摘要
在蒙古传统奶酪基本配方基础上,加入蓝莓、蜂蜜、枸杞,以感官评定得分为依据,通过单因素试验和正交试验,对蓝莓枸杞蜂蜜奶酪工艺配方进行优化。结果显示:影响蓝莓枸杞蜂蜜奶酪品质的主次因素依次为发酵时间>蜂蜜添加量>枸杞添加量>蓝莓添加量;最佳工艺配方为:每1500 g牛奶添加蓝莓6 g、枸杞10 g、蜂蜜8 g,牛奶发酵时间为48 h。
Based on the basic formula of traditional Mongolian cheese,the technological formula of cheese added with blueberry,Lycium barbarum and honey is optimized by single factor test and orthogonal test according to the sensory evaluation score.The results show that the order of primary and secondary factors affecting the quality of blueberry,Lycium barbarum and honey cheese is fermentation time>honey additive amount>Lycium barbarum additive amount>blueberry additive amount.The optimum technological formula is 1500 g milk added with 6 g blueberry,10 g Lycium barbarum,8 g honey,and the fermentation time is 48 h.
作者
张永清
郭志伟
张媛
肖灵
胡桂玲
ZHANG Yong-qing;GUO Zhi-wei;ZHANG Yuan;XIAO Ling;HU Gui-ling(Engineering Laboratory of Products and Equipment for Rapid Detection of Biomarkers in Henan Province,Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety in Henan Province,College of Food and Pharmacy,Xuchang University,Xuchang 461000,China)
出处
《中国调味品》
CAS
北大核心
2022年第3期150-153,共4页
China Condiment
基金
河南省科技厅科技攻关项目(202102310468)
许昌学院第四批重点专业建设项目(食品科学与工程)。
关键词
蓝莓
枸杞
蜂蜜
奶酪
优化
blueberry
Lycium barbarum
honey
cheese
optimization
