剛剛，來(lái)自丹麥的科學(xué)家利用Videometer多光譜成像系統(tǒng)在期刊Food Research International Volume 157, July 2022, 111192發(fā)表了題為“High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd"的文章。該文章是食品品質(zhì)可視化系列文章之一。

用凝乳和培養(yǎng)凝乳制作纖維狀高剪切烹飪擠壓馬蘇里拉奶酪 

熱點(diǎn) 

在較低的比機(jī)械能（23–27 kJ·kg）下可產(chǎn)生長(zhǎng)而細(xì)的纖維?1).

比機(jī)械能反映了所有可控?cái)D壓參數(shù)的影響。

擠出凝乳的含水量受模具冷卻溫度的影響最大。

凝乳特性與出口溫度（22–54°C）表現(xiàn)出更多的線性相關(guān)性。

加熱和冷卻溫度對(duì)于形成纖維狀凝塊結(jié)構(gòu)非常重要。 

摘要 

為了了解高剪切擠出過(guò)程中奶酪凝塊的剪切，雙螺桿擠出機(jī)的可控制參數(shù)與表征擠出過(guò)程對(duì)產(chǎn)品性能影響的測(cè)量和計(jì)算參數(shù)相關(guān)。凝乳特性與比機(jī)械能SME（23–390 kJ·kg）相關(guān)?1） Texit（22-54℃）和停留時(shí)間RT（36-507s）；研究的廣泛實(shí)驗(yàn)范圍為奶酪凝乳的擠壓提供了新的見(jiàn)解。在較低的SME（23–27 kJ·kg）下，纖維更長(zhǎng)、更細(xì)?1） 高特氏溫度（50-54℃）和短RT（55-60秒）。而擠壓凝乳在高SME（166–390 kJ·kg）下生產(chǎn)?1） 低特氏溫度（22–23°C）和長(zhǎng)RT（371–396 s）傾向于形成纖維形成較少的緊湊結(jié)構(gòu)。研究發(fā)現(xiàn)，加熱段的溫度Th和冷卻模的溫度Tc決定了擠出過(guò)程中從粘彈性固體到粘彈性液體的臨界凝乳相變，反之亦然，這對(duì)纖維狀干酪凝乳結(jié)構(gòu)的形成非常重要。Tc是影響SME的最重要因素，表明冷卻過(guò)程在增加剪切力方面有相當(dāng)大的貢獻(xiàn)。Th和Tc對(duì)凝乳成分和質(zhì)構(gòu)特性有顯著影響，表明較高的Th會(huì)增強(qiáng)凝乳彈性并降低熔體強(qiáng)度，而較高的Tc會(huì)降低水分含量并提高熔體強(qiáng)度。我們得出結(jié)論，通過(guò)控制擠出參數(shù)，可以生產(chǎn)出各種具有定制性能的結(jié)構(gòu)化mozzarella產(chǎn)品。

High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd 

Highlights 

Long and fine fibers were produced at low specific mechanical energy (23–27 kJ·kg?1).

Specific mechanical energy reflects effect of all controllable extrusion parameters.

Water content of the extruded curds was most affected by die cooling temperature.

Curd properties exhibited more linear correlations with exit temperature (22–54 °C).

Heating and cooling temperatures are important for creating fibrous curd structures.

Abstract

To understand shearing on cheese curds during high shear extrusion, the controlable parameters of a twin-screw extruder were related with measured and calculated parameters that characterise the extrusion process effects on product properties. Curd properties were correlated with specific mechanical energy SME (23–390 kJ·kg?1), Texit (22–54 °C) and residence time RT (36–507 s); the wide experimental range studied provided new insights regarding extrusion of cheese curds. Longer and finer fibers were produced at low SME (23–27 kJ·kg?1), high Texit (50–54 °C) and short RT (55–60 s). Whereas extruded curds produced at high SME (166–390 kJ·kg?1), low Texit (22–23 °C) and long RT (371–396 s) tend to form a compact structure with less fiber formation. Temperature in the heating section, Th, and temperature of the cooling die, Tc, were found to determine critical curd phase transitions during extrusion, from viscoelastic solid to viscoelastic liquid and vice versa, that are important for the creation of fibrous cheese curd structures. Tc was the most important factor influencing SME, indicating the considerable contribution of the cooling process in increasing the shear forces. Curd composition and textural properties were significantly influenced by Th and Tc, showing that a higher Th enhances curd elasticity and reduces melt strength while a higher Tc induces lower water content and increases melt strength. We concluded that a variety of structured mozzarella products with customized properties can be produced by controlling the extrusion parameters.

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