蓝莓果肉再制干酪工艺优化  

Optimization of Preparation Process for Processed Cheese Fortified with Blueberry Pulp

作　　者：王英[1] 李浩[1] 田雪娇[1] 张建强[1] 张丽萍[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《乳业科学与技术》2012年第4期15-18,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：科技部科技人员服务企业行动项目(2009GJB20010);"十二五"国家科技支撑计划项目(2011BAD09B02)

摘　　要：以快速成熟干酪、蓝莓果浆为主要原料,通过单因素和正交试验对蓝莓果肉再制干酪工艺进行优化,确定最佳配方为:加入脱脂奶粉8%、黄油10%、蓝莓果浆20%、乳化盐1.5%、黄原胶0.3%、食盐1.5%、纯净水35%、加热温度85℃、搅拌时间7min。This paper deals with process optimization for the preparation of processed cheese fortified with blueberry pulp from fast-ripened cheese and blueberry pulp using one-factor-at-a-time and orthogonal array design methods.The optimal formulation for processed cheese was skimmed milk powder 8%,butter 10%,blueberry pulp 20%,emulsifying salt 1.0%,xanthan gum 0.3%,salt 1.5%,and purified water 35%,which were simultaneously heated at 85 ℃ and stirred for 7 min.

关 键 词：蓝莓 再制干酪 工艺配方 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]