Abstract: The purpose of this work was to address the effect of four common emulsifying salts (risodium phosphate, sodium hexametaphosphate, sodium polyphosphate and sodium citrate) on functional properties of processed cheese made from a mixture of the Mascarpone cheese prepared in our laboratory and commercial Cheddar cheese. Also, the combination of emulsifying salts was optimized. The emulsifying capacity of four emulsifying salts followed the decreasing order: trisodium phosphate > sodium citrate > sodium polyphosphate > sodium hexametaphosphate. Trisodium phosphate, sodium citrate and sodium polyphosphate were selected for combination. The optimization was carried out using one-factor-at-a-time method and response surface methodology. The optimal combination obtained was sodium polyphosphate 0.70%, sodium citrate 1.50%, trisodium phosphate 0.40%.

Key words: processed cheese; Mascarpone cheese; Cheddar cheese; emulsifying salt; response surface methodology; optimization

摘要： 以自制Mascarpone干酪和市售Cheddar干酪为原料制备再制干酪，研究4 种常见乳化盐（焦磷酸钠、六偏磷酸钠、多聚磷酸钠和柠檬酸钠）对再制干酪功能特性的影响，并进行乳化盐的复配优化。结果表明：4 种乳化盐的乳化能力大小为焦磷酸钠＞柠檬酸钠＞多聚磷酸钠＞六偏磷酸钠；根据单因素试验结果，采用响应面法，选择焦磷酸钠、柠檬酸钠和多聚磷酸钠进行乳化盐复配优化，得出乳化盐的最佳配方为多聚磷酸钠添加量0.70%、柠檬酸钠1.50%、焦磷酸钠0.40%。

关键词: 再制干酪；Mascarpone干酪；Cheddar干酪；乳化盐；响应面法；优化