关键词: 涂抹型再制干酪；加工参数；质构；融化性；表观黏度；微观结构

Abstract: Processing parameters are important factors influencing the physical properties and microstructure of processed cheese spreads. This work researched the influence of processing parameters on the texture, meltability, apparent viscosity and microstructure of processed cheese spreads. Results showed that shearing speed, heating temperature and heating time had significant influence on the texture and meltability of cheese samples (P < 0.05). When the shearing speed increased from 800 to 1 400 r/min, the hardness, spreading work and adhesiveness did not significantly increase. Appropriately elevating the melting temperature and prolonging the melting time enhanced the emulsifying capacity. Emulsification appeared after 2.9 minutes of shearing. The optimum processing parameters were determined as follows: preheating at 85 ℃ for 4 min under static conditions, and shearing at 800 r/min for 2.9 min. The product prepared using these conditions tasted refreshing and smooth, and had a gentle flavor, good meltability, medium hardness and good spreadability. Its sensory quality was similar to that of a commercial product.

Key words: processed cheese spreads; processing parameters; texture; meltability; apparent viscosity; microstructure