【作者】 金眉眉；

【导师】 刘少伟；

【作者基本信息】 华东理工大学 ， 食品科学， 2011， 硕士

【摘要】 本实验以车达硬质天然干酪为主要原料制作切片型再制干酪样品,首先对乳化盐种类和添加量进行优化选择。实验共选了4种不同的乳化盐,分别是柠檬酸钠、多聚磷酸钠、磷酸氢二钠和焦磷酸钠,每组乳化盐分别选取1.5%,2%,2.5%,3%,3.5%这5个不同浓度,在不同加热温度和加热时间下制作样品,通过对质构性质、结构特性和感官分析等实验分析乳化盐、温度和时间对再制干酪结构性质的影响。化学成分对再制干酪结构性质有着重要影响,本实验制作了6组含不同水分、脂肪和蛋白质含量的再制干酪样品,通过质构试验、流变学试验分析其粘弹性,分别得到一个可以反映化学成分与质构性质和流变学性质之间关系的方程。在化学成分与乳化盐对再制干酪品质影响的研究基础上,选取水分添加量、加热温度、加热时间三个对再制干酪品质影响较大的因素进行响应面优化分析,得出最佳加工条件为加热温度为水分添加量为29%,85℃,反应时间6.8min,并通过对风味物质分析、感官分析和扫描电镜分析来验证优化条件的优越性。更多还原

【Abstract】 Cheese was a popular food which had more nutrition substance than other dairy products. Processed cheese was made by cheese and was also rich in nutrition, which was more popular than natural cheese in China. The industrialization production of processed cheese is hopefully inevitable as a trend for our country’s economic development. The quality of processed cheese was influenced by many factors, such as emulsifying salts, temperature, various chemical compositions and so on.The emulsifying salt played a vital role in the production of processed cheese. The quality of processed cheese was affected very much by the quantity and category of emulsifying salts. Four different kinds emulsifying salts were chosen, they were sodium citrate, sodium polyphosphate, disodium hydrogen phosphate and sodium pyrophosphate. At different concentration, the type and content of emulsifying salts were identified according to texture property and sense organ analysis.The major impact factors were optimized by using response surface methodology. After treatment, there were no obvious changes of types and quantity of flavor substance in cheese.Six different chemical composition samples were used to study the relationship between chemical composition and texture property of cheddar processed cheese. The samples were analyzed by TPA (texture profile analysis) test and rheological analysis to determine texture parameters and rheological properties. Regression models were suggested in order to describe the effect of chemical composition on texture properties. Water as a plasticizer and fat as a lubricant increased the flow behavior index. While, increased the protein content make the sample more solid.更多还原