驼乳干酪的工艺优化及成熟期间的理化特性

摘要

研究了驼乳干酪最佳加工工艺及成熟期间理化和微生物指标的变化.确定了驼乳干酪的最佳工艺参数:发酵剂的添加量为0.006％,CaCl2的添加量为0.03 g/L,pH值为6.1,凝乳酶的添加量为0.06 g/L,凝乳温度为35℃.驼乳干酪的干物质质量分数约为45％,随成熟时间的延长,驼乳干酪的蛋白质、脂肪、乳糖、水分,质量分数下降;硬度、咀嚼性升高,但黏着性和弹性降低；pH4.6-SN的质量分数、12％TCA-SN和5％PTA-SN的质量分数都有不同程度的上升;发酵剂乳酸菌数在逐渐降低,非发酵剂活菌数却在逐渐增高.%In order to improve the texture and flavor of camel cheese, the experiment was conducted to determine the optimal technology and analyzed change of physicochemical and microbial indexes during ripening of camel cheese. The best process parameters of processing techniques of camel cheese were showed as follows: addition amounts of fermentation starter 0.006%, rennet 0.06 g/L, CaCl20.03 g/L, the coagulating temperature 35 ℃, and pH 6.1,Respectively. During different ripening stages of camel cheese were discussed at 90 days storage. The study results were as follow: The total solids of camel cheese was 45%. The content of protein, fat, lactose, water of camel cheeses are de-sceased; Hardness and chewiness was strengthened while vicosity and spingness was reduced; In addition, the content of pH4.6-SN 12%TCA- SN and 5%PTA-SN were slightly increased to some degree. The viable counts of non-starter lactic acid bacteria were gradually increased whereas the viable counts of starter lactic acid bacteria were gradually decreased.