拉伸对Mozzarella干酪功能性的影响

Effect of stretching process on functionality of Mozzarella cheese

通过测定干酪的融化性、油脂析出性、拉丝性以及褐变性等几方面指标的变化,研究了拉伸温度、螺杆转速以及拉伸次数对干酪功能性的影响。结果表明:拉伸温度和拉伸次数在一定范围内对4个功能性指标都有显著影响,螺杆转速对干酪油脂析出性和褐变性没有显著影响。最优的拉伸工艺参数为:拉伸温度65℃、螺杆转速10r/min、拉伸次数为2次。

The functionality of Mozzarella cheese effected by stretching temperature, screw rotational speeds and stretching times were researched by detecting the meltability, free-oil, tensile property and browning property. The result showed that there were significant difference between the four index of the functionality of Mozzarella cheese and stretching temperature and stretching times in a certain range, but there were no significant difference between screw rotational speeds and free-oil and browning property. Based on the above results, the best stretching condition was stretching at 65 %, screw rotational speeds at 10 r/min, stretching 2 times.