乳化温度对融化干酪品质的影响  

Effect of Emulsifying Temperature on the Quality of Processed Cheese

作　　者：霍建新[1] 李伟[1] 原慧艳[1] 白彩艳[1] 李明[2] 赵征[2] 

机构地区：[1]晋中学院,山西晋中030600 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2015年第7期10-13,共4页Food Research and Development

基　　金：天津市科技攻关计划重点专项项目(No.06YFGZSH02300)

摘　　要：研究了乳化温度对融化干酪的品质的影响。通过对融化干酪质构分析、微观结构和感官评价测定,比较了60、65、70、75、80℃五个水平温度对融化干酪品质的影响。试验结果表明,乳化温度70℃时,融化干酪具有较高的恢复性、黏聚性、黏着性和弹性,最低的硬度、咀嚼性、胶着性;融化干酪中的酪蛋白和脂肪球相对较小,分布比较均匀,新的蛋白质网络结构形成,整个体系处于一个较好的乳化状态;融化干酪的硬度适中、组织状态光滑无颗粒、口感风味良好、切片性较好。The effect of emulsifying temperature on the quality of processed cheese was studied. Combined with texture profile analysis, electron scanning spectroscopy and sensory evaluation we investigated the effects of emulsifying temperature 60, 65, 70, 75, 80 ℃ on the quality of processed cheese, respectively. Results showed that processed cheese emulsifying at 70 ℃ has moderate resilience, cohesiveness, springiness, adhesiveness, and low hardness, chewiness, gumminess. The casein and fat globe in the processed cheese were small and were distributed evenly. The network between proteins were formed again. The effect of emulsification is good in the processed cheese. processed cheese has moderate hardness, smoother texture, uniform tissue and delicate taste.

关 键 词：感官评价 电镜扫描 乳化温度 硬度 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]