枸杞再制奶酪加工工艺研究  

Study on Production Technology of Lycium 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,宁夏银川750004

出　　处：《农产品加工》2017年第1期38-40,共3页Farm Products Processing

基　　金：宁夏高等学校科学研究项目(NGY2013165)

摘　　要：充分利用宁夏的自然资源,以中宁枸杞浆液和天然奶酪为原料,在单因素试验的基础上进行L_9(3~4)正交试验和感官检验,提出了枸杞再制奶酪的加工工艺,其最佳工艺条件为乳化盐添加量2.5%,水分添加量35%,乳化时间9 min,枸杞添加量25%,此工艺下生产的奶酪营养丰富、组织紧密、香味浓郁,深受消费者喜爱。Full use of the lycium resources in Ningxia,this paper studies the processing technology of processed cheese of the lycium, orthogonal test and sensory evaluation is carried out, and the process is put forward. The results of the experiment showes that the best process of the lycium processed cheese is that additive amount of emulsification salt is 2.5%, additive amount of water is 35%,emulsification time is 9 min,and additive amount of lycium is 25%. The product is well organized,nutritious and has good taste and flavor.

关 键 词：枸杞 再制奶酪 工艺条件 感官检验 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]