原辅料对再制马苏里拉干酪品质特性的影响

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p H值,产品的加工特性最佳。

Effect of Formulated Ingredients on Quality Characteristics of Processed Mozzarella Cheese

The effect of ingredients on the characteristics of melted processed Mozzarella cheese were studied by comparingwith natural Mozzarella cheese with respect to meltability, free oil release, stretchability, browning property, sensoryproperties and microstructure. The results showed that the processed Mozzarella cheese made by mixing Cheddar cheeseripened for three months and Mozzarella cheese (ripened for two weeks) at a ratio of 1:1 (m/m), together with salad oil andcream 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 acidprovided the processed cheese with suitable emulsifying property, reasonable pH and the best processing properties.