摘要
将经乙醇分步沉淀所制得的微小毛霉和米黑毛霉凝乳酶以小牛皱胃酶为对照在不同温度、不同时间和不同pH值下凝乳,以下压过程的平均力为衡量标准,对其物性进行了比较,得出在相同条件下,米黑毛霉凝乳酶的凝乳要好于微小毛霉凝乳酶,并在高温和酸性环境要比微小毛霉凝乳酶稳定。
The chymosins, made from Mucorpusillus or Mucor miehei by fractional precipitation of ethanol, were used for curd preparation at different conditions, including temperature, clotting time and pH, with calf rennet as a control. The physical properties of produced milk curds were compared with the average force during pressing as standard. It was found that the milk curd made by M. miehei chymosin was better than that made by M. pusillus chymosin under the same conditions, and the milk clotting activity ofM. miehei chymosin were more stable than M. pusillus chymosin at high temperature or in acidic environment.
出处
《中国酿造》
CAS
北大核心
2007年第11期17-20,共4页
China Brewing
关键词
微生物凝乳酶
凝乳
质构特性
microbial chymosin
milk curd
texture properties
