不同乳化盐对再制干酪的影响及其复配优化  

Effect of Different Emulsifying Salts on Processed Cheese and Optimization of Their Combination

作　　者：李委红 刘会平[1] 田丽元[1] 孙娜新 陈沛 刘少娟[1] 刘旭辉 LI Weihong;LIU Huiping;TIAN Liyuan;SUN Naxin;CHEN Pei;LIU Shaojuan;LIU Xuhui(State Key Laboratory of Food Nutrition and Safety,Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品工程与生物技术学院,食品营养与安全国家重点实验室,教育部食品营养与安全重点实验室,天津300457

出　　处：《乳业科学与技术》2018年第3期19-24,共6页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：以自制Mascarpone干酪和市售Cheddar干酪为原料制备再制干酪,研究4种常见乳化盐(焦磷酸钠、六偏磷酸钠、多聚磷酸钠和柠檬酸钠)对再制干酪功能特性的影响,并进行乳化盐的复配优化。结果表明:4种乳化盐的乳化能力大小为焦磷酸钠>柠檬酸钠>多聚磷酸钠>六偏磷酸钠;根据单因素试验结果,采用响应面法,选择焦磷酸钠、柠檬酸钠和多聚磷酸钠进行乳化盐复配优化,得出乳化盐的最佳配方为多聚磷酸钠添加量0.70%、柠檬酸钠1.50%、焦磷酸钠0.40%。The purpose of this work was to address the effect of four common emulsifying salts （risodium phosphate, sodium hexametaphosphate, sodium polyphosphate and sodium citrate） on functional properties of processed cheese made from a mixture of the Mascarpone cheese prepared in our laboratory and commercial Cheddar cheese. Also, the combination of emulsifying salts was optimized. The emulsifying capacity of four emulsifying salts followed the decreasing order： trisodium phosphate 〉 sodium citrate 〉 sodium polyphosphate 〉 sodium hexametaphosphate. Trisodium phosphate, sodium citrate and sodium polyphosphate were selected for combination. The optimization was carried out using one-factor-at-a-time method and response surface methodology. The optimal combination obtained was sodium polyphosphate 0.70%, sodium citrate 1.50%, trisodium phosphate 0.40%.

关 键 词：再制干酪 Mascarpone干酪 CHEDDAR干酪 乳化盐 响应面法 优化 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]