摘要
以水牛乳为原料,采用AHP(层次分析法)法评价水牛乳Mozzarella干酪的综合感官指标,并通过单因素及正交实验对水牛乳Mozzarella干酪的工艺条件进行了优化.结果表明,水牛乳Mozzarella干酪最佳工艺条件为:原料乳中脂肪与干物质比为40%,凝乳切割面积为9.0 cm2(高为2.0cm),保温搅拌温度为38℃,堆酿pH值为5.04.将最佳工艺条件下制备的水牛乳Mozzarella干酪与市场百吉福Mozzarella奶酪相比,自制的水牛乳Mozzarella干酪的综合感官评分分值高于市场Mozzarella干酪.
This paper was made Mozzarella cheese by buffalo milk,the integrated sensory evaluation of that was evaluated the AHP sensory analysis.Optimized by making a single factor experiment and orthogonal experiments the best conditions of Mozzarella cheese by buffalo milk were as follows: raw milk fat and dry matter ratio of 40 percent,cutting area of 9.0 cm2(high to 2.0 cm),stirring temperature was 38℃,pilling pH was 5.04.The buffalo Mozzarella cheese produced under optimum conditions compared with the Baijifu Mozzarella cheese on the market,results showed that buffalo Mozzarella cheese comprehensive sensory score was higher than the market Mozzarella cheese.
出处
《韶关学院学报》
2012年第6期44-48,共5页
Journal of Shaoguan University
