摘要
本实验主要是针对芝士酱制作工艺进行研究,对芝士粉、脱脂奶粉、乳清粉、复合磷酸盐、变性淀粉和食盐等的添加量分别进行了单因素实验。主要从感官和质构上进行评价,最终确定出最佳工艺配方:芝士粉的添加量为14%,复合磷酸盐的添加量为2.5%,脱脂奶粉和乳清粉的添加量为20%,变性淀粉的添加量为1.75%,食盐的添加量在1.8%。
The processing technology of Chinese cheese sauce was studied and the effects of concentrations of cheese powder, skimmed milk powder, whey powder, compound phosphate, modified starch and salt on the sensory and texture qualities of the sauce were investigated by single factor experiment. The optimum formula was determined as follows： the amount of cheese powder of 14 %, the amount phosphate compound of 2.5 %, the amount of skimmed milk powder and whey powder of 20 %, the amount of modified starch of 1.75%, and the amount of salt of 1.8 %.
出处
《现代食品科技》
EI
CAS
2009年第10期1190-1192,共3页
Modern Food Science and Technology
关键词
芝士酱
芝士粉
感官
质构
cheese sauce
cheese powder
sensory
texture
