米黑毛霉酶凝干酪素生产工艺参数的优化研究

Research of the optimization in parameters of casein production with milk- clotting enzyme from Mucor miehei

摘要: 以新鲜牛乳为原料,采用米黑毛霉凝乳酶为凝乳剂,先通过单因素实验研究凝乳酶添加量、Ca Cl2添加量、凝乳p H、凝乳温度对酶凝干酪素得率的影响,然后通过响应面设计进一步优化了米黑毛霉酶凝干酪素生产工艺参数。优化得到的最佳工艺参数为:凝乳酶添加量0.49%、Ca Cl2添加量0.37 mg/m L、凝乳p H6.08、凝乳温度35℃,在此条件下酶凝干酪素的得率可达3.39%。研究结果可为米黑毛霉凝乳酶在干酪素生产中的应用提供参考。

Abstract: Fresh milk was selected as the raw material and Mucor miehei chymosin was used as the coagulant to prepare rennet casein.First,the effects of addition volume of enzyme and Ca Cl2,p H and temperature on the yield of rennet casein were studied using the single factor experiment. Subsequently,the technological parameters of casein production with milk- clotting enzyme from Mucor miehei were further optimized by Box- Behnken design.The results showed the optimum technological parameters were chymosin addition amount of 0.49%,Ca Cl2 addition amount of 0.37 mg / m L,p H6.08 and curd temperature of 35 ℃.Under the optimal conditions,the maximum yield of rennet casein was 3.39%. The study could provide reference basis for the full utilization of Mucor miehei chymosin in the production of rennet casein.