| 胃蛋白酶和姜汁混合制作干酪的研究 |
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| 引用本文： | 张寒冰,吴非,王乐凯.胃蛋白酶和姜汁混合制作干酪的研究[J].中国乳品工业,2005,33(12):25-27,35. |
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| 作者姓名： | 张寒冰 吴非 王乐凯 |
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| 作者单位： | 1. 东北农业大学食品学院,黑龙江,哈尔滨,150030
2. 黑龙江省农科院,黑龙江,哈尔滨,150086 |
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| 摘 要： | 采用L16（4^5）正交实验设计，以胃蛋白酶和姜汁混合制作契达干酪，分别测定了随乳清排出的蛋白质含量、凝乳时间、校正产率和感官特性，最后得出以体积分数为0．2％的胃蛋白酶和0．2％的姜汁混合制干酪，可制得各个指标都较好的干酪。
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| 关 键 词： | 胃蛋白酶 姜汁 干酪 |
| 文章编号： | 1001-2230（2005）12-0025-03 |
| 收稿时间： | 2005-11-17 |
| 修稿时间： | 2005-11-17 |
Study on making cheedar cheese with the compounds of pepsin and ginger juice |
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| ZHANG Han-bing,WU Fei,WANG Le-kai.Study on making cheedar cheese with the compounds of pepsin and ginger juice[J].China Dairy Industry,2005,33(12):25-27,35. |
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| Authors: | ZHANG Han-bing WU Fei WANG Le-kai |
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| Affiliation: | 1 .Food College of Northeast Agricultural University, Harbin 150030, China; 2.HeiLongjiang Academy of Agricultural Sciences,Harbin, 150086, China |
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| Abstract: | In the paper,we make cheedar cheese with the compounds of pepsin and ginger juice adopting L16(45).We determine the protein content in whey,milk-clotting time,cheese yield and organoleptic properties.The result shows: with the mixture of 0.2% pepsin and 0.2% ginger juice we can make better cheese from every index. |
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| Keywords: | pepsin ginger juice cheese |
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