单再制涂抹干酪生产用复配乳化盐的优化

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 工艺技术 • 下一篇

单再制涂抹干酪生产用复配乳化盐的优化

吕加平¹,苏燕玲¹,刘鹭²,陈建行¹,孙颜君¹

1. 中国农业科学院农产品加工研究所
2. 中国农业科学院农产品加工所

收稿日期:2012-08-18 修回日期:2013-07-08 出版日期:2013-09-25 发布日期:2013-09-27
通讯作者: 吕加平 E-mail:lvjp586@vip.sina.com
基金资助:
十二五科技支撑课题;国家科技合作与交流专项

Optimization of Mixed Emulsifying Salts in Processed Cheese Spreads

Received:2012-08-18 Revised:2013-07-08 Online:2013-09-25 Published:2013-09-27

摘要/Abstract

摘要： 采用四分量二阶单纯形格子设计对柠檬酸三钠、磷酸氢二钠、三聚磷酸钠和焦磷酸钠四种乳化盐进行再制涂抹干酪复配优化研究，探讨各产品的特性指标与混料因子之间的内在规律，得到再制涂抹干酪中乳化盐的最佳配方为：柠檬酸三钠、磷酸氢二钠、三聚磷酸钠和焦磷酸钠的质量比为1:2:0:0；总添加量为3.0%（w/w），此时再制涂抹干酪的黏度达到最低，可溶性氮和pH值最高。

关键词: 再制涂抹干酪, 乳化盐(ES), 单纯形格子设计, 黏度, 可溶性氮, pH

Abstract: The {4,2} simplex lattice method was used to optimize mixed emulsifying salts of Trisodium Citrate, Disodium Hydrogen Phosphate, Sodium Tripolyphosphate and Tetrasodium Pyrophosphate in processed cheese spreads, and the relationship between products properties and mixed factors was also discussed. The results indicated that the ingredient proportion of Trisodium Citrate, Disodium Hydrogen Phosphate, Sodium Tripolyphosphate and Tetrasodium Pyrophosphate in mixed emulsifying salts is 1:2:0:0, and the total additive amount of mixed emulsifying salts is 3.0%. In this condition, the viscosity of the product is achieved the lowest, but the soluble nitrogen and pH is the highest.

Key words: processed cheese spread, emulsifying salt, simplex lattice method, viscosity, soluble nitrogen, pH

中图分类号:

TS252.42

吕加平苏燕玲刘鹭陈建行孙颜君. 单再制涂抹干酪生产用复配乳化盐的优化[J]. 食品科学, 0, (): 0-0.

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单再制涂抹干酪生产用复配乳化盐的优化

Optimization of Mixed Emulsifying Salts in Processed Cheese Spreads

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