乳化盐对再制马苏里拉乳酪品质的影响

YAN Qingquan,LI Lingyu,LI Zhiguo,CUI Limin,ZHAO Zhonghua,ZONG Xuexing

Food Science and Technology（2022）

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Abstract

乳化盐是再制乳酪的关键原料.通过测定烘焙功能性和流变性,研究乳化盐对再制马苏里拉乳酪品质的影响,结果表明,乳化盐对再制马苏里拉乳酪烘焙功能性有显著影响,随着型号为"JOHA PZ 14"的复合磷酸盐添加比例的提高,再制马苏里拉乳酪融化性和油脂析出性增加,拉伸性先增加后降低,褐变性降低.选择型号为"JOHA PZ7"∶"JOHA PZ14"乳化盐=4∶1时,再制马苏里拉乳酪烘焙功能性最接近天然马苏里拉乳酪.

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