摘要
试验以感官评分、质构为评价指标,通过设计单因素试验、正交试验确定了榛仁再制干酪的配方。通过探究不同加工工艺参数对再制干酪融化性和油脂析出率的影响,确定了再制干酪加工过程的加热温度和转速。结果表明,各因素最优添加量为:榛仁30%,卡拉胶0.6%,纯净水20%,白砂糖25%,黄油20%,乳化剂为柠檬酸钠1.2%与复合磷酸盐1.2%。再制干酪p H为5.7。其脂肪含量为23.82%,蛋白质含量为20.20%,水分含量为37.34%。加热温度为85℃,转速为3 000 r/min。由此制得的再制干酪口感香甜,榛仁醇香且分布均匀。
In this experiment, sensory scores and textures were used as evaluation indicators. The formulas of hazelnut processed cheese was determined by designing single factor experiments and orthogonal experiments. The effects of different processing parameters on the melting of processed cheese and the rate of oil precipitation were explored. The heating temperature and the rotational speed of the processed cheese are determined. The results showed that the optimum adding amount of each factor was hazelnut 30%, carrageenan 0.6%, purified water 20%, sugar 25%, butter 20%, and emulsifier of sodium citrate 1.2% and compound phosphate 1.2%. The processed cheese had a pH of 5.7. The fat content was 23.82%, the protein content was 20.20%, and the moisture content was 37.34%. Heating temperature was 85 ℃, and speed was 3 000 r/min. The processed cheese thus obtained had a sweet taste, hazelnut mellow and evenly distributed.
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