加工参数对涂抹型再制干酪物理性质和微观结构的影响

加工参数是影响涂抹型再制干酪物性和微观结构的重要因素.通过测定样品的质构性质、融化性、表观黏度和结合微观结构观察,确定加工参数对涂抹型再制干酪的影响.结果表明:剪切速率、加工温度和时间对样品质构指标和融化距离影响显著(P<0.05),剪切速率由800 r/min升高到1400 r/min的过程中,硬度、涂抹功和黏着性没...

Effect of Processing Parameters on Physical Properties and Microstructure of Processed Cheese Spreads

Processing parameters are important factors influencing the physical properties and microstructure of processed cheese spreads.This work researched the influence of processing parameters on the texture,meltability,apparent viscosity and microstructure of processed cheese spreads.Results showed that shearing speed,heating temperature and heating time had significant influence on the texture and meltability of cheese samples(P<0.05).When the shearing speed increased from 800 to 1400 r/min,the hardness,spreading work and adhesiveness did not significantly increase.Appropriately elevating the melting temperature and prolonging the melting time enhanced the emulsifying capacity.Emulsification appeared after 2.9 minutes of shearing.The optimum processing parameters were determined as follows:preheating at 85℃for 4 min under static conditions,and shearing at 800 r/min for 2.9 min.The product prepared using these conditions tasted refreshing and smooth,and had a gentle flavor,good meltability,medium hardness and good spreadability.Its sensory quality was similar to that of a commercial product.