CAJ | 학술논문

以 cream cheese 为原料，利用原料自身特性，借助于发酵促进剂先进行乳酸发酵，形成 cream cheese发酵液。然后与奶粉、变性淀粉等添加物溶液混合后，升温熬制，开发出一种新型芝士酱。通过对cream cheese等物料配比、发酵时间、加糖量及熬制时间进行对比实验，并主要从感官和质构上进行评价，最终确定出理想的工艺配方为：cream cheese与浓度5％含糖量的发酵促进液的质量比为20∶5，进行发酵1 h可明显改善芝士风味，获得理想的cream cheese 发酵液。该发酵液与其他物料的配比为20∶80，白砂糖添加量为总物料重量比的5％，熬煮时间为40 min，可制得理想的芝士酱。
이 cream cheese 위원료，이용원료자신특성，차조우발효촉진제선진행유산발효，형성 cream cheese발효액。연후여내분、변성정분등첨가물용액혼합후，승온오제，개발출일충신형지사장。통과대cream cheese등물료배비、발효시간、가당량급오제시간진행대비실험，병주요종감관화질구상진행평개，최종학정출이상적공예배방위：cream cheese여농도5％함당량적발효촉진액적질량비위20∶5，진행발효1 h가명현개선지사풍미，획득이상적cream cheese 발효액。해발효액여기타물료적배비위20∶80，백사당첨가량위총물료중량비적5％，오자시간위40 min，가제득이상적지사장。
Take cream cheese as raw material,the cream cheese fermented broth is obtained by lactic bacteria fermentation using fermentation accelerator.The fermented broth is mixed with some additive materials including milk powder,modified starch to produce a new type of cheese sauce.The sensory and texture of the cheese sauce are investigated by single factor experiment for material ratio, fermentation time,sugar amount and cooking time.The optimum formula is determined as follows:when the ratio of cream cheese to fermented broth with sugar additive amount of 5% is 20∶5 ,the fermentation time is 1 hour,the flavor of cheese can be improved obviously,and the ideal cream cheese fermented broth can be obtained.When the ratio of fermented broth to other materials is 20∶80,the sugar additive amount is 5%,the cooking time is 40 min,the ideal cheese sauce can be made.