一种手撕奶酪的加工工艺及品质研究

doi:10.12377/1671-4393.26.02.16

摘要/Abstract

摘要： [目的]手撕奶酪是基于马苏里拉（Mozzarella）奶酪制作工艺,开发的一种能沿特定方向撕成条状的偏零食化的奶酪。本试验旨在探究不同工艺条件下,各参数对成品手撕奶酪的得率、感官品质、质构特性、脂肪和蛋白质含量的影响,以获得最佳工艺参数。[方法]通过加入柠檬酸调节酸度（低温10 ℃酸化、高温37 ℃酸化）、调控酸凝pH值（4.5、5.0、5.5、6.0）、设置不同热烫温度（70、80、90 ℃）和不同拉伸折叠次数（50、75、100、125 次）,分析以上各工艺参数对成品手撕奶酪得率、感官品质、脂肪和蛋白质含量的影响。[结果]低温加酸方式制得的手撕奶酪脂肪、蛋白质含量更高,得率相对较高且软硬度适中,拉丝较细腻;pH值在5.5和6.0时可以成功凝乳和拉伸,pH值在6.0时手撕奶酪的得率、脂肪和蛋白质含量均大于pH值在5.5时,整体感官品质,尤其拉丝细腻程度以及咀嚼感方面均弱于pH值在5.5时;在热烫过程中,随着热烫温度的增加,总得率及手撕奶酪成品的脂肪含量呈下降趋势,蛋白质含量呈上升趋势;随着拉伸折叠次数的增加,总得率及手撕奶酪成品脂肪含量呈下降趋势,蛋白质含量呈上升趋势,75 次拉伸折叠在整体组织特征、拉丝细腻程度及弹性方面得分相对较高。[结论]手撕奶酪的最佳工艺参数为：采用低温酸化工艺、酸化pH值为5.5、热烫温度为80 ℃、拉伸折叠次数约为75 次。此工艺生产产品得率较高,同时制得的手撕奶酪具备较好的感官品质及质构特性。

关键词: 手撕奶酪, 酶凝法, 加工工艺, 奶酪品质

Abstract: [Objective] Hand-torn cheese is a snack-like cheese developed based on the production process of mozzarella cheese. This research aimed to investigate the effects of various process conditions and parameters on the yield,sensory quality,texture characteristics,fat and protein contents of the finished hand-torn cheese,in order to obtain the optimal process parameters.[Method] By adjusting the acidity（acidification at 10 ℃ and 37 ℃）,regulating the acidification pH value（4.5,5.0,5.5,6.0）,setting different boiling temperatures（70,80,90 ℃）and different stretching folding times（50,75,100,125 times）,the effects of the above process parameters on the yield,sensory quality,fat and protein contents of the finished hand-torn cheese were analyzed.[Result] The hand-torn cheese produced by the low-temperature acidification method had higher fat and protein contents,a relatively higher yield and moderate softness,and finer silkiness;when the pH value was 5.5 or 6.0,curdling and stretching could be successfully achieved;when the pH value was 6.0,the yield,fat and protein contents of the hand-torn cheese were higher than those when the pH value was 5.5,and the overall sensory quality,especially the silkiness and chewing sensation,was weaker than that when the pH value was 5.5;during the boiling process,as the boiling temperature increased,the total yield and the fat content of the finished hand-torn cheese showed a downward trend,while the protein content showed an upward trend;with the increase in stretching folding times,the total yield and the fat content of the finished hand-torn cheese showed a downward trend,while the protein content showed an upward trend. When the stretching folding times were 75,the overall tissue characteristics,silkiness and elasticity scores were relatively higher.[Conclusion] The optimal process parameters for hand-torn cheese were：using the low-temperature acidification process,with an acidification pH value of 5.5,a boiling temperature of 80 ℃ and a stretching folding time of approximately 75 times. This process resulted in a higher yield of product,and the hand-torn cheese produced had better sensory quality and texture characteristics.

Key words: hand-torn cheese, enzyme coagulation method, processing technology, cheese quality

杨迎春, 戴志伟, 王晓蕊, 殷娜, 胡美丽, 尤宏, 罗晓红. 一种手撕奶酪的加工工艺及品质研究[J]. 中国乳业, 2026, 0(2): 102-110.

YANG Yingchun, DAI Zhiwei, WANG Xiaorui, YIN Na, HU Meili, YOU Hong, LUO Xiaohong. Research on the Processing Technology and Quality of Hand-torn Cheese[J]. China Dairy, 2026, 0(2): 102-110.

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