摘要
研究了影响涂抹再制干酪产品性质的主要因素,通过对产品质构的TPA实验,最终确定了最佳的涂抹再制干酪的工艺参数。结果表明,质量比为1∶1的(1个月成熟期的切达干酪∶5个月成熟期的切达干酪)混合干酪中加入焦磷酸钠和三聚磷酸钠各0.5%(占原料干酪质量分数)、黄油10%和水70%,在70￣75℃水浴中加热,并搅拌7￣8min,迅速冷却,所得涂抹型再制干酪的质构与市售的进口再制干酪质构最为接近,且风味良好。
The main factors that affect the texture of processed cheese spread wer e studied by TPA experiments. The textural properties of product at different ci rcumstances were investigated. The results indicated, the optimal process parame ters of processed cheese spread processing was: to add 0.5% sodium pyrophosphate , 10% butter and 70% water(mass fraction of cheese base) into the cheese mixture of 1∶1(Cheddar cheese of 1 month∶Cheddar cheese of 5 months), heat the mixtur e in 70~75℃ water bath for 7~8min and stirring, then cool it rapidly, the textu re of final product was similar to that of the imported cheese spread from the m arket and its flavor is excellent.
出处
《中国乳品工业》
CAS
北大核心
2005年第4期20-23,64,共5页
China Dairy Industry
