| 夸克干酪传统工艺研究及优化 |
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| 引用本文： | 王阳,罗红霞,徐明生,马长路,宋阳,汪长钢.夸克干酪传统工艺研究及优化[J].食品工业科技,2012,33(9):230-233. |
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| 作者姓名： | 王阳 罗红霞 徐明生 马长路 宋阳 汪长钢 |
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| 作者单位： | 1. 江西农业大学食品科学与工程学院,江西南昌,330045
2. 北京农业职业学院食品与生物工程系,北京,102442 |
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| 基金项目： | 北京市教委科技计划面上项目(KM200800005001) |
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| 摘 要： | 采用生产夸克干酪的传统方法,采用七因素二水平正交设计研究了发酵剂添加量、菌种比例(乳酸链球菌、乳脂链球菌与乳明串珠菌的质量比)、杀菌温度、凝乳温度、切割pH对夸克干酪品质的影响。结果表明:当发酵剂添加量为3%,菌种比例为1∶1∶2,发酵温度为35℃,杀菌温度为79℃,切割pH为4.7时,夸克干酪品质最佳。经验证,该工艺具有良好的可行性与稳定性,可用于实际生产。
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| 关 键 词： | 夸克干酪 工艺 正交实验 |
Research and optimization of the traditional production technology of Quark cheese |
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| WANG Yang,LUO Hong-xia,XU Ming-sheng,MA Chang-lu,SONG Yang,WANG Chang-gang.Research and optimization of the traditional production technology of Quark cheese[J].Science and Technology of Food Industry,2012,33(9):230-233. |
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| Authors: | WANG Yang LUO Hong-xia XU Ming-sheng MA Chang-lu SONG Yang WANG Chang-gang |
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| Affiliation: | 1.College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China;2.College of Food and Biological Engineering,Beijing Vocational College of Agriculture,Beijing 102442,China) |
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| Abstract: | The affecting factors to the quality of the Quark cheese made by traditional process were studied through the orthogonal test of L8(27),which were starter contents,the proportion of the different starter cultures(mass ratio of the Streptococus lactics,Streptococcus cremoris and Leuconostoc cremoris),fermentation temperature,disinfectting temperature and pH of cutting.The result showed that:when the starter contents was 3%,the proportion of different starter cultures was 1:1:2,fermentation temperature was 35℃,disinfectting temperature was 79℃,and pH of cutting was 4.7,the quality of Quark cheese was optimal.It was verified that this technique was feasible and stability,and could be used in the actual production. |
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| Keywords: | Quark cheese technology orthogonal test |
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