摘要
研究了直接酸化法生产夸克干酪的工艺条件,通过对新鲜酸凝干酪的钙和水分质量分数的测定和感官评分,确定柠檬酸为生产新鲜酸化干酪的最佳酸化剂,根据单因素及L9(34)正交试验设计,筛选出了新鲜酸化干酪的最佳工艺参数,其最佳的工艺条件为:杀菌温度为83℃,CaCl2添加量为0.02%,凝乳温度为55℃时新鲜酸凝干酪的品质最佳。结果表明,直接酸化法生产夸克干酪的工艺所得的制品可以用于实际生产。
For study of the process optimization of direct-acidified quark cheese,the citric acid was found to be the best acidifier acidified for the production of fresh-acid cheese by determinating the content of Ca、the content of moisture and the content of fat in this study.According to single factor and orthogonal experiment L9（34）,the best process parameters of direct-acidified fresh cheese were filtered out.The optimum process conditions are that when the temperature of disinfectting is 83 ℃,adding amount of CaCl2 is 0.02% and curd temperature is 55 ℃,the coagulation of fresh-acid cheese has the highest quality in this process.The result shows that the direct-acidified quark cheese can be used in producing actually.
出处
《中国乳品工业》
CAS
北大核心
2010年第10期28-31,共4页
China Dairy Industry
基金
东北农业大学博士启动基金
关键词
夸克干酪
直接酸化法
工艺研究
quark cheese
direct-acidified
process optimization
