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乳业科学与技术 ›› 2014, Vol. 37 ›› Issue (1): 16-18.DOI: 10.15922/j.cnki.jdst.2014.01.004

• 加工工艺 • 上一篇    

亚硫酸氢钠对高温灭菌再制干酪色泽的影响

樊继鹏, 李晓芹, 吴新, 余雯静, 吴森明, 张丽萍   

  1. 苏州出入境检验检疫局检验检疫综合技术中心,江苏苏州,215104；黑龙江八一农垦大学食品学院,黑龙江大庆,163319
  • 发布日期:2022-02-11

Sodium Bisulfite Impact on the Color of Sterilized Processed Cheese

FAN Ji-peng, LI Xiao-qin, WU Xin, YU Wen-jing, WU Sen-ming, ZHANG Li-ping   

  1. (1. Inspection and Quarantine Technical Center, Suzhou Entry-exit Inspection and Quarantine Bureau, Suzhou 215104, China; 2. Heilongjiang Bayi Agricultural University, Daqing 163319, China)
  • Published:2022-02-11

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摘要： 解决再制干酪高温灭菌过程中的褐变.以亮度L*值、红度a*值、黄度b*值及色差△E为评定指标,考察了不同添加量的亚硫酸氢钠(NaHSO3)对高温灭菌再制干酪色泽变化的影响.结果表明:添加0.2～0.8 g/kg NaHSO3对再制干酪高温灭菌过程中防褐变效果良好.

关键词: 亚硫酸氢钠；高温灭菌；再制干酪；褐变

Abstract: In this study, the impact of adding different amounts of sodium bisulfate on the color change of sterilized processed cheese as indicated by L*, a* and b* values as well as ΔE (color difference) was investigated with the aim of solving the browning problem of processed cheese during sterilization. It was found that addition of 0.2–0.8 g/kg of sodium bisulfate showed good inhibition against the browning of sterilized processed cheese.

Key words: sodium bisulfite; sterilization; processed cheese; browning

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