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米黑毛霉凝乳酶制备切达干酪的工艺参数优化

Optimization of Preparation Process for Cheddarc Cheese using Chymosin from Mucor miehei

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【作者】 马江曹磊张忠明关明玲刘昕师希雄姚拓张卫兵

【Author】 MA Jiang;CAO Lei;ZHANG Zhong-ming;GUAN Ming-ling;LIU Xin;SHI Xi-xiong;ZHANG Wei-bing;College of Food Science and Engineering,Gansu Agricultural University;College of Pratacultural Science,Gansu Agricultural University;

【机构】 甘肃农业大学食品科学与工程学院甘肃农业大学草业学院

【摘要】 为确定米黑毛霉凝乳酶制作切达干酪的最佳工艺条件,以感官评分和出品率为响应值,在单因素试验的基础上,采用响应面法对主要工艺参数进行了优化。试验得到的米黑毛霉凝乳酶制作切达干酪的最佳工艺参数为:酶添加量为2900.38SU/L、凝乳pH为6.2、CaCl2添加量为0.04%、凝乳温度为34℃、发酵剂添加量为0.14%;在此条件下,干酪感官评分为(95.2±0.34),试验结果与预测值接近,证明模型拟合程度较好。

【Abstract】 In order to determine the optimal processing parameters for hard cheese using chymosin from Mucor miehe, the response surface methodology(RSM) was used to optimize the main technological parameters, using sensory evaluation and yield as response value. The optimal processing parameters was obtained as follows:the addition of chymosin was 2900.38SU/L, the curd pH was 6.2, the addition of CaCl2 was 0.04%, the curd temperature was 34℃,the addition of starter culture was 0.14%. Under these conditions, the sensory score of cheese was(95.2±0.34). The model turned out to be with good fitting degree.

【关键词】 米黑毛霉干酪感官评价
【Key words】 Mucor mieheicheeseoptimization
【基金】 国家自然科学基金项目(31560442);甘肃省农业科技创新项目(GNCX-2014-31);“十二五”农村领域国家科技计划项目(2011AA100903)
  • 【文献出处】 食品与发酵科技 ,Food and Fermentation Sciences & Technology , 编辑部邮箱 ,2016年05期
  • 【分类号】TS252.53
  • 【被引频次】1
  • 【下载频次】123
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