再制干酪及其乳化剂

近年来国外对制作再制干酪的研究相当活跃,在产品开发及制做上已有较高的加工技术。以不同干酪或其他营养物质做为原料,用不同类型的乳化剂及风味添加物使产品推陈出新,深受消费者欢迎。我国由于干酪价格普遍贵,品种单一而又不适合国人口味所以发展较慢。再制干酪由于具有营养丰富、风味温和及易保藏等特点,做为一种方便食品在我国东北、北京等地正处于开发之中。本文介绍了再制干酪的生产工艺、乳化     

再制干酪的研究

以天然干酪为主要原料，通过对再制干酪加工条件以及乳化剂种类和添加量的优化研究，确定了制造块状再制干酪的工艺流程及主要参数。实验表明，块状再制干酪以车达和高达干酪为原材料，按照不同配比使平均成熟期为5～6个月；乳化剂确定使用焦磷酸钠及多聚磷酸钠的混合盐，添加量为2．5％；产品目标水分为46％，目标pH=5．8～6．0；融化条件为：85～87℃．6．5～7min。产品风味柔和、组织状态细腻，符合消费者的饮食习惯；平均理化指标均符合再制干酪质量标准。     

耐高温再制干酪的研制

对天然干酪、脂肪两种主要原料进行筛选,并对复配的稳定剂和乳化盐进行优化,通过正交试验确定了耐高温再制干酪的最优主基料配方为:低脂切达干酪20％;成熟期3个月的切达20％;氢化大豆油6％;卡拉胶0.25％;变性淀粉0.625％;黄原胶0.125％;焦磷酸钠1.0％;六偏磷酸钠0.5％.该配方下制备的耐高温再制干酪进行微波和煎炸测试,具有优良的耐高温性能.     

涂抹型再制干酪新品的研究

通过对涂抹型再制干酪的原料配合、融化条件、乳化剂、稳定剂种类和添加量的研究，确定其配方和加工工艺。结果表明：涂抹型再制干酪以车达、高达干酪为原材料，按照不同配比使平均成熟期为3个半月；辅料添加浓缩乳清蛋白4．5％～6．5％，黄油8％～10％；溶解盐选择Na4H2PO7为2．1％，Na2HPO4为0.3％；稳定荆选择黄原胶、刺槐豆胶、瓜尔豆胶，按照m黄原胶：m刺槐豆胶：m瓜尔豆胶=2：2：1的比例，添加0.3%;融化温度采用90～95℃；融化过程分2个阶段，第1阶段1500r／min搅拌10min；第2阶段60～80r／min搅拌2min。新品指标为：水分57％～59％、乳脂固形物45％～50％，pHOt05．8～6．0；组织细腻，口感柔软、奶香浓郁，具有良好的流动性和涂抹性。     

连续式再制干酪的生产工艺浅谈

结合生产实际探讨了连续化再制干酪生产工艺参数及流程。从原辅材料处理,参数控制、设备运行、常见问题等方面论述了连续化生产再制干酪的工艺及优点,介绍了一种新型的再制干酪生产的工艺流程和设备。     

高熔点再制干酪的初探

研究了再制干酪基础配方中,原制干酪成熟度、水分添加量、脂肪添加量、乳化盐种类及添加量对熔点的影响,在单因素实验基础上,采用二次回归正交旋转组合的实验设计,得到的最优配方:采用6个月成熟的切达干酪,水分添加9.5%(w/w),乳化盐2%(w/w),黄油0%(w/w),该配方比普通再制干酪熔点提高30℃以上。      

再制干酪的制造与前景预测

本文介绍了再制干酪的产生历程及其与天然干酪相比较的特点,简述了其生产工艺及操作要点并对我国发展再制干酪的前景进行了预测。     

Nisin延长低脂再制干酪保质期的应用

Nisin已广泛应用于食品保质期的研究中,本试验研究在贮存过程中,Nisin对低脂再制干酪细菌、肠杆菌、霉菌和酵母菌的抑菌效果及pH的变化。在低脂再制干酪样品中,空白样品贮藏到5个月时,样品变质不可食用,添加0.2%、0.3%Nisin的样品到6个月时,细菌总数、肠杆菌、酪霉菌和酵母菌合格,而添加0.2%Nisin、0.3%Nisin抑菌效果差异不显著,因此添加0.2%Nisin为宜。随着贮藏期时间的增加,pH显著增加。     

