乳化盐对涂抹型再制干酪质地的影响

Influence of emulsifying salts on texture of processed cheese spreads

乳化盐对涂抹型再制干酪质地的控制具有重要的作用,本研究结合质构分析、扫电镜观察等技术手段研究了5种不同的乳化盐及其添加量对涂抹型再制干酪质地的影响。结果表明,乳化盐的种类和添加量的不同对产品的质地均有显著的影响。乳化盐主要是通过提高pH值和钙螯合能力来增加产品中酪蛋白的乳化能力,从而使脂肪球均匀的分散在酪蛋白的网络结构中。

Emulsifying salts is a main factor which decides the quality of processed cheese spreads. The emulsifying salts can adjust pH value and dispersion of casein to produce homogeneous and stable structure. The objective of this work was to study the influence of emulsifying salts on qualities of processed cheese spreads using TPA analysis and SEM. Quality showed significant variation between processed cheese spreads made with different emulsifying salts and different amounts of emulsifying salts.