包装与食品机械2011，Vol.29Issue(1)：1-4,4.DOI:10.3969/j.issn.1005-1295.2011.01.001
酸化剂对Pizza干酪品质的影响
Effects of Acidifying Agent on the Functional Properties of Pizza Cheese
摘要
Abstract
Influence of citric acid, lactic acid, acetic acid , H3 PO4 and HCI on physico-chemical property and functionality of direct-acid pizza cheese was studied. Effects of these acidifiers on the Ca content, moisture, meltability and stretchability of pizza cheese are significant differences ( P < 0.01 ). The pizza cheese manufactured by citric acid had a maximal content of calcium. The meltability and stretchability of pizza cheese manufactured by citric acid was prominent, pizza cheese manufactured by all acidifier exhibited no significant differences in fat content and free-oil( P >0.01 ).关键词
酸化剂/Pizza干酪/品质/柠檬酸Key words
acidifying agent/ pizza cheese/ functional property/ citric acid分类
轻工纺织引用本文复制引用
张建强,石慧芳,赵丽芹..酸化剂对Pizza干酪品质的影响[J].包装与食品机械,2011,29(1):1-4,4.基金项目
科技部科技人员服务企业行动项目(2009GJB20010) （2009GJB20010）
