摘要
活菌数是功能性低脂干酪的重要指标,本文就工艺过程对功能性低脂干酪活菌数的影响进行了研究,旨在通过控制加工工艺过程参数而使干酪最终活菌数达到功能性食品的标准。通过对单因素实验和正交实验的研究与分析,确定选择嗜热链球菌、嗜酸乳杆菌(1:1)两种菌混合发酵剂为最适发酵剂,混合发酵剂添加量为6%,凝乳工艺为凝乳酶添加量0·01%,凝乳温度35℃,凝乳pH6·2,CaCl2添加量0·03%,搅拌热烫时间为60min,搅拌热烫温度为35℃,浸泡盐水浓度为10%～15%时,干酪活菌数均能达到107CFU/mL,符合功能性低脂干酪的活菌数要求,能够获得较为理想的实验效果。
The viable count is the most important target of functional low-fat cheese,it＇s great effected by cheese processing program,the aim of our study is to get a standard viable count in cheese by controlling the processing parameters.The single-factor tests,orthogonal test,range and variance analysis were used in this research.Result：the culture combines Lactobacillus acidopHilus and Streotococcus thermopHillus is the best culture;culture addition 6%;rennet addition 0.01%;curd temperature 35℃;curd pH6.2;CaCl2 addition 0.03%;stirring time 60min;burning temperature 35℃,NaCl concentration 10% ~ 15%,the viable count in cheese was up to 107CFU/mL,this consequence can be consistent with the standard of functional low-fat cheese.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第9期223-225,228,共4页
Science and Technology of Food Industry
基金
2007科技部农业科技转化资金项目(2007D00120305)
