摘要
解决再制干酪高温灭菌过程中的褐变。以亮度L*值、红度a*值、黄度b*值及色差△E为评定指标,考察了不同添加量的亚硫酸氢钠(NaHS03)对高温灭菌再制干酪色泽变化的影响。结果表明:添加0.2~0.8g/kg NaHSO3对再制干酪高温灭菌过程中防褐变效果良好。
In this study, the impact of adding different amounts of sodium bisulfate on the color change of sterilized processed cheese as indicated by L*, a* and b* values as well as A E (color difference) was investigated with the aim of solving the browning problem of processed cheese during sterilization. It was found that addition of 0.2-.8 g/kg of sodium bisulfate showed good inhibition againsl~ the browning of sterilized processed cheese.
出处
《乳业科学与技术》
2014年第1期16-18,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
亚硫酸氢钠
高温灭菌
再制干酪
褐变
sodium bisulfite
sterilization
processed cheese
browning