摘要
以果浆、乳化盐、天然干酪、吉利丁粉、脱脂乳粉、黄油和海藻糖为主要原料制作草莓菠萝复合风味奶酪棒,以感官品质评分为指标,研究乳化盐、天然干酪、吉利丁粉及脱脂乳粉的添加量4个因素对草莓菠萝复合风味奶酪棒品质的影响。在单因素试验基础上,应用Box-Behnken法进行4因素3水平试验设计,响应面优化工艺配方。结果表明,草莓菠萝复合风味奶酪棒的最佳工艺配方为混合果浆配比(草莓∶菠萝)1.5∶1,混合果浆30.00%,乳化盐1.41%,天然干酪34.74%,吉利丁粉5.03%,脱脂乳粉14.03%,黄油12.00%,海藻糖12.00%。按此配方制作的草莓菠萝复合风味奶酪棒风味佳、结构均匀、色泽良好、软硬适中、口感细腻爽滑、奶香和果香较为浓郁,是一款具有潜在商业价值的奶酪棒制品。
In this experiment,fruit pulp,emulsified salt,natural cheese,gelatine powder,skim milk powder,butter and trehalose were used as the main raw materials to prepare strawberry-pineapple compound flavor cheese stick.The sensory quality score was used as an indicator to study effects of additive amount of emulsified salt content,natural cheese,gelatine powder and skim milk powder on the quality of strawberry-pineapple compound flavor cheese stick.Influence,Box-Behnken at four factors and three levels experiment design was carried out on the basis of single factor experiment.Response surface methodology was used to optimize the process formula of strawberry-pineapple compound flavor cheese stick.The results showed that the optimal process formula of strawberry-pineapple compound flavor cheese stick were:mixed pulp ratio(strawberry∶pineapple)1.5∶1,additive amount of mixed pulp 30.00%,emulsified salt 1.41%,natural cheese 34.74%,gelatine powder 5.03%,butter 12.00%,skim milk powder 14.03%,trehalose 12.00%.The strawberry-pineapple compound flavor cheese stick produced under these conditions have the best flavor,uniform tissue morphology,good color,moderate hardness,delicate and smooth taste,rich aroma of milk and fruit,which is a cheese stick product with potential commercial value.
作者
赵楠
张博雯
赫梓君
何宜桐
赵鑫
ZHAO Nan;ZHANG Bowen;HE Zhijun;HE Yitong;ZHAO Xin(College of Public Health,Shenyang Medical College,Shenyang 110000,China)
出处
《安徽农学通报》
2023年第12期124-131,共8页
Anhui Agricultural Science Bulletin
基金
大学生创新创业训练计划项目(X202210164028)。
关键词
奶酪棒
复合果味
响应面法
配方
cheese stick
compound fruity flavor
response surface method
formula
作者简介
赵楠(2001-),女,山东菏泽人。研究方向:食品生物化学;通信作者:赵鑫。
