福建农业学报2011，Vol.26Issue(3)：462-465,4.
微小毛霉凝乳酶干酪素的制备及应用性能研究
Optimization of Process Parameters for the Preparation of Rennet Casein
摘要
Abstract
Rennet casein is a major raw material for making processed cheese. The research of its industrialization is still at preliminary stage in China. In this paper, its process parameters and application performance was studied. Rennet casein was prepared from the fresh skim milk with coagulant of self-prepared Mucor Pusilius rennet by the procedure of skimming, pasteurization, clotting, cooking, whey separation, washing, drying, milling and sieving. The results indicated that although the yield of rennet casein was not significantly affected by the dosage of rennet, pH of milk and cooking temperature, its functionality of melt ability, free oil, stretch ability, and oil binding capacity et al. Was significantly affected by different cooking temperature. The optimized process parameters for the preparation of rennet casein is dosage of milk 1U · mL-1, clotting pH 6. 6 and cooking temperature 60℃. Under this condition, the yield of rennet casein was 2.1A.关键词
凝乳酶干酪素/应用性能/微小毛霉凝乳酶Key words
rennet casein/ application properties/ Mucor pusilius rennet分类
轻工纺织引用本文复制引用
郑恒光,陈君琛,汤葆莎,吴俐..微小毛霉凝乳酶干酪素的制备及应用性能研究[J].福建农业学报,2011,26(3):462-465,4.基金项目
福建省科技计划项目——省属公益类科研院所基本科研专项(2010R1017-1) （2010R1017-1）
福建农业科学院创新团队建设基金项目(STIF-Y05) （STIF-Y05）
