包装与食品机械2011，Vol.29Issue(6)：9-13,5.DOI:10.3969/j.issn.1005-1295.2011.06.003
乳化盐及加工条件对再制干酪质地及理化特性的影响
Effects of Emulsifying Salts and Processing Conditions on the Textural and Functional Properties of Processed Cheese
摘要
Abstract
The objective of this study was to investigate the influence of several types of emulsifying salts (ES) and processing conditions on the textural properties of process cheese made from cheese. With the increasing of addition amount of ES, cooking temperature, cooking time, there is a significant decreased of melt-ability of processed cheese (p < 0. 01). The meltability of processed cheese ( which the same amount ES) : tri-sodium pyrophosphate > disodium phosphate > trisodium citrate. With the increasing of addition amount of ES and cooking time, there is a significant increase of hardness of processed cheese, and is a significant decrease of adhesiveness of processed cheese(p < 0. 01). The influence of cooking temperature on the adhesiveness of processed cheese is non - significant (p >0. 01). The maximum and minimum hardness and adhesiveness value of processed cheese (which the same amount of ES) is the sample made from trisodium citrate, and the sample made from trisodium pyrophosphate, respectively.关键词
再制干酪/乳化盐/加工条件/质地Key words
processed cheese/ emulsifying salts/ processing conditions/ textural properties分类
轻工纺织引用本文复制引用
张丽萍,张建强,冷友斌,马锦延,宫春颖..乳化盐及加工条件对再制干酪质地及理化特性的影响[J].包装与食品机械,2011,29(6):9-13,5.基金项目
科技部科技人员服务企业行动项目(2009GJB20010) （2009GJB20010）
"十二五"国家科技支撑计划项目(2011BAD09B02) （2011BAD09B02）
