Mozzarella干酪生产工艺的优化  

Optimization of Mozzarella cheese processing technology

作　　者：刘会平[1] 南庆贤[1] 马长伟[1] 

机构地区：[1]中国农业大学食品学院,北京100094

出　　处：《中国乳品工业》2003年第3期3-6,共4页China Dairy Industry

基　　金：山西省科委攻关项目(021180)

摘　　要：选择了影响Mozzarella干酪生产的3个关键因素:热缩温度、堆酿pH值和热烫拉伸温度;采用三因素二次通用旋转组合设计,以干酪的实际产率、pH值为4.6可溶性N,质量分数为12%的TCA可溶性N和感官评定值为指标,进行综合评定。优选出Mozzarella干酪的最优工艺参数为:热缩温度38℃,堆酿pH值为5.25,热烫拉伸温度58℃。在这一条件下,生产的干酪产率及综合质量最好。同时探讨了3个因子对以上4个指标的影响,为生产不同用途的Mozzarella干酪提供了一定的理论依据。The three key elements affecting Mozzarella cheese were chosen in this paper :Cooking temperature ,Cheddar pH and Stretching temperature,adopted three elements quadratic cu rrent revolving designs ,with the yield rate of cheese,pH 4.6soluble N ,12%TCA soluble N and sensory evaluation ,and carried on t he synthesis evaluation.The most op timal tech-nology of Mozzarella cheese was chosen :The cooking temperature is 38℃,C heddar pH 5.25,stretching temperature is58℃.The cheese has the highest yield rate and better synthetical quality by these technique parameters.The r egulars that af-fect aforesaid 4targets was found by these three elements,offered the specified theory foundation for varieties of Mozzarella cheese processing.

关 键 词：MOZZARELLA干酪 生产工艺 热缩温度 堆酿PH值 热烫拉伸温度 工艺优化 乳制品 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]