鹰嘴豆乳复合干酪工艺与研究.pdfVIP

摘 要 我国鹰嘴豆资源丰富，通过利用鹰嘴豆乳部分替代牛乳生产复合干酪，不但可以降低生产成本， 使动植物营养得到互补，还可以改善干酪的风味，使之适合中国人的消费习惯。本文主要通过模仿 传统干酪的生产工艺，研究了复合干酪的加工工艺，优化了工艺参数，并对成熟过程中牛乳干酪和 鹰嘴豆乳复合干酪理化指标的变化进行了对比研究。 通过试验得出最佳发酵工艺参数：豆水比为 1:8 （kg:L ）、牛乳与豆乳混合比为 1:2 （L:L ）、接种 量为 3%、发酵温度为 39℃、发酵时间为24h ，发酵产品豆腥味较淡、酸味及口感最好。 通过试验得出小牛皱胃中提取凝乳酶的最适合的提取液、时间与影响凝乳酶活性的因素。最佳 提取工艺参数为：浸提液采用 10%CaCl +1% 乙醇；最适时间为 2d ；最适凝乳温度为 40 ℃；最适酸 2 度为 4.8~5.0 ；CaCI2 添加量为 0.09g/100ml 。 通过实验得出凝乳酶添加量为 0.30%，CaCl2 添加量为 0.06%较为合适。通过对复合干酪的感官 评价得出以下结论：鹰嘴豆复合干酪无论是在风味、色泽还是在组织结构上均与牛乳干酪制品相似。 在最佳发酵工艺条件下，比较了复合干酪与牛乳干酪成熟过程中的理化性质和质构，结果表明： 两种干酪在成熟过程中水分含量均呈下降趋势，脂肪、蛋白质含量和酸度均呈缓慢增加趋势；相同 成熟条件下，复合干酪的弹性、硬度、凝聚性明显低于牛乳干酪。 关键词：鹰嘴豆乳，复合干酪，凝乳酶，感官评价 III Abstract Chickpea resources are rich in China and partly utilization of chickpea milk in cheese not only can reduce production cost, complement animal and plant origin nutrition, can also improve cheese flavor, and makes it suitable for eating habits of Chinese people. According to traditional cheese processing techniques, studied on mixed cheese processing techniques, optimized precessing parameters and also conducted comparative study on physicochemical properties of pure milk cheese and mixed milk cheese during ripening in this paper It was obtained through studying the optimum fermentation processing parameters, namely,bean and water ratio 1:8 （kg:L ）, pure milk and chickpea milk ratio 1:2 （L:L ）,inoculation about 3%, fermentation temperature 39 ℃, fermentation time 24h, weak beany flavour, good sourness and mouthfeel. The optimum extraction liquid, extraction time and the activity affecting factors of calf rennet were acquired through experiment, namely,