直接酸化法生产Mozzarella干酪工艺的研究

Studied on production technology in direct-acidified skim-milk Mozzarella cheese

采用磷酸、柠檬酸直接对合格标准化杀菌乳进行酸化,按照无腌渍干盐法生产工艺制作Pizza用Mozzarella干酪。研究这两种酸不同酸化pH值对生产工艺的影响。结果表明,采用柠檬酸直接酸化原料乳pH值到6.1,发酵剂添加量1.2%,凝乳酶添加量0.0015%(均为质量分数,下同),蒸煮温度40℃,堆酿100 min,热烫温度58℃可以得到理想的产品,对产品产率的影响不大。采用磷酸直接酸化原料乳pH值到5.6,发酵剂添加量0.8%,凝乳酶添加量0.0005%,蒸煮温度40℃,堆酿120 min,热烫温度65℃可以得到理想的产品,可提高5%的产品得率。采用柠檬酸较采用磷酸直接酸化得到的干酪产品具有较好的奶油香味,较柔软的凝块,但产品的水分质量分数相对稍高。

This paper studied on produce technology in direct acidified skim-milk to manufacture Mozzarella cheese, phosphoric acid and citric acid were put in skim-milk to increase pH values, cheeses make by a no brine procedure. Throughout, we have a a result we could manufacture a best characters Mozzarella cheese by the processing technique, the milk treatment by citric acid pH value arrived 6.1, culture starter addition 1.2 percentages, rennet addition 0.0015 percentages, cooking temperature 40 cent degrees, cheddar 100 minutes, stretching temperature 58 cent degrees, no significantly change yield. And we could manufacture another best characters Mozzarella cheese by the processing technique, the milk treatment by phosphoric acid pH value arrived 5.6, culture starter addition 0.8 percentages, rennet addition 0.0005 percentages, cooking temperature 40 cent degrees, cheddar 120 minutes, stretching temperature 65 cent degrees, and a significantly change yield to increase 5 percentages. After taste, the cheese by the milk treatment by citric acid than phosphoric acid have a better cream flavor, softer curd, and a higher moisture.