核桃益智涂抹型再制干酪的研制  

Study on Spread Processed Cheese with Walnuts and DHA

作　　者：申晓琳[1] 李和平[1] 李群英[1] 王少武 

机构地区：[1]河南牧业经济学院食品工程系,郑州450011 [2]河南花花牛乳业有限公司,郑州450011

出　　处：《食品工业》2015年第9期156-159,共4页The Food Industry

基　　金：2013年河南省科技厅科技攻关项目(132102110054)

摘　　要：以不同成熟期的天然干酪为主要原料,添加核桃粉、脱脂乳粉、无水黄油、DHA等辅料,通过单因素试验和正交试验,研究各配料对产品品质的影响,确定了最佳工艺流程及配方。研制出了兼具奶酪及核桃风味、组织细腻润滑、涂抹性良好,并有助于儿童智力发育的涂抹型再制干酪。Study on the best process of spread processed cheese with nature cheese of two-month and seven-month, walnut, skimmed milk powder, butter, DHA, etc. With the single factor experiment and the orthogonal experiment, the effect of ingredients on product, the optimal formulation was confirmed. The product has good taste and flavor of walnut, and slippery texture. Furthermore, it can help intellectual development of children.

关 键 词：核桃 DHA 涂抹型再制干酪 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]