乳化盐对于涂抹再制干酪流变特性的影响  

Effect of emulsified salt on rheological properties of spread processed cheese

作　　者：徐杭蓉 XU Hangrong(State Key Laboratory of Dairy Biotechnology,Shanghai Engineering Research Center of Dairy Biotechnology,Dairy Research Institute,Bright Dairy and Food Co.,Ltd.,Shanghai 200436)

机构地区：[1]乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,光明乳业股份有限公司乳业研究院

出　　处：《食品科技》2019年第11期53-57,共5页Food Science and Technology

基　　金：上海乳业生物工程技术研究中心项目(19DZ2281400)

摘　　要：研究旨在探究钾基乳化盐的乳化能力及对产品流变特性的影响。以切达干酪为原料干酪,以不同比例三聚磷酸钾替代三聚磷酸钠制备涂抹再制干酪,并对涂抹再制干酪储藏模量G’和损耗模量G"及复数黏度η*及相应质构特性、微观结构进行测定与对比分析。结果表明,钾基乳化盐含量增大,涂抹再制干酪产品中的K含量相应增加,Na含量由495.5 mg/100 g减少至268mg/100 g,有效降低了45.91%。无替代样品与完全钾基乳化盐替代样品储能模量、损耗模量和复数黏度十分接近,这与微观结构结果中观察的脂肪球大小接近相吻合。以上结果表明,钾基乳化盐替代对涂抹再制干酪流变特性的影响较小,三聚磷酸钾在一定程度上可替代三聚磷酸钠应用于涂抹再制干酪的生产。To study the emulsifying ability of potassium-based emulsified salt and its influence on the rheological properties of the spread processed cheese. Using Cheddar cheese as raw material, replacing the sodium tripolyphosphate with different proportions of potassium tripolyphosphate to prepare the spread processed cheese, and the processed cheese storage modulus G’ and loss modulus G" and complex viscosity η* and corresponding texture and microstructure were determined and compared. The results showed that the content of potassium-based emulsified salt increased, and the content of K in the spread processed cheese increased accordingly. The content of Na decreased from 495.5 mg/100 g to 268 mg/100 g, which effectively reduced 45.91%. The substitutional sample and the complete potassiumbased emulsified salt replaced the sample storage modulus, loss modulus and complex viscosity very close, which is consistent with the size of the fat globule observed in the microstructure results. The above results indicate that the potassium-based emulsification salts effect on the rheological properties of the spread processed cheese is small, and potassium tripolyphosphate can replace sodium tripolyphosphate to the production of the spread processed cheese to some extent.

关 键 词：涂抹再制干酪 微观结构 乳化盐 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]