一种再制奶油奶酪的制备方法研究

A Method Study on the Synthesis of Cream Cheese Making

以干酪素、全脂乳粉为主要原料,研究再制奶油奶酪的制备工艺。利用混料设计中不同干酪素、全脂乳粉、切达奶酪添加量对再制奶油奶酪风味、色泽、滋味、组织状态、涂抹性的影响,进行工艺配方的优化,同时采用正交设计试验,分析了不同复合乳化剂、复合乳化盐、复合稳定剂添加量对产品黏性的影响。结果表明,再制奶油奶酪的最佳工艺条件为切达奶酪添加量3.02%,干酪素添加量6.73%,全脂乳粉添加量3.01%,复配乳化盐添加量0.67%,复配稳定剂添加量0.93%,复配乳化剂添加量0.80%,乳化时间2 min;由此制得的再制奶油奶酪组织细腻、黏稠度适中,能涂抹均匀并有淡淡的切达奶酪风味。

The preparation process of the processed cream cheese was studied with casein and whole milk powder as the main raw materials. The ratio of different casein, whole milk powder, Cheddar cheese in the mix materials was used to make the flavor of cheese, color,taste, tissue state and application effect, and optimize the process formulation through mixture de-sign. In the meantimes, orthogonal design experiment was adopted to analyze the influence of different compound emulsifiers and complex emulsification salts on viscosity of products. The result showed that the best process for making processed cream cheese is Cheddar cheese 3.02%,casein 6.37%,whole milk powder 3.01%, complex emulsion salt 0.67%, complex stabi-lizer 0.93%, complex emulsifier 0.80% and emulsion time 2 min. Through these processing,the processed cream cheese was delicate, with a moderate viscosity and can be applied evenly and with a subtle taste of Cheddar cheese.