海藻酸钠在再制奶酪中的应用研究

摘要

This paper studies the processing technology of process cheese of right amount sodium - alginate. Natural cheese as raw materials and according to remake cheese production steps,we optimized the quantity of natural cheese,emulsifying salt,thickening agent and determined the process parameters of sodium alginate which auxiliary remake of the cheese. As the optimum result is: sodium - alginate 0. 4% ,xanthan gum 0. 1% ,sodium polyphosphate 2% ,sodium pyrophosphate 1 %. The processed cheese is not only have a exquisite and uniform organization,but also compared with the taste of the Chinese people.%以天然奶酪为原料,添加适量海藻酸钠,根据再制奶酪的制作步骤,通过对天然奶酪、乳化盐、增稠剂的添加量进行优化研究,确定海藻酸钠辅助再制奶酪的成型配方参数:海藻酸钠0.4％,黄原胶0.1％,多聚磷酸钠2％,焦磷酸钠1％.由此制得的奶酪组织均匀细腻,既保留了奶酪本身的气味,又比较符合中国人民的口味.