干酪风味褐色发酵乳的加工工艺及风味物质研究

目的优化干酪风味褐色发酵乳的加工工艺,并研究成品的风味物质。方法以酸度、粘度、pH、感官评价及凝乳时间为测定指标,采用单因素及响应面实验对蔗糖添加量、干酪发酵剂添加量、发酵温度及稳定剂添加量进行工艺参数的优化。结果蔗糖添加量6.7%、干酪发酵剂3%、发酵温度43℃及稳定剂添加量为0.99%为最佳工艺条件;风味物质检测结果表明:成品中含有52种挥发性风味物质,其中以酮类、醇类、芳香类的成分相对较多,烯烃、烷类成分较少。结论在此工艺条件下制作的干酪风味褐色发酵乳感官评价最高、焦糖风味及干酪风味明显。

The New Structure Theorem of Right-e Wlpp Semigroups

Wlpp semigroups are generalizations of lpp semigroups and regular semigroups. In this paper, we consider some kinds of wlpp semigroups, namely right-e wlpp semigroups. It is proved that such a semigroup S, if and only if S is the strong semilattice of L-right cancellative planks; also if and only if S is a spined product of a right-e wlpp semigroup and a left normal band.