豌豆蛋白-牛乳干酪凝乳强度的影响因素分析

The Influence Factors Analysis of Pea Protein-milk Cheese Curd Strength

将豌豆蛋白添加到原料乳中加工干酪。利用单因素试验和响应面分析法研究豌豆蛋白添加量、发酵时间、凝乳酶添加量和凝乳温度对干酪凝乳强度的影响,优化其工艺参数。试验结果表明:豌豆蛋白添加量6.02%,发酵时间32.6 min,凝乳酶添加量3.56%,凝乳温度33.94℃,所得干酪凝乳强度为1.4148 g/cm2。生产的新鲜干酪质构指标均有所提高,且质地细腻、奶香浓郁、酸味清爽。

Test selection pea protein added to raw milk processed cheese. Using single factor test and response sur- face analysis method, add the amount of the pea protein, fermentation time, the amount of rennet added and the tem- perature on curd cheese curd strength and optimize process parameters, the results for the pea protein dosage of 6.02%, fermentation time 32.6 min, addition of 3.56% rennet, the curd temperature 33.94 ℃, the resulting cheese curd strength of 1.4148 g/em2. Produce fresh cheese texture indicators are improved and fine texture, creamy, refreshing acidity.