NaCl对成品Mozzarella干酪质构及功能特性的影响.pdfVIP

※基础研究 食品科学 2011, Vol. 32, No. 15 49 NaCl对成品Mozzarella干酪质构及 功能特性的影响 1 2 1, 2 张 刚 ，任发政 ，谭 锋 * ，张晓莹 ( 1.北京农学院食品科学学院，北京 102206 ；2 . 中国农业大学教育部功能乳品重点实验室，北京 1000 83) 摘 要：通过对3 种不同加盐方式所制得成品Mozzarella 干酪的质构及功能特性相关指标的测定，分析NaCl 对成 品干酪质构及功能特性的影响。结果表明：切碎拌盐的加盐方式在盐添加量质量分数6% 能够获得较好的功能特 性。结合成品干酪流变特性分析探讨加盐方式和添加量造成成品Mozzarella 干酪质构及功能特性差异的原因，可 能是盐的添加方式和添加量的不同影响到干酪酪蛋白基质的结构强度。 关键词：M o z z a r e l l a 干酪；质构；流变；熔化性；拉伸性 Effect of NaCl on Texture and Functional Characteristics of Mature Mozzarella Cheese 1 2 1, 2 ZHANG Gang ，REN F a-zhen g ，TAN Fen g * ，ZHANG Xiao-yin g (1. College of Food Science, Beij ing University of Agriculture, Beij ing 102206, China ； 2. Key Laboratory of Functional Dairy, Ministry of Education, China Agricultural University, Beij ing 100083, China) Abstract ：In this study , the texture and functional characteristics of mature Mozzarella cheese prepared based on NaCl treatment performed at different process steps (before, at and after stretching in hot water) were evaluated. Results indicated that mixing of chopped curds with 6% NaCl before stretching in in hot water provided better functional properties. Based on the analysis of rheological properties, NaCl treatment at different process steps and NaCl amount were the possible causes of differences in texture and functional characteristics of Mozzarella cheese through changing casein structural strength. Key words ：Mozzarella cheese ；texture ；rheological property ；melting property ；stretching property 中图分类号：TS252.53 文献标识码：A 文章编号：1002-6630(20 11) 15-0049-05