乳化盐对干酪粉物理化学特性的影响

研究了焦磷酸钠、磷酸氢二钠、柠檬酸钠、三聚磷酸钠及它们的复合盐（磷酸氢二钠＋柠檬酸钠、三聚磷酸钠＋柠檬酸钠）对喷雾前干酪浆的表观黏度、pH值、可溶性氮含量；干酪粉的容重、溶解度、水分含量、游离脂肪酸含量、感官评价等物理化学特性的影响。结果表明，添加不同的乳化盐对干酪粉的水分含量、游离脂肪酸含量有显著影响（p〈0．05），添加量（2％-4％之间）对干酪粉的水分含量影响显著（P〈0．05）。当三聚磷酸钠与柠檬酸钠比为1：1，添加量为原料干酪的3．0％左右时，干酪粉有较好的物理化学特性，而且感官评分最高。

Study on emulsifying salt to physicochemical properties of cheese powder

In this paper, Na-orthophosphate, disodium phosphate, Na-citrate, Na-tripolyphosphate and their mixtures as disodium phosphate + Na-citrate and Na-tripolyphosphate +Na-citrate were used in the cheese slurry. In order to envaluate physicochemical properties of cheese powder, the apparent viscosity, pH value, soluble nitrogen of cheese slurry, bulk density, solubility, moisture level, total free fatty acid, appearance, flavor, texture, mouth feel of cheese powder were analyzed. The results of experiments indicated different emulsifying salts could affect moisture, total free fatty acid of cheese powder obviously (p<0.05), and the amount of additions of them (between 2% and 3%, 4%) had significant difference of moisture (p<0.05). Among the entire treatment, the mixture of Na-tripolyphosphate +Na-citrate in ratio 1:1, addition level 3.0 % or so gave the highest total sensory score.