鹰嘴豆乳牛乳混合型干酪的加工工艺研究

Study on Processing Technology of Chickpea Soymilk and Milk Mixed Cheese

试验以鹰嘴豆和牛乳为原料,通过单因素及正交试验确定鹰嘴豆乳牛乳混合型干酪优化的工艺参数。结果表明:混合型干酪的优化工艺条件为:鹰嘴豆乳添加量15%,发酵剂添加量(保加利亚乳杆菌和干酪乳杆菌1∶1)10%,氯化钙添加量0.06%,凝乳酶添加量0.025%,制得的混合干酪具有鹰嘴豆和牛乳特有的滋味和气味,软硬适度、香味醇厚、营养丰富。

With chickpeas and fresh milk as the main raw material, the optimized process parameters were determined by single factor experimentand the orthogonal test of chickpea soymilk and milk mixed cheese. The results showed that the optimum technological conditions of mixed cheese were as foUows： Addition quantity of chickpea milk was 15%, culture starter （Lactobacillus bulgaricus and Lactobacillus casei 1 ： 1） 10%, the amount of calcium chloride 0.06%, milk-clotting enzyme addition 0.025%. The products had a unique taste and odor of mix cheese with chickpeas and milk, softness and hardness, suitable salty, mellow flavor and rich nutrition.