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;

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