黄桃果粒益智涂抹型再制干酪新品的开发  

Processing of spread processed cheese made of soymilk and aprico pulp partical

作　　者：邵辉[1] 夏秀芳[1] 王剑飞[2] 曹风云[3] 杨玉琢[2] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]东北农业大学黑龙江省乳品工业技术开发中心,哈尔滨150030 [3]黑龙江农业工程职业学院,哈尔滨150088

出　　处：《中国乳品工业》2013年第8期61-64,共4页China Dairy Industry

摘　　要：以自制天然干酪、脱脂粉、无水奶油、黄桃果粒、DHA粉末为主要原料,通过单因素、L9(33)正交实验,以感官评价作为分析指标,确定了最佳工艺流程及配方。结果表明,脱脂乳粉6%,黄油7%,黄桃果粒10%,白砂糖4%,乳化盐1.5%,复合稳定剂0.5%,DHA添加量0.3%,加热85℃,搅拌8 min,最后添加黄桃果粒及预溶好的DHA粉末,搅拌2 min产品不仅具有浓郁的黄桃风味,细腻爽滑的口感,良好的涂抹性,而且营养丰富有助于儿童智力发育。Self-made natural cheeses, skimmed milk powder, cream, aprico Derelopment Center pulp particals and DHA powders were used as raw material to produce processed cheese in the study.The optimum technology was obtained by methods of single factors and orthogonal experiment of L9（33） and sensory evaluation. The reult suggest that the optimum process was as follows： skimmed milk powder 6%, cream 7%, aprico pulp partical 10%, refined sugar 4%,emulsifier 1.5%,compound stabilizer 0.5% and DHA powders 0.3% .In the same time the mixture were heated at 85 ℃ and stirred for 8 min. Then aprico pulp pardcals and predissolved DHA powders were added and stirred for 2 rain. The production has a full aprico flavor and a slippery texture. Futhermore, it is nutrient-rich and applying property. The most important, it is con- ducive to intellectual development of children.

关 键 词：益智涂抹型再制干酪 鱼油 黄桃果粒 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]