添加乳化盐对Mozzarella干酪功能特性的影响

Effect of Emulsifying Salt on the Functionality of Mozzarella Cheese

【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。

【Objective】Through adding trisodium citrate and terasodium pyrophosphate to improve the functionality of Mozzarella cheese. 【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. The nutrition composition,textural profile analysis,meltability,stretchability,free-oil and microstructure of Mozzarella cheese were examined to determine their effects on the functionality of Mozzarella cheese.【Result】When trisodium citrate was added,no difference in pH,fat,moisture and protein was observed,but the content of calcium and phosphonium significant decreased; when terasodium pyrophosphate was added no difference in pH,fat,moisture and content of calcium was observed,but the content of phosphonium significantly increased and protein significantly decreased. Addition of trisodium citrate and terasodium pyrophosphate,significant difference in textural profile analysis （hardness,springiness and cohesiveness）,meltability,stretchability,free-oil and microstructure was observed.【Conclusion】 Addition of trisodium citrate and terasodium pyrophosphate could significantly improve the functionality of Mozzarella cheese.