| 利用双螺杆干酪拉伸机生产水牛奶Mozzarella干酪操作条件试验研究 |
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| 引用本文： | 唐雨田,杨子彪,王也,邱冬玲,崔建云.利用双螺杆干酪拉伸机生产水牛奶Mozzarella干酪操作条件试验研究[J].包装与食品机械,2007,25(4):38-40,33. |
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| 作者姓名： | 唐雨田 杨子彪 王也 邱冬玲 崔建云 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083
2. 大理来思尔乳业有限公司,云南大理,671000 |
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| 摘 要： | 在以水牛奶为原料,商业发酵剂TCC-3为发酵剂,使用双螺杆干酪拉伸机拉伸Mozzarella干酪的试验中,研究了影响干酪的产率和感官质量的操作条件。通过试验初步确定了拉伸最佳操作条件:进料凝块pH值5.05,螺杆转速25r/min,机筒温度80℃。对最佳试验下产品的理化性质等做了测定和分析。
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| 关 键 词： | 双螺杆 Mozzarella干酪 拉伸机 |
| 文章编号： | 1005-1295（2007）04-0038-03 |
| 修稿时间： | 2007-05-10 |
Experimental Study on Operation Condition of Buffalo Mozzarella Cheese Prepared with Twin-Screw Stretcher |
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| TANG Yu-tian,YANG Zi-biao,WANG Ye,QIU Dong-ling,CUI Jian-yun.Experimental Study on Operation Condition of Buffalo Mozzarella Cheese Prepared with Twin-Screw Stretcher[J].Packaging and Food Machinery,2007,25(4):38-40,33. |
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| Authors: | TANG Yu-tian YANG Zi-biao WANG Ye QIU Dong-ling CUI Jian-yun |
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| Affiliation: | 1. China Agricultural University, Beijing 100083, China ; 2. Dali Lesson Dairy Industry Co., Dali 671000, China |
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| Abstract: | In the preparation of buffalo Mozzarella cheese,fermented with commercial starter TCC-3 and stretched with Twin-Screw Stretcher,the effect of each factors on yield rate and sensory evaluating quality of cheese had been studied.The optimum technological conditions were confirmed as follows:barrel temperature 80 ℃,screw speed 25 r/min,Cheddar pH 5.05.The physical and chemical properties of the cheese were determined and analyzed. |
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| Keywords: | twin-screw stretcher mozzarella cheese stretcher |
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