摘要
以市售马苏里拉干酪为原料,以硬度、咀嚼性、弹性、胶着性、黏聚性5个性质为评价指标,研究了3种钙盐(乳酸钙、柠檬酸钙、氯化钙)对再制马苏里拉干酪质构的影响。结果表明:添加钙盐的不同种类和添加量对再制马苏里拉质构均有影响且影响不同;3种钙盐对再制马苏里拉干酪质构的影响顺序为柠檬酸钙>氯化钙>乳酸钙,其最适添加量为乳酸钙1.5%,柠檬酸钙1.0%,氯化钙2.0%。
In this study, commercially available mozzarella cheese was used as raw material, the five properties of hardness, chewiness, elasticity, adhesiveness and cohesiveness were used as evaluation indexes to study the effects of three calcium salts(calcium lactate, calcium citrate and calcium chloride) on the texture of processed mozzarella cheese. The results showed that the different types and additions of calcium salt had different effects on the texture of processed mozzarella. The influence of three calcium salts on the texture of processed mozzarella cheese was calcium citrate>calcium chloride>calcium lactate, the optimum addition amount is 1.5% calcium lactate, 1.0% calcium citrate, and 2.0%calcium chloride.
作者
张文青
范荣波
ZHANG Wenqing;FAN Rong(Qingdao Agricultural University College of Food Science and Engineering,qingdao 266109,China;Qingdao Agricultural University Haidu college,yantai 265200,China)
出处
《中国乳品工业》
CAS
北大核心
2020年第1期23-26,共4页
China Dairy Industry
基金
国家奶产品质量安全风险评估专项(GJFP2019027)
山东省高等学校科学技术计划项目(J17KA131)
关键词
马苏里拉干酪
再制干酪
钙盐
质构
Mozzarella cheese
Processed cheese
Calcium salt
Texture
