摘要
以红枣粉和天然奶酪为原料,对乳化时间以及乳化盐添加量、红枣添加量和水分添加量对红枣奶酪感官品质影响进行探究。在单因素试验结果的基础上进行正交试验和感官检验,确定了红枣奶酪的最佳加工工艺。结果表明,乳化时间为9 min,乳化盐、红枣和水分添加量分别为2.0%、30.0%和30.0%制成的红枣奶酪色泽、气味和滋味最佳,组织紧密。此风味符合国内消费者对特色风味奶酪产品的需要。
In this paper,red jujube powder and natural cheese were used as raw materials to explore the effects of emulsifying time,emulsified salt addition,jujube addition and water addition on the sensory quality of jujube cheese.Based on the results of single factor experiment,the best processing technology of red jujube cheese was determined by orthogonal test and sensory test.The results showed that the color,smell and taste of red jujube cheese were the best and the tissue was close when the emulsifying time was 9 min and the addition of emulsified salt,red jujube and water were 2.0%,30.0%and 30.0%,respectively.This flavor met the needs of domestic consumers for special flavor cheese products.
作者
帕热克·爱尼娃尔
杨润
阿衣努尔·阿不力孜
PAREKE Ainiwaer;YANG Run;AYINUER Abulizi(Institute of Animal Husbandry Economy and Information,Xinjiang Academy of Animal Husbandry Sciences,Urumqi Xinjiang 830000)
出处
《中国乳业》
2022年第3期93-97,共5页
China Dairy
关键词
奶酪
红枣
乳化盐
加工工艺
感官
cheese
red jujube
emulsified salt
processing technology
sense organ
