NaCl添加方法对Mozzarella干酪成分及品质的影响  

The impact of NaCl adding methods upon composition and quality of Mozzarella cheese

作　　者：张体强[1] 李明[1] 高岚[1] 赵征[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科技》2008年第5期108-111,共4页Food Science and Technology

基　　金：天津市农业科技成果转化与推广项目(0502190)

摘　　要：以3种不同的NaCl添加方法:(1)在热烫拉伸机中用热盐水对干酪进行热烫拉伸(热盐水拉伸),(2)向切碎的凝块中拌撒干盐(直接拌盐),(3)将成型后的新制干酪用一定浓度的冰盐水腌制(冰盐水腌制),制作Mozzarella干酪,并对3种干酪的主要成分、质构特性功能特性以及对微生物污染的控制进行比较,得出冰盐水腌制方法制作的Mozzarella干酪在质构特性、防止微生物污染方面具有较大的优势,更适合干酪的加工。Mozzarella cheese was prepared by three different salting methods： （1） stretching cheese in Mozzarella stretcher cooker with hot brine （hot brining）, （2） mixing milled curd with dry salt （direct salting）, （3） salting freshly cheese in cold brine after molding （cold brine salting）. Then compared with gross composition, texture characteristics, functionality properties and control of microorganism contamination, it was found that the cheese manufactured by cold brine salting method had more advantages in texture characteristics and anti-microorganism contamination. These cheeses were more suitable for cheese processing.

关 键 词：MOZZARELLA干酪 NACL 添加方法 成分 品质 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]