模拟Mozzarella干酪工艺参数优化的研究  

Study on optimization of process parameters of imitation Mozzarella cheese

作　　者：陈超[1,2] 李晓东[2] 刘滨城[2] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室黑龙江哈尔滨150030 [2]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》2011年第2期191-194,共4页Science and Technology of Food Industry

基　　金：黑龙江省教育厅科研面上项目资助(11551061)

摘　　要：模拟Mozzarella干酪是一种类似天然干酪的产品。为使其品质更接近于天然Mozzarella干酪,研究了以干酪的质构、融化性、拉伸性和油脂析出性为指标,对生产工艺中的几个关键工艺参数进行优化。结果表明,融化温度、搅拌时间和搅拌速度对模拟Mozzarella干酪未融化时的物理特性和融化时的主要功能特性都有极显著性影响(P<0.01);融化温度为85℃,搅拌时间(加柠檬酸前)为5min,搅拌速度为250r/min时加工的模拟干酪的品质最接近于天然Mozzarella干酪。因此,在模拟Mozzarella干酪的加工工艺中选择融化温度85℃,搅拌时间5min,搅拌速度250r/min。Imitation Mozzarella cheese is defined a cheese-like product. The key process parameters of imitation cheese were studied by TPA,meltability,stretchability and free oil of cheese,in order to let the properties close to nature Mozzarella cheese. The results indicated,the cooking temperature,stirring time and stirring speed plous significantly（P0.01）affected the no-melt and melt properties of imitation Mozzarella cheese. When the cooking temperature was 85℃,the stirring time was 5min,the stirring speed was 250r/min,the properties of imitation cheese was most closing to nature Mozzarella cheese. Therefore,the cooking temperature,the stirring time and stirring speed chose 85℃,5min and 250r/min in the processing of imitation Mozzarella cheese,respectively.

关 键 词：模拟Mozzarella干酪 生产工艺 融化温度 搅拌时间 搅拌速度 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]