强化维生素C的涂抹型再制干酪的研制  

Studied on Spread Processed Cheese of Fortification with VC

作　　者：李飞[1] 刘宁[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室食品学院,哈尔滨150030

出　　处：《食品工业》2008年第6期40-42,共3页The Food Industry

摘　　要：使用2个月和7个月的天然契达干酪为原料制作涂抹型再制干酪,对其进行VC强化,测定VC含量及其在产品中的稳定性。同时研究水分、乳化盐添加量对再制干酪质构的影响。使用木糖醇、白砂糖、葡萄糖调整产品口味。结果表明:2个月成熟干酪与7个月成熟干酪以2:1的配比,50%水,2%的乳化盐焦磷酸钠与三聚磷酸钠(1:1),80℃,1 500 r/min搅拌10min,加入VC,2%木糖醇、3%白砂糖与2%葡萄糖搅拌3min,得到易于保存,风味良好的产品。VC含量在储存期间无较大改变。This paper studied the best process of spread processed cheese with natural cheese of two-month and seven-month, the spread processed cheese was fortified with VC in the best process, the stability of VC was studied. The proportion of cheese, addition of emulsify salts, water and the effect of processed cheese texture were studied with sensory analysis. The taste of product was adjusted with xylitol, sucrose and glucose. The result was that the cheese of two-month and seven-month were mixed with 2 ： 1, adding 2.0% emulsify salts（sodium pyrophosphate and sodium tripolyphosphate,1 ： 1）, 50% water, string 1 500 r/min for 10 min at 80℃, adding the nutrient supplement and 2% xylitol, 3% sucrose, 2% glucose, string 1 500 r/min for 3 min. The easy preserved and good flavors products were received, and the content of VC in storage did not bigly change.

关 键 词：再制干酪 强化 VC 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程] TQ466.3[轻工技术与工程—食品科学与工程]