红枣再制奶酪加工工艺研究  

Study on Production Technology of Jujube Processed Cheese

作　　者：温艳霞[1] 宋国庆[1] 

机构地区：[1]宁夏工商职业技术学院旅游管理系

出　　处：《安徽农业科学》2014年第23期8000-8001,8003,共3页Journal of Anhui Agricultural Sciences

基　　金：宁夏高等学校科学研究项目(NGY2013165)

摘　　要：充分利用宁夏灵武优质的红枣资源,以天然奶酪和红枣粉为原料,制得了红枣再制奶酪,提出了红枣再制奶酪的加工工艺要求,并对制得的红枣再制奶酪进行感官评价。红枣再制奶酪加工包括红枣干制、天然奶酪的选择及加热熔化、乳化盐的选择、混合均质、真空冷却保藏等过程,此工艺下生产的红枣再制奶酪呈浅粉红色,具有淡淡的奶酪味和红枣风味,质地柔软,组织细腻致密,软硬适度,营养丰富且深受消费者喜爱。With nature cheese and jujube powder as raw material, make full use of jujube resource in Ningxia Lingwu, jujube processed cheese was obtained, the processing requirements were put forward, and the sensory evaluation was carried out on obtained cheese. The process includes low-temperature vacuum drying, heating and melting of natural cheese, and homogeneous mixing, etc. The product is well organized, nutritious and has good taste and flavor.

关 键 词：红枣 奶酪 再制 加工工艺 感官检验 

分 类 号：S609.9[农业科学—园艺学] TS252[轻工技术与工程—农产品加工及贮藏工程]