| 亚硫酸氢钠对高温灭菌再制干酪色泽的影响 |
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| 引用本文： | 樊继鹏,李晓芹,吴新,余雯静,吴森明,张丽萍.亚硫酸氢钠对高温灭菌再制干酪色泽的影响[J].乳业科学与技术,2014,37(1):16-18. |
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| 作者姓名： | 樊继鹏 李晓芹 吴新 余雯静 吴森明 张丽萍 |
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| 作者单位： | 苏州出入境检验检疫局检验检疫综合技术中心,江苏苏州,215104；黑龙江八一农垦大学食品学院,黑龙江大庆,163319 |
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| 摘 要： | 解决再制干酪高温灭菌过程中的褐变.以亮度L*值、红度a*值、黄度b*值及色差△E为评定指标,考察了不同添加量的亚硫酸氢钠(NaHSO3)对高温灭菌再制干酪色泽变化的影响.结果表明:添加0.2～0.8 g/kg NaHSO3对再制干酪高温灭菌过程中防褐变效果良好.
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| 关 键 词： | 亚硫酸氢钠 高温灭菌 再制干酪 褐变 |
Sodium Bisulfite Impact on the Color of Sterilized Processed Cheese |
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| FAN Ji-peng,LI Xiao-qin,WU Xin,YU Wen-jing,WU Sen-ming,ZHANG Li-ping.Sodium Bisulfite Impact on the Color of Sterilized Processed Cheese[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2014,37(1):16-18. |
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| Authors: | FAN Ji-peng LI Xiao-qin WU Xin YU Wen-jing WU Sen-ming ZHANG Li-ping |
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| Institution: | (1. Inspection and Quarantine Technical Center, Suzhou Entry-exit Inspection and Quarantine Bureau, Suzhou 215104, China;
2. Heilongjiang Bayi Agricultural University, Daqing 163319, China) |
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| Abstract: | In this study, the impact of adding different amounts of sodium bisulfate on the color change of sterilized
processed cheese as indicated by L*, a* and b* values as well as ΔE (color difference) was investigated with the aim of
solving the browning problem of processed cheese during sterilization. It was found that addition of 0.2–0.8 g/kg of sodium
bisulfate showed good inhibition against the browning of sterilized processed cheese. |
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| Keywords: | sodium bisulfite sterilization processed cheese browning |
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