Mozzarella干酪生产工艺的优化

Optimization of Mozzarella cheese processing technology

选择了影响Mozzarella干酪生产的3个关键因素:热缩温度、堆酿pH值和热烫拉伸温度;采用三因素二次通用旋转组合设计,以干酪的实际产率、pH值为4.6可溶性N,质量分数为12%的TCA可溶性N和感官评定值为指标,进行综合评定。优选出Mozzarella干酪的最优工艺参数为:热缩温度38℃,堆酿pH值为5.25,热烫拉伸温度58℃。在这一条件下,生产的干酪产率及综合质量最好。同时探讨了3个因子对以上4个指标的影响,为生产不同用途的Mozzarella干酪提供了一定的理论依据。

The three key elements affecting Mozzarella cheese were chosen in this paper :Cooking temperature ,Cheddar pH and Stretching temperature,adopted three elements quadratic cu rrent revolving designs ,with the yield rate of cheese,pH 4.6soluble N ,12%TCA soluble N and sensory evaluation ,and carried on t he synthesis evaluation.The most op timal tech-nology of Mozzarella cheese was chosen :The cooking temperature is 38℃,C heddar pH 5.25,stretching temperature is58℃.The cheese has the highest yield rate and better synthetical quality by these technique parameters.The r egulars that af-fect aforesaid 4targets was found by these three elements,offered the specified theory foundation for varieties of Mozzarella cheese processing.