| 奶油干酪生产关键工艺参数研究 |
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| 引用本文： | 仰伟栋,任发政,张晓莹,张玉秀.奶油干酪生产关键工艺参数研究[J].食品科学,2010,31(14):309-312. |
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| 作者姓名： | 仰伟栋 任发政 张晓莹 张玉秀 |
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| 作者单位： | 1.中国矿业大学(北京)化学与环境工程学院
2.中国农业大学食品与营养工程学院 |
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| 基金项目： | 国家转基因生物新品种培育重大专项(2009ZX08009-130B)；“十一五”国家科技支撑计划项目(2006BAD04A06)；
中国矿业大学(北京)2009 年大学生创新性实验计划项目(091209z) |
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| 摘 要： | 为研究奶油干酪的关键工艺参数，通过奶油干酪制作工艺过程中氯化钙添加量、凝乳酶添加量、凝乳温度、脂肪添加量这些工艺参数的设计，以产率、蛋白质含量、脂肪含量、水分含量、感官品质为评价指标进行实验，通过正交优化分析试验得到最佳的工艺参数组合为凝乳酶添加量0.002g/mL、凝乳温度32℃、脂肪添加量12%、氯化钙添加量0.01g/mL。所得最佳工艺效果较好，可作为奶油干酪的实际生产工艺。
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| 关 键 词： | 奶油干酪 工艺参数 评价指标 |
| 收稿时间： | 2009-10-14 |
Optimization of Key Technological Parameters for the Production of Cream Cheese |
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| YANG Wei-dong,REN Fa-zheng,ZHANG Xiao-ying,ZHANG Yu-xiu.Optimization of Key Technological Parameters for the Production of Cream Cheese[J].Food Science,2010,31(14):309-312. |
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| Authors: | YANG Wei-dong REN Fa-zheng ZHANG Xiao-ying ZHANG Yu-xiu |
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| Affiliation: | 1. School of Chemical and Environmental Engineering, China University of Mining and Technology, Beijing 100083, China；
2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083,China |
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| Abstract: | In order to optimize the production technology of cream cheese, Single factor and orthogonal array design methods were used to investigate the effects of key technological parameters such as calcium chloride amount, rennet amount, coagulation temperature and fat amount on the productivity, protein content, fat content, water content and sensory quality of cream cheese. The optimum values of rennet amount, coagulation temperature, fat amount and calcium chloride amount were found to be: 0.002g/mL, 32 ℃, 12% and 0.01 g/mL, respectively. |
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| Keywords: | cream cheese technological parameters evaluation index |
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