榛子牛乳复合软质干酪的研制  

Research of Hazelnut-milk Soft Cheese

作　　者：魏玮[1] 

机构地区：[1]天津现代职业技术学院,天津300350

出　　处：《农产品加工（创新版）（中）》2013年第5期41-43,共3页Farm Products Processing

摘　　要：以榛子和全脂乳粉为原料,研究榛子牛乳复合软质干酪的制作工艺。采用正交试验确定最佳工艺组合,结果表明,发酵剂的添加量为3%,榛子浆乳添加量为15%,凝乳酶添加量为0.002%,CaCl_2添加量为0.03%为最佳工艺条件。该产品不仅可以保持软质干酪的特有奶香、质地和营养,还具备榛子的浓郁香气。Take the hazelnut and milk as the main raw materials, a hazelnut-milk soft cheese is developed. The optimum conditions of processing technology are obtained through orthogonal test： 3% starter cultures, 15% hazelnut paste milk quantity, 0.002% enzyme dosage and 0.03% CaCl2 concentration. Under these conditions, the products presents soft cheese flavor, texture, nutrition and owned mixed flavor of hazelnut.

关 键 词：榛子 牛乳 软质干酪 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]