| 水牛乳Mozzarella干酪工艺条件的优化 |
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| 引用本文： | 唐辉,郭红辉,钟瑞敏.水牛乳Mozzarella干酪工艺条件的优化[J].韶关学院学报,2012,33(6):44-48. |
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| 作者姓名： | 唐辉 郭红辉 钟瑞敏 |
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| 作者单位： | 韶关学院英东食品科学与工程学院,广东韶关,512005 |
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| 摘 要： | 以水牛乳为原料,采用AHP(层次分析法)法评价水牛乳Mozzarella干酪的综合感官指标,并通过单因素及正交实验对水牛乳Mozzarella干酪的工艺条件进行了优化.结果表明,水牛乳Mozzarella干酪最佳工艺条件为:原料乳中脂肪与干物质比为40％,凝乳切割面积为9.0 cm2(高为2.0cm),保温搅拌温度为38℃,堆酿pH值为5.04.将最佳工艺条件下制备的水牛乳Mozzarella干酪与市场百吉福Mozzarella奶酪相比,自制的水牛乳Mozzarella干酪的综合感官评分分值高于市场Mozzarella干酪.
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| 关 键 词： | 水牛奶 Mozzarella干酪 AHP(层次分析法) 综合感官评价 工艺条件 |
Optimization of process conditions of Mozzarella cheese by buffalo milk |
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| TANG Hui
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GUO Hong-hui
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ZHONG Rui-min.Optimization of process conditions of Mozzarella cheese by buffalo milk[J].Journal of Shaoguan University(Social Science Edition),2012,33(6):44-48. |
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| Authors: | TANG Hui GUO Hong-hui ZHONG Rui-min |
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| Institution: | (Yingdong College of Food Science and Technology,Shaoguan University,Shaoguan 512005,Guangdong,China) |
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| Abstract: | This paper was made Mozzarella cheese by buffalo milk,the integrated sensory evaluation of that was evaluated the AHP sensory analysis.Optimized by making a single factor experiment and orthogonal experiments the best conditions of Mozzarella cheese by buffalo milk were as follows: raw milk fat and dry matter ratio of 40 percent,cutting area of 9.0 cm2(high to 2.0 cm),stirring temperature was 38℃,pilling pH was 5.04.The buffalo Mozzarella cheese produced under optimum conditions compared with the Baijifu Mozzarella cheese on the market,results showed that buffalo Mozzarella cheese comprehensive sensory score was higher than the market Mozzarella cheese. |
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| Keywords: | buffalo milk Mozzarella cheese AHP integrated sensory evaluation process condition |
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