添加酿酒酵母的类Cheddar干酪生产工艺李莹1,刘念1,沈晓艺1,马挺军1,孙爱东1,王芳#12,3(1.北京农学院食品科学与工程学院，北京1022062北京农学院食品质量与安全北京实验室，北京102206；3.北京农学院农产品有害微生物及农残安全检测与控制北京市重点实验室，北京102206；4.北京林业大学生物科学与技术学院，北京100083)摘要：开发具有特色风味的干酪产-是提高我国消费者对干酪接受度的重要手段。
以新鲜牛乳为原料，选取蔗糖添加量、干酪发酵剂添加量、凝乳酶添加量为因素，以干酪产率、感官评定为主要检测指标，通过单因素实验和正交实验对添加酿酒酵母的类Cheddar干酪的加工工艺进行优化，并以感官评定为主要检测指标,对最佳工艺进行验证。
结果表明,添加酿酒酵母的类Cheddar 干酪的最佳工艺条件为：蔗糖质量浓度50g/L,干酪发酵剂质量浓度0.02g/L,凝乳酶活力223.5IMCU/L。
在此优化条件下，成品新鲜酪的感官评分为76.29,色泽明，组织状态结实,奶香味与酒香味浓郁且适宜。
关键词：酿酒酵母；类Cheddar干酪;加工工艺；感官评定；干酪产率中图分类号:TS252文章编号:1673-1689(2021)02-0086-08DOI：10.3969/j.issn.1673-1689.2021.02.012Optimization of the Processing Conditions for Cheddar-Like Cheese withSaccharomyces cerevisiaeL"Ying1,LIU Nian1,SHEN Xiaoyi1,MA Tingjun1,SUN Aidong4,WANG Fang*1,2,3(1.College of Food Science and Engineering,Beijing University of Agriculture,Beijing102206,China;2.BeijingLaboratory of Food Quality and Safety,Beijing University of Agriculture,Beijing102206,China;3.Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Beijing University of Agriculture,Beijing102206,China; 4.College of Biological Sciences and Technology, Beijing Forestry University,Beijing100083,China)Abstract:The development of cheese products with characteristic flavor is an important means to improve the cheese acceptability of Chinese consumers.Fresh milk was the raw material,and the addition amounts of sucrose,cheese starter and rennet were selected as factors.The processing of Cheddar-like cheese with Saccharomyces cerevisiae were then optimized by single factor and orthogonal experiments based on the main testing indexes of cheese yield and sensory evaluation.Taking sensory evaluation as the main testing index,the optimal processing conditions were verified.The optimum processing conditions of Cheddar-like cheese with Saccharomyces cerevisiae were as follows:sucrose concentration of50g/L,cheese starter concentration of0.02g/L and rennet收稿日期：2020-04-21基金项目：中国博士后科学基金面上项目(2019M650282)。
