南极磷虾类奶酪食品的研制  

A Study on the Development of Cheese-like Food Made from the Antarctic Krill

作　　者：管哲[1] 董喆[1] 温敏[1] 薛长湖[1] 王玉明[1] 薛勇[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品研究与开发》2014年第23期51-55,共5页Food Research and Development

基　　金：国家863计划;南极磷虾快速分离与深加工关键技术(2011AA090801);新世纪优秀人才支持计划;"泰山学者"建设工程专项

摘　　要：一种以南极磷虾为原料的新型类奶酪食品。最佳工艺流程为:南极磷虾匀浆→碱溶(p H 11.5)→与豆浆混合→离心(10 min)→酸沉(p H 4.6)→静置(15 min)→煮沸(>5 min)→挤压脱水→加碱复溶(至p H 8.0)→调味。产品风味平淡清新,味感好,柔软,细腻,甜度适中,同时此工艺可除去肌肉中过多的氟,为南极磷虾的应用提供新的产品形式,具有良好市场推广前景。A new kind of cheese-like food made from Antarctic krill has been developed. The optimal parameters are as follows：preparation of the Antarctic krill homogenate→alkaline solubilization （pH 11.5）→mixing with the soybean milk→centrifugating for 10 min→acid precipitation （pH 4.6）→standing for 15 min→boiling for more than 5 min→alkaline solubilization （pH 8.0）→seasoning. This kind of cheese analogues had a soft, moderate sweetness taste, with a fresh flavor. This processing technology could remove excessive fluorin in the muscle and provide a new product form for the application of Antarctic krill. This cheese-like food would have a good marketing prospect.

关 键 词：南极磷虾 大豆 奶酪替代物 脱氟 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]