摘要
采用直接酸化法,添加不同种类的酸化剂加工Pizza干酪,研究其对Pizza干酪理化特性和功能特性影响。结果表明使用柠檬酸、乳酸、醋酸、磷酸、盐酸,制得的Pizza干酪的钙含量、水分含量、熔化性、拉伸性差异显著(P<0.01)。使用柠檬酸制得的Pizza干酪钙含量最低、熔化性和拉伸性最好。不同酸化剂对Pizza干酪的脂肪含量和油析性影响不显著(P>0.01)。
Influence of citric acid,lactic acid,acetic acid,H3PO4 and HCl on physico-chemical property and functionality of direct-acid pizza cheese was studied.Effects of these acidifiers on the Ca content,moisture,meltability and stretchability of pizza cheese are significant differences（P〈0.01）.The pizza cheese manufactured by citric acid had a maximal content of calcium.The meltability and stretchability of pizza cheese manufactured by citric acid was prominent.pizza cheese manufactured by all acidifier exhibited no significant differences in fat content and free-oil（P〉0.01）.
出处
《包装与食品机械》
CAS
2011年第1期1-4,共4页
Packaging and Food Machinery
基金
科技部科技人员服务企业行动项目(2009GJB20010)
关键词
酸化剂
Pizza干酪
品质
柠檬酸
acidifying agent
pizza cheese
functional property
citric acid
