关键词: 酸凝奶酪, 香蕉泥, 炒米, 真空冷冻干燥, 配方, 品质

Abstract: [Objective] To develop a new cheese product with good flavor,high nutritional value and long storage period,which was suitable for the taste of Chinese people.[Method] Fresh acid- coagulated cheese was used as the main raw material,and added white sugar,banana slurry,fried rice,trehalose,pectin and starch were added to improve the taste and texture of the product.The freeze-dried cheese crisp with fried rice and banana slurry was made by vacuum freeze-drying technology,the formula was optimized by single factor and orthogonal test,and sensory scores was the main evaluation method.[Result] When the amount of white sugar added was 7.5%,banana slurry added was 3.5%,fried rice added was 4%,trehalose added was 3.5%,pectin added was 0.1%,starch added was 1.0%,the product had obvious flavor of frankincense,fried rice and banana,the acidity and sweetness were moderate,the color and texture were uniform,the crispness was crisp and refreshing,the chewiness was good,the teeth were not sticky and the shape was complete,the surface shedding was fewer,the taste was novel and unique,good quality products.[Conclusion] The freeze-dried cheese crisp with fried rice and banana slurry was made by vacuum freeze-drying technology,It was not only rich in nutrition and flavor,but also riched in active lactic acid bacteria.It had a long shelf life and was suitable for industrial production.

Key words: acid-coagulated cheese, banana slurry, fried rice, vacuum freeze-drying, formulation, quality