摘要
首先对影响新鲜酸凝干酪的关键加工工艺参数如水化时间、热处理条件和发酵温度进行单因素分析,得到了较佳的水化时间为30 min和60 min,较佳的热处理条件为95℃,5 min和75℃,15 s,较佳的发酵温度为32℃和38℃。再通过正交试验,对样品的质构、持水性和感官进行综合评价,确定了最佳工艺参数为水化时间60 min;95℃杀菌5min;发酵温度32℃。
At first, the effects of key process parameters, such as hydration time, heat treatment condition and fermentation temperature on the quality of fresh acid-coagulated cheese were studied with single factor analysis. The results showed that better conditions of hydration time were 30 min and 60 min, heat treatment were 95 ℃ for 5 min and 75 ℃ for 15 s, fermentation temperature were 32 ℃ and 38 ℃. Furthermore, orthogonal experiment was conducted to analyze the effects of above parameters on the texture, water-binding capacity and sensory assessment of cheese samples. As the conclusion of this study, the optimum process condition was 60 min of hydration, 95 ℃ for 5 min of heat treatment and 32 ℃ of fermentation temperature.
出处
《食品工业》
北大核心
2014年第12期18-22,共5页
The Food Industry
基金
上海市科委启明星项目资助(13QB1400200)
关键词
新鲜酸凝干酪
工艺参数
质构
稳定性
fresh acid-coagulated cheese
process parameters
texture
stability
