再制干酪的研究

Investigation about process cheese

以天然干酪为主要原料,通过对再制干酪加工条件以及乳化剂种类和添加量的优化研究,确定了制造块状再制干酪的工艺流程及主要参数。实验表明,块状再制干酪以车达和高达干酪为原材料,按照不同配比使平均成熟期为5～6个月;乳化剂确定使用焦磷酸钠及多聚磷酸钠的混合盐,添加量为2.5%;产品目标水分为46%,目标pH=5.8～6.0;融化条件为:85～87℃,6.5～7min。产品风味柔和、组织状态细腻,符合消费者的饮食习惯;平均理化指标均符合再制干酪质量标准。

Using natural cheese as vital raw materials, we confirm process and primary parameters about producing curd process cheese by investigating process conditions of process cheese, species of emulsifier and amount. We produce curd process cheese by using the special amount of Cheddar cheese and Gouda cheese ripeness for 5 to 6 months, using 2.5% compounds of pyrophosphate and polyphosphate as emulsifiers, aimed moisture of finished product is 46%, aimed pH is 5.8 to 6.0, and the conditions of thawing is in 85 to 87℃ and for 6.5 to 7 minutes. After incising, crushing, thawing and filling, we can get finished products. Final products' flavor is mild and they meet customers' taste. Average physical and chemic indexes submit to quality standard for process cheese.