棕色乳清奶酪的加工工艺研究

Research on the processing technology of brown whey cheese

以奶酪加工副产物新鲜乳清为主要原料,探讨利用美拉德反应生产具有独特风味的棕色乳清奶酪的配方及加工工艺。研究发现棕色乳清奶酪硬度随着酪蛋白添加量增加而增大,随乳清蛋白添加量增加而降低;葡萄糖的添加对棕色乳清奶酪色泽有显著影响;柠檬酸的添加能够提高棕色乳清奶酪的产率。通过正交实验确定其最佳配方:每1 kg鲜乳清中添加酪蛋白6 g,乳清蛋白2 g,葡萄糖14 g,柠檬酸0.5 g,稀奶油90 g,加工得到口感细腻,风味独特的棕色乳清奶酪。棕色乳清奶酪产品最终理化指标为:蛋白质含量11.50 g/100 g,脂肪含量为27.48 g/100 g,水分含量为21.03 g/100 g。

Using fresh whey,a by-product of cheese processing,as the main raw material,the formulation and processing process of brown whey cheese with unique flavor were investigated by using the Maillard reaction.It was found that the hardness of brown whey cheese increased with the addition of casein and decreased with the addition of whey protein;the addition of glucose had a significant effect on the color of brown whey cheese.The addition of citric acid could improve the yield of brown whey cheese.The optimal recipe was determined by orthogonal experiment:6 g of casein,2 g of whey protein,14 g of glucose,0.5 g of citric acid and 90 g of light cream were added to each 1 kg of fresh whey to obtain brown whey cheese with delicate taste and unique flavor.The final physicochemical index of brown whey cheese was 11.50 g/100 g of protein,27.48 g/100 g of fat and 21.03 g/100 g of moisture.