| Mozzarella干酪内聚性的优化 |
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| 引用本文： | 郝教敏,梁海燕,马玲,刘会平,杨珍平.Mozzarella干酪内聚性的优化[J].食品研究与开发,2012(6):16-19,22. |
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| 作者姓名： | 郝教敏 梁海燕 马玲 刘会平 杨珍平 |
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| 作者单位： | 山西农业大学食品科学与工程学院;新乡医学院公共卫生学系;天津科技大学食品工程与生物技术学院;山西农业大学农学院 |
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| 基金项目： | 天津市科委农业成果转化项目(08ZHNZNCO2500) |
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| 摘 要： | 研究TGase、凝乳酶、CaCl2对Mozzarella干酪内聚性的影响,以优化工艺参数。采用三因素二次正交回归设计确定TGase、凝乳酶、CaCl2的添加量水平,通过SAS软件RSREG过程,分析三因素主效应及其交互效应对成熟10 d的干酪内聚性的影响。结果表明,三因素对内聚性的影响符合Y=B0+∑BjXj+∑BijXiXj+∑BjjX2的三元二次回归模型,其关键参数主效应为TGase(P<0.05)>凝乳酶(P<0.05)>CaCl(2P<0.05);TGase、凝乳酶和CaCl2对干酪内聚性有明显的交互作用。最优工艺参数为:TGase 1.046%,凝乳酶0.817%,CaCl20.075 g/L,内聚性值最大0.628。
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| 关 键 词： | 谷氨酰胺转胺酶 凝乳酶 氯化钙 Mozzarella干酪 内聚性 |
Optimization of the Cohesiveness for Mozzarella Cheese |
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| HAO Jiao-min,LIANG Hai-yan,MA Ling,LIU Hui-ping,YANG Zhen-ping.Optimization of the Cohesiveness for Mozzarella Cheese[J].Food Research and Developent,2012(6):16-19,22. |
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| Authors: | HAO Jiao-min LIANG Hai-yan MA Ling LIU Hui-ping YANG Zhen-ping |
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| Affiliation: | 1.College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,Shanxi,China;2.Public Health Department,Xinxiang Medical University,Xinxiang 453003,Henan,China;3.College of Food Engineering and Biotechnology,Tianjin University of Science& Technology,Tianjin 300457,China;4.College of Agriculture,Shanxi Agricultural University,Taigu 030801,Shanxi,China) |
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| Abstract: | The effects of TGase,rennet and CaCl2 on the Cohesiveness for Mozzarella cheese were studied to ascertain the optimal processing parameters.Three factors quadratic orthogonal design was adopted to ascertain the dosage levels of TGase,rennet and CaCl2,and to analyze the major effect,single effect and mutual effect between two factors on the Cohesiveness of Mozzarella cheese stored for 10 days by the RSREG process of SAS procedure.Results indicated,the factor effect on cheese Cohesiveness was accord with the model of Y=B0+∑BjXj+∑BijXiXj+∑BjjX2,the major effect was TGase(P<0.05)> rennet(P<0.05)> CaCl2(P<0.05);TGase,rennet and CaCl2 have obvious mutual effect between every two factors.The optimum parameter was that the dosages of TGase,rennet and CaCl2 were 1.046 %,0.817 % and 0.075 g/L,respectively;the cheese Cohesiveness was 0.628. |
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| Keywords: | Transglutaminase(TGase) rennet CaCl2 Mozzarella cheese Cohesiveness |
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