通过单因素实验确定乳化盐添加量对高温度下再制干酪质构的影响。试验在其他条件固定的情况下，结合国家标准，添加量选择0.15%、0.2%、0.25% 、0.3%和0.35%进行单因素试验。再通过正交实验加入不同量的柠檬酸钠、磷酸氢二钠、焦磷酸钠和多聚磷酸钠，再通过物理分析仪测得块状再制干酪的硬度和黏度。
试验结果表明，柠檬酸钠对再制干酪粘度的影响不大，磷酸氢二钠对再制干酪粘度的影响也是不大，焦磷酸钠对再制干酪硬度的影响不大，主要影响了其粘度，多聚磷酸钠对再制干酪粘度的影响不大，其主要作用是降低产品的硬度。通过对再制干酪乳化盐的复配，我们可以得到最佳乳化盐配方为柠檬酸钠、磷酸氢二钠和多聚磷酸钠复配三者比例分别为46.6%、4.6%和48.8%。
关键词：再制干酪；乳化盐；加工；质构
Abstract
Single factor experiments emulsifying salt content on the high temperature processed cheese Texture. Test in the case of the other conditions fixed, combined with state standards, select the 0.15% dosage, 0.2%, 0.25%, 0.3% and 0.35% for single-factor test. By orthogonal experiment with different amount of sodium citrate, disodium hydrogen phosphate, sodium pyrophosphate and sodium polyphosphate, and then measured by physical analyzer block of processed cheese hardness and viscosity.
The results showed that sodium citrate on the viscosity of processed cheese is not, disodium hydrogen phosphate on the viscosity of processed cheese is not, of processed cheese pyrophosphate little effect on the hardness is mainly affected its viscosity, sodium polyphosphate on the viscosity of processed cheese is not, its main role is to reduce the hardness of the product. By emulsifying salt in processed cheese mixture, we can get the best emulsifying salts as sodium citrate, disodium hydrogen phosphate and sodium polyphosphate compound the three rates were 46.6%, 4.6% and 48.8%.
Keywords: processed cheese; emulsifying salt; processing; texture
目录
摘要（本论文范文的论文综述） I
ABSTRACT II
1 前言 - 1 -
1.1 本实验研究的目的和意义 - 1 -
1.2 国内外研究动态和趋势 - 1 -
2 材料与方法 - 2 -
2.1 研究的主要内容 - 2 -
2.1.1 乳化盐在重制奶酪中的作用 - 2 -
2.1.2 乳化盐的作用原理 - 3 -
2.1.3 乳化盐的分类 - 5 -
2.1.4 乳化盐的选择 - 5 -
2.2 再制干酪生产中常见的质量问题 - 7 -
2.2.1 生产中出现的明显质量缺陷 - 7 -
2.2.2 再制干酪包装之后出现的明显质量缺陷 - 8 -
2.3 再制干酪生产 - 9 -
2.3.1 生产流程 - 9 -
2.3.2 加工的工艺要求 - 10 -
2.4 乳化盐添加量的选择 - 11 -
2.4.1 原料与仪器 - 11 -
2.4.2 单因素试验 - 11 -
2.4.3 再制干酪质构的测定 - 12 -
3 结果与分析 - 13 -
3.1 质构测定所得结果 - 13 -
3.2 正交实验 - 15 -
4 结论 - 16 -
参考文献 - 17 -
致 谢 - 18 -
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