孟宪福¹，樊春燕^2*

（1.广西东园生态农业科技有限公司，广西北海 536100；

2.北海海关综合技术服务中心，广西北海 536100）

摘要：采用本地特色水牛奶为原料，添加特色芒果浆，利用益生菌发酵加工成特色果味水牛软奶酪。选择关键因素凝乳酶添加量、发酵温度、果浆添加量在单因素试验基础上设计正交试验，以产品感官评分为主并结合弹性作为评价指标，确定发酵最适工艺参数并进行验证。最终确定以干酪乳杆菌发酵后添加凝乳酶凝乳，添加鲜水牛奶质量0.12%的凝乳酶，32 ℃恒温发酵1 h，添加半成品固体物质量4%的芒果浆制备的产品口感细腻，色泽淡黄，酸甜适中。

关键词：芒果味；水牛软奶酪；发酵；工艺

中图分类号：TS252.53      文献标识码：A      文章编号：1674-506X（2023）03-0071-0005

Study on Technology of Mango Flavor Buffalo Soft Cheese

MENG Xianfu¹, FAN Chunyan^2*

(1.Guangxi Dongyuan Ecological Agriculture Technology Co., Ltd., Beihai Guangxi 536100 China;

2.Beihai Customs Comprehensive Technical Service Center, Beihai Guangxi 536100, China)

Abstract: Local buffalo milk was used as raw material,mango pulp was added and the characteristic fruit flavored buffalo soft cheese was processed by probiotic fermentation. The orthogonal experiment was designed on the basis of single factor experiment with key factors such as rennet addition, fermentation temperature and fruit pulp addition. The optimal fermentation process parameters were determined and verified with the product sensory score as the main evaluation basis and elasticity as the evaluation basis. Finally, Lactobacillus casei was used for fermentation, 0.12% rennet of fresh buffalo milk was added to coagulate milk, constant temperature fermentation at 32 ℃ for 1 h, and mango pulp with the weight of 4% semi-finished solids was added. The product had a delicate taste, light yellow color,  moderate sour and sweet.

Keywords: mango flavor; buffalo soft cheese; fermentation; technology

doi: 10.3969/j.issn.1674-506X.2023.03-012

收稿日期：2022-08-31

作者简介：孟宪福（1980-），男，硕士，高级工程师。研究方向：生物发酵及生物工程领域综合应用研究。

*通信作者：樊春燕（1982-），女，本科，工程师。研究方向：食品检验及食品安全研究。

引用格式:孟宪福,樊春燕.芒果味水牛软奶酪工艺技术研究[J].食品与发酵科技,2023,59(3):71-75.