可蓝多奶油奶酪为对照,比较自制牦牛淡奶油奶酪与其理化特性和风味的差异性。结果表明:凝乳温度对酶凝奶酪感官评分影响最大,其次为淡奶油添加量和凝乳酶添加量,最佳工艺为凝乳酶添加量为0.070 g/100 mL,凝乳温度为30℃,淡奶油添加量为40%,制得的淡奶油奶酪感官评分最高;自制奶酪pH值为6.30~6.40,与市售奶酪差异不显著(P>0.05),析水率和含水量分别为50.68%~52.61%和72.16%~73.06%,与市售奶酪差异显著(P<0.05);自制奶酪的硬度、弹性和胶着性均显著(P<0.05)低于市售奶酪,两者在S1、S4和S5传感器上响应值差异明显,自制奶酪对烷烃类、硫化物和有机胺化合物敏感度不如市售奶酪。The research aimed to determine the optimal coagulation process parameters for soft cream cheese made from yak milk by conducting single-factor experiments and orthogonal experiments on three factors:rennet addition,coagulation temperature,and cream addition.The homemade yak cream cheese was compared with the commercially available Miaokelan cream cheese in terms of its physicochemical properties and flavor differences.The results showed that the coagulation temperature had the greatest impact on the sensory score of the cheese,followed by the addition of cream and rennet.The optimal process parameters were a rennet addition of 0.070 g/100 mL,a coagulation temperature of 30°C,and a cream addition of 40%,resulting in the highest sensory score for the cream cheese.The pH value of the homemade cheese ranged from 6.30 to 6.40,which was not significantly different from the commercial cheese(P>0.05).The water separation rate and water content were 50.68%to 52.61%and 72.16%to 73.06%,respectively,which were significantly different from the commercial cheese(P<0.05).The hardness,elasticity,and adhesiveness of the homemade cheese were significantly lower than those of the commercial cream cheese(P<0.05).There were also significant differences in the response values on sensors S1,S4,and S5,indicating that the homemade cheese was less sensitive to alkanes,sulfides,and organic amines than the commercial cheese.

关 键 词：牦牛乳 软质奶酪 加工工艺 品质分析 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]