黑加仑涂抹型再制干酪的研制  

Studies on the Manufacture of Blackberry Daub Type Spread Processed Cheese

作　　者：于玥 初长振[2] 张建强[2] 耿刚强 

机构地区：[1]内蒙古二连浩特出入境检验检疫局,二连浩特011100 [2]黑龙江八一农垦大学,大庆163319

出　　处：《农产食品科技》2012年第1期21-23,26,共4页

摘　　要：试验以快速成熟干酪、黑加仑果酱为主要原料，通过单因素试验确定黑加仑涂抹干酪的工艺参数为：加热温度85℃，搅拌时间7min。采用正交试验对其配方进行优化，确定最佳配方为：加入脱脂奶粉10％，黄油10％，黑加仑果酱10％，黄原胶0．3％，乳化盐1．5％，食盐1．4％，纯净水35％，加热温度85℃，搅拌时间7min。In this study, the rapid mature cheddar and blackberry jam were used as main raw materials to produce Blackberry Daub Type spread processed cheese. The processing parameters was determined by single factor experiment： heating temperature 85℃, and the stirring time 7 min. The optimal formula was determined by using the orthogonal experiment： skimmed milk powder 10%, butter 10%, blackberry jam 10%, xanthan gum 0.3%, emulsifying salts 1.5%, salt 1.4 %, pure water 35%, heating temperature 85 ℃, and stirring time 7min.

关 键 词：再制干酪 干酪食品 融化 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]