| 添加乳化盐对Mozzarella干酪功能特性的影响 |
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| 引用本文： | 刘骞,孔保华.添加乳化盐对Mozzarella干酪功能特性的影响[J].中国农业科学,2008,41(6):1786-1794. |
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| 作者姓名： | 刘骞 孔保华 |
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| 作者单位： | 东北农业大学食品学院 |
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| 基金项目： | 黑龙江省科学技术厅自然科学基金
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黑龙江省自然科学基金 |
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| 摘 要： | 【目的】通过添加柠檬酸钠和焦磷酸钠两种乳化盐来改善Mozzarella干酪的功能特性。【方法】在应用干盐法生产Mozzarella干酪过程中，分别添加1%、3%和5%（wt/wt）柠檬酸钠和焦磷酸钠两种乳化盐，同时添加葡萄糖酸-δ-内酯以保持凝块恒定的pH。通过测定干酪的营养成分、质构、融化性、拉伸性、油脂析出性以及微观结构来说明添加柠檬酸钠和焦磷酸钠后对Mozzarella干酪功能特性的影响。【结果】添加柠檬酸钠对干酪的pH、脂肪含量、水份含量和蛋白含量影响差异不显著，但干酪的钙含量和磷含量明显降低；添加焦磷酸钠对干酪的pH、脂肪含量、水分含量和钙含量影响差异不显著，但干酪中的磷含量明显增加，而蛋白含量明显降低。添加柠檬酸钠和焦磷酸钠对干酪的质构（硬度、弹性和黏聚性）、融化性、拉伸性、油脂析出性以及微观结构影响差异显著。【结论】添加柠檬酸钠和焦磷酸钠两种乳化盐可以显著提高Mozzarella干酪的功能特性。
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| 关 键 词： | 乳化盐 Mozzarella干酪 功能特性 |
| 收稿时间： | 2007-4-28 |
Effect of Emulsifying Salt on the Functionality of Mozzarella Cheese |
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| LIU Qian,KONG Bao-hua.Effect of Emulsifying Salt on the Functionality of Mozzarella Cheese[J].Scientia Agricultura Sinica,2008,41(6):1786-1794. |
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| Authors: | LIU Qian KONG Bao-hua |
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| Abstract: | 【Objective】Through adding trisodium citrate and terasodium pyrophosphate, improving functionality of Mozzarella cheese, We expect to accelerate the cheese’s development in China.【Method】Trisodium citrate and terasodium pyrophosphate were added to curds(at 1,3,and 5%,wt/wt) at the dry-salting mothod of Mozzarella cheese,together with glucono-δ-lactone to maintain a constant pH. Examined the nutrition composition, textural profile analysis, meltability, stretchability, free-oil and microstructure of Mozzarella cheese, to demonstrate that the effect on the functionality of Mozzarella cheese.【Result】When added with trisodium citrate ,there is no difference of pH,fat,moisture and protein,but the content of calcium and phosphonium significant decreased;when added with terasodium pyrophosphate, there is no difference of pH,fat,moisture and content of calcium,but the content of phosphonium significant increased and protein significant decreased. Added with trisodium citrate and terasodium pyrophosphate,there is greatly difference of textural profile analysis(hardness,springiness and cohesiveness), meltability, stretchability, free-oil and microstructure.【Conclusion】Added Trisodium citrateand terasodium pyrophosphate could significant improve the functionality of Mozzarella cheese. |
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