| 利用雅致放射毛霉制备水牛乳豆乳混合干酪工艺参数的优化 |
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| 引用本文： | 谢芳,曾庆坤,李玲,林波,唐艳,农皓如.利用雅致放射毛霉制备水牛乳豆乳混合干酪工艺参数的优化[J].中国酿造,2014(11):162-165. |
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| 作者姓名： | 谢芳 曾庆坤 李玲 林波 唐艳 农皓如 |
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| 作者单位： | 中国农业科学院广西水牛研究所; |
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| 基金项目： | 广西科技攻关项目(11107005-1A);广西水产畜牧兽医局科技项目(桂渔牧科1204915) |
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| 摘 要： | 为提高水牛乳豆乳混合干酪品质，分别利用单因素试验及正交试验对以雅致放射毛霉为表面发酵剂制备水牛乳豆乳混合发酵干酪的工艺进行了优化。通过优化确定了水牛乳豆乳混合干酪的最佳发酵条件为豆乳添加量15%，程序升温至41℃，霉菌孢子喷雾浓度1×10^6 C FU /m L，成熟时间为30 d。在此优化的工艺条件下，能得到较好品质的霉菌干酪产品。
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| 关 键 词： | 雅致放射毛霉 水牛乳 豆乳 干酪 |
Processing parameters optimization of buffalo milk and soybean milk cheese using Actinomucor elegans |
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| XIE Fang,ZENG Qingkun,LI Ling,LIN Bo,TANG Yan,NONG Haoru.Processing parameters optimization of buffalo milk and soybean milk cheese using Actinomucor elegans[J].China Brewing,2014(11):162-165. |
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| Authors: | XIE Fang ZENG Qingkun LI Ling LIN Bo TANG Yan NONG Haoru |
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| Affiliation: | (Institute of But：falo Research, Chinese Academy of Agricultural Sciences and Guangxi Zhuang Nationality Autonomous Region, Natming 530001, China) |
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| Abstract: | The objective ofthisstudy w as to im prove the quality ofbuffalo m ilk and soybean m ilk m ixed cheese.Single factordesign and orthogonal design w ere used forprocessing param etersoptim ization ofbuffalo m ilk and soybean m ilk m ixed cheese respectively.A ctinom ucorelegansw asused asa starter.The resultsshow ed thatthe optim um processing param etersforthe cheese w ere asfollow s：soybean m ilk 15% ,program m ed tem perature 41 ℃,m ould spores concentration 1×10^6 C FU /m l,m aturing tim e 30 d.U nder above optim um conditions,a better quality ofm ould-ripened cheese productscan be obtained. |
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| Keywords: | A ctinom ucorelegans buffalo m ilk soybean m ilk cheese |
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