包装与食品机械Issue(1)：1-5,10,6.DOI:10.3969/j.issn.1005-1295.2014.01.001
常温贮藏燕麦干酪食品的研发
Research and Development of Oat Room Temperature Storage Processing Cheese Food
摘要
Abstract
Studied on oat room temperature storage processing cheese food process,used of Box-Behnken central composite design to optimize the key processing.The optimized processing:select a month rapidly matu-ring cheddar and Mozzarella cheese (1∶2 ratio)of 1 00g,adding 1 1 .46% oats,1 .2% NaCl,2.27% emulsif-ying salts (sodium citrate ),soy protein isolate added 3 .76%,45%pure water,melting temperature of 86℃, 8min.The detection indicators such as chemical and physical properties and microbiological characteristics of changes in test items sensory indicators are in line with national standards.关键词
燕麦/常温贮藏/干酪食品Key words
oats/room temperature storage/processing cheese food分类
轻工纺织引用本文复制引用
井雪莲,张建强,王英,蒋世龙,张丽萍..常温贮藏燕麦干酪食品的研发[J].包装与食品机械,2014,(1):1-5,10,6.基金项目
“十二五”国家科技支撑计划项目（2011 BAD09B02）；大庆市科技计划项目 （）
