乳化盐对再制干酪的影响及减盐方法研究进展  

Research Progress of the Effect of Emulsifying Salts on Quality and Sodium Reduction Methods for Processed Cheese

作　　者：吴怡霏 刘宗尚 刘维娜 李丹 于景华[1] 李红娟[1] WU Yifei;LIU Zongshang;LIU Weina;LI Dan;YU Jinghua;LI Hongjuan(Tianjin University of Science and Technology,Tianjin 300457,China;Shanghai Zhiran Dairy Technology Co.Ltd.,Shanghai 201404,China;Miao Ke Landuo(Tianjin)Food Technology Co.Ltd.,Tianjin 300462,China)

机构地区：[1]天津科技大学,天津300457 [2]上海芝然乳品科技有限公司,上海201404 [3]妙可蓝多(天津)食品科技有限公司,天津300462

出　　处：《中国乳品工业》2022年第6期49-54,共6页China Dairy Industry

基　　金：国家重点研发计划(2018YFC1604301-01);国家自然科学基金青年项目(31501510);天津市教委科研计划项目(2017 KJ005)。

摘　　要：在分析乳化盐种类和添加量对再制干酪风味、质地和功能特性等品质的影响基础上,对再制干酪中乳化盐替代物如非钠盐替代物、乳清蛋白替代物、多糖替代物以及超高压技术等减盐方法进行综述,探讨了目前减盐再制干酪加工技术研究中存在的问题,并提出展望,以期为低盐/减盐再制干酪产品开发提供理论支持和研究思路。The effects of the types and addition of emulsifying salts on the flavor,texture and functional characteristics of processed cheese were analyzed.On this basis,the emulsifying salts reduction methods of using emulsifying salts substitutes in processed cheese,such as non-sodium salt substitutes,whey protein substitutes,polysaccharide substitutes and ultra-high pressure technology were reviewed.And discussed the existing problems in the research of processing technology of sodium-reduced processed cheese,and put forward to the prospect.In order to provide theoretical support and research ideas for the development of low-sodium/sodium-reduction processed cheese products.

关 键 词：减钠 再制干酪 乳化盐 品质 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]