食品状态图能够对食品的贮藏稳定性进行预测,并为产品的适宜加工原料和加工工艺提供参考。再制奶酪是中国目前乳品行业热点,为深入了解再制干酪加工贮藏性质,该文研究了再制干酪的吸附等温线,构建再制干酪的状态图。结果表明,再制干酪吸附等温线为典型“J”型曲线,含有非冻结水干酪样品随着湿基含水率从0.008 g/g增大到0.068 g/g,玻璃转化温度(glass transition temperature,Tg)从71.2 ℃降低至20.6 ℃;含有冻结水干酪样品随着湿基含水率从0.22 g/g增大到0.77 g/g,Tg从-19.7 ℃降低至-29.7 ℃,再制干酪最大冻结浓缩状态的Tg为-35.5 ℃,在此状态下的固形物湿基质量分数为79%。通过状态图可以直观了解再制干酪不同状态与物料的含水率和Tg之间的关系,协助预测再制干酪在储藏过程中的稳定性,为再制干酪加工及贮藏提供理论基础。
The state chart of food can be used to predict the storage stability and provide reference for the suitable formulation and process of raw materials. Processed cheese is a popular dairy product in China. In order to understand the processing and storage properties of processed cheese, the adsorption isotherm of processed cheese was studied and a state diagram of processed cheese was built. The results showed that the adsorption isotherm of the processed cheese was a typical“J-shaped” curve. The glass transition temperature (Tg) of the cheese containing non-frozen water reduced from 71.2 ℃ to 20.6 ℃, with the wet base moisture content increased from 0.008 g/g to 0.068 g/g. Tg of the cheese containing frozen water decreased from -19.7℃ to-29.7 ℃, with the wet base moisture content increased from 0.22 g/g to 0.77 g/g. Tg of the processed cheese under maximum freezing concentration state was -35.5 ℃, with a solid wet base mass fraction of 79%. The relationship between moisture content and Tg could be visually understood through state diagram, which could help to predict the stability of processed cheese during storage and provide theoretical basis for its processing and storage.
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