温度对市售片状奶酪质构的影响

Effect of temperature on the texture of slice cheese

研究不同温度(4、25℃)对8种片状奶酪的硬度、粘着性、弹性、凝聚性、胶粘性、咀嚼性和回复性等7个功能特性的影响。结果显示,温度从4℃上升到25℃时,硬度、胶粘性、咀嚼性和回复性的平均值分别下降了42%、42%、45%和17%,差异显著(p<0.05);弹性平均下降7%,差异不显著(p>0.05);粘着性和凝聚性的变化方向不一,差异不显著(p>0.05)。和其他品种相比,降低奶酪脂肪含量,奶酪的硬度和咀嚼性分别提高70%和60%以上;温度从4℃上升到25℃时,降脂奶酪的粘着性下降了20%以上,高钙奶酪可以有效维持弹性不变。

The effect of temperature（4,25℃）on the texture of 8 kinds of slice cheese was studied.7 kinds of functional properties of cheese at different temperature,including hardness,adhesiveness,springiness,cohesiveness,gumminess,chewiness,and resilience were analyzed.While the temperature rising from 4℃ to 25℃,the average value of 4 functional properties of hardness,gumminess,chewiness and resilience declined by 42%,42%,45% and 17%,had significant differences（p0.05）.The springiness value declined by 7% and had no significant differences.The change of value of adhesiveness and cohesiveness varied and had no significant differences.Reduced-fat cheese analogue had a sharp rise in hardness and gumminess by 70% and 60% at least.When the temperature rise from 4℃ to 25℃,the adhesiveness of reduced-fat cheese analogue decline by 20% at least and high-calcium cheese analogue can maintain the springiness efficiently.