蓝莓涂抹型再制干酪加工中主要工艺参数研究

Study on the main parameters of blueberry spreadable-type processed cheese

通过对样品进行质构剖面分析(TPA)、感官评价和微观结构分析,确定了最优的蓝莓涂抹型再制干酪工艺参数及复合乳化盐等因素对样品品质的影响。结果表明,最优工艺是在加热融化过程中添加15%蓝莓果浆,18个月成熟的Gouda干酪和3个月成熟的Edam干酪1︰2(质量比),质量分数为3%的柠檬酸钠︰磷酸氢二钠5︰1(质量比)组成的复合乳化盐,加水量60%,在85℃水浴加热,转数1500 r/min搅拌20 min,4℃迅速冷却。所得的蓝莓涂抹型再制干酪的质构与市售涂抹型再制干酪质构最为接近,且风味良好。

This study determines the optimal processing parameter of blueberry spreadable-type processed cheese and the effect of composite emulsifying salts and so on to the properties of samples, by Texture Profile Analysis （TPA）,sensory evaluation and microstructural analysis.The results shows that the optimal technology is to add blueberry pulp15% during the processing, Gouda cheese of 18 month： Edam cheese of 3 month in the ratio of 1：2（w/w）, emulsifying salts mixture of sodium citrate： disodic phosphate5：1 （w/w）3%,adding water 60%,heating the mixture in 85 ℃water bath for 20rain and 1500r/min stirring, then making it cool at 4℃ rapidly. The texture of product is similar to that of the imported cheese spreads from markets and the flavor is excellent.