| 软质干酪的酶凝乳工艺研究 |
| |
| 引用本文： | 吕斯思,陈有亮,金鸟君.软质干酪的酶凝乳工艺研究[J].科技通报,2012(1):122-128,132. |
| |
| 作者姓名： | 吕斯思 陈有亮 金鸟君 |
| |
| 作者单位： | 浙江大学动物科学学院;浙江金华佳乐乳业有限公司 |
| |
| 基金项目： | 浙江省重大科技专项(2008C12035) |
| |
| 摘 要： | 为了探求软质干酪的最佳酶凝乳工艺,采用L9(34)和L16(45)正交试验,研究了皱胃酶、木瓜酶、米黑毛霉酶三种单酶的最佳工艺以及复配酶最佳工艺,确定了皱胃酶添加量0.0125%,凝乳温度32℃,时间45 min;木瓜酶添加量0.01%,凝乳温度33℃,时间35min;米黑毛霉酶添加量0.0035%,凝乳温度32℃,时间40 min;复配酶最佳工艺参数为皱胃酶用量0.004%,木瓜酶用量0.006%,米黑毛霉酶用量0.0023%,温度32℃,凝乳时间30 min。结果表明,单酶复配具有协同作用,能够有效优化干酪酶凝乳工艺。
|
| 关 键 词： | 干酪 皱胃酶 木瓜酶 米黑毛霉酶 复配酶 |
Investigation on Enzyme Clotting Technology of Soft Cheese |
| |
| LV Sisi,CHEN Youliang,JIN Niaojun.Investigation on Enzyme Clotting Technology of Soft Cheese[J].Bulletin of Science and Technology,2012(1):122-128,132. |
| |
| Authors: | LV Sisi CHEN Youliang JIN Niaojun |
| |
| Institution: | 1.College of Animal Science,Zhejiang University,HangZhou,310029,China; 2.Zhejiang Jinhua Jiale Dairy Co,Ltd,Jinhua,3210017,China) |
| |
| Abstract: | In order to study the best cheese production process of substitute clotting enzymes,L9(34)and L16(45) designs of experiments on calf rennet、chymopapain and Mucor miehei chymosin combinations were applied to determine the best technological parameters on cheese production.The results show that the optimum parameters of single enzymes are:calf rennet 0.0125%,temperature 32 ℃,clotting time 45min;chymopapain 0.01%,temperature 33 ℃,clotting time 35 min;Mucor miehei chymosin 0.0035%,temperature 32 ℃,clotting time 40 min.The best technological parameters of enzyme combinations are: calf rennet 0.004%,chymopapain 0.006%,Mucor miehei chymosin 0.0023%,temperature 32 ℃,clotting time 30 min,which can effectively optimize cheese production process. |
| |
| Keywords: | cheese rennet chymopapain Mucor miehei chymosin compound enzymes |
| 本文献已被 CNKI 等数据库收录！ |
|
