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Hand-torn cheese is a snack-like cheese developed based on the production process of mozzarella cheese. This research aimed to investigate the effects of various process conditions and parameters on the yield, sensory quality, texture characteristics, fat and protein contents of the finished hand-torn cheese, in order to obtain the optimal process parameters.
By adjusting the acidity (acidification at 10 ℃ and 37 ℃), regulating the acidification pH value (4.5, 5.0, 5.5, 6.0), setting different boiling temperatures (70, 80, 90 ℃) and different stretching folding times (50, 75, 100, 125 times), the effects of the above process parameters on the yield, sensory quality, fat and protein contents of the finished hand-torn cheese were analyzed.
The hand-torn cheese produced by the low-temperature acidification method had higher fat and protein contents, a relatively higher yield and moderate softness, and finer silkiness; when the pH value was 5.5 or 6.0, curdling and stretching could be successfully achieved; when the pH value was 6.0, the yield, fat and protein contents of the hand-torn cheese were higher than those when the pH value was 5.5, and the overall sensory quality, especially the silkiness and chewing sensation, was weaker than that when the pH value was 5.5; during the boiling process, as the boiling temperature increased, the total yield and the fat content of the finished hand-torn cheese showed a downward trend, while the protein content showed an upward trend; with the increase in stretching folding times, the total yield and the fat content of the finished hand-torn cheese showed a downward trend, while the protein content showed an upward trend. When the stretching folding times were 75, the overall tissue characteristics, silkiness and elasticity scores were relatively higher.
The optimal process parameters for hand-torn cheese were: using the low-temperature acidification process, with an acidification pH value of 5.5, a boiling temperature of 80 ℃ and a stretching folding time of approximately 75 times. This process resulted in a higher yield of product, and the hand-torn cheese produced had better sensory quality and texture characteristics.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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