摘要
采用有机酸酸凝稀奶油制备新鲜干酪,通过对稀奶油的均质压力、加热温度、pH、有机酸的选择,干酪得率、水分含量和感官评价分析,确定稀奶油的均质压力为5 MPa,加热温度为85℃,加入酸的终点pH 5.9,有机酸为酒石酸。通过质构测试,分析均质压力、加热温度、pH和有机酸对新鲜干酪质构的影响,结果表明,除pH对黏着性以及有机酸对涂抹性、粘聚力的影响不显著外,稀奶油均质压力、加热凝乳温度、pH和有机酸对干酪硬度、涂抹性、粘聚力、黏着性的影响显著或极显著。
Cream was used to manufacture of acid coagulated fresh cheese. The homogenization pressure, heating temperature, pH and acids were studied on base of cheese yield, water content and sensory evaluation analysis. The re- sults showed that cream homogenization pressure was 5 MPa, heating temperature was 85 ℃, final pH was 5.9 and the organic acid was tartaric acid. Through the homogenization pressure, heating temperature, pH and acids analysis on cheese texture, all processing conditions have a remarkable effect on texture except for pH on viscosity, acid on spread- ability and cohesiveness.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第11期71-76,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
科技部国家十二五科技支撑计划课题-新型乳制品的研发与产业化示范(2012BAD28B07)
关键词
干酪
有机酸
加工条件
质构
cheese
organic acid
processing conditions
texture
作者简介
作者简介：高红艳，女，1982年出生，硕士，工程师
