儿童型香蕉果肉再制干酪的研制

Preparation of Banana Processed Cheese

再制干酪是我国干酪市场中的主要消费品种，但果肉型再制干酪较为少见。开发儿童型果肉干酪可以满足儿童营养需要和喜好，而且对于丰富再制干酪食品的品种、提高干酪中的食用纤维和其它营养素具有重要意义。试验以自制天然干酪、香蕉果浆为主要原料，采用三种工艺流程，通过L9（3^4）正交试验确定最适工艺流程及最佳配方为：天然干酪，水（45％）、乳化盐（2．5％）、白砂糖（7％）、黄原胶（0．5％）混合融4k；7min后，加入香蕉果浆（30％），继续混合5min，迅速冷却到4℃。以此工艺制得的香蕉口味再制干酪，不仅可以保持传统再制干酪一定的风味及组织状态，并具有香蕉固有的营养与香味。

Processed cheese is the main consumption in the cheese market, but most of processed cheeses do not contain fresh fruit, developing the cheese containing fruit flavour can meet children＇s nutrition＇s needs and fancy, and it is significant to enrich the variety of cheese and improve the edible fiber and other nutriments. A new processing of processed cheese was described using cheese and fresh banana paste as material, and design three processing method, the optimum formula was selected by orthogonal experiment L9（34）： cheese, water （45%）, salt （2.5%） , sugar（7%）, xanthic gnm（0.5%） were melted for 7 min,then mixed the banana juice （30%） for 5 rain,cooled to 4℃. Finally, a processed cheese with tastiness of banana was developed. The product has unique banana taste and nutrition.