再制干酪物化特性及加工工艺的研究

Study on the physicochemical property and processing technology of processed cheese

经过L16(45)正交实验设计,对制作出的再制干酪进行水分、pH、熔化性、油脂分离度的测定,并且对其进行感官评价。利用流变仪,测定再制干酪在降温过程中黏度值变化,初步确定了再制干酪适宜的灌装温度。结果表明,加水量对再制干酪水分和油脂分离度的影响极显著(P<0.01),乳化盐添加量对产品最终pH的影响极显著(P<0.01),乳化温度对熔化性的影响极显著(P<0.01)。对黏度的影响大小顺序为乳化盐>原料>乳化速度>乳化温度>加水量。再制干酪适宜的灌装温度为45℃左右。

According to orthogonal experimental design L16 （ 45 ） ,the moisture,pH,meltability and oil separation index of processed cheese were tested,also including sensory evaluation. Canning temperature of processed cheese when mensurating viscosity changes with the cooling of cheese were confirmed preliminarily using a rheometer. The results indicated： Adding water significantly affected the moisture and oil separation index （ P 0.01） . Emulsify salts affected the pH of final products significantly （ P 0.01） . Cooking temperature significantly affected meltability（ P 0.01） .As for the influence on viscosity,emulsify salts raw material auger speed cook temperature adding water.45℃ was the most suitable canning temperature for processed cheese.