非成熟Mozzarella干酪的品质研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2011, Vol.27, No.2 非成熟Mozzarella干酪的品质研究 冯文燕，尹长林，黄珊珊，赵征 (天津科技大学食品与生物技术学院，天津 300457) 摘要：通过改进传统Mozzarella干酪的工艺，制备了非成熟Mozzarella干酪，使用质构测定仪、改良的Schreiber实验法、电子显 微等方法分别测定了样品的TPA质构、融化性、油脂析出性、拉丝性和微观结构。结果表明，非成熟Mozzarella干酪的功能特性与传 统Mozzarella干酪相比有所提高；微观结构显示成熟期明显缩短。 关键词：非成熟Mozzarella干酪；功能特性；微观结构 文章篇号：1673-9078(2011)2-158-161 Investigation of Characteristics on Non-ripening Mozzarella Cheese FENG Wen-yan, YIN Chang-lin, HUANG Shan-shan, ZHAO Zheng (College of Food Engineering and Bio-technology, Tianjin University of Science and Technology, Tianjin 300457, China) Abstract: The raditional Mozzarella process was improved to prepare non-ripening Mozzarella. And the TPA texture, meltability, free-oil, stretchability, and microstructure of the product sample were investigated by using texture analyser, improved Schreiber method and electron microscope and so on. The results showed that the functionality of non-ripening Mozzarella cheese was increased comparing with those of traditional Mozzarella cheese. Microstructure observation showed that the ripening period was significantly reduced. Key words: non-ripening Mozzarella cheese; functionality; microstructure 传统的Mozzarella干酪加工后需要2~4周的低温成 （DZ400-JO ）。 熟，才能具有比萨饼干酪的各项功能特性-较好的融化 1.3 方法 性、较低的油脂析出性和较好的拉丝型，而未经成熟 1.3.1 传统Mozzarella干酪工艺流程[2] 的干酪是不具备这些特性的。Barz 等[1] 已经在 牛乳→过滤、净化→标准化→巴氏杀菌→冷却→添加发酵 Mozzarella干酪的生产中通过添加乳化盐而获得了专 剂，发酵→添加CaCl2→添加凝乳酶，凝乳→切割→静置→加温 利，这项技术在很大程度上提高了Mozzarella干酪的功 搅拌→排乳清→堆酿→热烫拉伸→成型压榨→腌渍→真空包装 能性质，如融化性、拉丝性等，可以缩短成熟期。本 →低温成熟→Mozzarella干酪 实验在传统Mozzarella干酪生产工艺基础上，改进加工 1.3.2 非成熟