Application Of Yam Starch As Emulsifying Salt In Processed Cheese

Processed cheese is a dairy product with one or more different maturity of cheese as the main raw material,emulsifying salt is an important material in the production process of processed cheese,with emulsifying salt of calcium,the calcium and casein separation has better fat emulsification ability.There are significant effects on the quality of type and amount of emulsifying salts of processed cheese.According to the standard,the amount of emulsified salt added in production does not exceed 3%of the total product.The phosphate and citric acid are common emulsified salts.Starch is one of the three major nutrients.As a thickening agent and binder,it has a very important application in the food industry.Yam can be used as a substitute for lipids and in the field of beverage development.Esterified cross-linked starch has strong water holding and freeze-thaw stability,which can be used in food processing,so that the product has good structure and taste.This paper aimed at increasing domestic demand for processed cheese,and the actual application of yam starch,researching on cheese processing technology and processed cheese emulsifying salt ingredients.The application of different kinds of natural starch and cross-linked starch in processed cheese in the study of measurement and evaluation,the results were compared and screened with application value of starch type and proportion.The main research contents include:(1)The emulsifying salt compound of processed cheese processing,the use of natural yam starch(NYS),cross-linked yam starch(CYS),natural cassava starch(NCS),cross-linked cassava starch(CCS),natural corn starch(NMS)and cross-linked corn starch(CMS)and sodium polyphosphate in different proportion(20%,40%,60%,80%and 100%)was to compare the effects of different proportion of processed cheese;(2)The processed cheese micro structure,protein structure,texture level two(TPA),functional properties,sol coefficient,fat particle size and physicochemical properties were studied.The preliminary exploration of the influence mechanism and the amount of different types of starch of processed cheese.The results showed that:(1)The process parameters of pre-acidification end point pH value,pH value,cheddar end point hot drawing temperature on natural cheese yield had a significant effect,the optimal value of pre acidification end point pH value 6.26,cheddar end point pH value 5.28,stretching temperature 68℃.(2)With the increasing of proportion,the change of TPA of the cheese was significantly.The moisture content showed a significant decrease with the starch proportion increasing.This showed that adding of starch affected the activity of the water content and the restructuring of processed cheese.As the moisture decreases,the texture of the cheese changes,the hardness increases,and the elasticity and adhesion decrease.(3)With the starch adding in processed cheese,the pH value had a significant effect on the functional properties of processed cheese.(4)The addition of starch has no significant change in the composition of the two grade structure of the protein of processed cheese.The processed cheese with CYS had the closest state structure microstructure with control group.