利用牦牛曲拉研制再制干酪工艺研究  

Development of Processed Cheese by Utilizing ’Yak Qula’

作　　者：周雨[1] 罗洁 ZHOU Yu;LUOJie(Institute of Agricultural Product Development and Food Science,Tibet Academy of Agriculcura and Animal Husbandry Science,Lhasa 850000,China;college of Food Science and Technology,Hunan Agricultural Universicy,Changsha 410114,China)

机构地区：[1]西藏农牧科学院农产品加工与食品科学研究所,拉萨850000 [2]湖南农业大学食品科学技术学院,长沙410114

出　　处：《中国乳品工业》2020年第2期53-56,共4页China Dairy Industry

基　　金：2019-2020年西藏自治区重大科技专项课题(XZ201901NA04)。

摘　　要：为了利用西藏那曲地区的牦牛曲拉开发再制干酪产品,以牦牛曲拉、切达干酪为原料,以再制干酪硬度、弹性和感官评分为指标,采用单因素实验和正交实验;研究了柠檬酸钠与磷酸二氢钠的质量比,天然切达干酪添加量以及曲拉添加量对再制干酪质构与感官品质的影响。通过多指标综合加权,确定出了牦牛曲拉再制干酪的最佳配方:天然干酪添加量50%,牦牛曲拉添加量9%,乳化剂添加量2.5%(均为质量分数),其中柠檬酸钠与磷酸二氢钠的质量比为1.5∶1。In order to utiliz yak Qula in Naqu area of Tibet to develop processed cheese products, yak Qula and cheddar cheese were used as raw materials.The hardness, elasticity and sensory score of processed cheese were taken as indicators. The amount of additives of natural cheddar cheese, the amount of additives of Qula and the mass ratio of sodium citrate to Sodium dihydrogen phosphate, the above factors which affected the texture characteristic and sensory quality of processed cheese were studied by using single-factor experiment and orthogonal experiment. By comprehensive weighted of multi-index,The optimum recipe of yak Qula processed cheese was determined as follows: the additive amoun of natural cheddar cheese was 50%, the additive amoun of Qula was 9%. 2.5% of emulsifier which the mass ratio of sodium citrate to sodium dihydrogen phosphate was 1.5:1.

关 键 词：再制干酪 硬度 弹性 感官评分 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]