| 乳化盐对涂抹型再制干酪质地的影响 |
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| 引用本文： | 武晗,李晓东,刘怀伟. 乳化盐对涂抹型再制干酪质地的影响[J]. 中国乳品工业, 2007, 35(11): 25-28 |
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| 作者姓名： | 武晗 李晓东 刘怀伟 |
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| 作者单位： | 东北农业大学食品学院,乳品科学教育部重点实验室,哈尔滨,150030 |
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| 基金项目： | 黑龙江省教育厅科学技术研究项目;黑龙江省科技攻关项目 |
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| 摘 要： | 乳化盐对涂抹型再制干酪质地的控制具有重要的作用，本研究结合质构分析、扫电镜观察等技术手段研究了5种不同的乳化盐及其添加量对涂抹型再制干酪质地的影响。结果表明，乳化盐的种类和添加量的不同对产品的质地均有显著的影响。乳化盐主要是通过提高pH值和钙螯合能力来增加产品中酪蛋白的乳化能力，从而使脂肪球均匀的分散在酪蛋白的网络结构中。
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| 关 键 词： | 涂抹型再制干酪 乳化盐 硬度 融化黏度 酪蛋白溶胶系数 微观结构 |
| 文章编号： | 1001-2230（2007）11-0025-04 |
| 收稿时间： | 2006-12-30 |
| 修稿时间： | 2006-12-30 |
Influence of emulsifying salts on texture of processed cheese spreads |
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| WU Han,LI Xiao-dong,LIU Huai-wei. Influence of emulsifying salts on texture of processed cheese spreads[J]. China Dairy Industry, 2007, 35(11): 25-28 |
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| Authors: | WU Han LI Xiao-dong LIU Huai-wei |
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| Abstract: | Emulsifying salts is a main factor which decides the quality of processed cheese spreads. The emulsifying salts can adjust pH value and dispersion of casein to produce homogeneous and stable structure. The objective of this work was to study the influence of emulsifying salts on qualities of processed cheese spreads using TPA analysis and SEM. Quality showed significant variation between processed cheese spreads made with different emulsifying salts and different amounts of emulsifying salts. |
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| Keywords: | processed cheese spreads emulsifying salts hardness viscosity peptization coefficient rnicrostructure |
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