不同盐类对安佳再制干酪的品质特性影响  

Effects of Different Salts on Quality Characteristics of Anjia Processed Cheese

作　　者：裴永丽 林文珍 邓亦秋 梁斌 邵旭升 李玲 肖功年[1] PEI Yongli;LIN Wenzhen;DENG Yiqiu;LIANG Bin;SHAO Xusheng;LI Ling;XIAO Gongnian(School of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023,China;Panda Dairy Group Co.Ltd.,Wenzhou 325400,China)

机构地区：[1]浙江科技学院生物与化学工程学院,杭州310023 [2]熊猫乳品集团股份有限公司,浙江温州325400

出　　处：《中国乳品工业》2021年第10期23-26,共4页China Dairy Industry

摘　　要：再制过程中乳化盐对干酪品质影响较大,以新西兰安佳干酪为原料,通过单因素试验,研究多聚磷酸钠、焦磷酸钠、六偏磷酸钠、柠檬酸钠和磷酸氢二钠5种乳化盐对安佳再制干酪pH值、融化性的影响。采用色差仪、质构仪和扫描电镜分析5种乳化盐对安佳再制干酪色泽、质构特性和微观结构的影响。试验结果表明:焦磷酸钠的添加使再制干酪弹性较好,有较好的乳化作用,多聚磷酸钠的加入使再制干酪网络结构更加致密。5种乳化盐乳化能力从大到小依次为焦磷酸钠、多聚磷酸钠、柠檬酸钠、六偏磷酸钠、磷酸氢二钠。Emulsifying salts have great influence on the quality of processed cheese.Using New Zealand Anjia cheese as raw material,through a single factor test,analyze the effect of five emulsifying salts of sodium polyphosphate,sodium pyrophosphate,sodium hexametaphosphate,sodium citrate and disodium hydrogen phosphate on the pH valueandmelting propertyof Anjia cheese.Analyze the effects of 5 kinds of emulsifying salts on the color,texture characteristics and microstructure of Anjia processed cheese with colorimeter,texture analyzer and scanning electron microscope.The results showed that the addition of sodium pyrophosphate makes the processed cheese more elastic and has better emulsification.The addition of sodium polyphosphate makes the network structure of the processed cheese more compact.The emulsifying capacity of 5 emulsifying salt was sodium pyrophosphate>sodium polyphosphate>sodium citrate>sodium hexametaphosphate>disodium hydrogen phosphate.

关 键 词：安佳干酪 再制 乳化盐 质地 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]