涂抹型再制干酪新品的研究  

New product rearch of spread process cheese

作　　者：邵辉 王剑飞[2] 王春满 

机构地区：[1]黑龙江乳业集团研发中心,黑龙江哈尔滨150086 [2]黑龙江省乳品工业技术开发中心,黑龙江哈尔滨150086

出　　处：《中国乳品工业》2005年第12期22-24,共3页China Dairy Industry

摘　　要：通过对涂抹型再制干酪的原料配合、融化条件、乳化剂、稳定剂种类和添加量的研究,确定其配方和加工工艺。结果表明:涂抹型再制干酪以车达、高达干酪为原材料,按照不同配比使平均成熟期为3个半月;辅料添加浓缩乳清蛋白4.5%～6.5%,黄油8%～10%;溶解盐选择Na4H2PO7为2.1%,Na2HPO4为0.3%;稳定剂选择黄原胶、刺槐豆胶、瓜尔豆胶,按照m黄原胶︰m刺槐豆胶︰m瓜尔豆胶=2︰2︰1的比例,添加0.3%;融化温度采用90～95℃;融化过程分2个阶段,第1阶段1500r/min搅拌10min;第2阶段60～80r/min搅拌2min。新品指标为:水分57%～59%、乳脂固形物45%～50%,pH值为5.8～6.0;组织细腻,口感柔软、奶香浓郁,具有良好的流动性和涂抹性。The raw compositions, thaw condition, emulsifier, stabilizer and additional level were studied, we confirmed the formula and professing technology of smear process cheese. The experiments“result indicated that the Cheddar cheese and Gouda cheese ” ripeness time which is three and half month were used, and added 4.5% to 6.5% WPC , 8% ~10% butter, 2.1% pyrophosphate（dissolving salt）, 0.3% Na2HPO4; xanthan gum, locust bean gum and guar gum is used as emulsifiers with 2 ： 2 ： 1 ratio and gross addition level is 0.22%.The condition of thawing is 90℃～95 ℃ with two steps; the first step is 1500 r/min agitation 10 min, and the second step is 60-80 r/min agitation 2 min. Final product index is 57 % - 59% water ,45%～50% cream solid, pH is 5.8 to 6.0. Product is exquisite tissue and flavor mild and have good fluidness and smeamess.

关 键 词：涂抹型再制干酪 原料干酪 乳化剂 融化 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]