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

摘要： 加工参数是影响涂抹型再制干酪物性和微观结构的重要因素。通过测定样品的质构性质、融化性、表观黏度和结合微观结构观察，确定加工参数对涂抹型再制干酪的影响。结果表明：剪切速率、加工温度和时间对样品质构指标和融化距离影响显著（P＜0.05），剪切速率由800 r/min升高到1 400 r/min的过程中，硬度、涂抹功和黏着性没有显著升高；适当升高融化温度、延长融化时间会产生更强的乳化性，剪切约2.9 min时样品已呈现乳化状态。确定加工参数为85 ℃、静止预热4 min、800 r/min剪切2.9 min时，

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