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核桃奶酪加工工艺研究 被引量:2

Study on the Processing Technology of Walnut Cheese
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摘要 为满足国内消费者对不同风味特色乳品的需求,开发一款特色核桃奶酪。以核桃和牛奶为主要原料,考察核桃浆添加量、凝乳酶添加量、食盐添加量及定型压强4个因素对核桃奶酪品质的影响。以感官评分为指标,采用单因素试验结合响应面试验优化核桃奶酪的最佳工艺配方。结果表明,核桃奶酪的最佳工艺条件为核桃浆添加量12.0%、凝乳酶添加量0.002%、无碘食盐添加量0.025%、定型压强30.0 kg/m^(2)。在此条件下制得的核桃奶酪质地均匀、结构紧密、成型性好;具有核桃和奶酪的香味;产品指标均符合国家标准;是一款风味独特、营养价值高的特色乳产品。该研究可为核桃的精深加工提供一定的参考,同时可为新型特色乳制品的开发提供新思路。 In order to meet the demand of domestic consumers for dairy products with different flavor characteristics,a special walnut cheese is developed.With walnut and milk as the main raw materials,the effects of four factors including walnut pulp addition amount,rennet addition amount,salt addition amount and setting pressure on the quality of walnut cheese are investigated.Using sensory score as the index,the optimal process formula of walnut cheese is optimized by single factor test combined with response surface test.The results show that the optimal process conditions of walnut cheese are 12.0%walnut pulp,0.002%rennet,0.025%iodine-free salt and 30.0 kg/m^(2) setting pressure.The walnut cheese prepared under such conditions is uniform in texture,compact in structure and good in formability;it has the aroma of walnut and cheese;the product indexes all meet the national standards;it is a special dairy product with unique flavor and high nutritional value.This study can provide some references for the deep processing of walnut,and provide new ideas for the development of new special dairy products.
作者 张权 钱银霞 赵存朝 陶亮 田洋 ZHANG Quan;QIAN Yin-xia;ZHAO Cun-chao;TAO Liang;TIAN Yang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Engineering Research Center for the Development and Utilization of Food and Medicine Homologous Resources,Ministry of Education,Kunming 650201,China;Laboratory of Agricultural Product Processing Quality and Safety Risk Assessment,Ministry of Agriculture and Rural Affairs,Beijing 100193,China;Key Laboratory of Agro-products Quality and Safety Control in Harvest,Storage and Transportation,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)
出处 《中国调味品》 CAS 北大核心 2023年第5期92-97,共6页 China Condiment
基金 农业农村部农产品加工重点实验室、农业农村部农产品质量安全收贮运管控重点实验室开放课题项目(S2021KFKT-08) 云南省重大科技专项计划项目(202102AE090027-2,202002AA100005) 云南省科技厅科技计划基础研究面上项目(202101AT070215)。
关键词 核桃 奶酪 响应面优化 质量 walnut cheese response surface optimization quality
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