摘要
研究了类Cheddar豆乳干酪的生产工艺并对其工艺参数进行了优化,对影响产品质量的主要因素进行了研究。通过正交试验,对发酵剂、豆乳、凝乳酶、CaCl2的最适添加量、凝乳时间和凝乳效果进行了研究和探讨。结果表明,添加豆乳20%、发酵剂3%、凝乳酶0.03%(活力为9 000 u/g)、CaCl20.06%时凝乳效果较好,在质构上与纯牛乳Cheddar干酪无明显差异。
In this article , cheese was produced according to the technology of making Cheddar cheese. The technology of Cheddar - type soymilk and milk mixed cheese was studied, and the technological parameters were optimized. The main factors affecting soymilk cheese processing were studied. The optimum conditions, such as the addition quantity of start culture, soymilk ,rennet and CaCl2 ,and coagulating time were determined by orthogonal test. The result showed that the optimum addition amount of soymilk was 20 % ,start culture was 3 %, rennet was 0.03 %, CaCl2 was 0.06 %.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第10期137-141,共5页
Food and Fermentation Industries
基金
哈尔滨青年基金资助项目
大豆牛乳混合干酪的研制及加工机理的研究(No.2003AFQXJ045)
关键词
豆乳干酪
CHEDDAR干酪
工艺参数
soymilk cheese, Cheddar cheese, technological parameters, research
