摘要
通过对3种不同加盐方式所制得成品Mozzarella干酪的质构及功能特性相关指标的测定,分析NaCl对成品干酪质构及功能特性的影响。结果表明:切碎拌盐的加盐方式在盐添加量质量分数6%能够获得较好的功能特性。结合成品干酪流变特性分析探讨加盐方式和添加量造成成品Mozzarella干酪质构及功能特性差异的原因,可能是盐的添加方式和添加量的不同影响到干酪酪蛋白基质的结构强度。
In this study,the texture and functional characteristics of mature Mozzarella cheese prepared based on NaCl treatment performed at different process steps（before,at and after stretching in hot water） were evaluated.Results indicated that mixing of chopped curds with 6% NaCl before stretching in in hot water provided better functional properties.Based on the analysis of rheological properties,NaCl treatment at different process steps and NaCl amount were the possible causes of differences in texture and functional characteristics of Mozzarella cheese through changing casein structural strength.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第15期49-53,共5页
Food Science
关键词
MOZZARELLA干酪
质构
流变
熔化性
拉伸性
Mozzarella cheese
texture
rheological property
melting property
stretching property
