乳化条件的选择及其对块状再制干酪物性的影响  

Choice of emulsifying conditions and its influence on massive remakes cheese property

作　　者：邵辉[1] 王剑飞[2] 陈晓宇[1] 刘虹[1] 

机构地区：[1]黑龙江农业工程职业学院,哈尔滨150088 [2]黑龙江省乳品工业技术开发中心,哈尔滨150028

出　　处：《中国乳品工业》2015年第9期23-25,共3页China Dairy Industry

基　　金：黑龙江省教育厅;高职高专院校科学技术研究项目;块状再制干酪新产品的开发(12535088)阶段性成果

摘　　要：以高达干酪为主要原料,采用单因素试验和多指标正交试验,对再制干酪乳化温度、乳化时间、搅拌速度、冷却条件进行优化研究,通过对产品硬度、弹性等物性的影响,确定块状再制干酪的最佳乳化条件。Up to cheese as the main raw material, using the single factor test and orthogonal test of many index signs, for remanufacturing cheese emulsifying temperature, emulsifying time, stirring speed, cooling conditions optimization research, based on the physical properties such as hardness, elasticity, the influence of the block of cheese again best emulsification conditions were determined.

关 键 词：块状再制干酪 乳化 物性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]