凝乳粒的pH值对融化干酪品质的影响  

Effect of curd particle's pH value on the quality of processed cheese

作　　者：霍建新[1] 王燕[1] 原慧艳[1] 王演[1] 白彩艳[1] 李明[2] 

机构地区：[1]晋中学院,山西晋中030600 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品与发酵工业》2015年第3期86-90,共5页Food and Fermentation Industries

基　　金：山西省高等学校科技创新项目资助(No.2010127)

摘　　要：研究了凝乳粒的p H值对融化干酪的品质的影响。通过对融化干酪主要成分、感官评价、质构分析和微观结构的测定,比较了凝乳粒p H值为6.0、5.8、5.6、5.4、5.2对融化干酪品质的影响。结果表明:随着p H值的降低,融化干酪的脂肪含量和蛋白质含量逐渐减少,含水率增加;凝乳粒p H值为5.6时,切面光滑平整、组织状态均一、口感细腻;具有最高的恢复性,硬度适中,较低的咀嚼度、胶着性、黏聚性和弹性;融化干酪的网络结构更加密实,质地均匀,融化干酪整个体系有最佳的乳化效果。The effect of the curd particle’s p H value on the quality of processed cheese was studied. Combined with main compositions,sensory evaluation,texture profile analysis and electron scanning spectroscopy,we investigated the effects of p H value 6. 0,5. 8,5. 6,5. 4,5. 2 on the quality of processed cheese,respectively. Results showed that with p H values decreasing,processed cheese exhibited higher moisture,lower fat content. At p H 5. 6,processed cheese had a smooth texture,uniform tissue and delighted taste,higher resilience,moderate hardness,low chewiness,low gumminess,cohesiveness,and springiness. The network between proteins was more closed and the structure was more uniform in the processed cheese. The emulsification was also very good.

关 键 词：质构分析 电镜扫描 融化干酪 硬度 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]