羊奶奶酪制作核心技术的初步研究

Preliminary Studies on the Principals Processing Technologies of Goat Cheese

[目的]本研究以羊乳为原料,结合奶酪工艺初步探讨了羊奶酪的主要技术参数。[方法]通过对羊奶的杀菌温度、发酵剂添加量、CaCl_(2)添加量、凝乳酶添加量等因素进行正交试验,以产品质构、综合感官评价为指标,得到最佳用量配比。[结果]羊奶奶酪的最佳工艺为:杀菌条件75~78℃,15 s,发酵剂添加量为1.4%,CaCl_(2)的添加量为0.03%,凝乳酶添加量为0.01%,在传统奶酪制作工艺的基础上以此技术参数生产的羊奶奶酪口感、风味良好。[结论]本研究为完整羊奶奶酪技术的开发加工奠定了基础,为探寻适合中国羊乳原料及口味要求的羊奶奶酪工业化生产提供了技术依据。

[Objective]In this study,the main technical parameters of feta cheese were initially discussed with sheep milk as raw material and combined with cheese process.[Method]The experiment studied that milk sterilization temperature,adding amount of calcium chloride,leavening,adding amount of additives and curd enzymes and other factors,then doing orthogonal test.Through product quality and structure,integrated for sensory evaluation index,seeking an optimal dosage proportion to make soft cheese.[Result]Experimental results showed that the best technology of goats cheese for:sterilization condition 75~80℃,15 s,yeast additives for 1.4%and calcium chloride for 0.03%,curd enzymes for adding amount was 0.01%.In the basis of traditional cheese making process to make cheese that flavor,taste type at their best.[Conclusion]This study lays a foundation for complete milk cheese technology development for China,in order to explore for Chinese feta raw materials and taste the milk of soft cheese required to provide technical basis for industrial production.