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首页> 外文期刊>International Dairy Journal >Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production
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Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

机译：在加工奶酪的生产中，使用精选的水胶体代替传统的乳化盐

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摘要

Different hydrocolloids were examined as possible replacements for traditional phosphate- and citrate-based emulsifying salts in processed cheese production. The following hydrocolloids (at concentrations in the final product of T1.0%, w/w) were chosen: modified starch (with bound sodium octenyl succinate), low methoxyl pectin (alone or combined with lecithin), locust bean gum, -carrageenan and #-carrageenan. The products were assessed by sensory analysis, microscopic image analysis and dynamic oscillatory rheometry. Modified starch, locust bean gum and low methoxyl pectin could not be recommended as replacements for traditional emulsifying salts. Model processed cheeses without traditional emulsifying salts of 40% (w/w) dry matter and 55% (w/w) fat-in-dry matter containing 1.0% (w/w) -carrageenan or #-carrageenan were found to be homogeneous, however the products were hard with fracturable texture.
机译：检查了不同的水胶体，以替代加工奶酪生产中传统的基于磷酸盐和柠檬酸盐的乳化盐。选择以下水解胶体（终产物中的浓度为T1.0％，w / w）：改性淀粉（结合有辛烯基琥珀酸钠），低甲氧基果胶（单独或与卵磷脂结合），刺槐豆胶，-角叉菜胶和＃-角叉菜胶。通过感官分析，显微图像分析和动态振荡流变仪评估产品。不建议使用改性淀粉，刺槐豆胶和低甲氧基果胶代替传统乳化盐。发现不含40％（w / w）干物质和5％（w / w）含1.0％（w / w）-角叉菜胶或＃-角叉菜胶的干脂肪的传统乳化盐的模型加工奶酪是均质的，但产品坚硬，质地易碎。

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