摘要
通过测定产品的TPA和融化特性,对再制块状干酪融化过程中剪切(热)处理时间和剪切强度对终产品质构特性的变化进行了研究。结果表明,剪切强度和剪切(热)处理时间对再制干酪的质构和融化特性有明显影响。其中,剪切(热)处理时间对产品的硬度,胶性,咀嚼性,凝聚性和融化性有极显著影响(P<0.01),对于黏着性有显著影响(P<0.05),弹性无明显影响。剪切强度对硬度,胶性和咀嚼性有显著影响(P<0.05),其它各项指标没有显著影响。
The influence of shearing treatment used in melting process on the textural properties of processed cheese was studied with TPA. The shearing time has a significant influence on the hardness, gumminess, cohesiveness, chewiness and melting property （P〈0.01）, while no significant influence was observed on springiness. On the other hand, the hardness, gumminess and chewiness increased greatly with increasing shearing rate （P〈0.05）.
出处
《乳业科学与技术》
2007年第2期63-66,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
上海市科技兴农重点攻关项目(沪农科攻字(2004)第11-1号)。
关键词
再制干酪
剪切强度
TPA
processed cheese
shearing treatment
TPA
