单纯格子法复配块状再制干酪乳化盐配方-食品专业论文|开题报告|毕业论文|文献综述-食品专业MBA论文 关键词：再制干酪；乳化盐；加工；质构 [gap=1091]Keywords: processed cheese; emulsifying salt; processing; texture
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Methylparaben：苯甲酸甲脂，防腐剂 Sodium Citrate：柠檬酸钠，酸度调节剂、抗氧化剂、乳化盐、蛰合剂、稳定剂，在医学上亦作为抗凝血用途。
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By comprehensive analysis, the best mixture ratio of three kinds emusifying salts was 0.9%(J)+0.8%(N)+0.4%(D).
并将试验再制干酪样品与市售切片型再制干酪的质构参数进行对比得出三种乳化盐复配最佳比例是0.9%(J)+0.8%(N)+0.4%(D)。
参考来源 - 不同乳化盐及添加量对再制干酪品质影响规律的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
用途：在食品工业中作缓冲剂、螯合剂、酵母食料、乳化盐、抗氧化增效剂。
In food industry, it is used as buffering agent, chelating agent, yeast food, emulsifying salt, synergistic agent of anti-oxidation.
用途： 在食品工业中作缓冲剂、螯合剂、酵母食料、乳化盐、抗氧化增效剂。
Usage: In food industry, it is used as buffering agent, chelating agent, yeast food, emulsifying salt, and synergistic agent of anti-oxidation.
通过扫描电镜与流变仪对不同乳化盐制作的再制干酪样品进行了扫描与分析，从电镜图像可以看出，乳化盐添加量为3%时，乳化效果比添加量为1%时要好。
The processed cheese made with 3% emulsifying salts has better quality than with 1%, it can be seen from the scanning graph and analysis from rheology.
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