利用响应曲面法优化扣碗酪的生产工艺

Study on optimizing the technology of Kou Woan Lao using response surface method

扣碗酪是利用江米酒中的凝乳酶使牛乳中的酪蛋白凝固而制成的一种传统乳制品,其质地光滑、口味香甜,深受消费者的喜爱。但由于其凝乳强度弱,易析出乳清,无法形成工业化产品。本研究的目的是利用响应曲面法探讨卡拉胶、槐豆胶与江米酒的最适添加量,以改善凝乳的质构,解决在贮藏和运输时易发生的乳清析出等稳定性问题。结果显示,当添加0.20%卡拉胶、0.20%槐豆胶及11%江米酒时,扣碗酪的质地能够达到最优,且其微观结构也显示为相对致密的网状结构。

Kou Wean Lao is an oriental-style dairy product, which was coagulated by milk-clotting enzyme from fermented rice wine. Its smooth texture and sweet taste were preferred by many customers, but its soft texture and high syneresis limited its industrial production. The aim of this study was to determine optimum addition of carrageenan, locust bean gum（LBG） and fermented rice wine by using response surface methodology（RSM） ,so as to solve the stability problem when storing and transporting.Results indicated that the best rheological property of Kou Woan Lao could be obtained by combination of 0.20% carrageenan,0.20% LBG and 11% fermented rice wine.The microstructure of the curd revealed a relatively compact web-like structure.