高水分MOZZARELLA干酪的生產(chǎn)工藝及影響因素研究.pdf

1、Y10291111分類號：工S252：塾UDC：鰻I：3密級：聳五學校代碼：10712研究生學號：GX2003056⑧西北農(nóng)林針提大學2006屆在職攻讀碩士學位研究生學位論文高水分MozzARELLA千酪的生產(chǎn)工藝及影響因素研究類型高撞麴垣——專業(yè)盒晶抖堂研究生崔墓鹼指導教師夔愛屋麴攮合作指導教師——完成時間至Q煎笙!至旦中國陜西楊凌STUDIESoNTECHNoLOGYANDINFLUENCEFACTORSOFTHEHIGHMoIST

2、UREMoZZARELLACHEESEABSTRACTTheresearchobjectofthedissertationwashighmoisturefreshMozzarellacheeseManyfactorsthataffectedthesensequality，thechemistrycompositionandtheproductrateofhighmoistureMozzarellacheesewereintensivel

3、ystudiedinthisdissertationAtthesametime，thetechnologyofthehighmoistureMozzarellacheeseandtheHACCPqualitysystemintheprocessofmakingMozzarellacheeseandmechanizedproductionlinewereexploredthefollowingmainconclusionwasobtain

4、ed1ThebestformulaofhighmoistureMozzarellacheesewasdefined：therawmilk1000ke91t；theenzyme—triggeredcoagulants409；40％CaCl2solution300ml；theculturestarters40U2Thecurdtimeaffectedobviouslyonthecurdconditionandproductionrateof

5、Mozzarellacheese。Alongwiththecurdtimebeingprolonged，thecurdhardnessgraduallyincreased；atfirst，elasticityandintegratorofthecurdandtheproductionrateofMozzarellacheesegraduallyincreased，butlaterappearedtodrop3ThecurdpHbefor

6、estretchingeffectedgreatlyoncurdstretch、sensequalityandrateofproduct，Atfirst，along嘶ththecurdpHrising，thesensequalityandrateofMozzarellacheesegraduallywasraised；butlaterappearedtodrop4Thebestprocessingparametersofhi【gh—mo

7、istureMozzarellacheesewithlocalraw商lkvcasmadesure：theprotein／fat(CtF)ratiotoO84；thesterilizationoftherawmilkat60“Cfor30minorat72“Cfor15s；thefirstfermentationat40(2for35min；curdingtherawmilkat40。Cfor40min；incisingdiameter

8、at20～30mm；Mixingthecurdat40“Cfor15min；laterfermentationat40“Cfor55min，stretchingthecurdat100C；Thesaltsolutionat20％thesaltingtemperatureat0～4℃for30～45minThisdissertationhadthefollowingnewideas：1EffectpHofthecurdonthehotst