泡菜乳酸菌生产干酪工艺研究

Research on technology of Chinese cheese depending on Lactic acid bacteria from pickled vegetable

对泡菜中乳酸菌进行了初步分离纯化,共筛选出4种菌株,对这4种菌株进一步进行了发酵性能研究和凝乳实验,选择出优良两种菌株,并应用于新鲜软质干酪的制作,采用L9(34)正交实验的方法,研究了不同发酵剂菌株添加比例、发酵温度、切割pH值对成品干酪滋味口感、色泽的影响,确定了该产品生产的最佳配方和工艺条件:菌种比为菌株8与菌株12比为1∶1(质量比),发酵剂添加量为3%(质量分数),发酵温度为37℃,切割pH值为4.6。

In this study lactic acid bacteria in pickled vegetable was separated. Fermenting properties study and clabbering experiment were carried out further. Two lactic acid bacteria were selected to produce cheese. Through orthogonal test of L9（3^4）, we studied the proportion of different parameters such as starter cultures,, starter contents, fermentation temperature and pH value of cutting. The result showed that the quality of fresh soft cheese was the best when the proportion of leu.1 and leu.2 was 1：1, starter contents were 3%, fermentation temperature was 37 ℃ and pH value of cutting was 4.6.