CAJ | 학술논문

一种以南极磷虾为原料的新型类奶酪食品。最佳工艺流程为：南极磷虾匀浆→碱溶（pH 11.5）→与豆浆混合→离心（10 min）→酸沉（pH 4.6）→静置（15 min）→煮沸（＞5 min）→挤压脱水→加碱复溶（至pH 8.0）→调味。产品风味平淡清新，味感好，柔软，细腻，甜度适中，同时此工艺可除去肌肉中过多的氟，为南极磷虾的应用提供新的产品形式，具有良好市场推广前景。
일충이남겁린하위원료적신형류내락식품。최가공예류정위：남겁린하균장→감용（pH 11.5）→여두장혼합→리심（10 min）→산침（pH 4.6）→정치（15 min）→자비（＞5 min）→제압탈수→가감복용（지pH 8.0）→조미。산품풍미평담청신，미감호，유연，세니，첨도괄중，동시차공예가제거기육중과다적불，위남겁린하적응용제공신적산품형식，구유량호시장추엄전경。
A new kind of cheese-like food made from Antarctic krill has been developed. The optimal parameters are as follows:preparation of the Antarctic krill homogenate→alkaline solubilization (pH 11.5)→mixing with the soybean milk→centrifugating for 10 min→acid precipitation (pH 4.6)→standing for 15 min→boiling for more than 5 min→alkaline solubilization (pH 8.0)→seasoning. This kind of cheese analogues had a soft, moderate sweetness taste, with a fresh flavor. This processing technology could remove excessive fluorin in the muscle and provide a new product form for the application of Antarctic krill. This cheese-like food would have a good marketing prospect.