响应面法优化产业化生产披萨干酪工艺参数

采用四因素五水平二次回归正交旋转组合试验设计,研究产业化生产披萨干酪的最佳优化工艺条件,选择发酵时间、凝乳时间、排乳清pH值以及NaCl添加量进行单因素试验,并验证回归模型的显著性.结果表明,产业化生产披萨干酪的最佳工艺条件为发酵时间27.5min、凝乳时间37.5min、排乳清pH6.3、NaC1添加量2.07％.此时最大得率24.78％.此时所制得的披萨干酪有良好的干酪味,质地紧密、光滑、富有弹性、颜色均匀,拉丝长度、融化性、起泡性好,与实验室制得的各指标相差不大,能满足披萨质量标准要求,适于大批量的生产,能够实现产品产业化、工业化.

Optimization of Process Parameters for Industrial Production of Mozzarella Cheese by Response Surface Methodology

This study used a quadratic rotation-orthogonal composite experimental design with four independent variables at five levels each to establish optimal process conditions for industrial production of Mozzarella cheese. The process conditions inves- tigated in this study included fermentation time, clotting time, whey pH and the amount of added NaCl. A regression model to optimize these process conditions was proposed and validated for its statistical significance. The optimal process conditions that provided the maximum yield of Mozzarella cheese （24.78%） were determined as follows： fermentation time 27.5 min, clotting time 37.5 min, whey pH 6.3, and addition of 2.07% NaCl. The resulting cheese had a nice flavor, a close, smooth and flexible texture and a homogeneous color and its fiber-drawing capacity, meltability and foaming properties were good. All these parameters were comparable to those of laboratory-made cheese and met the quality requirements for use in pizza. The optimized process param- eters are suitable for large-batch production of Mozzarella cheese in industrial practice.