加工条件对再制干酪功能特性的影响  

Effects of Processing Conditions on Process Cheese Functional Properties

作　　者：蒋士龙[1] 生庆海[2] 苗君莅[1] 肖杨[1] 

机构地区：[1]光明乳业股份有限公司技术中心,上海200072 [2]东北农业大学国家乳业工程技术研究中心,黑龙江哈尔滨150030

出　　处：《乳业科学与技术》2009年第4期155-158,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：科技部"十一五"攻关项目(2006BAD04A06);2008年上海市引进技术的吸收与创新计划项目(骨-6-专项-6)

摘　　要：为了解加工条件对再制干酪功能特性的影响,用不同加热温度(80℃、95℃)、剪切速度(600 r/min、1200 r/min)和冷却方法(冰水冷却、自然冷却)制作了4种再制干酪样品,并分别测定了样品的融化功能特性(融化性)和非融化功能特性(硬度、凝聚性、粘着性)。结果表明,加热温度、搅拌速度的提高和冷却速度的降低明显降低了再制干酪的融化性(P<0.05);剪切速度的升高使再制干酪的硬度显著提高(P<0.05);加热温度的升高降低了再制干酪的凝聚性(P<0.05);而加工条件对再制干酪粘着性的影响在统计学上无显著差异(P>0.05)。To understand the effects of processing conditions on process cheese functional properties, four process cheese samples were manufactured with different temperature（80 ℃, 95 ℃）, mixing speed（600 r/min, 1200 r/min） and cooling method （water-cooling, air-cooling）, and melted textural property （meltability） and unmelted textural properties （firmness, springiness, adhesiveness） were analyzed. Results shows that the meltability of process cheese decreased significantly because of the increased temperature, mixing speed and slow cooling speed （P〈0.05）; the firmness increased obviously with increased mixing speed （P〈0.05）; the springiness decreased with increased temperature （P〈0.05）. Whereas the effect of processing conditions on process cheese adhesiveness was not significant （P〉0.05）.

关 键 词：再制干酪 功能特性 加工条件 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]