Mozzarella再制干酪辅料及其工艺条件的选择  

Selection of Mozzarella Processed Cheese Ingredients and Process Conditions

作　　者：陈苓[1] 刘会平[1] 

机构地区：[1]天津科技大学食品营养与安全教育部重点实验室,天津300457

出　　处：《现代食品科技》2012年第9期1197-1202,共6页Modern Food Science and Technology

摘　　要：研究了利用Mozzarella天然干酪制备再制干酪的工艺。通过单因素试验和正交试验,确定了最佳辅料配方和工艺条件:成熟期为1个月和4个月的Mozzarella干酪以2:1混合,复配乳化盐(添加柠檬酸钠量0.80%、多聚磷酸钠为0.08%、焦磷酸钠为0.15%),乳清浓缩蛋白用量6%,黄油用量15%,加水量20%,乳化水浴温度100℃,乳化时间7 min,乳化转速1000 r/min。利用GC-MS法对再制干酪中主要挥发性风味化合物进行分析共鉴定出23种风味物质其中烃类7.8%;醇类9.56%;醛类4.81%;酮类5.82%;酸类22.91%;酯类41.1%;酚类0.269%及二甲基砜7.73%。A method was developed for preparing processed cheese by using Mozzarella. The optimum ingredients formulation and process conditions were determined through the single factor experiment and the orthogonal experiment. The best ratio of two kinds of cheese with their mutartion periods of one-month and four-month, respectively, was 2：1. The optimum addition amonts of trisodium citrate, pentasodium tripolyphosphate, tetrasodium pyrophosphate, whey protein concentrate, butter and water were 0.8%, 0.08%, 0.15%, 6%, 15%, and 20%, respectively. The best melting temperature, thawing time and mixing speed were 100 ℃, 7 min and 1000 r/min, respectively. GC-MS method was used to analyze the volatile flavor compounds of cheese flavorings and 23 kinds of flavor compounds were identified in total. The contents of hydrocarbons, alcohols, aldehydes, ketones, acids, esters, phenols and dimethyl sulfoxide were determined as 7.8%, 9.56%, 4.81%, 5.82%, 22.91%, 41.1%, 0.269% and 7.73%, respectively.

关 键 词：Mozzarella天然干酪 再制干酪 辅料 工艺条件 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]