谭杰芳，董 可，胡 琪，肖 夏，肖 虹，李 丽^*

（四川轻化工大学生物工程学院，宜宾644000）

摘要：我国干酪消费市场发展迅猛，潜力巨大，产品多元化消费需求也在上升。在干酪加工排乳清后快速升温阶段加入豆腐，再添加卡拉胶与乳化盐，搅拌后制得豆腐再制干酪，达到改善质构与降低异味的效果。通过仪器测试及感官分析评价其质地、色泽与感官品质，经单因素试验和响应面法优化豆腐再制干酪成型的最佳工艺为：豆腐添加量39%、卡拉胶添加量0.5%、搅拌时间6min，加热温度85℃，该工艺下生产的产品感官评分为85分，可完全去除豆味，感官品质优良。

关键词：干酪；质地评价；工艺优化；响应面

中图分类号：TS252.53 文献标识码：A 文章编号：1674-506X（2025）01-0088-0008

Development of Processed Cheese Product Added with Tofu and Optimization of Its Process Using Response Surface Methodology

TAN Jiefang，DONG Ke，HU Qi，XIAO Xia，XIAO Hong，LI Li^*

（College of Biotechnology and Engineering，Sichuan University of Science and Engineering，Yibin 644000，China）

Abstract： The development of the cheese consumption market in our country is rapid, with huge potential, and the demand for diversified products is also increasing. Adding tofu during the first rapid heating stage after whey drainage in cheese processing, then adding carrageenan and emulsifying salts, stirring to obtain tofu remade cheese, the effects of improving texture and reducing off-flavors were achieved. The texture, color, and sensory quality of the product were evaluated through instrumental testing and sensory analysis. Through single factor experiments, the process of forming tofu-remade cheese was optimized using response surface methodology: tofu proportion of 39%, carrageenan addition of 0.5% , stirring time of 6 min, and heating temperature of 85 ℃. The product produced under this process has sensory scores of 85, completely eliminates the beany flavor and has good sensory quality.

Keywords：cheese；texture evaluation；process optimization；response surface

doi：10.3969/j.issn.1674-506X.2025.01-011