| 注册
首页|期刊导航|乳业科学与技术|贯筋藤凝乳酶绵羊乳饼工艺优化与品质分析

贯筋藤凝乳酶绵羊乳饼工艺优化与品质分析

罗皓文 张湘林 李其其 王星润 赵凌帆 杨雨菲 张旭 葛武鹏

乳业科学与技术2025,Vol.48Issue(4):21-27,7.
乳业科学与技术2025,Vol.48Issue(4):21-27,7.DOI:10.7506/rykxyjs1671-5187-20250228-015

贯筋藤凝乳酶绵羊乳饼工艺优化与品质分析

Process Optimization and Quality Analysis of Sheep Milk Cake Using Dregea sinensis Hemsl.Coagulant

罗皓文 1张湘林 1李其其 1王星润 1赵凌帆 1杨雨菲 1张旭 2葛武鹏1

作者信息

  • 1. 西北农林科技大学食品科学与工程学院,陕西 杨凌 712100
  • 2. 西安市军源牧业有限责任公司,陕西 西安 710400
  • 折叠

摘要

Abstract

This study aimed to investigate a novel technology for producing sheep milk cake using Dregea sinensis Hemsl.extract as a new coagulant.The processing conditions were optimized using one-factor-at-a-time and orthogonal array design methods.The sensory characteristics,physicochemical properties,color,texture characteristics and microstructure of the milk cake were evaluated in comparison with those of traditional acid-coagulated milk cake.The results showed that the optimal processing conditions,determined based on sensory score and yield,were as follows:curdling temperature 80℃,Dregea sinensis Hemsl.coagulant(DSHC)concentration 22.5%,calcium chloride concentration 0.015%,and pressing for 2 h at 3 kg/cm2.The sensory score of the milk cake prepared under the optimized conditions was 83.25±1.04,which was higher than that of acid-coagulated milk cake.The new milk cake contained(32.12±0.39)%protein,(20.45±0.25)%fat and(46.33±0.41)%moisture,and its calcium,phosphorus and selenium contents were significantly higher than those of acid-coagulated milk cake(P<0.05).Texture profile analysis indicated that the hardness,gumminess and chewiness were significantly better than those of the control group(P<0.05).The gel network of the DSHC milk cake was more homogeneous and had better water retention capacity.These findings indicate that the novel coagulant DSHC demonstrates potential to replace traditional acid-induced coagulation processes.The product had a uniform color,good taste and strong milky flavor.Therefore,this process can serve as a new technology for the production of sheep milk cake.

关键词

绵羊乳/乳饼/贯筋藤凝乳酶/加工工艺

Key words

sheep milk/milk cake/Dregea sinensis Hemsl.coagulant/processing technology

分类

轻工纺织

引用本文复制引用

罗皓文,张湘林,李其其,王星润,赵凌帆,杨雨菲,张旭,葛武鹏..贯筋藤凝乳酶绵羊乳饼工艺优化与品质分析[J].乳业科学与技术,2025,48(4):21-27,7.

基金项目

陕西省重点研发计划项目(2024PT-ZCK-35) (2024PT-ZCK-35)

三原县2023科技发展计划项目(2023KJG-13) (2023KJG-13)

校企合作项目(K4050423284) (K4050423284)

乳业科学与技术

1671-5187

访问量0
|
下载量0
段落导航相关论文