新型天然软质核桃奶酪的研制

Development of New Natural Soft Walnut Cheese

为满足人们快节奏的生活和对于优质蛋白质的所需,以纯牛奶为原料,使其经过乳酸菌和凝乳酶的加工和发酵,再利用富含多种矿物质及维生素的核桃研磨颗粒进行加工及调制,制成一种具有咸香口味的新型天然软质核桃奶酪。通过单因素试验及正交试验确定最佳配方,制作出成品,最终得出最佳配方:凝乳酶添加量0.012%,凝乳时间14 h,食盐添加量0.08%,核桃粉末添加量25%。按照该配方做出的新型软质核桃奶酪口感香醇绵密,有明显的乳香味,外观色泽与组织均匀,形态均一,感官评分较高。

In order to meet people’s needs for fast-paced life and high-quality protein,a kind of natural soft walnut cheese with salty flavor was made from pure milk through processing and modulation of Lactobacillus,rennet and walnut grinding powder rich in minerals and vitamins.Through the control variable method,single factor test and orthogonal test were used to determine the best formula,the product was finished,and the best formula was chymosin 0.012%,time of curd 14 h,salt 0.08%and walnut fruit 25%.According to the formula,the new soft walnut cheese had mellow and dense taste.It had obvious milk flavor,uniform appearance,color and texture.The morphology was uniform and had good smear ability.