| 瑞士奶酪生产工艺研究 |
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| 引用本文： | 杨永龙,张杰,宗学醒,胡新宇,刘卫星. 瑞士奶酪生产工艺研究[J]. 食品工业科技, 2010, 0(4) |
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| 作者姓名： | 杨永龙 张杰 宗学醒 胡新宇 刘卫星 |
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| 作者单位： | 内蒙古蒙牛乳业(集团)股份有限公司研发中心,内蒙古呼和浩特,011500 |
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| 摘 要： | 以新鲜牛乳为主要原料,根据瑞士奶酪的生产工艺,采用L9(34)正交实验的方法,研究了不同切割尺寸、发酵剂添加比例、发酵剂添加量、发酵温度和切割pH对瑞士奶酪色泽、滋气味和组织状态的影响,确定了生产瑞士奶酪的最佳工艺条件为发酵剂添加量0.02%(质量分数),凝块切割尺寸0.6cm,切割pH6.60,发酵剂(唾液链球菌嗜热亚种∶瑞士乳杆菌∶谢氏丙酸杆菌)添加比例2∶2∶1,发酵温度37℃。
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| 关 键 词： | 瑞士奶酪 生产工艺 正交实验 |
Study on production technology of Swiss cheese |
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| YANG Yong-long,ZHANG Jie,ZONG Xue-xing,HU Xin-yu,LIU Wei-xing Co..Ltd.,R&D Center,Huhhot ,China). Study on production technology of Swiss cheese[J]. Science and Technology of Food Industry, 2010, 0(4) |
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| Authors: | YANG Yong-long ZHANG Jie ZONG Xue-xing HU Xin-yu LIU Wei-xing Co..Ltd. R&D Center Huhhot China) |
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| Affiliation: | YANG Yong-long,ZHANG Jie,ZONG Xue-xing,HU Xin-yu,LIU Wei-xing(Inner Mongolia Mengniu Dairy Industry (Group) Co..Ltd.,R&D Center,Huhhot 011500,China) |
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| Abstract: | The influence of cut lengths, ratio of different strains, dosage of starter, temperature of fermentation and pH of cutting on the color,taste,odor and organization of Swiss cheese was researched by L_9 (3~4) orthogonal test in the article.The fresh cows milk was used to produce Swiss cheese according to the Swiss cheese's technique of production. The best conditions to produce Swiss cheese were as follow: cut lengths was 0.6cm, ratio of streptococcus salivarius subsp.thermophilus:lactobacillus helveticus:propionibacterium freudenreichii ssp.shermanii was 2:2:1 ,dosage of starter was 0.02% ,temperature of fermentation was 37℃,pH of cutting was 6.60. |
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| Keywords: | Swiss cheese production technology orthogonal test |
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