复合乳化剂对预乳化常温再制奶酪品质影响研究  

Effects of compound emulsifiers on the quality of pre-emulsified,ambient re-processed cheese

作　　者：朱广潮 赵树静 张蕾蕾[1] 田诗雨 陈小红 邹旸 李红娟[1] 于景华[1] ZHU Guangchao;ZHAO Shujing;ZHANG Leilei;TIAN Shiyu;CHEN Xiaohong;ZOU Yang;LI Hongjuan;YU Jinghua(School of Food Science and Engineering,Tianjin University of Science and Technology,State Key Laboratory of Food Nutrition and Safety,Tianjin 300457;Tianjin Haihe Dairy Co.,Ltd.,Tianjin 300310)

机构地区：[1]天津科技大学食品科学与工程学院,食品营养与安全国家重点实验室,天津300457 [2]天津海河乳品有限公司,天津300310

出　　处：《中国食品添加剂》2025年第1期40-49,共10页China Food Additives

基　　金：国家自然科学基金(面上基金,32372381);天津市科技计划项目(23ZYCGSN00600)。

摘　　要：常温再制奶酪需要经过高温灭菌,会导致油脂析出。本研究筛选了对再制奶酪油析性控制较好的乳化剂,确定常温再制奶酪的最适亲水亲油平衡值(HLB)为12.20,将乳化剂按照该值进行复配,得到最佳复合乳化剂的用量:六聚甘油单油酸酯(71%,w/w)和蔗糖脂肪酸脂(29%,w/w),最适添加量为0.5%(w/w)。将其复合乳化剂应用到常温再制奶酪中,发现复合乳化剂能有效控制常温再制奶酪中油脂的析出,且复合乳化剂使常温再制奶酪中的脂肪分布更加均匀,熔化温度更低。综上,常温再制奶酪中乳化效果与常温再制奶酪油析特性密切相关,复合乳化剂在预乳化常温再制奶酪中能够有效控制其贮藏期间的油析性,提高奶酪品质。Ambient re-processed cheese requires high temperature sterilization,which can result in fat separation.This study aimed to identify emulsifiers that effectively control fat separation in re-processed cheese.The optimal hydrophilic-lipophilic balance(HLB)value for ambient re-processed cheese was determined to be 12.20.Based on this value,a compound emulsifier was formulated,consisting of glyceryl monolaurate(71%,w/w)and sucrose fatty acid esters(29%,w/w),with a recommended addition of 0.5%(w/w).The application of this compound emulsifier improved the fat separation in re-processed cheese,resulting in a more even fat distribution and a lower cheese melting temperature.In conclusion,the quality of ambient re-processed cheese was strongly related with fat separation characteristics of the cheese,and the compound emulsifiers could effectively control fat separation during the storage of cheese,thereby improving the quality of the cheese.

关 键 词：常温再制奶酪 乳化剂 油析性 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学] O629.1[轻工技术与工程—食品科学与工程]