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乳业科学与技术 ›› 2012, Vol. 35 ›› Issue (4): 15-18.DOI: 10.15922/j.cnki.jdst.2012.04.005

• 加工工艺 • 上一篇    下一篇

蓝莓果肉再制干酪工艺优化

王英; 李浩; 田雪娇; 张建强; 张丽萍   

  1. 黑龙江八一农垦大学食品学院,黑龙江大庆,163319
  • 出版日期:2012-08-30 发布日期:2022-06-30
  • 基金资助:
    科技部科技人员服务企业行动项目(2009GJB20010)%“十二五”国家科技支撑计划项目(2011BAD09B02)

Optimization of Preparation Process for Processed Cheese Fortified with Blueberry Pulp

WANG Ying,LI Hao,TIAN Xue-jiao,ZHANG Jian-qiang,ZHANG Li-ping   

  1. (College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China)
  • Online:2012-08-30 Published:2022-06-30

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摘要： 以快速成熟干酪、蓝莓果浆为主要原料,通过单因素和正交试验对蓝莓果肉再制干酪工艺进行优化,确定最佳配方为：加入脱脂奶粉8%、黄油10%、蓝莓果浆20%、乳化盐1.5%、黄原胶0.3%、食盐1.5%、纯净水35%、加热温度85℃、搅拌时间7min。

关键词: 蓝莓; 再制干酪; 工艺配方

Abstract: This paper deals with process optimization for the preparation of processed cheese fortified with blueberry pulp from fast-ripened cheese and blueberry pulp using one-factor-at-a-time and orthogonal array design methods.The optimal formulation for processed cheese was skimmed milk powder 8%,butter 10%,blueberry pulp 20%,emulsifying salt 1.0%,xanthan gum 0.3%,salt 1.5%,and purified water 35%,which were simultaneously heated at 85 ℃ and stirred for 7 min.?

Key words: blueberry;processed cheese;process;formulation;

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