水牛乳-豆乳混合干酪外源酶促熟条件的优化

Optimization on enzymatic accelerated ripening conditions of buffalo milk and soymilk mixed cheese

采用单因素及响应面分析,通过添加外源酶并控制成熟温度与时间,探讨水牛乳-豆乳混合干酪促熟条件。结果表明:混合型干酪优化后的成熟条件为成熟时间100 d,蛋白酶(中性蛋白酶∶风味酶=1∶2)添加量1 500 U/kg凝乳粒,脂肪酶添加量2 400 U/kg凝乳粒,成熟后的混合干酪的风味与正常发酵的纯水牛乳干酪相似。

Single factor tests and response surface methodology（RSM）were carried out to optimize the buffalo milk and soymilk mixed cheese enzymatic accelerated ripening conditions, the results showed that： The optimum technological parameters were： ripening time 100d,total protease addition 1 500 U/kg curd, including flavor enzyme 1 000 U/kg curd, neutral protease 500 U/kg curd;lipase 2 400 U/kg curd, The cheese flavor was similar to buffalo milk cheese.