Abstract: This study aimed to investigate a novel technology for producing sheep milk cake using Dregea sinensis Hemsl. extract as a new coagulant. The processing conditions were optimized using one-factor-at-a-time and orthogonal array design methods. The sensory characteristics, physicochemical properties, color, texture characteristics and microstructure of the milk cake were evaluated in comparison with those of traditional acid-coagulated milk cake. The results showed that the optimal processing conditions, determined based on sensory score and yield, were as follows: curdling temperature 80 ℃, Dregea sinensis Hemsl. coagulant (DSHC) concentration 22.5%, calcium chloride concentration 0.015%, and pressing for 2 h at 3 kg/cm2. The sensory score of the milk cake prepared under the optimized conditions was 83.25 ± 1.04, which was higher than that of acid-coagulated milk cake. The new milk cake contained (32.12 ± 0.39)% protein, (20.45 ± 0.25)% fat and (46.33 ± 0.41)% moisture, and its calcium, phosphorus and selenium contents were significantly higher than those of acid-coagulated milk cake (P < 0.05). Texture profile analysis indicated that the hardness, gumminess and chewiness were significantly better than those of the control group (P < 0.05). The gel network of the DSHC milk cake was more homogeneous and had better water retention capacity. These findings indicate that the novel coagulant DSHC demonstrates potential to replace traditional acid-induced coagulation processes. The product had a uniform color, good taste and strong milky flavor. Therefore, this process can serve as a new technology for the production of sheep milk cake.

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

摘要： 探究以绵羊乳为原料、以贯筋藤提取物为凝乳酶生产乳饼的新技术。通过单因素试验和正交试验优化绵羊乳饼加工工艺条件，以传统酸凝绵羊乳饼作为对照，比较2 种乳饼的感官品质、理化指标、色泽、质构特性和微观结构。结果表明：以感官评分和成品率为综合指标确定的最佳工艺条件为凝乳温度80 ℃、贯筋藤凝乳酶（Dregea sinensis Hemsl. coagulant，DSHC）添加量22.5%、氯化钙添加量0.015%、3 kg/cm2条件下压制时间2 h，在此条件下得到的DSHC乳饼感官评分为83.25±1.04，高于酸凝乳饼；成品乳饼蛋白质量分数为（32.12±0.39）%、脂肪质量分数为（20.45±0.25）%、水分质量分数为（46.33±0.41）%，钙、磷、硒含量显著高于酸凝乳饼（P＜0.05）；硬度、胶着性、咀嚼性均优于酸凝乳饼（P＜0.05）。与酸凝乳饼相比，DSHC乳饼凝胶网络更均匀、保水性更好，表明DSHC作为新型凝乳剂具备替代传统酸凝工艺的潜力。而且，DSHC乳饼色泽均匀、口感良好、乳香味浓郁，该工艺可作为乳饼生产的一种新技术。

关键词: 绵羊乳；乳饼；贯筋藤凝乳酶；加工工艺