Development Of Carrot-Mango Fruit And Vegetable Mud Processed Cheese

With the improvement of people's pursuit of quality of life,only the ingredients used to make the ingredients cannot meet the people's demand for processed cheese,and there are certain restrictions on the consumer population.Therefore,companies should actively seek different strategies to meet the new market needs of different groups of people.At present,the good food of Baijifu on the market is very popular among children and parents.While paying attention to the taste,the great cheese is more concerned with the supplement of children's nutrition,and the novel packaging form will undoubtedly make consumers eyes bright.Therefore,the development of such products,or the innovative improvement of such products,is exactly what we need to practice.Based on the above background,this study developed a jelly-like fruit and vegetable puree based on the market-made natural clot as the main raw material under the premise of the basic formula that has been explored by the predecessors.Cheese,this experiment mainly explores the effects of emulsification stirring speed,emulsification temperature,emulsification time,colloidal stabilizer ratio and emulsification p H(controlled by lactic acid addition)on the quality of processed cheese,and various kinds of products during storage period.The changes in physical and chemical properties are explored.Firstly,the processing parameters were optimized and selected.The factors of emulsification stirring speed,emulsification time and emulsification temperature were selected to influence the quality of processed cheese.Single factor experiment was carried out.Secondly,the formulation ingredients also have a crucial influence on the structural properties of the processed cheese.In this experiment,the ratio of different colloidal stabilizers and the amount of lactic acid added were investigated under the premise that the total colloid addition amount was 0.38 w/w%.The effect of emulsification p H on the quality of processed cheese was verified by texture,sensory and sca nning electron microscopy.According to the single factor results,four factors including emulsification temperature,emulsification time,colloidal stabilizer ratio and emulsification p H were selected to further optimize the orthogonal analysis.Finally,the optimum conditions were as follows: the emulsification stirring speed was 2000 rpm and the emulsification temperature was 87 ?,emulsification time is 11 min,colloidal stabilizer ratio is locust bean gum: xanthan gum = 1.0:2.6,emulsification p H is 4.75.Secondly,on the basis of the optimized basic formula,two kinds of fruit and vegetable puree of carrot and mango were selected,and the two factors were selected for the single factor test by the total addition amount and the ratio between the two,through texture and sensory analysis.Finally,the best process recipe for the product is 5w/w% of the total amount of fruit and vegetable puree.The ratio of the two is carrot: mango = 1:2.A storage test was conducted to investigate the physicochemical composition and flavor changes of the cheese during the storage period.Through SPME-GC-MS,28 kinds of volatile flavor substances,including carboxylic acids,alcohols,ketones,esters,etc.,were detected from the final product of fruit and vegetable reconstituted cheese,and during the three-month storage period.Ester is the most probable type of flavoring substance.Carboxylic acid is the most important flavor substance in this product.Among them,caprylic acid is the main substance that affects the chan ge of cheese flavor.In this paper,we analyzed a number of factors affecting the quality characteristics of processed cheese,and based on the reference of Bai Ji Fu bar cheese,innovative fresh fruit and vegetable puree was added to the processed cheese,a nd a fruit and vegetable puree bar cheese was developed.The reconstituted cheese mouthfeel Q-made made from the test has a healthy entrance and is especially suitable for children who are growing and developing.The research provides a reference value for dairy companies to optimize product structure,develop new products,improve competitiveness and provide pioneering domestic cheese market.