响应面法优化沙棘再制奶酪加工工艺

本试验以新鲜沙棘果及奶酪为主要原料,探讨了沙棘再制奶酪的加工工艺。首先经护色、打浆、精磨、过滤、调酸、均质等工序,制备澄清均一的沙棘果汁。以样品感官品质和Vc含量为评价指标,通过单因素试验以及响应面试验,得出最佳配方及工艺为：35.00%天然奶酪、18.56%沙棘果汁（料水质量比1∶1）、1.54%复合乳化盐（m_柠檬酸钠∶m_{多聚磷酸钠}∶m_焦磷酸钠∶m_{六偏磷酸钠}=4∶2∶2∶1）、12.00%黄油、6.00%脱脂乳粉、6.00%白砂糖、0.50%复合稳定剂（m_卡拉胶∶m_黄原胶=4∶1）,其余20.40%为纯净水,乳化温度为84 ℃,乳化时间为11.4 min,搅拌速度为3 000 r/min。经此工艺制成的成品,感官评分为57.5分（满分60分）,Vc含量达16.61 mg/100 g。成品组织结构细腻光滑、色泽橘黄、口感润滑、营养丰富,具有沙棘果的风味,符合《GB25192—2010 再制奶酪》要求。

Optimization of Processing Technology of Sea Buckthorn Processed Cheese by Response Surface Methodology

In this experiment, fresh sea buckthorn and cheese were used as the main raw materials to discuss the processing technology of sea buckthorn processed cheese. Firstly, the clear and uniform sea buckthorn juice was prepared by color protection, beating, fine grinding, filtration, acid adjustment, homogenization etc. After that, based on the sensory quality and vitamin C content of the samples, based on single factor and optimized by response surface, the best process and formula: 35% natural cheese, 18.56% sea buckthorn juice (material ratio 1:1), 1.54% compound emulsified salt(sodium citrate: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate =4:2:2:1), 12% butter, 6% skimmed milk powder, 6% white sugar, 0.50% complex colloid stabilizer (carrageenan: xanthan gum=4:1), the rest of pure water, 84℃ emulsification temperature, 11.4 minutes emulsification time and 3000r/min stirring speed. The sensory score of the product made by this process is 57.5 points (out of 60 points), and the vitamin C content of the sample was 16.61mg/100g.The finished product has fine and smooth structure, orange color, smooth taste, rich nutrition, and the flavor of sea buckthorn, which met the national standard of processed cheese products.