高熔点再制干酪的初探

研究了再制干酪基础配方中,原制干酪成熟度、水分添加量、脂肪添加量、乳化盐种类及添加量对熔点的影响,在单因素实验基础上,采用二次回归正交旋转组合的实验设计,得到的最优配方:采用6个月成熟的切达干酪,水分添加9.5%(w/w),乳化盐2%(w/w),黄油0%(w/w),该配方比普通再制干酪熔点提高30℃以上。     

再制干酪领域专利申请的技术综述

本文通过对再制干酪领域专利文献的收集、标引,从再制干酪专利申请量趋势、申请人等多维角度,对再制干酪技术研究进展进行梳理,阐述了再制干酪专利技术发展脉络、专利技术发展侧重点以及申请人类别。     

Evaluation of salt whey as an ingredient in processed cheese

The objective of this research was to determine whether salt whey, obtained from a traditional Cheddar cheese manufacturing process, could be used as an ingredient in processed cheese. Due to its high salinity level, salt whey is underutilized and leads to disposal costs. Consequently, alternative uses need to be pursued. The major components of salt whey (salt and water) are used as ingredients in processed cheese. Three replicates of pasteurized processed cheese (PC), pasteurized processed cheese food (PCF), and pasteurized processed cheese spread (PCS) were manufactured. Additionally, within each type of processed cheese, a control formula (CF) and a salt whey formula (SW) were produced. For SW, the salt and water in the CF were replaced with salt whey. The composition, functionality, and sensory properties of the CF and SW treatments were compared within each type of processed cheese. Mean melt diameter obtained for the CF and SW processed cheeses were 48.5 and 49.4 mm, respectively, for PC, and they were 61.6 and 63 mm, respectively, for PCF. Tube-melt results for PCS was 75.1 and 79.8 mm for CF and SW treatments, respectively. The mean texture profile analysis (TPA) hardness values obtained, respectively, for the CF and SW treatments were 126 N and 115 N for PC, 62 N and 60 N for PCF, and 12 N and 12 N for PCS. There were no significant differences in composition or functionality between the CF and SW within each variety of processed cheese. Consequently, salt whey can be used as an ingredient in PC without adversely affecting processed cheese quality.     

不同亲水胶体对再制奶油奶酪品质的影响

通过研究刺槐豆胶、卡拉胶、海藻酸钠、瓜尔豆胶和黄原胶5种不同亲水胶体对以切达奶酪为原料,直接酸化法得到的再制奶油奶酪品质的影响,来选择较佳的亲水胶体方案。实验结果表明,亲水胶体对样品各方面的性质影响显著,对持水性和持油性的影响尤为明显。本体系适用不凝胶的亲水胶体。黄原胶和刺槐豆胶是最佳的选择,并建议2种胶体单独使用。     

再制干酪的技术难点

阐述了重制干酪结构形成的原理。主要是天然干酪的稳定结构被加热和搅拌破坏，而乳化盐中的Na^ 和酪蛋白的Ca^ 进行离子交换，从而增加酪蛋白的水合性，提高脂肪的乳化稳定性，经过熔融和冷却，混料中的蛋白、脂肪和水形成一个稳定的新结构。在阐明原理的基础上分析了配方和工艺方面的关键参数，包括混料中的酪蛋白含量，混料中的乳化盐，混料的水分含量和pH值，熔融温度、熔融时间、搅拌强度、脱气程度和冷却程度。     

Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese

The changes in proteolysis, calcium (Ca) equilibrium, and functional properties of natural Cheddar cheeses during ripening and the resultant processed cheeses were investigated. For natural Cheddar cheeses, the majority of the changes in pH 4.6 soluble nitrogen as a percentage of total nitrogen (pH 4.6 SN/TN) and the soluble Ca content occurred in the first 90 d of ripening, and subsequently, the changes were slight. During ripening, functional properties of natural Cheddar cheeses changed, that is, hardness decreased, meltability was improved, storage modulus at 70 °C (G'T=70) decreased, and the maximum tan delta (TDmax) increased. Both pH 4.6 SN/TN and the soluble Ca were correlated with changes in functional properties of natural Cheddar cheeses during ripening. Kendall's partial correlation analysis indicated that pH 4.6 SN/TN was more significantly correlated with changes in hardness and TDmax. For processed cheeses manufactured from natural Cheddar cheeses with different ripening times, the soluble Ca content did not show significant difference, and the trends of changes in hardness, meltability, G'T=70, and TDmax were similar to those of natural Cheddar cheeses. Kendall's partial correlation analysis suggested that only pH 4.6 SN/TN was significantly correlated with the changes in functional properties of processed cheeses.     

Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product

Scientific studies indicate that the intake of dietary fat and saturated fats in the modern Western diet is excessive and contributes adversely to health, lifestyle, and longevity. In response, manufacturers of cheese and processed cheese products (PCP) are pursuing the development of products with reduced fat contents. The present study investigated the effect of altering the fat level (13.8, 18.2, 22.7, 27.9, and 32.5 g/100 g) in PCP on their chemical and physical properties. The PCP were formulated in triplicate to different fat levels using Cheddar cheese, skim milk cheese, anhydrous milk fat, emulsifying salt (ES), NaCl, and water. The formulations were designed to give fixed moisture (~53 g/100 g) and ES:protein ratio (0.105). The resultant PCP, and their water-soluble extracts (WSE), prepared from a macerated blend of PCP and water at a weight ratio of 1:2, were analyzed at 4 d. Reducing the fat content significantly increased the firmness of the unheated PCP and reduced the flowability and maximum loss tangent (fluidity) of the melted PCP. These changes coincided with increases in the levels of total protein, water-soluble protein, water-insoluble protein, and water-soluble Ca, and a decrease in the molar ratio of water-soluble Ca to soluble P. However, both water-soluble Ca and water-soluble protein decreased when expressed as percentages of total protein and total Ca, respectively, in the PCP. The high level of protein was a major factor contributing to the deterioration in physical properties as the fat content of PCP was reduced. Diluting the protein content or reducing the potential of the protein to aggregate, and thereby form structures that contribute to rigidity, may provide a means for improving quality of reduced-fat PCP by using natural cheese with lower intact casein content and lower calcium:casein ratio, for example, or by decreasing the ratio of sodium phosphate to sodium citrate-based ES.     

乳化盐在重制奶酪生产中的作用

阐述了乳化盐在重制奶酪中的作用，以及常用乳化盐的主要特性、实际应用和重制奶酪经常出现的质量缺陷、原因分析、采取的措施等。     

无胶体型儿童再制干酪配方设计研究

通过对天然干酪、炼乳、乳蛋白添加量和目标水份的研究和优化,确定了无胶体型儿童再制干酪配方:马苏里拉20％,成熟车达4％,炼乳14％,黄油11％,脱脂乳粉6％,麦芽糖浆5％,牛乳蛋白1.5％,乳化盐1.3％,乳酸0.37％,加水量36.83％(均为质量分数).经一系列稳定实验说明该配方生产的产品在10℃左右冷藏条件下,至少可以贮存9个月.     

水分添加量对常温保存再制奶酪品质的影响

以实验室自制Mozzarella奶酪为主要原料研究了的常温保存再制奶酪,经过切割、加热融化、UHT超高温瞬时灭菌等工艺,利用质构仪、扫描电镜等仪器分析水分添加量对常温保存再制奶酪品质的影响。结果表明:水分添加量对再制奶酪的融化性和溶胶系数均有显著增大的趋势(P<0.05);而对再制奶酪物性中的硬度、黏着性、咀嚼性有相似的减小的趋势;水分对酪蛋白的乳化作用的影响体现在溶胶系数和pH值的增大,以及脂肪球的分散和数量减少,在一定范围内水分增加对酪蛋白乳化作用越好。     

融化过程对常温保存再制奶酪品质的影响

以实验室自制Mozzarella奶酪为主要原料研究了的常温保存再制奶酪,经过切割、加热融化、UHT超高温瞬时灭菌等工艺,利用质构仪、pH计等仪器分析融化过程对常温保存再制奶酪品质的影响.结果表明:融化时间对再制奶酪的硬度、黏聚性及咀嚼度均显著增大,而弹性逐渐下降,融化性呈先上升15min后有下降趋势,融化时间对产品的溶胶系数与pH值的影响不显著;融化温度对产品的物性参数均影响显著,融化性逐渐增强,且融化温度越高,产品的融化性越好.这可能是经过高温制备的产品中蛋白质网络构架更加紧密.     

再制干酪加工技术的研究进展

介绍了再制干酪加工技术的研究进展,包括原料干酪的选择、乳化盐的种类及其添加量、加水量、pH等对再制干酪功能性质的影响和再制干酪加工设备及包装的最新进展情况。