酸化剂对Pizza干酪品质的影响

摘要

采用直接酸化法,添加不同种类的酸化剂加工Pizza干酪,研究其对Pizza干酪理化特性和功能特性影响.结果表明使用柠檬酸、乳酸、醋酸、磷酸、盐酸,制得的Pizza干酪的钙含量、水分含量、熔化性、拉伸性差异显著(P<0.01).使用柠檬酸制得的Pizza干酪钙含量最低、熔化性和拉伸性最好.不同酸化剂对Pizza干酪的脂肪含量和油析性影响不显著(P>0.01).%Influence of citric acid, lactic acid, acetic acid , H3 PO4 and HCI on physico-chemical property and functionality of direct-acid pizza cheese was studied. Effects of these acidifiers on the Ca content, moisture, meltability and stretchability of pizza cheese are significant differences ( P < 0.01 ). The pizza cheese manufactured by citric acid had a maximal content of calcium. The meltability and stretchability of pizza cheese manufactured by citric acid was prominent, pizza cheese manufactured by all acidifier exhibited no significant differences in fat content and free-oil( P >0.01 ).