| 添加酿酒酵母的类Cheddar干酪生产工艺 |
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| 引用本文： | 李莹,刘念,沈晓艺,马挺军,孙爱东,王芳. 添加酿酒酵母的类Cheddar干酪生产工艺[J]. 食品与生物技术学报, 2021, 40(2): 86-93 |
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| 作者姓名： | 李莹 刘念 沈晓艺 马挺军 孙爱东 王芳 |
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| 作者单位： | 北京农学院 食品科学与工程学院，北京 102206;北京农学院 食品科学与工程学院，北京 102206; 北京农学院 食品质量与安全北京实验室，北京 102206; 北京农学院 农产品有害微生物及农残安全检测与控制北京市重点实验室，北京 102206 |
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| 摘 要： | 开发具有特色风味的干酪产品是提高我国消费者对干酪接受度的重要手段.以新鲜牛乳为原料,选取蔗糖添加量、干酪发酵剂添加量、凝乳酶添加量为因素,以干酪产率、感官评定为主要检测指标,通过单因素实验和正交实验对添加酿酒酵母的类Cheddar干酪的加工工艺进行优化,并以感官评定为主要检测指标,对最佳工艺进行验证.结果表明,添加酿酒...
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| 关 键 词： | 酿酒酵母 类Cheddar干酪 加工工艺 感官评定 干酪产率 |
Optimization of the Processing Conditions for Cheddar-Like Cheese with Saccharomyces cerevisiae |
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| LI Ying,LIU Nian,SHEN Xiaoyi,MA Tingjun,SUN Aidong,WANG Fang. Optimization of the Processing Conditions for Cheddar-Like Cheese with Saccharomyces cerevisiae[J]. Journal of Food Science and Biotechnology, 2021, 40(2): 86-93 |
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| Authors: | LI Ying LIU Nian SHEN Xiaoyi MA Tingjun SUN Aidong WANG Fang |
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| Affiliation: | College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China;College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China; Beijing Laboratory of Food Quality and Safety, Beijing University of Agriculture, Beijing 102206, China; Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Beijing University of Agriculture, Beijing 102206, China |
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| Abstract: | The development of cheese products with characteristic flavor is an important means to improve the cheese acceptability of Chinese consumers. Fresh milk was the raw material, and the addition amounts of sucrose, cheese starter and rennet were selected as factors. The processing of Cheddar-like cheese with Saccharomyces cerevisiae were then optimized by single factor and orthogonal experiments based on the main testing indexes of cheese yield and sensory evaluation. Taking sensory evaluation as the main testing index, the optimal processing conditions were verified. The optimum processing conditions of Cheddar-like cheese with Saccharomyces cerevisiae were as follows: sucrose concentration of 50 g/L, cheese starter concentration of 0.02 g/L and rennet concentration of 223.5 IMCU/L. Under optimized conditions, the sensory score of fresh cheese was 76.29 and the cheese presented bright color, firm texture as well as the rich and suitable aroma of milk and wine. |
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| Keywords: | Saccharomyces cerevisiae Cheddar-like cheese processing conditions sensory evaluation cheese yield |
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