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