加工条件对涂抹型再制干酪品质的影响-食品科学.PDF

200 2008, Vol. 29, No. 03 食品科学 ※工艺技术 武 晗，李晓东*，刘怀伟，霍贵成 (东北农业大学食品学院，乳品科学教育部重点实验室，黑龙江 哈尔滨 150030) ：加工条件对于涂抹型再制干酪的品质控制具有重要的作用。本研究结合质构分析、扫描电镜观察等技术 手段研究了pH 值、加热时间和冷却方式等对涂抹型再制干酪品质的影响。实验结果表明：pH 值应控制在5.7～ 6.1，产品会形成规则的三维空间网络结构，此时产品有较高的稳定性和持水能力。加热时间为15min左右 (85℃) 时，产品会形成规则的三维空间网络结构，产品的硬度和融化黏度较高，稳定性好。慢速冷却的产品形成更紧密 的网状交联结构，稳定性较好。 ：涂抹型再制干酪；p H 值；加热时间；冷却方式；品质 Effects of Processing Condition on Quality of Processed Cheese Spreads WU Han，LI Xiao-dong*，LIU Huai-wei，HUO Gui-cheng (College of Food Science, Northeast Agricultural University, Key Laboratory of Dairy Science, Ministry of Education, Harbin 150030, China) Abstract ：Processing conditions are main factors specifying the quality of processed cheese spreads. The objective of this work was to study the effects of pH value, cooking time and cooling rate on qualities of processed cheese spreads with TPA analysis and SEM. After adjustment of pH values between 5.7～6.1 during manufacture, a regular tridimensional network entrap spherical fat particles but avoided protein aggregation was formed, and increased stability and water holding capacity of protein. 15 min because protein-protein forms a strong gel at this time. Hardness and apparent viscosity of of cooking time are the optimum, products become better, and stable. By slow cooling can form even better stable gel structure. Key words：processed cheese spreads；pH value；cooking time；cooling way；quality 中图分类号：TS252.53 文献标识码：A 文章编号：1002-6630(2008)03-0200-04 影响再制干酪品质的可变因素很多，这些影响因素 结合微观结构的分析，解释加工中pH 值、加热时间和 相互缠绕在一起，使得再制干酪生产中产生了许多不定 冷却方式等影响产品品质的规律及其内在原因，为建立