1+姜汁干酪生产工艺的研究教材.doc

东北农业大学 姜汁干酪生产工艺的研究摘 要 [目的] [方法] 以全脂乳粉和生姜汁为主要原料，利用生姜汁中的生姜蛋白酶进行凝乳通过正交试验优选制备姜汁干酪的最佳配比[结果] 结果表明，发酵温度是影响姜汁干酪质量的最主要因素，其次是H值，最后是姜汁添加量。姜汁干酪制备的最佳为：生姜汁12%，H 6.8，发酵温度60℃。 [结论] 工艺加工出的干酪，姜汁和牛奶味适中质地符合标准降低成本 关键词：姜汁凝乳新鲜干酪工艺Abstract [Objective] The research aims to product ginger-juice cheese ,and makes sure the proper amount of the fermentation temperature, the addition of ginger juice and the pH value. To obtain fresh cheese with special flavor. [Method] Using whole milk powder and ginger juice as the main raw material, the rennet in ginger juice was used to develop ginger protease curd. And researched the proper amount of the fermentation temperature, the addition of ginger juice and the pH value through the single factor text, the best ratio of ginger-juice cheese was selected through orthogonal test preparation process. To obtain fresh cheese with special flavor. [Result] The results showed that fermentation temperature was the most important factor in the quality of ginger-juice cheese, followed by the pH value, and finally the addition of ginger juice. The best ratio of ginger-juice cheese: ginger juice was 12%, pH value was 6.8 , then taste was best. [Conclusion] In these process conditions, the taste of ginger-juice cheese was not only moderate and gived good productswith special texture and flavor, but also it could save cost. Keywords: Ginger; Curd; Fresh cheese; Technological process 目录 摘 要 I Abstract II 目录 III 1前言 1 1.1生姜干酪产品的发展趋势 1 1.2生姜的药理保健功能 2 1.2.1生姜的食用价值 2 1.2.2生姜的药用价值 2 1.3生姜蛋白酶的凝乳机理 3 1.4研究的目的与内容 3 2实验材料和方法 4 2.1实验材料与设备 4 2.1.1实验材料 4 2.1.2实验仪器和设备 4 2.2实验方法 4 2.2.1 姜汁新鲜干酪的加工工艺流程 4 2.2.2姜汁提取液的制备 4 2.2.3复原乳制备 5 2.2.4凝乳时间的确定 5 2.2.5 pH调整 5 2.2.6姜汁添加量的确定 5 2.2.7发酵温度的确定 5 2.2.8正交实验方法 5 2.2.9成品感官评价 6 3 结果与讨论 7 3.1姜汁干酪发酵工艺参数 7 3.1.1 酸度对凝乳的影响 7 3.1.2 姜汁添加量对凝乳的影响 7 3.1.3发酵温度对凝乳的影响 8 3.2优选试验结果 8 3.3姜汁新鲜干酪成本核算 9 4 结论 10 参考文献 11 1前言 姜汁凝乳俗名姜汁撞奶，用经生姜打浆榨取的姜汁，按照一定比例添加到一定温度下的牛乳中可制得具有凝乳状态的姜汁凝乳。由于其凝乳具有香纯 浓郁，甜中微辣、风味独特等特点，逐渐成为了广大人群所接受并喜爱的甜品。 凝乳酶是干酪生产中使牛乳凝固的关键性酶。随着人们生活水平的逐渐提高，干