摘要
以市售成熟的高达干酪为原料,以硬度、咀嚼性、弹性、胶着性、黏聚性5个性质为评价指标,研究3种钙盐(CaCl2、柠檬酸钙、乳酸钙)对再制高达干酪质构的影响。单因素试验结果表明,在添加量为1.0%~3.0%时,添加3种钙盐的再制高达干酪的5个指标均呈现先上升后下降的趋势,CaCl2、柠檬酸钙、乳酸钙添加量分别为2.5%,2.0%,1.5%时出现最高峰,峰值各不相同;3种钙盐对再制高达干酪质构的影响顺序依次为乳酸钙>CaCl2>柠檬酸钙,其最佳复配添加量为CaCl21.0%,柠檬酸钙3.0%,乳酸钙2.0%。
In this study,commercially available gouda cheese was used as raw material,the five properties of hardness,chewiness,elasticity,adhesiveness and cohesiveness were used as evaluation indexes to study the effects of three calcium salts(calcium chloride,calcium citrate and calcium lactate)on the texture of processed gouda cheese.The results of single factor test showed that when the three kinds of calcium salts addition amount was 1.0%~3.0%,the five indexes of the processed gouda cheese were increased and then decreased.The peak value appeared when the calcium chloride,calcium citrate,and calcium lactate were added at 2.5%,2.0%,1.5%,respectively,and the peak values were different.The order of influence of three kinds of calcium salts on the texture of processed cheese was calcium lactate>calcium chloride>calcium citrate.The best compounding amount was calcium chloride 1.0%,calcium citrate 3.0%,calcium lactate 2.0%.
作者
张文青
姜新杰
王军
韩荣伟
范荣波
ZHANG Wenqing;JIANG Xinjie;WANG Jun;HAN Rongwei;FAN Rongbo(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao,Shandong 266109,China;Haidu College,Qingdao Agricultural University,Yantai,Shandong 265200,China)
出处
《农产品加工》
2019年第23期1-4,共4页
Farm Products Processing
基金
国家奶产品质量安全风险评估专项项目（GJFP2019027）
山东省高等学校科学技术计划项目（J17KA131）
关键词
高达干酪
再制干酪
钙盐
质构
乳酸钙
氯化钙
柠檬酸钙
gouda cheese
processed cheese
calcium salt
texture
calcium chloride
calcium citrate
calcium lactate
