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| 泡菜乳酸菌生产干酪工艺研究 | |
| 引用本文： | 耿建暖,于建军,谢爱英. 泡菜乳酸菌生产干酪工艺研究[J]. 中国乳品工业, 2012, 40(9): 51-53 |
| 作者姓名： | 耿建暖 于建军 谢爱英 |
| 作者单位： | 1. 中国环境管理干部学院,河北秦皇岛,066004 2. 河北科技师范学院,河北秦皇岛,066004 3. 西南大学荣昌校区,重庆荣昌,402460 |
| 摘 要： | 对泡菜中乳酸菌进行了初步分离纯化,共筛选出4种菌株,对这4种菌株进一步进行了发酵性能研究和凝乳实验,选择出优良两种菌株,并应用于新鲜软质干酪的制作,采用L9(34)正交实验的方法,研究了不同发酵剂菌株添加比例、发酵温度、切割pH值对成品干酪滋味口感、色泽的影响,确定了该产品生产的最佳配方和工艺条件:菌种比为菌株8与菌株12比为1∶1(质量比),发酵剂添加量为3%(质量分数),发酵温度为37℃,切割pH值为4.6。 |
| 关 键 词： | 泡菜 乳酸菌 发酵 干酪 |
Research on technology of Chinese cheese depending on Lactic acid bacteria from pickled vegetable |
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| GENG Jian-nuan , YU Jian-jun , XIE Ai-ying. Research on technology of Chinese cheese depending on Lactic acid bacteria from pickled vegetable[J]. China Dairy Industry, 2012, 40(9): 51-53 | |
| Authors: | GENG Jian-nuan YU Jian-jun XIE Ai-ying |
| Affiliation: | 1.Environmental Management College of China,Qinhuangdao 066004,China;2.Hebei Normal University of Science and Technology,Qinhuangdao 066004,China;3.Southwest University Rongchang Campus,Rongchang 402460,China) |
| Abstract: | In this study lactic acid bacteria in pickled vegetable was separated.Fermenting properties study and clabbering experiment were carried out further.Two lactic acid bacteria were selected to produce cheese.Through orthogonal test of L9(34),we studied the proportion of different parameters such as starter cultures,starter contents,fermentation temperature and pH value of cutting.The result showed that the quality of fresh soft cheese was the best when the proportion of leu.1 and leu.2 was 1∶1,starter contents were 3%,fermentation temperature was 37 ℃ and pH value of cutting was 4.6. |
| Keywords: | pickled vegetable lactic acid bacteria fermentation Chinese cheese |
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