夸克干酪工艺条件优化研究

Study on Optimization of Quarks Cheese Processing Parameters

为了获得适合中国人口味夸克干酪的最佳加工工艺和条件,以鲜乳为原料,经杀菌、冷却、接种、添加凝乳酶、凝块切割、排乳清、包装等工艺制作夸克干酪,主要通过L9(34)正交试验,发酵剂添加量、凝乳酶添加量、切割p H值和排乳清条件等4个关键工艺进行了优化,试图优选出适合中国人口味的夸克干酪制品最佳工艺条件。结果表明:当发酵剂添加量为3.5%、凝乳酶添加量为0.15%、切割p H为4.7和排乳清条件为2 400 r/min、20 min条件下制作夸克干酪时,可获得最佳感官品质的夸克干酪。当发酵剂添加量为4.0%、凝乳酶添加量为0.18%、分离p H为4.7和排乳清条件为3 600 r/min 20 min时,制作的夸克干酪出品率最高。

In order to obtain the best processing technology and conditions for the Chinese flavor quark cheese , in this study, as raw material, fresh milk was processed into quark cheese through the particular steps such as sterilization, cooling, inoculating, adding rennet, clot cutting, removing whey, packaging. The four key processes conditions were optimized mainly through L9（34） orthogonal test, including the addition amount of starter and rennet, cutting pH and whey removal, to process the quark cheese products fit Chinese taste. The results showed that when the addition amount of starter was 3.5%, rennet was 0.15%, pH was 4.7, and whey removal condition was 2 400 r/min for 20 min, sensory quality of the quark cheese was the best. While the addition amount of starter was 4%, rennet was 0.18%, pH was 4.7, and whey removal condition was 3 600 r/min for 20 min, the quark cheese yield was the highest.