霉菌发酵型奶酪粉的制备工艺研究

以液态奶为原料，以卡地干酪青霉（Penicilliumcandidum）、娄地青霉（Penicilliumroquefo）和雅致放射毛霉（Actinomucorelegans）为发酵菌种，通过测定发酵奶的游离脂肪酸（freefatacid，FFA）和游离氨基酸（freeaminoacid，FAA）含量，选出最佳发酵菌种为雅致放射毛霉．优化后的发酵条件为：雅致放射毛霉接种量（按孢子数计）1．94×10。mL，在29℃、95r／min下摇床培养4d，发酵奶中的游离脂肪酸和游离氨基酸分别为4．28％和0．37％．为了加速发酵奶中风味物质的形成，继而对脂肪酶和蛋白酶水解发酵奶进行了单因素实验和正交实验，确定最佳酶解条件为脂肪酶添加量为1．5％，无水奶油添加量为12％；蛋白酶添加量为0．15％，大豆粉添加量为6％，经55℃酶解8h后发酵奶中的游离脂肪酸、游离氨基酸和脂解率分别为11．12％、1．12％和71．6％．在此条件下对水解产物进行喷雾干燥得到的霉菌发酵型奶酪粉水分含量9．71％，蛋白质含量为29．21％，粗脂肪含量27．23％，基本与进口奶酪粉接近（水分含量7．35％，蛋白质含量35．53％，粗脂肪含量24．91％）．

Research on the Process of Mold Cheese Powder

Penicillium camemberti, Penicillium roqueforti and Actinomucor elegans were selected to ferment milk. After culturing and determining the free fat acid and free amino acid,Actinomucor elegans was found to be the best ferment. Then the culturing conditions ofActinomucor elegans were studied. The results show that the optimum conditions are inoculation concentration is 1.94 x 106mL-＇, culturing time 4 days,temperature 29 ~C, and the speed of rocking device is 95 r/min. In these conditions, the FFA and FAA in the fermented milk are 4.28% and 0.37%. In order to accelerate the flavor formation, the effects of lipase and protease on fermented milk were also studied. The best enzymolysis conditions are the amount of lipase is 1.5%, anhydrous milk fat 12%, protease 0.15%, and soybean powder 6%. The FFA, FAA and lipolytic rate in the fermented milk, which was enzymolyzed 8 hours at 55 ~C, are 11.12%, 1.12% and 71.6%. The physicochemical property of the final product has been determined. The result is that the contents of water, fat and protein are 9.71%, 29.21% and 27.23% respectively, which are very close to those in the imported sample （water 7.35%, protein 35.53% and fat 24.91%）.