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投稿时间：2018-08-18
投稿时间：2018-08-18
中文摘要: 研究乳化盐、稳定剂、乳清粉、乳化温度对再制干酪的生产工艺的影响。采用单因素简单分析、复合因素共同调节及响应面试验设计进行工艺条件优化。最佳工艺条件为乳化温度70 ℃，柠檬酸钠1.5%、焦磷酸钠0.5%，黄原胶1.0%、卡拉胶1.5%、乳清粉20%（均以原料天然干酪的质量计）。在此条件下，验证试验得到再制干酪的感官综合评分为23.4，与模型预测值非常接近。
Abstract:The effects of emulsifying temperature，emulsifying salt，stabilizing agent and whey powder on the manufacture conditions of preparing cheese were studied.The conditions were optimized by using single-factor tests，compound factors modulation and response surface methodology. The optimal conditions were composed of 70 ℃ emulsifying temperature，1.5 % sodium citrate，0.5 % sodium pyrophosphate，1.0 % xanthan，1.5 %carrageenan，20%whey powder on the basis of the weight of natural cheese）.Under the conditions，the overall sensory evaluation was 23.4，which was close to the predicted value.
keywords: preparing cheeses emulsifying salt melting texture response surface methodology sensory evaluation
文章编号：201908025 中图分类号： 文献标志码：
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