魔芋再制奶酪的研制

Processed Cheese of the Konjak Mannan

以天然切达奶酪和魔芋粉为主要原料,研究了魔芋再制奶酪的生产工艺,采用L9(34)正交试验法,分析了不同切达奶酪添加比例、魔芋粉的添加量、乳化盐添加量和乳化时间对魔芋再制奶酪色泽、滋气味和组织状态的影响,确定了生产魔芋再制奶酪的最佳工艺条件为:不同切达奶酪(3个月成熟∶9个月成熟)添加比例1∶3,质量分数6%的魔芋粉,质量分数2%的乳化盐,乳化时间6 min。由此制得的魔芋再制干酪,不仅可以保持传统再制干酪的组织状态,并且具有魔芋的滋气味。

This paper studies the processing technology of processed cheese of the konjak mannan, by the natural cheddar cheese and konjac flour, and the effect on colour, smell, flavor and organizing the state of the different cheddar cheese add scale, the addition of the konjak mannan, the addition of the emulsifying salt, and the emulsifying time. The best technology conditions of processed cheese of the konjak mannan are that the cheddar cheese accession proportion（l ： 3） of three months mature and nine months mature, 6% konjac flour, 2% emulsifying salt, and the emulsifying time 6 rain. The kind of processed cheese of konjak mannan not only keeps the organizing the state of tradition processed cheese, but also has the smell and flavor of the konjak mannan.