水分添加量对常温保存再制奶酪品质的影响  

Effects on Moisture content on quality of processed cheese storied at room temperature

作　　者：刘会平[1] 董进[1] 卫风汝[1] 曹春玲[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：《中国乳品工业》2012年第2期27-29,38,共4页China Dairy Industry

基　　金：天津市科委农业成果转化项目(08ZHNZNC02500);天津科技大学人才引进基金(20080420)

摘　　要：以实验室自制Mozzarella奶酪为主要原料研究了的常温保存再制奶酪,经过切割、加热融化、UHT超高温瞬时灭菌等工艺,利用质构仪、扫描电镜等仪器分析水分添加量对常温保存再制奶酪品质的影响。结果表明:水分添加量对再制奶酪的融化性和溶胶系数均有显著增大的趋势(P<0.05);而对再制奶酪物性中的硬度、黏着性、咀嚼性有相似的减小的趋势;水分对酪蛋白的乳化作用的影响体现在溶胶系数和pH值的增大,以及脂肪球的分散和数量减少,在一定范围内水分增加对酪蛋白乳化作用越好。In this paper, the experiment studied the influence of moisture on the functional properties of processed cheese stored at room tem- perature which used laboratory-made mozzareUa cheese as the main raw material, through process of raw material cutting, heating and melt- ing, UHT ultra high temperature sterilization etc., by using texture analyzer and SEM, and it described that water played an important role in the process of making processed cheese stored at room temperature. The results indicated： me]tability and sol coeffcient were significant in- creasing trend by water （P〈0.05）; while the firmness, chewiness of processed cheese were affected a similar decreasing trend. The number and size of fat globules, the increase ofpH value and sol coefficient indicated the emulsification of casein was influenced by water, to some extent, with the increasing of water in processed cheese, the emulsification of casein became better.

关 键 词：常温保存 再制干酪 水分质量分数 乳化性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]