青海特色酸凝牦牛奶酪加工工艺的研究

Study on Processing Technique of Yak Acid-coagulation Cheese with Qinghai Characteristics

通过正交实验,研究了灭菌温度、发酵剂添加量、发酵温度、干燥温度四个因素对青海特色酸凝牦牛奶酪的产率和感官评定的影响,得出青海特色酸凝牦牛奶酪加工工艺的最佳条件结果表明:灭菌温度为90℃奶酪的产率最佳,各因素对奶酪感官评定的影响从大到小依次为灭菌温度>发酵剂的添加量>干燥温度>发酵温度,青海特色酸凝牦牛奶酪的最佳加工工艺参数为B3A2D3C2(即灭菌温度为90℃,发酵剂的添加量为4%,干燥温度为70℃时,发酵温度为38℃)。

The effect of the sterilizing temperature, the additive quantity of fermentation agent, the fermentation temperature and the drying temperature on the product rate and the result of sensory evaluation of the yak acid - coagulation cheese was studied by means of orthogonal design of four factors to obtain the optimal conditions of processing technique of the yak acid - coagulation cheese with Qinghai characteristics. The results showed that there was the optimal product rate of cheese when the sterilizing temperature was 90℃ The effect of each foctor on the sensory evaluation of cheese were in order the sterilizing temperature, the additive quantity of fermentation agent, the drying temperature and the fermentation temperature, The optimal parameters of proessing technique of the yak acid - coagulation cheese with Qinghai characteristics were B3A2D3C2,i. e. the sferilizing temperature was 90℃ ,the additive quantity of fermentation agent was 4%, the drying temperature was 70℃ and the termentation temperature was 38℃.