共查询到16条相似文献,搜索用时 109 毫秒
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Jian Jing-ying Zhang Zhi-sheng Li Jian-lei College of Animal Science Technology Agriculture University of Hebei 《食品工业》2007,(2)
对影响混合乳干酪凝乳效果的主要因素进行了研究,试验结果表明:当花生乳添加量为20%,发酵酸度为24°T,皱胃酶添加量为0.30%,CaCl_2添加量为0.06%时凝乳效果较好。 相似文献
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红枣干酪加工工艺研究 总被引:1,自引:0,他引:1
红枣干酪是在原料乳中添加枣泥制成的,符合中国人口味的风味干酪。对影响红枣干酪凝乳效果的主要因素进行了研究,试验结果表明:添加4%的枣泥,原料乳浓度越大,凝乳效果越好,用巴氏杀菌或高温短时杀菌,调节酸度到24°T,添加0.04%的CaCl2,凝乳效果较好。 相似文献
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响应面法优化Camembert干酪加工工艺 总被引:5,自引:0,他引:5
在氯化钙添加量、凝乳酶添加量、凝乳温度、排乳时间等单因素实验的基础上,根据Box-Behnken中心组合实验设计原理,采用4因素3水平响应曲面分析法,以凝乳效果为响应值建立二次多项回归模型,并验证模型的有效性。实验结果表明:Camembert干酪最佳制作工艺为氯化钙添加量为0.06%,凝乳酶添加量为0.02%,凝乳温度为32℃,排乳时间为30min。在此条件下,理论凝乳效果得分为89.63,验证值为89.50。 相似文献
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豆奶,牛奶混合型干酪的研制 总被引:9,自引:0,他引:9
以豆奶和牛奶为原料,通过干酪制作条件的优化研究,得出了生产混合型干酪的重要工艺参数和技术要点。实验表明,用含有20%豆浆的牛奶作为混合原料奶,消毒后加入2%的发酵剂和凝乳酶,经1-2月成熟,即可得到风味与纯牛奶干酪无显著差异的优质混合型干酪。 相似文献
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目的 确定提高牛奶干酪出品率的最优工艺条件.方法 经三因素二次回归正交旋转组合设计试验,研究凝乳酶添加量、酸度和氯化钙添加量对牛奶干酪出品率的影响.结果 建立了各影响因子与牛奶干酪出品率关系的数学回归模型,确定了干酪出品率达到最高值时主要的工艺参数.结论 凝乳酶添加量7 266 SU,原料乳酸度27度T,氯化钙添加量0.03%,干酪出品率最高值可达10.04%. 相似文献
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Our objective was to optimize the process for making low-fat cheeses using liquid pre-cheeses obtained by ultrafiltration (UF). The study was conducted to examine the effects of using different proportions of cow, sheep, and goat milk in different compositions on the characteristics of cheeses, and to determine the effect of heating of the retentate on texture. Using ultrafiltered semi-skim milk (total protein content of retentate of 13–14%), cheeses with acceptable quality and reduced fat content were produced. Heating of the retentate produced by UF at 68–72°C, 20 s, improved cheese texture. 相似文献
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Numerous varieties of goat milk cheeses are produced worldwide. Maturation or ripening of goat and other species milk cheeses is governed by interplay of many different factors. Proteolysis and lipolysis are two major biochemical processes in the multifaceted phenomenon of cheese aging, which involves a variety of chemical, physical, and microbiological changes under controlled environmental conditions. Proteolysis of cheeses in general is influenced by several factors including plasmin, chymosin, protease from starter and nonstarter bacteria, pH and moisture levels of the curds, storage temperature and time, salt content, salt-to-moisture ratio, and humidity. Primary factors affecting lipolysis in cheeses are fatty acid composition, lipolytic enzymes, lipolytic microorganisms, moisture, temperature, storage time, oxygen, and surface area, etc. Several analytical techniques have been used to measure proteolysis of goat and (or) cow milk cheeses during ripening, such as solubility of peptides and amino acids in various solvents or precipitants, liberation of reactive functional groups, various forms of chromatography, and different forms of electrophoresis. Lipolysis of goat milk cheeses has been estimated by acid degree value (ADV), acid value, and free fatty acid concentration, while lipid oxidation of dairy goat products can be determined by peroxide value, thiobarbuturic acid value (TBA). Recent reports have shown that goat cheeses had greater rates of protein degradation than cow counterparts, and that aging time and temperature synergistically elevated most of proteolytic and lipolytic indices in goat cheeses. This paper will further discuss proteolytic and lipolytic characteristics of goat milk cheeses. 相似文献