关键词: 绵羊乳, 乳饼, 贯筋藤凝乳酶, 加工工艺

Abstract: This study aims to investigate a novel technology for producing sheep milk cakes using sheep milk as the raw material and Dregea sinensis Hemsl. extract as a new coagulant. The processing conditions of the sheep milk cake were optimized using one-way and orthogonal tests. Using traditional acid coagulation as a control, the sensory characteristics, physicochemical properties, color, texture, and microstructure of the products under both coagulation conditions were compared to determine the optimal processing conditions. The results showed that the optimal processing conditions, determined by orthogonal experiments using sensory scores and yield as comprehensive indicators, were as follows: curdling temperature of 80 ℃, 22.5% addition of Dregea sinensis Hemsl. coagulant, 0.015% calcium chloride, and a pressing time of 2 hours at 3 kg/cm2.The sensory score of the DSHC sheep milk cake was (83.25 ± 1.04), which was higher than that of the acid-coagulated process. The protein content of the finished milk cake was (32.18±0.34) %, fat content was (20.45±0.25) %, moisture content was (46.33±0.41) %, and the calcium, phosphorus, and selenium contents were significantly higher compared with the acid-curdling process (P < 0.05). Texture profile analysis measurements indicated that the hardness, gelatinization, and chewiness were significantly better than the control group (P < 0.05). The gel network of the sheep milk cake produced with DSHC was more homogeneous than that of the acid-coagulated milk cake and had better water retention. These findings indicate that DSHC is a more effective coagulant. The product had a uniform color, good taste, and a strong milky flavor. Therefore, this process is considered a potential new technology for the production of sheep's milk cakes.

Key words: sheep milk, milk cake, Dregea sinensis Hemsl. coagulant, processing technology