| 玉米胚芽蛋白新鲜干酪的加工工艺 |
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| 引用本文： | 皮钰珍,刘彦妮,岳喜庆,尹伊.玉米胚芽蛋白新鲜干酪的加工工艺[J].食品与发酵工业,2011,37(6). |
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| 作者姓名： | 皮钰珍 刘彦妮 岳喜庆 尹伊 |
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| 作者单位： | 沈阳农业大学食品学院,辽宁沈阳,110866 |
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| 摘 要： | 用玉米胚芽蛋白替代部分牛乳,制备新鲜干酪。研究了玉米胚芽蛋白添加量、发酵剂添加量、CaCl2添加量、凝乳酶添加量对新鲜干酪产率的影响。利用响应面分析法优化了工艺参数,即玉米胚芽蛋白液添加量为4%,发酵剂添加量为0.06%,CaCl2添加量为0.04%,凝乳酶添加量为0.04%。生产出的新鲜干酪产率高,质地细腻,酸味清爽。
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| 关 键 词： | 玉米胚芽蛋白 新鲜干酪 响应面分析 |
The Processing Technology Research of Corn Germ Protein Fresh Cheese |
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| Pi Yu-zhen,Liu Yan-ni,Yue Xi-qing,Yin Yi.The Processing Technology Research of Corn Germ Protein Fresh Cheese[J].Food and Fermentation Industries,2011,37(6). |
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| Authors: | Pi Yu-zhen Liu Yan-ni Yue Xi-qing Yin Yi |
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| Affiliation: | Pi Yu-zhen,Liu Yan-ni,Yue Xi-qing,Yin Yi(College of Food Science,Shenyang Agriculture University,Shenyang 110866,China) |
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| Abstract: | Corn germ protein is a kind of high-quality protein,high nutritional value,the fresh cheese make with corn germ protein replacing part of milk,having good texture and flavor.This study investigated the addition of corn germ protein,fermentation agent dosage,CaCl2 adds amounts and ferment rennet addition of fresh cheese yield was influenced.By the response surface method to determine the optimum parameters for corn germ protein liquid additives for 4%,fermentation agent additives for 0.06 %,CaCl2 for 0.04%,f... |
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| Keywords: | corn germ protein fresh cheese response surface analysis |
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