不同工艺参数对高水分Mozzarella干酪微观结构及出品率的影响

摘要

采用响应面分析法研究热烫拉伸温度、预酸化pH、堆酿pH等重要加工工艺对高水分Mozzarella干酪的含水率和出品率的影响规律,结果显示含水率和出品率均随着工艺参数值的增加呈现先升高后降低的趋势,三种工艺条件对出品率均有显著性影响,且堆酿pH的显著性最高;最优水平为预酸化pH 6.26、堆酿pH5.28、热烫拉伸温度68℃.热烫拉伸温度在60℃ ～ 80℃的温度范围内,随着温度升高干酪的硬度、弹性和黏聚性等质构特性均呈现上升趋势.扫描电子显微镜观察微观结构同样显示热烫拉伸温度越高干酪中脂肪球溢出更显著,乳清析出增多,蛋白质结构排列更加均匀致密.%Response surface analysis was used to study the effects ofimportant process parameters including stretching temperature,pre-acidification and milling pH on water content and yield of high-moisture Mozzarella cheese.Results showed that the moisture content and production ratewereall showed increasing first then decreasing with the process parameter value increase.These process parameters all had significant impact on the yield,and milling pH had the highest significance.The optimal parameters were:pre-acidification pH 6.26,milling pH 5.28 and stretching temperature 68 ℃.At 60 ～ 80℃ stretching temperature,the cheese structure characteristics of hardness,elasticity and adhesiveness were increased with the temperature increase.Scanning electron microscope observed that with the increase of stretching temperature,the overflow of the fat ball was more obvious,cheese whey precipitation was increased,protein structure was more uniform and compact.