摘要
通过研究不同乳化盐和添加量对再制奶油奶酪品质的影响,来为该体系选定最佳的乳化盐使用方案。实验结果表明,硬度值随乳化盐添加量增加而增加,一旦添加量过多,体系乳化过度则硬度明显下降;油脂析出量随着乳化盐种类的变化而变化,但不随添加量的变化而显著变化,持油性与乳化盐的离子交换能力呈正比,使用聚磷酸盐可以较好地控制油脂析出。通过对性能较佳的乳化盐复配得出最佳乳化盐组合与用量为三聚磷酸钠与磷酸三钠1:1组合,添加量0.2%。
The effect of different type and dosage of emulsifying salt on the quality of processed cheese made by specific ingredients and process was studied to find out the best emulsifying salt solution for the system. Hardness of the product increases with the dosage of emulsifying salts, however, the hardness will decrease rapidly because of overcreaming due to the over dosage of emulsifying salts. Oil separation of processed cream cheese links to the type of emulsifying salts but not to the dosage. Oil binding capacity was proportional to the ion exchange capacity of the emulsifying salts. Polyphosphate was good emulsifying salt for oil separation control and the best combination of emulsifying salts system was sodium tripolyphosphate and trisodium phosphate with 1 ： 1 ratio and 0.2 % dosage.
出处
《食品研究与开发》
CAS
北大核心
2013年第18期36-41,共6页
Food Research and Development
基金
上海市科委启明星项目资助(13QB1400200)
关键词
奶油奶酪
再制奶酪
乳化盐
cream cheese
processed cheese
emulsifying salt
