摘要
研究TGase、凝乳酶、CaCl2对Mozzarella干酪内聚性的影响,以优化工艺参数。采用三因素二次正交回归设计确定TGase、凝乳酶、CaCl2的添加量水平,通过SAS软件RSREG过程,分析三因素主效应及其交互效应对成熟10 d的干酪内聚性的影响。结果表明,三因素对内聚性的影响符合Y=B0+∑BjXj+∑BijXiXj+∑BjjX2的三元二次回归模型,其关键参数主效应为TGase(P<0.05)>凝乳酶(P<0.05)>CaCl(2P<0.05);TGase、凝乳酶和CaCl2对干酪内聚性有明显的交互作用。最优工艺参数为:TGase 1.046%,凝乳酶0.817%,CaCl20.075 g/L,内聚性值最大0.628。
The effects of TGase,rennet and CaCl2 on the Cohesiveness for Mozzarella cheese were studied to ascertain the optimal processing parameters.Three factors quadratic orthogonal design was adopted to ascertain the dosage levels of TGase,rennet and CaCl2,and to analyze the major effect,single effect and mutual effect between two factors on the Cohesiveness of Mozzarella cheese stored for 10 days by the RSREG process of SAS procedure.Results indicated,the factor effect on cheese Cohesiveness was accord with the model of Y=B0+∑BjXj+∑BijXiXj+∑BjjX2,the major effect was TGase(P<0.05)> rennet(P<0.05)> CaCl2(P<0.05);TGase,rennet and CaCl2 have obvious mutual effect between every two factors.The optimum parameter was that the dosages of TGase,rennet and CaCl2 were 1.046 %,0.817 % and 0.075 g/L,respectively;the cheese Cohesiveness was 0.628.
出处
《食品研究与开发》
CAS
北大核心
2012年第6期16-19,22,共5页
Food Research and Development
基金
天津市科委农业成果转化项目(08ZHNZNCO2500)
