果味干酪加工工艺

Study on Processing Technology of Fresh Fruit Flavor Cheese

以新鲜牛乳、香蕉果浆为原料,在新鲜软质干酪的制作基础上,研究了新鲜果味干酪的制作工艺。首先通过单因素实验和正交试验对影响牛乳凝乳效果的因素进行了初步探讨,确定了工艺参数:发酵剂的添加量为2%,pH为6.0,凝乳酶添加量为2g/L,CaCl2的添加量为0.03%。然后通过正交实验和感官评价对影响干酪风味的因素进行研究,白砂糖添加量为7%;黄原胶的添加量为0.5%;果浆的添加量为30%。最终制得的干酪不仅可以保持新鲜干酪特有的奶香味、质地和营养,还兼具有水果的香甜滋味。

The aim of the present work was to develop a new technology to process fresh fruit flavor cheese using fresh soft cheese, fresh milk and banana puree as raw materials. The single factor experiments and orthogonal experiments were carried out in order to obtain the optimum processing conditions. The fresh fruit flavor cheese that we processed featured unique flavor, texture, nutrition, and sweet taste when using following processing parameters： 2% fermentation additive, pH 6.0, 0.2% rennet enzyme, 0.03 % CaCl2, 7 % sugar, 0.5 % xanthan gum and 30% banana puree.