高熔点再制干酪的初探  

Preliminary study on high-melting processed cheese

作　　者：苗君莅 莫蓓红 肖杨 高红艳 刘振民 

机构地区：[1]上海光明乳业技术中心,上海200072

出　　处：《食品工业科技》2011年第6期247-249,252,共4页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划新型乳制品研制及其产业化开发(2006BAD04A06)

摘　　要：研究了再制干酪基础配方中,原制干酪成熟度、水分添加量、脂肪添加量、乳化盐种类及添加量对熔点的影响,在单因素实验基础上,采用二次回归正交旋转组合的实验设计,得到的最优配方:采用6个月成熟的切达干酪,水分添加9.5%(w/w),乳化盐2%(w/w),黄油0%(w/w),该配方比普通再制干酪熔点提高30℃以上。The effect of raw cheese materials,moisture content,fat content and emulsifying salt used in processed cheese on the melting point was studied.By dual quadratic rotary regression orthogonal design experiment,the optimum parameters of the processed cheese were 6 months mature cheddar,moisture addition 9.5%（w/w）,emulsifying salt addition 2%（w/w）,and butter addition 0%（w/w）.The melting point was increased more than 30℃ than ordinary processed cheese.

关 键 词：高熔点 再制干酪 初探 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]