再制奶油奶酪生产新技术的研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.12 再制奶油奶酪生产新技术的研究 莫蓓红 （乳业生物技术国家重点实验室，光明乳业股份有限公司乳业研究院，上海 200436） 摘要：针对影响再制奶油奶酪质构特性、持水性、持油性和感官等品质的关键工艺，包括融熔温度、融熔时间、剪切速率、均 质压力和冷却方式进行了研究。结果表明，融熔过程中的温度和时间对样品的各个性质有一定影响，且融熔过程中剪切速率的影响最 显著，最佳的融熔条件为 80 ℃，10 min，剪切速率900 r/min。不经均质的样品基本呈稠厚的液态，可流动。随着均质压力的提高， 产品的硬度增加，当压力达到 20 MPa 时样品才达到硬度要求。本实验选择的两种冷却方式对样品的质构、感官和内部乳清析出没有 显著影响，该工艺条件对产品品质总体影响不大。 关键词：奶油奶酪；再制奶酪；工艺；熔融；均质；冷却方式 文章篇号：1673-9078(2012)12-1687-1692 The New Technique of Processed Cream Cheese MO Bei-hong (State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy Food Co., Ltd, Shanghai 200436, China) Abstract: The key process steps which can influence the texture, water-binding, oil-binding and sensory properties of processed cream cheese were studied, including melting temperature, time, shear rate, homogenization pressure and cooling. Results showed that temperature and time combination during melting had some impact on the property of processed cream cheese and agitation speed showed significant effects. The best melting conditions in this study was 80 ℃, 10 min and 900 r/min shear rate. Homogenization was one of the most important process parameter and had extremely significant impact on the texture and sensory of processed cream cheese. Sample witout homogenization was semi liquid with fluid property. The hardness and spreadability of product increased with the homogenization pressure and can meet the target requirement until homogenization pressure reached 20 MPa. Two cooling process method used in this study had no impact on the texture, sensory and internal syneresis of processed