食品工业科技2013，Vol.34Issue(2)：252-256,5.
曲拉凝乳酶干酪素生产工艺研究
Study on the production technology of Qula rennet casein
摘要
Abstract
The productive technology of rennet casein was optimized and verified by pilot test. The orthogonal was designed to optimized process parameters by four factors on effecting Quia dissolution rate,four color fixative on improving rennet casein color and three factors on effecting the centrifuge and degrease of Quia solution. The result showed that the optimum technological parameter of Quia dissoluton rate was pH10.5, temperature 55℃,stir speed 300r/min and material concentration 10%. The optimum technological parameters of four color fixative matching were Na2S2O4 0.2% ,NaHSO3 0.2% ,EDTA 0.05% and Na2S2O5 0.23%. The optimum technological parameters of centrifuge and degrease were gravity disc inner diameter 108mm, feedstock flow 2.5t/h,slagging interval time 5min. The 15 batch products were made sensory evaluation and chemical & physical test. The sensory evaluation result showed that the product was yellowish powder, odorless and tasteless. The average value of chemical & physical test result showed that protein 91.0% ,fat 0.6%,lactose 0.19%,moisture 10.3%,ash 5.0% and pH7.07. The quality of products was improved greatly after optimizing, Quia dissolved rate increased by 207%,rennet casein sensory indexes improved significantly,fat content dropped 50%,and other physical and chemical indexes were better.关键词
曲拉/凝乳酶干酪素/中试Key words
Qula/rennet casein/pilot test分类
轻工纺织引用本文复制引用
纪银莉,何潇,宋礼,苏艳萍,高维东,葛静微,谢小冬..曲拉凝乳酶干酪素生产工艺研究[J].食品工业科技,2013,34(2):252-256,5.基金项目
科技人员服务企业行动项目(2009GJG10010). （2009GJG10010）
