沙棘多糖常温羊奶酪加工工艺及品质分析

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中图分类号：TS252.5 文献标志码：A 文章编号：1000-9973（2025）11-0133-07

Abstract： Using sea buckthorn polysaccharides and goat milk as the main raw materials，single factor test combined with orthogonal test is used to study the effects of sea buckthorn polysaccharides addition amount，starter inoculation amount and chymosin addition amount on the quality of goat cheese with sea buckthorn polysaccharides；the effects of drying temperature （ （30，40，50∘C） ）and drying time （3，4，5h） ）on the drying kinetics，texture，chroma and sensory score of goat cheese are investigated，and a kind of room-temperature goat cheese with sea buckthorn polysaccharides is developed. The results show that the goat cheese produced under the conditions of sea buckthorn polysaccharides addition amount of 0.1% ，starter inoculation amount of 0.1% and chymosin addition amount of 0.7% has uniform color，fine texture and good elasticity，and has a unique sea buckthorn flavor.After drying treatment，the hardness of goat cheese significantly increases，Maillard reaction occurs，and the product is dark yellow，but its flavor and texture significantly improve.In accordance with the principle of energy conservation and emisson reduction，the optimal drying temperature for goat cheese with sea buckthorn polysaccharides is determined to be 40°C based on sensory evaluation results， and the drying time is 4h ， The development of room-temperature goat cheese has provided a new idea for the diversified production of cheese.

Key words： sea buckthorn polysaccharides; goat milk; cheese; drying characteristics

奶酪又被称为“奶黄金”，营养价值高，同时具有抗菌、抗肥胖、抗糖尿病、改善心血管健康状况、抗氧化等健康益处 [1-3] 。（剩余11009字）