摘要
以新鲜牛乳为主要原料,根据核桃再制奶酪的生产工艺,采用L9(34)正交试验的方法,研究了不同切达奶酪添加比例、乳化盐添加量、乳化时间和搅拌速度对核桃再制奶酪色泽、滋气味和组织状态的影响,确定了生产核桃再制奶酪的最佳工艺条件为切达奶酪添加比例(短成熟∶长成熟)1∶3,乳化时间5 min,乳化盐添加量2%,搅拌速度1500 r/min。
The fresh milk was raw material,according to production technique of the walnut processed cheese,adopted L9（34） the orthogonal test,research the different cheddar cheese add scale,emulsification salt added,emulsification time,mixing speed influce the color,taste odor and organization of walnut processed cheese,make sure the optimized process of the walnut processed cheese is that the cheddar cheese accession proportion（long mature：short mature） is 1∶3,emulsification time is 5 min,emulsification salt added is 2%,mixing speed is 1500 r/min.
出处
《食品科技》
CAS
北大核心
2010年第12期64-67,共4页
Food Science and Technology
关键词
核桃再制奶酪
生产工艺
正交试验
walnut processed cheese
production technology
orthogonal test
