紫薯干酪的研制

Research of Purple Sweet Potato-milk Cheese

紫薯干酪是在原料乳中添加紫薯粉制成的,通过添加紫薯粉生产营养均衡、适合中国人口味的风味干酪。首先对紫薯粉添加量、发酵剂添加量、Ca Cl_2添加量和凝乳酶添加量4个因素对凝乳效果的影响进行单因素试验,确定适合比例后,再采用L_9（3~4）正交试验设计,通过凝乳时间、乳清蛋白含量、出品率和感官评价等进行极差分析,确定最佳工艺条件为：紫薯粉添加比例6%,发酵剂添加量为0.04%,Ca Cl_2添加量0.06%,凝乳酶添加量为0.005 0%。

Adding purple sweet potato powder in the milk, the purple sweet potato cheese was produced, and it could strengthen the cheese flavor which would be more suitable for Chinese people＇s taste and sanitarian function, and reduce the productive cost. Effects of four factors including different proportions of purple sweet potato, bacterial starter, calcium chloride and milk-clotting enzyme on cheese quality were studied respectively with single factor experimental design and L_9（3~4） orthogonal experimental design. The results showed that the best processing parameters were that purple sweet potato 6%, bacterial starter 0.04%, calcium chloride 0.06%, and milk-clotting enzyme 0.005 0%.