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| 白牦牛乳软质干酪的加工及其质构特性的研究 | |
| 引用本文： | 李帆,甘伯中,刘兴龙,张卫兵,汤春霞.白牦牛乳软质干酪的加工及其质构特性的研究[J].食品工业科技,2010(4). |
| 作者姓名： | 李帆 甘伯中 刘兴龙 张卫兵 汤春霞 |
| 作者单位： | 1. 唐山学院,河北唐山,063000 2. 甘肃农业大学食品科学与工程学院,甘肃兰州,730070 3. 甘肃畜牧工程职业技术学院食品科学系,甘肃武威,733006 |
| 基金项目： | 甘肃省高等学校研究生导师科研项目资助 |
| 摘 要： | 以甘肃天祝牧区白牦牛乳为原料制作软质干酪。优化了加工白牦牛乳软质干酪的工艺参数,并测定其保藏期前后的理化指标和质构。结果表明,牦牛乳软质干酪在发酵剂添加量2g/100mL,凝乳温度35℃,凝乳pH5.9,CaCl2添加量0.01g/100mL时,品质最佳,出品率为22.5g/100g;保藏30d后的软质干酪与新鲜干酪相比,其非脂物质水分含量(P0.01)、干物质脂肪含量(P0.01)、胶着性(P0.05)、硬度(P0.01)和咀嚼性(P0.01)均有显著变化。 |
| 关 键 词： | 白牦牛乳 软质干酪 加工工艺 质构 |
Study on process of soft cheese made from yak' s milk and its texture properties |
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| LI Fan,GAN Bo-zhong,LIU Xing-long,ZHANG Wei-bing,TANG Chun-xia.Study on process of soft cheese made from yak'' s milk and its texture properties[J].Science and Technology of Food Industry,2010(4). | |
| Authors: | LI Fan GAN Bo-zhong LIU Xing-long ZHANG Wei-bing TANG Chun-xia |
| Affiliation: | LI Fan1,GAN Bo-zhong2,LIU Xing-long2,ZHANG Wei-bing2,TANG Chun-xia3 (1.Tangshan College,Tangshan 063000,China,2.College of Food Science , Engineering,Gansu Agricultural University,Lanzhou 730070,3.Department of Food Science,Gansu Polytechnic College of Animal Husb,ry & Engineering,Wuwei 733006,China) |
| Abstract: | Soft cheese was made from white yak milk in Tianzhu pasturing area,and its processing technology was optimized.Moreover, the chemical characters and texture properties of soft cheese were analyzed.The results showed that when white yak milk added with 2g/100mL starter and 0.01 g/100mL CaCl_2, its clotted temperature and pH were 35℃ and 5.9 respectively,the soft cheese had the best quality and its production rate was 22.5g/100g. Compared with fresh soft cheese,the water content of defatted soft cheese and the fat content of dry soft cheese after 30d storage were significantly different(P <0.01) ,and the texture properties of 30d storage soft cheese were different in tackiness(P <0.05) ,hardness(P <0.01) and chewing(P <0.01). |
| Keywords: | white yak milk soft cheese process technology texture |
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