摘要
选择不同的拉伸温度和拉伸时间,研究拉伸工艺对Mozzarella干酪组成、游离水分和功能特性的影响。结果表明,随着拉伸温度的升高和拉伸时间的延长,干酪的游离水分增加,脂肪和蛋白质质量分数下降,干酪产量下降。拉伸温度为60℃时,干酪的融化性最高,油脂析出性适中,拉伸性较好。延长拉伸时间,导致干酪产量下降,功能特性没有明显提升。本研究确定的最佳拉伸工艺:拉伸温度60℃,拉伸时间10min。
Stretching is a special technique for the processing of Mozzarella cheese, and the stretching parameters have a direct impact on the quality of cheese. In this article, the influence of stretching temperature and time on the composition, free water and functional properties of Mozzarella cheese was investigated. The results showed that with increase in stretching temperature and time, the content of free water increased, but the fat and protein contents, and the cheese yield decreased. When the stretching temperature was 60 ℃,the best malting, oil separation, and stretching properties of cheese were obtained. Prolonged stretching resulted in decreased cheese yield without obvious improvement of cheese functional properties. Based on the above results, the best stretching condition was at 60 ℃ for 10 min.
出处
《中国乳品工业》
CAS
北大核心
2011年第7期29-32,58,共5页
China Dairy Industry
基金
吉林省科技厅重点项目(20080228)
现代农业产业技术体系建设专项资金资助(nycytx-0502)
