乳业科学与技术2012，Vol.35Issue(4)：15-18,4.
蓝莓果肉再制干酪工艺优化
Optimization of Preparation Process for Processed Cheese Fortified with Blueberry Pulp
摘要
Abstract
This paper deals with process optimization for the preparation of processed cheese fortified with blueberry pulp from fast-ripened cheese and blueberry pulp using one-factor-at-a-time and orthogonal array design methods.The optimal formulation for processed cheese was skimmed milk powder 8%,butter 10%,blueberry pulp 20%,emulsifying salt 1.0%,xanthan gum 0.3%,salt 1.5%,and purified water 35%,which were simultaneously heated at 85 ℃ and stirred for 7 min.关键词
蓝莓/再制干酪/工艺配方Key words
blueberry/processed cheese/process/formulation分类
轻工纺织引用本文复制引用
王英,李浩,田雪娇,张建强,张丽萍..蓝莓果肉再制干酪工艺优化[J].乳业科学与技术,2012,35(4):15-18,4.基金项目
科技部科技人员服务企业行动项目 （）
“十二五”国家科技支撑计划项目 （）
