对车达再制干酪加工工艺优化及验证的研究
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摘要
本实验以车达硬质天然干酪为主要原料制作切片型再制干酪样品,首先对乳化盐种类和添加量进行优化选择。实验共选了4种不同的乳化盐,分别是柠檬酸钠、多聚磷酸钠、磷酸氢二钠和焦磷酸钠,每组乳化盐分别选取1.5%,2%,2.5%,3%,3.5%这5个不同浓度,在不同加热温度和加热时间下制作样品,通过对质构性质、结构特性和感官分析等实验分析乳化盐、温度和时间对再制干酪结构性质的影响。
化学成分对再制干酪结构性质有着重要影响,本实验制作了6组含不同水分、脂肪和蛋白质含量的再制干酪样品,通过质构试验、流变学试验分析其粘弹性,分别得到一个可以反映化学成分与质构性质和流变学性质之间关系的方程。
在化学成分与乳化盐对再制干酪品质影响的研究基础上,选取水分添加量、加热温度、加热时间三个对再制干酪品质影响较大的因素进行响应面优化分析,得出最佳加工条件为加热温度为水分添加量为29%,85℃,反应时间6.8min,并通过对风味物质分析、感官分析和扫描电镜分析来验证优化条件的优越性。
Cheese was a popular food which had more nutrition substance than other dairy products. Processed cheese was made by cheese and was also rich in nutrition, which was more popular than natural cheese in China. The industrialization production of processed cheese is hopefully inevitable as a trend for our country's economic development. The quality of processed cheese was influenced by many factors, such as emulsifying salts, temperature, various chemical compositions and so on.
The emulsifying salt played a vital role in the production of processed cheese. The quality of processed cheese was affected very much by the quantity and category of emulsifying salts. Four different kinds emulsifying salts were chosen, they were sodium citrate, sodium polyphosphate, disodium hydrogen phosphate and sodium pyrophosphate. At different concentration, the type and content of emulsifying salts were identified according to texture property and sense organ analysis.
The major impact factors were optimized by using response surface methodology. After treatment, there were no obvious changes of types and quantity of flavor substance in cheese.
Six different chemical composition samples were used to study the relationship between chemical composition and texture property of cheddar processed cheese. The samples were analyzed by TPA (texture profile analysis) test and rheological analysis to determine texture parameters and rheological properties. Regression models were suggested in order to describe the effect of chemical composition on texture properties. Water as a plasticizer and fat as a lubricant increased the flow behavior index. While, increased the protein content make the sample more solid.
化学成分对再制干酪结构性质有着重要影响,本实验制作了6组含不同水分、脂肪和蛋白质含量的再制干酪样品,通过质构试验、流变学试验分析其粘弹性,分别得到一个可以反映化学成分与质构性质和流变学性质之间关系的方程。
在化学成分与乳化盐对再制干酪品质影响的研究基础上,选取水分添加量、加热温度、加热时间三个对再制干酪品质影响较大的因素进行响应面优化分析,得出最佳加工条件为加热温度为水分添加量为29%,85℃,反应时间6.8min,并通过对风味物质分析、感官分析和扫描电镜分析来验证优化条件的优越性。
Cheese was a popular food which had more nutrition substance than other dairy products. Processed cheese was made by cheese and was also rich in nutrition, which was more popular than natural cheese in China. The industrialization production of processed cheese is hopefully inevitable as a trend for our country's economic development. The quality of processed cheese was influenced by many factors, such as emulsifying salts, temperature, various chemical compositions and so on.
The emulsifying salt played a vital role in the production of processed cheese. The quality of processed cheese was affected very much by the quantity and category of emulsifying salts. Four different kinds emulsifying salts were chosen, they were sodium citrate, sodium polyphosphate, disodium hydrogen phosphate and sodium pyrophosphate. At different concentration, the type and content of emulsifying salts were identified according to texture property and sense organ analysis.
The major impact factors were optimized by using response surface methodology. After treatment, there were no obvious changes of types and quantity of flavor substance in cheese.
Six different chemical composition samples were used to study the relationship between chemical composition and texture property of cheddar processed cheese. The samples were analyzed by TPA (texture profile analysis) test and rheological analysis to determine texture parameters and rheological properties. Regression models were suggested in order to describe the effect of chemical composition on texture properties. Water as a plasticizer and fat as a lubricant increased the flow behavior index. While, increased the protein content make the sample more solid.
