水分对涂抹型再制干酪的影响  

Effect of water content on processed cheese spreads

作　　者：杨宇[1] 张秀玲[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2010年第6期115-117,共3页Science and Technology of Food Industry

基　　金：东北农业大学科学研究基金资助

摘　　要：水分是影响涂抹型再制干酪感官、质构和微观结构的重要因素。通过测定涂抹型再制干酪的pH、融化性、质构性质(TPA),并结合微观结构观察的分析方法,确定水分对涂抹型再制干酪品质的影响。结果表明,水分的增大使样品中pH增大,但对pH的影响不显著,融化性显著增强(P<0.05),对硬度、黏着性和涂抹功影响极显著(P<0.01)。48%、54.3%和60%含水量时的微观结构明显不同,水分增大使酪蛋白网络结构由致密变得松散,同时脂肪球不断增大并聚集。Water content is the important factor which influenced senses evaluation,texture and microstructure of processed cheese spreads. The influence of water content on the quality of processed cheese spreads was determined by melting test, texture profile analysis （TPA） and microstructure observation. It showed that the increasing of water content didn＇ t have significant influence on the pH of samples, but it＇ s significant influence on melting character（ P 〈0.05 ） ,hardness,adhesiveness and the work for smearing（ P 〈0.01 ）.The microstructure was remarkably different, and turned to be loose from compact when the water content increased from 48% to 54.3% and 60% ,while the fat particle became aggregation and bigger.

关 键 词：水分 涂抹型再制干酪 融化性 质构 微观结构 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]