| 配方成分对再制干酪品质影响的研究进展 |
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| 引用本文： | 庞瑞鹏.配方成分对再制干酪品质影响的研究进展[J].农牧产品开发,2014(8):49-53. |
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| 作者姓名： | 庞瑞鹏 |
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| 作者单位： | 河北省秦皇岛出入境检验检疫局 |
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| 摘 要： | 再制干酪是以几种不同成熟度的天然干酪作为原料,粉碎混合后添加乳化盐及其它含乳或者不含乳的辅料,经加热熔融并持续搅拌而制得的一种质地均匀的产品。生产再制干酪的第一步是配方参数的设计,即通过选择合适的原料与添加物使产品的各项指标能符合预期。为了能够生产出具有特定物理化学性质和功能特性的再制干酪,科学调控包括pH值、钙含量、完整酪蛋白含量、乳糖含量和乳清蛋白含量等指标是十分重要的。本文详细介绍了这些指标对再制干酪品质产生的影响。
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| 关 键 词： | 配方参数 再制干酪 品质 研究进展 |
Advances in the Effect of Formulation Parameters on the Functional Properties of Processed Cheese |
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| PANG Rui-peng.Advances in the Effect of Formulation Parameters on the Functional Properties of Processed Cheese[J].Agriculture Products Development,2014(8):49-53. |
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| Authors: | PANG Rui-peng |
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| Institution: | PANG Rui-peng ( Qinhuangdao Entry-Exit Inspection and Quarantine Bureau, Hebei Province ) |
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| Abstract: | Processed cheese is produced by blending natural cheese in the presence of emulsifying salts, other dairy and nondairy ingredients, which followed by heating and continuous mixing to homogeneous texture product. The first step to produce processed cheese is involves the formulation design of processed cheese. The desired formulation of processed cheese is achieved by appropriate selection of natural cheese and other ingredients. It is very important to control and monitor the pH, total calcium content, intact casein content, lactose content, and whey protein content while formulating processed cheese in order to produce a processed cheese with specific physicochemical and functional properties. The effect of these formulation parameters on the functional properties of processed cheese will be discussed in this article. |
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| Keywords: | formulation parameters processed cheese functional property radvances in research |
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