期刊文献+

耐高温再制干酪的研制

Development of Heat Resistant Processed Cheese
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摘要 对天然干酪、脂肪两种主要原料进行筛选,并对复配的稳定剂和乳化盐进行优化,通过正交试验确定了耐高温再制干酪的最优主基料配方为:低脂切达干酪20%;成熟期3个月的切达20%;氢化大豆油6%;卡拉胶0.25%;变性淀粉0.625%;黄原胶0.125%;焦磷酸钠1.0%;六偏磷酸钠0.5%。该配方下制备的耐高温再制干酪进行微波和煎炸测试,具有优良的耐高温性能。 The main base materials of heat resistant processed cheese were confirmed by selecting natural cheeses,different fats,optimizing compound stabilizers and emulsifiers.The results showed that the optimum main base formulation was 20 % reduced fat cheddar cheese,20 % 3 months mature cheddar cheese,6 % hydrogenated soybean oil,0.25 % carrageenan,0.625 % modified starch,0.125 % xanthan,1.0 % sodium pyrophosphate and 0.5 % sodium hexametaphosphate.The processed cheese with this formula behaved excellent heat resistant ability according to microwave heating and frying test.
出处 《食品研究与开发》 CAS 北大核心 2012年第12期94-97,共4页 Food Research and Development
关键词 再制干酪 耐高温 研制 processed cheese heat resistant research
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参考文献8

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