乳糖替代凝乳酶制作大豆干酪技术初探

对加酶发酵制作干酪的传统方法进行了改进,用添加乳糖的方法来代替添加酶进行发酵.试验综合考察了影响混合豆乳(豆乳和牛乳)干酪凝乳的几个因素,即豆乳添加量、发酵剂添加量、乳糖添加量和乳酸钙添加量,并确定混合豆乳干酪的最佳凝乳工艺参数.试验结果表明,最佳工艺参数为:80%豆乳 3%发酵剂 3%乳糖 0.1%乳酸钙.

Preparation of soybean cheese by adding lactose instead of chymosin

In the preparation of cheese with mixed milk,lactose was used to replace chymosin to produce curd.The influence factors of cheese production with mixed-milk(soybean milk and cow milk) were studied,such as the dosage of soybean milk,fermentation agent,lactose and calcium lactate.The results show that the optimum conditions are the amount of soybean milk 80%,fermentation agent 3%,lactose 3% and calcium lactate 0.1%.