引文
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[3]杨永龙,张杰,宗学醒等.浅谈再制干酪生产工艺[J]农产品加工.2008,12(6)：62-64
[4]Ahmet Ferit Atasoy, Huseyin Turkoglu. Lipolysis in Urfa cheese produced from raw and pasteurized goats'and cows'milk with mesophilic or thermophilic cultures duringripening[J]. Food Chemistry.2009,115(2009):71-78
[5]骆承庠.再制干酪研究进展[J].乳业科学与技术.2009,13(1)：1-4
[6]李博勋,徐成勇,蒋士龙.我国再制干酪的发展概况及产业化进程[J].中国乳业.2008,13(6)：42-44
[7]M. De Wit, G. Osthoff, B. C. Viljoen. A comparative study of lipolysis and proteolysis in Cheddar cheese and yeast-inoculated Cheddar cheeses during ripening[J]. Enzyme and microbial technology.2005,37(2005):606-616
[8]Shirashoji N, Jaeggi JJ, and etc. Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheese[J]. J. Dairy Sci.2006, 89:15-28
[9]张慧芸,孔保华,郑冬梅.豆奶干酪生产工艺参数优化研究[J].食品工业科技.2004,25(7)：91-92
[10]乔为仓,刘宁.再制干酪的制造与前景预测[J].广州食品工业科技.2004,20(3)：169-170
[11]Antonio Pirisi, Giuliano Pinna, Margherita Addis. Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese[J]. International Dairy Journal.2007,17(2007):143-156
[12]莫蓓红.再制干酪乳化原理及影响乳化效果的主要因素[J].乳品加工.2009,10(2)：46-48
[13]乔为仓,刘宁.再制干酪生产中乳化剂的种类和作用[J].中国乳业,2004,05：46-48
[14]赵艳,韩惠莱.乳化盐在重制干酪生产中的作用[J].2006,34(12)：54-56
[15]FOX F. Cheese:Chenistry, Physics and Microbiology[M]. Elsever Academic Pres.2004:356-390
[16]马钢.再制干酪及其乳化剂[J].中国乳品工业,1991,19(5)：209—211
[17]蒋士龙,生庆海,苗君莅.加工条件对再制干酪功能特性的影响[J].乳品科学与 技术.2009,4：155-158
[18]Georgia Dimitreli, Apostolos S. Thomareis. Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese[J]. Journal of Food Engineering.2008,84:368-374
[19]Dimitreli, G. Thomareis, A. S. Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity[J]. Journal of Food Engineering.2007,79:1364-1373
[20]Lee, S. K., Anema, K., Klostermeyer, H. The influence of moisture content on the rheological properties of processed cheese spreads[J]. International Journal of Food Science and Technology.2004,39:763-771
[21]Raksakulthai R, Rosenberg M, Haard NF. Accelerated Cheddar cheese ripening with an amino peptidase fraction from squid hepato pancreas[J]. J Food Science 2002,67(3): 9-92
[22]王慧霞,范贵生,白晓光等.不同乳化盐对再制干酪质构的影响[J].内蒙古农业大学学报.2009.30(2)：165-168
[23]HEERTJE. The microstructure of processed cheese[J]. Neth Milk Dairy J.1981,35(2): 176-177
[24]天津轻工业学院,无锡轻工业学院.食品工艺学[M].北京轻工业出版社.1982：12-15
[25]范丽芳.再制干酪的技术难点[J].中国乳品工业.2004,32(2)：48-50
[26]Fox Patrick F. Fundamentals of Cheese Science[M]. Aspen Publishers.2000:88-89
[27]尹长林,冯文燕,包毅宁.水分对再制干酪功能性的影响[J].中国乳品工业.2010,38(10)：24-27
[28]Mahdy A. Xia W. S., Zhang G.N. Effect of soy protein supplementation on the quality of ripening Cheddar-type cheese[J]. Society of Dairy Technology.2004,57(4):209-214
[29]Savello P. A, Ernstrom A., Kalab M. Microstructure and meltability of model process cheese made with rennt and acid casein [J]. Dairy Science.1989,72:1-11
[30]Liang Q., Li R., Qi B., Liu W., Chen J. A study on increasing solubility of soy-protein by ultrasonic waves [J]. Soybean Science,2001,20(2):102-104
[31]Rouhana A., Jens A. N., Cogan U, Hanne F. Heat inactivation kinetics of trypsin inhibitors during high temperature short time processing of soy milk [J]. Food Science, 1996,61(2):265-269
[32]张军,罗福新,吉晓辉.豆奶,牛奶混合型干酪的研制[J].中国乳品工业,1998,26(4)：5-6
[33]钟振声,文锡莲,陈然.物理改性对大豆分离蛋白功能性质的影响[J].中国油脂,2008,33(5)：21-24
[34]Joanne Hort, Geoff Le Grys. Developments in the textural and rheological properties of UK Cheddar cheese during ripening[J]. International Dairy Journal,2001,11:475-481
[35]屠康.利用质构仪对不同类型干酪质地品质的研究[J].中国乳品工业,2004,32(12)：1-5
[36]周明超.三种磷酸盐对西式蒸煮火腿质构影响研究[D].西北农林科技大学.2007
[37]Szczesniak. Effect of carrageenan type on viscoelastic properties of processed cheese[J]. Food Hydrocolloids2009,22:1054-1061
[38]杨会丽,马海乐.超声波对大豆分离蛋白物理改性的研究[J].中国酿造.2009,5：24-27
[39]AVALIER-SALOUC, CHEFTELJ C. Emulsifying salts, influence on characteristics of cheese analogs from calcium caseinate[J]. J of food science.1991,56:1542-1547
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