针对Mozzarella干酪品质存在的缺陷,拟通过添加乳化盐来改善Mozzarella干酪功能特性.在Mozzarella干酪拉伸过程中分别添加1％、3％、5％的柠檬酸钠、焦磷酸钠,测定贮藏第21天干酪功能特性的变化.结果表明,添加乳化盐后干酪的硬度和粘聚性显著上升(P＜0.05),油脂析出面积显著增加(P＜0.05),干酪熔化性改善,其中添加3％的柠檬酸钠和焦磷酸钠后,熔化面积分别增加了37.58％和59.57％；干酪中钙离子含量下降,说明乳化盐通过螯合酪蛋白胶体,削弱了酪蛋白间的相互作用,从而改善了Mozzarella干酪的功能特性.%Effects of two types of emulsifying salts on the functionality of Mozzarella cheese were studied. Trisodium citrate (TSC) and trisodium pyrophosphate (TSPP) were added to the stretching water at level of 1% , 3% and 5% during hot-stretching step, respectively. The main composition, textural properties, meltability and free oil content of the cheese prepared were measured, and the rheological behaviors of the cheese were also observed. The results showed that addition of TSC and TSPP significantly affected the meltability of the cheese. Also, hardness, cohesiveness and free oil content of the cheese increased (P <0. 05). Meltability content was increased by 37. 58% and 59. 57% with TSC of 3% and TSPP of 3% , respectively. Addition of the emulsifying salts promoted solubilization of phosphate in the cheese, resulting in protein-protein interactions decreased and protein-water interactions increased. The results showed that addition of TSC and TSPP into stretching water could significantly improve the functionality of Mozzarella cheese.
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