乳化盐对再制马苏里拉乳酪品质的影响  

Effect of Emulsifying Salts on the Characteristics of Processed Mozzarella Cheese

作　　者：闫清泉[1] 李玲玉 李志国[1] 崔利敏[1] 赵中华 宗学醒[1] YAN Qingquan;LI Lingyu;LI Zhiguo;CUI Limin;ZHAO Zhonghua;ZONG Xuexing(Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd.,Hohhot 011500,China)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011500

出　　处：《食品科技》2022年第1期41-45,共5页Food Science and Technology

基　　金：2015年和林格尔县重大科技专项(2015-科技-0103)。

摘　　要：乳化盐是再制乳酪的关键原料。通过测定烘焙功能性和流变性,研究乳化盐对再制马苏里拉乳酪品质的影响,结果表明,乳化盐对再制马苏里拉乳酪烘焙功能性有显著影响,随着型号为"JOHA PZ14"的复合磷酸盐添加比例的提高,再制马苏里拉乳酪融化性和油脂析出性增加,拉伸性先增加后降低,褐变性降低。选择型号为"JOHA PZ7":"JOHA PZ14"乳化盐=4:1时,再制马苏里拉乳酪烘焙功能性最接近天然马苏里拉乳酪。Emulsifying salts was the key raw material of processed cheese.The effect of emulsifying salts on the functionality of processed Mozzarella cheese were studied by testing baking functionality and rheological properties.The result showed that functionality of processed Mozzarella cheese were significant influence by emulsifying salts.Melt ability and free oil content increases with the increase of JOHA PZ14 emulsifying salts.The stretch ability were increased initially and decreases afterwards.The browning characteristics were decreased.The functionality of processed Mozzarella cheese was close to natural Mozzarella cheese when the ratio of emulsifying salts were JOHA PZ7:JOHA PZ14=4:1.

关 键 词：马苏里拉 再制乳酪 乳化盐 烘焙功能性 流变性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]