后鹏飞¹，黄 静¹，罗 丹^1*，唐人杰¹，游敬刚¹，赵 敏²，史 辉^1*

（1.四川省食品发酵工业研究设计院有限公司，四川成都 611130；2.成都中医药大学，四川成都 611130）

摘要：以干酪感官评分为指标，研究发酵温度、发酵终点pH值和热烫拉伸时间对原生马苏里拉干酪品质的影响，并采用响应面法优化原生马苏里拉干酪加工工艺。确定原生马苏里拉干酪的最优制作工艺为：发酵温度为33 ℃，发酵终点pH值为6.1，热烫拉伸时间为10 min，响应面分析模型预测的感官评定分数为94.38。在此条件下生产的原生马苏里拉干酪呈乳白色、表面光滑、具有独特的香味、组织细腻且有很好的融化性和拉伸性。

关键词：马苏里拉干酪；发酵温度；发酵终点pH值；热烫拉伸时间

中图分类号：TS252.53   文献标识码：A   文章编号：1674-506X（2021）06-0043-0007

Optimization for the Process of Raw Mozzarella Cheese by Response Surface Methodology

HOU Peng-fei¹, HUANG Jing¹, LUO Dan^1*, TANG Ren-jie¹, YOU Jing-gang¹, ZHAO Min², SHI Hui^1*

（1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd, Chengdu Sichuan 611130, China;

2.Chengdu University of TCM, Chengdu Sichuan 611130, China）

Abstract：The sensory evaluation of cheese was used as an indicator to investigate the effects of fermentation temperature, pH value of fermentation end point, and thermo-stretching time on the quality of raw mozzarella cheese, and the response surface method was used to optimize the processing technology of raw mozzarella cheese. The optimal production process was obtained as follows: the fermentation temperature was 33 ℃, the pH value of fermentation end point was 6.1 and the thermo-stretching time was 10min, the sensory evaluation score predicted by the response surface analysis model was 94.38. The raw mozzarella cheese produced under these conditions had a milky white color, a smooth surface, a unique fragrance, fine tissue, and good melt and stretchability.

Keywords：mozzarella cheese; fermentation temperature; pH value of fermentation end point; thermo-stretching time

doi：10.3969/j.issn.1674-506X.2021.06-007

收稿日期：2021-10-16

基金项目：乳制品及牛肉制品精深加工关键技术研究与产业化应用示范（2020YFN0153）；壤塘县高原牦牛搅拌型酸奶关键技术研究（2020ZHFP0056）；红原县更攀高原特色低脂功能性酸奶技术研究与开发（R21YYJSYJ0029）

作者简介：后鹏飞（1995-），男，硕士，助理工程师。研究方向：畜产品加工与安全。

*通信作者

引文格式：后鹏飞,黄静,罗丹,等.响应面法优化原生马苏里拉干酪加工工艺[J].食品与发酵科技,2021,57(6):43-48,66.