重制干酪工艺研究  

Studied on the Technology of Recombined Cheese

作　　者：苏永红[1] 鄂卫峰[2] 

机构地区：[1]哈尔滨商业大学食品学院,黑龙江哈尔滨150076 [2]上海华宝孔雀香精香料有限公司,上海200070

出　　处：《中国供销商情（乳业导刊）》2005年第6期50-53,共4页

摘　　要：本文对重制干酪制作工艺进行了研究,对天然干酪、水分、溶解盐和荒原胶的添加量分别作了因素试验,再考虑各种因素,最终确定了最佳配方为:天然干酪添加量为45%,水分含量为50%,溶解盐添加量为2.0%,黄原胶添加量为0.3%。the technology of recombined cheese was studied in this paper,and researched the four effective factors on recombined cheese.By orthol,the opti- mal technology was:the content of natural cheese was 45%,water was 50%, the dissolved salt was 2.0%,xanthan gum was 0.3%.

关 键 词：重制干酪 水分 溶解盐 黄原胶 

分 类 号：F[经济管理]