以实验室自制Mozzarella奶酪为主要原料研究了的常温保存再制奶酪,经过切割、加热融化、UHT超高温瞬时灭菌等工艺,利用质构仪、pH计等仪器分析融化过程对常温保存再制奶酪品质的影响.结果表明:融化时间对再制奶酪的硬度、黏聚性及咀嚼度均显著增大,而弹性逐渐下降,融化性呈先上升15min后有下降趋势,融化时间对产品的溶胶系数与pH值的影响不显著;融化温度对产品的物性参数均影响显著,融化性逐渐增强,且融化温度越高,产品的融化性越好.这可能是经过高温制备的产品中蛋白质网络构架更加紧密.%In this paper,the experiment studied the influence of moisture on the functional properties of processed cheese stored at room temperature which used laboratory-made Mozzarella cheese as the main raw material,through process of raw material cutting,heating and melting,UHT ultra high temperature sterilization etc.,by using texture analyzer and pH meter,and it described that water played an important role in the process of making processed cheese stored at room temperature.The results indicated:firmness,adhesiveness and chewiness were significant increasing trend by melting time,while the elastic gradually declined,meltability was rising,and 15 minutes later,it had downward trend,the influence of pH value and sol coefficient were not significant on product; physical parameters were influenced significantly,meltability was rising,and the highermelting temperature was,the better meltability was.That may be protein network frame more closely after high temperature preparation.
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