摘要
以牛肉和天然干酪为原料,制备牛肉蜂蜜活力奶酪。以感官评分作为评价指标,通过单因素实验和正交实验,研究牛肉活力奶酪的加工工艺及配方。确定牛肉活力奶酪制备过程中牛肉的最佳烤制时间为65 s,黄油、蜂蜜及水的最佳添加量分别为18%、10%和15%。焦磷酸钠和柠檬酸钠,含量均为1.2%;卡拉胶含量为0.6%。得到的活力奶酪p H为5.6,奶酪为淡黄色带褐色肉丁,质地均匀一致,口感滑腻可口,并具有浓郁奶香和牛肉鲜味。
Beef-honey dynamic cheese was created by taking beef and natural cheese as raw materials.Taking sensory score as evaluation index, the processing technic and formula of beef-honey dynamic cheese were explored, determined and optimized through single factor and orthogonal experiments.It was determined that the optimum time for roasting beef was 65 s.The optimal addition of butter, honey and water in the formula were 18 % , 10% and 15 % respectively.As for emulsifiers, sodium phosphate and sodium citrate, the content were both 1.2% .The content of carrageenan was 0.6% additionally.The dynamic cheese pH was 5.6, with slightly yellowish and brown diced meat cube inside. It was uniform, smooth, delicious and rich in the flavor of milk fragrance and beef.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第7期207-210,215,共5页
Science and Technology of Food Industry
基金
黑龙江省教育厅科学技术研究面上项目(12541027)
大学生科技创新项目
关键词
奶酪
牛肉
蜂蜜
工艺
配方
cheese
beef
honey
process
formula
