杏仁融化干酪的加工工艺研究  

Study of almond melted cheese processing

作　　者：王美英 范淑玲 

机构地区：[1]齐齐哈尔伊利乳业有限责任公司,齐齐哈尔161021 [2]黑龙江佳润农业发展有限公司,哈尔滨150089

出　　处：《食品科技》2008年第5期105-107,共3页Food Science and Technology

摘　　要：研究了在新鲜牛乳中加入细碎杏仁生产一种融化干酪的加工工艺,同时对其焙烤特性进行了评价。实验证实,当加入2%杏仁时,干酪的焙烤特性最佳。This study investigate a processing craft of melted cheese using fresh milk with broken bits almond. At the same time, several main baked characteristics were evaluated. The experiment confirmed, when adding 2% almond, the cheese baked characteristics was best.

关 键 词：干酪 工艺 融化 焙烤特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]