炒米香蕉泥冻干奶酪酥加工工艺的研究

Study on Processing Technology of Freeze-dried Cheese Crisp with Fried Rice and Banana Puree

[目的]开发一种风味好、营养价值高、贮藏期长,适合中国人口味需求的奶酪新产品。[方法]以新鲜酸凝奶酪为主要原料,添加白砂糖、香蕉泥、炒米、海藻糖、果胶和淀粉,改善产品口感和组织状态,采用真空冷冻干燥技术制成炒米香蕉泥冻干奶酪酥,通过单因素和正交试验进行配方优化,感官评分为主要评价方法。[结果]白砂糖添加量7.5%、香蕉泥添加量3.5%、炒米添加量4%、海藻糖添加量3.5%、果胶添加量0.1%、淀粉添加量1.0%时,得到产品乳香味、炒米和香蕉香味明显,酸甜适中,色泽与质地均匀,酥松爽口,有咀嚼性,不黏牙并且外形完整,表面脱落少,口味新颖独特,品质优良的产品。[结论]采用真空冷冻干燥技术制成炒米香蕉泥冻干奶酪酥,不仅营养丰富、风味好,且富含活性乳酸菌,货架期长,适合工业化生产。

[Objective]To develop a new cheese product with good flavor,high nutritional value and long storage period,which was suitable for the taste of Chinese people.[Method]Fresh acid-coagulated cheese was used as the main raw material,and added white sugar,banana slurry,fried rice,trehalose,pectin and starch were added to improve the taste and texture of the product.The freeze-dried cheese crisp with fried rice and banana slurry was made by vacuum freeze-drying technology,the formula was optimized by single factor and orthogonal test,and sensory scores was the main evaluation method.[Result]When the amount of white sugar added was 7.5%,banana slurry added was 3.5%,fried rice added was 4%,trehalose added was 3.5%,pectin added was 0.1%,starch added was 1.0%,the product had obvious flavor of frankincense,fried rice and banana,the acidity and sweetness were moderate,the color and texture were uniform,the crispness was crisp and refreshing,the chewiness was good,the teeth were not sticky and the shape was complete,the surface shedding was fewer,the taste was novel and unique,good quality products.[Conclusion]The freeze-dried cheese crisp with fried rice and banana slurry was made by vacuum freeze-drying technology,It was not only rich in nutrition and flavor,but also riched in active lactic acid bacteria.It had a long shelf life and was suitable for industrial production.