摘要
利用花生粉部分替代牛乳生产涂抹型花生牛乳再制干酪,可以改善产品风味,提升营养价值,还可以降低成本。为了使花生牛乳再制干酪易于涂抹且口感饱满细腻,避免油脂分离、乳清析出等缺陷,制作过程中必须添加增稠剂。本试验测定了单一增稠剂对再制干酪热性黏度及融化性的影响,选出效果较好的增稠剂即刺槐豆胶、卡拉胶、黄原胶进行复配,通过正交试验以选定最佳配比,得出三种增稠剂添加比例分别为0.2%、0.1%、0.2%时制得的涂抹型花生牛乳再制干酪的品质最佳。
Spread processed cheese manufactured by part peanut to substitute milk could improve lfavor, enhance nutrients and reduce the cost at the same time. This paper showed that some kinds of thickeners should be added to the spread processed cheese in order to prevent whey and fat dissociating. According to the sensory evaluation scores, the optimum formulation of the thickeners used in spread processed cheese was： Locust bean gum 0.2%, Carrageenan gum 0.1%, Xanthan gum 0.2%, respectively.
出处
《中国奶牛》
2015年第3期50-52,共3页
China Dairy Cattle
关键词
增稠剂
再制干酪
品质
Thickeners
Processed cheese
Quality
