摘要
以杏仁浆和天然奶酪为原料，采用L9（3^4）正交试验，研制了杏仁再制奶酪的加工工艺条件，并对其进行了感官检验。结果表明，其最佳工艺条件为：天然奶酪比例为1：3，乳化盐添加量为2％，乳化时间5min，杏仁添加量2％，此工艺下生产的奶酪组织紧密、香味浓郁且消费者喜爱度高。
Taking almond slurry and natural cheese as materials, the technology of almond processed cheese is studied by using L^9 （34） orthogonal test, and the sensory evaluation is carried on. The results show that the optimum conditions is that： natural cheese ratio is 1 ： 3, 2% emulsifying salt added, emulsifying time is 5 min and the almond add volume is 2%. This almond processed cheese has good taste and flavor.
出处
《农产品加工（下）》
2012年第12期80-81,85,共3页
Farm Products Processing
关键词
杏仁
再制奶酪
工艺条件
感官检验
almond
processed cheese
processing technology
sensory evaluation
