| 凝乳酶及氯化钙的添加量对凝乳及成品质量的影响 |
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| 引用本文： | 崔惠玲,李彦林,蒋爱民. 凝乳酶及氯化钙的添加量对凝乳及成品质量的影响[J]. 漯河职业技术学院学报, 2008, 7(5): 93-95 |
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| 作者姓名： | 崔惠玲 李彦林 蒋爱民 |
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| 作者单位： | 1. 漯河职业技术学院食品工程系,河南 漯河,462002
2. 华南农业大学,广东,广州,510642 |
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| 摘 要： | 本试验主要研究氯化钙（CaCl2）及凝乳酶添加量对凝乳及成品感官质量的影响状况。在其它条件不变的情况下，分别将40％的氯化钙（CaCl2）溶液设定了260ml、300ml、370ml、400ml、3000ml等5种不同的添加量；将凝乳酶设定了45g、40g、35g、400g的添加量，并分别比较它们对凝乳及Mozzarella干酪质量的影响。试验表明，氯化钙和凝乳酶的添加量对凝乳时间、凝乳状态和成品感官质量都有较明显的影响。
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| 关 键 词： | 氯化钙(CaCl2) 凝乳酶 添加量 成品质量 |
The Content of Rennet Enzyme and Calcium Chloride Effect on The Rennet and The Quality of Mozzarella Cheese |
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| CUI Hui-ling,LI Yan-lin,JIANG Ai-min. The Content of Rennet Enzyme and Calcium Chloride Effect on The Rennet and The Quality of Mozzarella Cheese[J]. Journal of Luohe Vocational and Technical College, 2008, 7(5): 93-95 |
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| Authors: | CUI Hui-ling LI Yan-lin JIANG Ai-min |
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| Affiliation: | CUI Hui-ling, LI Yan-lin , JIANG Ai-min(1. Luohe Vocational Technologyl College, Luohe, 462002, China;2. Southchina Agrnzure University, Guangzhou, 510642, China) |
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| Abstract: | In this test, the content of calcium chloride （CaCl2） and rennet enzyme effect on rennet and product sensory quality was studied. In the other conditions remaining unchanged, the content of 40% of the calcium chloride （CaCl2） solution was respectively set to 260 ml, 300ml, 370ml, 400ml, 3000ml; the content of rennet enzyme was set to 45g, 40g, 35g, 400g, and their effect on Curd and the quality of Mozzarella Cheese was compared. Test showed that the content of calcium chloride and rennet enzyme had a significant impact on the rennet time, rennet state, and sensory quality of products. |
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| Keywords: | Calcium chloride （CaCl2） rennet enzyme content sensory quality |
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