亚硫酸氢钠对高温灭菌再制干酪色泽的影响

Sodium Bisulfite Impact on the Color of Sterilized Processed Cheese

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.