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| 杏仁再制奶酪工艺条件及其感官检验 | |
| 引用本文： | 温艳霞,宋国庆,田莉莉. 杏仁再制奶酪工艺条件及其感官检验[J]. 农产品加工．学刊, 2012, 0(12): 80-81,85 |
| 作者姓名： | 温艳霞 宋国庆 田莉莉 |
| 作者单位： | 宁夏工商职业技术学院旅游管理系;银川能源学院石油化工系 |
| 摘 要： | 以杏仁浆和天然奶酪为原料,采用L_9(3~4)正交试验,研制了杏仁再制奶酪的加工工艺条件,并对其进行了感官检验。结果表明,其最佳工艺条件为:天然奶酪比例为1:3,乳化盐添加量为2%,乳化时间5 min,杏仁添加量2%,此工艺下生产的奶酪组织紧密、香味浓郁且消费者喜爱度高。 |
| 关 键 词： | 杏仁 再制奶酪 工艺条件 感官检验 |
Production Technology of Almond Processed Cheese |
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| WEN Yan-xia,SONG Guo-qing,TIAN Li-li. Production Technology of Almond Processed Cheese[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(12): 80-81,85 | |
| Authors: | WEN Yan-xia SONG Guo-qing TIAN Li-li |
| Affiliation: | 1.Department of Tourism Management,Ningxia Vocational and Technical College of Industry and Commerce,Yinchuan, Ningxia 750004,China;2.Department of Petrochemical Engineering,Yinchuan Energy College, Yinchuan,Ningxia 750501,China) |
| Abstract: | Taking almond slurry and natural cheese as materials,the technology of almond processed cheese is studied by using L_9(3~4) orthogonal test,and the sensory evaluation is carried on.The results show that the optimum conditions is that: natural cheese ratio is 1:3,2%emulsifying salt added,emulsifying time is 5 min and the almond add volume is 2%.This almond processed cheese has good taste and flavor. |
| Keywords: | almond processed cheese processing technology sensory evaluation |
| 本文献已被 CNKI 等数据库收录！ | |