摘要
针对发酵法生产干酪工艺参数的不稳定性,采用多目标灰色局势决策的原理对试验中不同发酵酸度、CaCl2用量、热处理温度等评价数据进行灰色分析,获得主要工艺参数的最优组合为发酵乳酸度65°T,CaCl2用量0.2 g.L-1,热处理温度65℃.
Due to the instability of technological parameter during cheese production by zymotechnics, the principle of gray situation decision on multiple aims was adopted for analysis of different ferment acidity, CaCl2 dosage and heat treatment temperature. The optimum technological parameter combination was obtained, the acidity of fermented milk being 65 °T, the dosage of CaCl2 being 0.2 g· L^-1, and the temperature of heat treatment being 65 ℃.
出处
《河南农业大学学报》
CAS
CSCD
北大核心
2005年第4期441-443,447,共4页
Journal of Henan Agricultural University
关键词
干酪
工艺参数
多目标灰色局势决策
cheese
technological parameter
gray situation decision on multiple aims
