淀粉代替乳化盐在再制干酪中的应用食品工程专业论文.docxVIP

Starch as the substitute of emulsifying salts on the application of processed cheese Abstract It is most importance in food safty that emulsity salt is replaced by edible starch in reconstraction cheese making. Through sensory evaluation and instrumental determination were determined and evaluated to the processed cheese containing different types of starch, and compared with the processed cheese containing emulsifying salt, screening the most close to the emulsifying salt starch for the production of cheese, and the study procesed cheese sensory index and product texture changes in the storages,by the correlation analysis among test data. The experimental results show that: Through sensory evaluation and instrumental determination compare processed cheese samples made by cross-linked potato starch, potato starch, corn starch, tapioca starch and emulsifying salt. Cross-linked potato starch samples in the sensory, TPA properties and stress relaxation properties are relatively close to the control group. Screening results: Cross-linked potato starch can be used instead of emulsifying salts make cheese. With the increase of maturity, processed cheese made by cross-linking potato starch and the control group sensory index showed a downward trend. With the increase of maturity, processed cheese made by cross-linking potato starch and the control group moisture content decreased gradually in processed cheese, pH4.6-SN/TN、 12%TCA-SN/TN and the fat content increased gradually, pH values decreased gradually, acidity increased gradually, cheese deliquescence and fat-solubility increased gradually. With the increase of maturity, processed cheese made by cross-linking potato starch and the control group the TPA parameters of the hardness, springiness, gumminess, chewiness decreased gradually; Adhesivenness increased gradually ; Cohesiveness remained basically unchanged. Among the stress relaxation parameters, the force reaching 30% deformation, the work rea