摘要
对发酵法生产干酪素的生产工艺进行了研究,分析了主要工艺参数对干酪素产率及品质的影响,应用多目标灰色局势决策理论,确定了发酵法生产干酪素的主要工艺参数的合理组合:发酵酸度为50°T;热处理温度65℃、时间20min;CaCl2添加量0.02%;干燥强度确定为50℃、3h。
In the paper, casein production technique by fermentation was studied. The main technological parameters that influence the rate and quality of casein were analyzed. The principle of the grey situation decision on multiple aims was adopted. The reasonable combination of the main technological parameters in the casein production by fermentation was obtained. Fermentation acid was 50°T, temperature 65℃, time 20 min, CaCl2 amount 0. 02 % . drv strength was 50℃ for 3 h
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第4期78-80,共3页
Food and Fermentation Industries
关键词
发酵
干酪素
工艺参数
casein, fermentation, technological parameter
