摘要
利用质构仪、流变仪、扫描电镜分析pH值对再制干酪产品功能特性的影响,揭示了pH在再制干酪生产过程中的重要作用。结果表明,pH值影响再制干酪的融化性,但是这种影响没有呈现一定的规律性;随着pH值的升高,再制干酪产品的表观黏度也随之升高;在各质构参数中,硬度和咀嚼性随着pH值的升高而降低,pH值对弹性的影响显著(P<0.05);pH值影响水和乳化的过程,pH值越高,越利于水和乳化。
The experiment studied the influence of pH on the functional properties of processed cheese by using texture analyzer, rheometer and SEM, and it described that pH played an important role in the process of making processed cheese. The results indicated： pH influenced the meltability of processed cheese, but the results were not regular. With increasing of pH, the apparent viscosity of processed cheese increased. Among all the parameters of processed cheese＇s texture, both the hardness and chewiness declined as pH increased in processed cheese, springiness were influenced significantly by pH （P 〈 0.05 ） ; pH affected the process of emulsification, emulsification became better at higher pH value.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第3期56-60,共5页
Food and Fermentation Industries
关键词
PH值
融化性
表观黏度
质构
乳化
pH value, meltability, apparent viscosity, texture, emulsification
