| 莫扎雷拉干酪的工艺介绍 |
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| 引用本文： | 傅强,冯玉红,祝铃栋,王德纯.莫扎雷拉干酪的工艺介绍[J].粮食与食品工业,2011,18(2):25-26,30. |
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| 作者姓名： | 傅强 冯玉红 祝铃栋 王德纯 |
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| 作者单位： | 1. 杭州娃哈哈集团有限公司,杭州,310018
2. 丹尼斯克(中国)投资有限公司,上海,200335 |
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| 摘 要： | 探讨制作莫扎雷拉干酪的制作工艺及拉伸工艺中的影响因素。经过试验,发现要获得优良的拉延特性,干酪凝块的最佳pH应控制在5.2~5.4,产品的钙/非脂乳固体比例约为3.1%±0.1%,水分含量为55%±2%,无脂干酪的水分含量为70%±3%,残糖含量按半乳糖计为7 g/kg,无乳糖残留。
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| 关 键 词： | 莫扎雷拉干酪 拉丝 酪蛋白 |
Production technics of mozzarella cheese |
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| Fu Qiang,Feng Yuhong,Zhu Lingdong,Wang Dechun.Production technics of mozzarella cheese[J].Cereal and Food Industry,2011,18(2):25-26,30. |
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| Authors: | Fu Qiang Feng Yuhong Zhu Lingdong Wang Dechun |
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| Affiliation: | Fu Qiang1,Feng Yuhong1,Zhu Lingdong1,Wang Dechun21.Hangzhou Wahaha Group Co.,Ltd.(Hangzhou 310018)2.Danisco(China)Holding Co.,Ltd.(Shanghai 200335) |
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| Abstract: | The influencing factors on mozzarella cheese process and stretching process are discussed.After several experiments,it is found that the optimal pH range for the curd in order to have good stretch ability is between 5.2～5.4,the ratio of Ca/NFDM is 3.1%±0.1%,moisture is 55%±2%,moisture in non fat cheese is 70%±3%,residual sugar is 7 g/kg galactose and no lactose. |
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| Keywords: | mozzarella cheese stretching casein |
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