再制涂抹干酪生产用复配乳化盐的优化  

Optimization of Mixed Emulsifying Salts in Processed Cheese Spreads

作　　者：苏燕玲[1] 刘鹭[1] 陈建行[1] 孙颜君[1,2] 张书文[1] 蒋士龙 李健美 吕加平[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [3]黑龙江飞鹤乳业有限公司,北京100016

出　　处：《食品科学》2013年第18期1-5,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD09B02);国家国际科技合作与交流专项(010S2012ZR0302)

摘　　要：采用四分量二阶单纯形格子设计对柠檬酸三钠、磷酸氢二钠、三聚磷酸钠和焦磷酸钠4种乳化盐进行再制涂抹干酪复配优化研究,探讨各样品的特性指标与混料因子之间的内在规律,得到再制涂抹干酪中乳化盐的最佳配方为:柠檬酸三钠、磷酸氢二钠、三聚磷酸钠和焦磷酸钠的质量比1:2:0:0;总添加量3.0%(m/m),此时再制涂抹干酪的黏度达到最低,可溶性氮含量和pH值最高。The {4,2} simplex lattice method was used to optimize mixed emulsifying salts of trisodium citrate, disodium hydrogen phosphate, sodium tripolyphosphate and tetrasodium pyrophosphate in processed cheese spreads, and the relationship between product properties and mixed factors was discussed. The results indicated that the ingredient proportion of trisodium citrate, disodium hydrogen phosphate, sodium tripolyphosphate and tetrasodium pyrophosphate in mixed emulsifying salts was 1：2：0：0, and the total amount of mixed emulsifying salts was 3.0%. Under the optimal conditions, the viscosity of the resulting product reached the lowest level, but the soluble nitrogen and pH revealed the highest level.

关 键 词：再制涂抹干酪 乳化盐 单纯形格子设计 黏度 可溶性氮 pH值 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]