绿茶再制干酪加工条件的优化  

Optimization of green tea processed cheese processing conditions

作　　者：陈勇[1] 曾晴[1] 任发政[1] 陈尚武[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2009年第10期89-92,共4页Food Science and Technology

基　　金：科技部"十一五"支撑计划资助项目(2006BAD04A06)

摘　　要：以天然切达干酪和绿茶超微细粉为主要原料,制作了具有绿茶香味的绿茶再制干酪。通过实验研究了加工条件对绿茶再制干酪品质的影响。实验表明,融化温度为85℃,融化时间为5min,搅拌速度为300r/min,迅速冷却能够使产品具有较好的品质。Using natural cheese and green tea powder as raw materials, a green tea flavored processed cheese and its key parameters of processing were investigated. Processing conditions are the main factors on the quality of green tea processed cheese. The experiments showed the optimal processing conditions were： to melt at 85℃ for 5 min and stirring at 300 r/min, then cool it fast. The final products have good texture and excellent flavor.

关 键 词：再制干酪 绿茶 质构特性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]