| 花生混合乳干酪的研制 |
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| 引用本文： | 杨宝进,付丽,魏建春,张一鸣.花生混合乳干酪的研制[J].现代食品科技,2007,23(7):51-54. |
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| 作者姓名： | 杨宝进 付丽 魏建春 张一鸣 |
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| 作者单位： | 郑州牧业工程高等专科学校,河南,郑州,450011;西北农林科技大学,陕西,杨陵,712100;郑州牧业工程高等专科学校,河南,郑州,450011 |
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| 摘 要： | 用花生乳代替部分牛乳生产干酪,既强化了干酪风味又增强了干酪的保健功能,并可降低生产成本.本试验对花生乳比例、发酵剂添加量、氯化钙的添加量、凝乳酶添加量4个因素对凝乳效果的影响进行单因素试验,确定适合比例后,再采用L9(34)正交试验设计,通过凝乳效果、出品率和感官评价等进行极差分析,确定最佳工艺参数为:花生乳添加量为10 %,发酵剂添加量为0.03 %,氯化钙添加量为0.08 %,凝乳酶添加量为0.0025 %.
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| 关 键 词： | 干酪 花生 凝乳酶 发酵剂 |
| 文章编号： | 1673-9078（2007）07-0051-04 |
| 收稿时间： | 2007/6/5 0:00:00 |
| 修稿时间： | 2007-04-022007-06-05 |
Research of Preparation of Peanut-Milk Cheese |
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| YANG Bao-jin,FU Li,WEI Jian-chun,ZHANG Yi-ming.Research of Preparation of Peanut-Milk Cheese[J].Modern Food Science & Technology,2007,23(7):51-54. |
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| Authors: | YANG Bao-jin FU Li WEI Jian-chun ZHANG Yi-ming |
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| Affiliation: | 1.Zhengzhou College of Animal Husbandry Engineering, Zhengzhou 450011, China;2.Northwest Agriculture and Forestry University, Yangling 712100, China |
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| Abstract: | A new kind of cheese was produced by using peanut-milk partially replacing of milk,which had better flavor,enhanced healthy function and lower productive cost.Effects of four factors,including proportions of peanut and milk,adding amount of bacterial starter,concentration of calcium chloride and dosage of milk-clotting enzyme were studied with single factor experimental design and L9(34) orthogonal experimental design.The results showed that the best processing parameters were peanut-milk(10 %),bacterial starter(0.03 %),calcium chloried(0.08 %) and milk-clotting enzyme(0.0025 %). |
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| Keywords: | cheese peanut milk-clotting enzyme starter |
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