不同工艺参数对Mozzarella干酪质构和功能特性的影响  

The Impact of Technology Parametes on Texture and Functional Properties of Mozzarella Cheese

作　　者：刘会平[1] 南庆贤[2] 马长伟[2] 郝林[1] 马丽珍[1] 

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2006年第2期20-28,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：山西省科委攻关项目(No.021180)

摘　　要：采用三因素二次通用旋转组合设计,研究热缩温度、堆酿pH、拉伸温度等关键工艺参数对全脂Mozzarella干酪的质构特性(硬度、凝聚性、弹性)和功能特性(融化性和油脂析出性)的影响规律,结果表明提高热缩温度可增加干酪硬度及干酪的油脂析出性;提高拉伸温度也可增加干酪的油脂析出性;堆酿pH对干酪的弹性有较大影响,随着堆酿pH的降低,干酪的弹性增大,并与热烫拉伸温度之间有交互作用,即低的堆酿pH和高的拉伸温度时干酪的弹性大。The impact of critical technology parameters which were cooking temperature, cheddar pH and stretching temperature on full fat Mozzarella cheese textural properties （TPA Hardness, TPA Cohesiveness, TPA Springness） and functional properties （Meltability, Free oil） was studied in this peaper by using currency three factors quadratic rotation design. It came to the conclusions that TPA Hard and Free Oil were increased properly with cooking temperature increased, the formation of free oil was increased with stretching temperature elevated. Cheddar pH influenced the TPA springness of Mozzarella cheese significantly. With cheddar pH decreased, the TPA springness of Mozzarella cheese was increased, and the cheddar pH was interacted with stretching temperature, the cheese had the most elastic properties at low cheddar pH and high stretching temperature.

关 键 词：MOZZARELLA干酪 工艺参数 功能特性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程] TS202.3[轻工技术与工程—食品科学与工程]