摘要
[目的]以自制的鲜奶酪和钙果为主要原料,研究钙果奶酪涂抹酱的最佳配方。[方法]利用单因素试验和L9(34)正交试验,以产品的感官评价为指标,确定产品最佳的配方。[结果]该产品的最佳配方为:在鲜酪中分别添加9%钙果汁、0.2%黄原胶、3%乳化剂、8%蔗糖。[结论]该产品不仅丰富了奶酪品种,而且提高了奶酪的营养价值。
[Objective] The manufacture processing and formulation of Chinese dwarf cherry cheese sauce,cheese and Chinese dwarf cherry as raw material,were studied.[Method] The optimal conditions were determined by single tests and L9（34）orthogonal tests.[Result] 9% Chinese dwarf cherry juice,0.2% xanthan gum,3% emulsifier and 8% sucrose were added into fresh milk to produce cheese sauce.[Conclusion] Chese species were enriched by adding this kind of product wity more nutrients.
出处
《安徽农业科学》
CAS
北大核心
2011年第8期4779-4780,4783,共3页
Journal of Anhui Agricultural Sciences
关键词
钙果
奶酪
感官评定
Chinese dwarf cherry
Cheese
Sensory evaluation
