| 类Cheddar豆乳干酪工艺参数的优化 |
| |
| 引用本文： | 崔旭海,李晓东.类Cheddar豆乳干酪工艺参数的优化[J].食品与发酵工业,2006,32(10):137-141. |
| |
| 作者姓名： | 崔旭海 李晓东 |
| |
| 作者单位： | 东北农业大学,食品学院,哈尔滨,150030 |
| |
| 摘 要： | 研究了类Cheddar豆乳干酪的生产工艺并对其工艺参数进行了优化,对影响产品质量的主要因素进行了研究。通过正交试验,对发酵剂、豆乳、凝乳酶、CaCl2的最适添加量、凝乳时间和凝乳效果进行了研究和探讨。结果表明,添加豆乳20%、发酵剂3%、凝乳酶0.03%(活力为9 000 u/g)、CaCl20.06%时凝乳效果较好,在质构上与纯牛乳Cheddar干酪无明显差异。
|
| 关 键 词： | 豆乳干酪 Cheddar干酪 工艺参数 |
| 收稿时间： | 04 10 2006 12:00AM |
| 修稿时间： | 08 3 2006 12:00AM |
Research on Cheddar- type Soymilk Cheese Technological Parameters |
| |
| Cui Xuhai,Li Xiaodong.Research on Cheddar- type Soymilk Cheese Technological Parameters[J].Food and Fermentation Industries,2006,32(10):137-141. |
| |
| Authors: | Cui Xuhai Li Xiaodong |
| |
| Affiliation: | Food College Northeast Agricultural University, Harbin 150030 ,China |
| |
| Abstract: | In this article,cheese was produced according to the technology of making Cheddar cheese.The technology of Cheddar-type soymilk and milk mixed cheese was studied,and the technological parameters were optimized.The main factors affecting soymilk cheese processing were studied.The optimum conditions,such as the addition quantity of start culture,soymilk,rennet and CaCl_2,and coagulating time were determined by orthogonal test.The result showed that the optimum addition amount of soymilk was 20%,start culture was 3%,rennet was 0.03%,CaCl_2 was 0.06%. |
| |
| Keywords: | soymilk cheese Cheddar cheese technological parameters research |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
