Mascarpone干酪工艺优化
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摘要
以新鲜牛乳为主要原料,对Mascarpone干酪的生产工艺进行优化。通过单因素试验,以质构特性为主要评价指标,同时结合感官评价和微观结构来确定不同因素对干酪品质的影响。通过正交试验,确定4个因素对产品硬度的影响顺序为稀奶油脱脂乳比例>乳清排出量>柠檬酸浓度>终点p H值。通过分析方差,确定Mascarpone干酪的最佳工艺为:稀奶油与脱脂奶比例为1∶1(质量比)、乳清排出量为40%、柠檬酸浓度为5%、终点p H值为4.4。
Fresh milk was used to study the production process and optimization of Mascarpone cheese. Through the single factor experiment,the texture characteristics was used as a main evaluation indexes to determine the influence of different factors on the quality of cheese with the combination of sensory evaluation and microstructure. By means of orthogonal experiment,the order of influence of factors on hardness was:the proportion of single cream and skimmed milk >the elimination of whey >the concentration of citric acid >the end point of p H value. Through analysis of variance,the optimum process of Mascarpone cheese was:the proportion of single cream and skimmed milk 1 ∶ 1(mass ratio),the elimination of whey 40 %,the concentration of citric acid 5 %and the end point p H value 4.4.
Fresh milk was used to study the production process and optimization of Mascarpone cheese. Through the single factor experiment,the texture characteristics was used as a main evaluation indexes to determine the influence of different factors on the quality of cheese with the combination of sensory evaluation and microstructure. By means of orthogonal experiment,the order of influence of factors on hardness was:the proportion of single cream and skimmed milk >the elimination of whey >the concentration of citric acid >the end point of p H value. Through analysis of variance,the optimum process of Mascarpone cheese was:the proportion of single cream and skimmed milk 1 ∶ 1(mass ratio),the elimination of whey 40 %,the concentration of citric acid 5 %and the end point p H value 4.4.
引文
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[7]MARCHESSEAU S.Water-holding capacity and characterization of protein interaction in processed cheese[J].Journal of Diary Research,1995,62(15):479-489
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[9]JANHOJ T,MICHAEL B.Sensory and instrumental characterization of low-fat and non-fat cream cheese[J].International Journal of Food Properties,2009,12(1):211-227
[10]文旭娟,孟德勇,李永青,等.脂肪质量分数对低脂Mozzarella干酪微观结构的影响[J].中国乳品工业,2009,37(9):11-13
[11]莫蓓红,吴润博,高红艳,等.不同蛋白质与脂肪含量对新型夸克干酪品质的影响[J].西南农业学报,2014,27(6):2586-2593
[12]GEHAN A M,SAMAH M.Microstructure and textural properties of kareish cheese manufactured by various ways[J].Annals of Agricultural Science,2014,59(1):25-31
[13]MIRNA L.Effect of cheese p H and temperature on Serum Phase characteristics of cream cheese during storage[J].Food Chemistry and Toxicology,2006,71(1):7-11
[14]莫蓓红,高红艳,陈帅,等.不同酸化终点对高乳脂再制奶酪功能性和感官特性的影响[J].安徽农业科学,2012,40(33):16355-16358
[15]LU Y,LUCEY A.Effects of p H on the textural properties and meltability of pasteurized process cheese made with different types of emulsifying salts[J].Journal of Food Science,2008,73(8):363-369
[2]雒亚洲,高晶晶,蒋阿宁.天然干酪生产中凝乳形成的基本机理[J].农产品加工(学刊),2008,9(9):10-11
[3]仰伟栋,任发政,张晓莹,等.奶油干酪生产关键工艺参数研究[J].食品科学,2010,31(14):309-312
[4]中华人民共和国卫生部.GB 5413.3-2010食品安全国家标准婴幼儿食品和乳品中脂肪的测定[S].北京:中国标准出版社,2010:1-5
[5]中华人民共和国卫生部.GB 5009.5-2010食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社,2010:1-4
[6]中华人民共和国卫生部.GB 5009.3-2010食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2010:1-2
[7]MARCHESSEAU S.Water-holding capacity and characterization of protein interaction in processed cheese[J].Journal of Diary Research,1995,62(15):479-489
[8]BRIGHENTI M.Characterization of the rheological,textural and sensory properties of samples of commercial US cream cheese with different fat contents[J].J Dairy Sci,2008,91(12):4501-4517
[9]JANHOJ T,MICHAEL B.Sensory and instrumental characterization of low-fat and non-fat cream cheese[J].International Journal of Food Properties,2009,12(1):211-227
[10]文旭娟,孟德勇,李永青,等.脂肪质量分数对低脂Mozzarella干酪微观结构的影响[J].中国乳品工业,2009,37(9):11-13
[11]莫蓓红,吴润博,高红艳,等.不同蛋白质与脂肪含量对新型夸克干酪品质的影响[J].西南农业学报,2014,27(6):2586-2593
[12]GEHAN A M,SAMAH M.Microstructure and textural properties of kareish cheese manufactured by various ways[J].Annals of Agricultural Science,2014,59(1):25-31
[13]MIRNA L.Effect of cheese p H and temperature on Serum Phase characteristics of cream cheese during storage[J].Food Chemistry and Toxicology,2006,71(1):7-11
[14]莫蓓红,高红艳,陈帅,等.不同酸化终点对高乳脂再制奶酪功能性和感官特性的影响[J].安徽农业科学,2012,40(33):16355-16358
[15]LU Y,LUCEY A.Effects of p H on the textural properties and meltability of pasteurized process cheese made with different types of emulsifying salts[J].Journal of Food Science,2008,73(8):363-369