China Dairy ›› 2022, Vol. 0 ›› Issue (3): 93-97.doi: 10.12377/1671-4393.22.03.19

• DAIRY INDUSTRY • Previous Articles     Next Articles

Study on Processing Technology of Red Jujube Cheese

PAREKE Ainiwaer, YANG Run, AYINUER Abulizi   

  1. Institute of Animal Husbandry Economy and Information,Xinjiang Academy of Animal Husbandry Sciences,Urumqi Xinjiang 830000
  • Online:2022-03-25 Published:2022-04-06

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Abstract: In this paper,red jujube powder and natural cheese were used as raw materials to explore the effects of emulsifying time,emulsified salt addition,jujube addition and water addition on the sensory quality of jujube cheese.Based on the results of single factor experiment,the best processing technology of red jujube cheese was determined by orthogonal test and sensory test.The results showed that the color,smell and taste of red jujube cheese were the best and the tissue was close when the emulsifying time was 9 min and the addition of emulsified salt,red jujube and water were 2.0%,30.0% and 30.0%,respectively.This flavor met the needs of domestic consumers for special flavor cheese products.

Key words: cheese, red jujube, emulsified salt, processing technology, sense organ

CLC Number: 

  • TS252.53
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