摘要
用花生乳代替部分牛乳生产干酪,既强化了干酪风味又增强了干酪的保健功能,并可降低生产成本。本试验对花生乳比例、发酵剂添加量、氯化钙的添加量、凝乳酶添加量4个因素对凝乳效果的影响进行单因素试验,确定适合比例后,再采用L9(34)正交试验设计,通过凝乳效果、出品率和感官评价等进行极差分析,确定最佳工艺参数为:花生乳添加量为10%,发酵剂添加量为0.03%,氯化钙添加量为0.08%,凝乳酶添加量为0.0025%。
A new kind of cheese was produced by using peanut-milk partially replacing of milk, which had better flavor, enhanced healthy function and lower productive cost. Effects of four factors, including proportions of peanut and milk, adding amount of bacterial starter, concentration of calcium chloride and dosage of milk-clotting enzyme were studied with single factor experimental design and L9（3^4） orthogonal experimental design. The results showed that the best processing parameters were peanut-milk（10 %）, bacterial starter（0.03 %）, calcium chloried（0.08 %） and milk-clotting enzyme（0.0025 %）.
出处
《现代食品科技》
EI
CAS
2007年第7期51-54,共4页
Modern Food Science and Technology
关键词
干酪
花生
凝乳酶
发酵剂
cheese
peanut
milk-clotting enzyme
starter
