食品科学

• 基础研究 • 上一篇    下一篇

原辅料对再制马苏里拉干酪品质特性的影响

陈 臣1,段建平2   

  1. 1.上海应用技术大学香料香精技术与工程学院,上海 201418;2.光明乳业股份有限公司,上海 201103
  • 出版日期:2017-01-15 发布日期:2017-01-16

Effect of Formulated Ingredients on Quality Characteristics of Processed Mozzarella Cheese

CHEN Chen1, DUAN Jianping2   

  1. 1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;
    2. Bright Dairy & Food Co. Ltd., Shanghai 201103, China
  • Online:2017-01-15 Published:2017-01-16

摘要: 以天然马苏里拉干酪为目标,以干酪融化后特性(融化性、油脂析出率、拉伸性和褐变性)、感官、微观结构为指标,研究原辅料对再制马苏里拉干酪融化后品质特性的影响。结果表明:选择比例为1∶1(m/m,下同)的成熟度为3 个月切达干酪和马苏里拉干酪,配合比例为1∶4色拉油和奶油进行再制马苏里拉干酪的制作,既保证了再制干酪所需的质构,同时也赋予产品特有的风味;添加量为1.3%的乳化盐和2.0%的柠檬酸能提供再制干酪所需的乳化性和合理的pH值,产品的加工特性最佳。

关键词: 马苏里拉干酪, 再制干酪, 融化性, 油脂析出率, 拉伸性, 微观结构

Abstract: The effect of ingredients on the characteristics of melted processed Mozzarella cheese were studied by comparing
with natural Mozzarella cheese with respect to meltability, free oil release, stretchability, browning property, sensory
properties and microstructure. The results showed that the processed Mozzarella cheese made by mixing Cheddar cheese
ripened for three months and Mozzarella cheese (ripened for two weeks) at a ratio of 1:1 (m/m), together with salad oil and
cream at a ratio of 1:4 (m/m), had a unique texture and flavor. The addition of 1.3% emulsifying salts and 2.0% citric acid
provided the processed cheese with suitable emulsifying property, reasonable pH and the best processing properties.

Key words: Mozzarella cheese, processed cheese, meltability, free oil release, stretchability, microstructure

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