亚硫酸氢钠对高温灭菌再制干酪色泽的影响  

Sodium Bisulfite Impact on the Color of Sterilized Processed Cheese

作　　者：樊继鹏[1] 李晓芹[1] 吴新[1] 余雯静[1] 吴森明[1] 张丽萍[2] 

机构地区：[1]苏州出入境检验检疫局检验检疫综合技术中心,江苏苏州215104 [2]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《乳业科学与技术》2014年第1期16-18,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：解决再制干酪高温灭菌过程中的褐变。以亮度L＊值、红度a＊值、黄度b＊值及色差△E为评定指标，考察了不同添加量的亚硫酸氢钠（NaHS03）对高温灭菌再制干酪色泽变化的影响。结果表明：添加0．2～0．8g／kg NaHSO3对再制干酪高温灭菌过程中防褐变效果良好。In this study, the impact of adding different amounts of sodium bisulfate on the color change of sterilized processed cheese as indicated by L＊, a＊ and b＊ values as well as A E （color difference） was investigated with the aim of solving the browning problem of processed cheese during sterilization. It was found that addition of 0.2-.8 g/kg of sodium bisulfate showed good inhibition againsl~ the browning of sterilized processed cheese.

关 键 词：亚硫酸氢钠 高温灭菌 再制干酪 褐变 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]