原料奶酪成熟度和品牌对再制奶油奶酪功能性和感官特性的影响

发布时间：2018-01-19 14:10

本文关键词： 奶油奶酪再制奶酪切达奶酪　出处：《西南农业学报》2013年02期 　论文类型：期刊论文

【摘要】：本文以不同成熟度和不同品牌切达奶酪为原料,以葡萄糖酸-δ-内酯(GDL)为酸化剂,通过直接酸化法得到再制奶油奶酪样品,对制得的样品进行了质构分析、持水性测试、持油性测试和感官评定。结果表明,原料奶酪的硬度与耐嚼性决定了成品的硬度与涂抹性。不同成熟度的切达奶酪对感官、硬度、涂抹性影响较大,对内部、表面乳清析出和油脂析出率影响不大,最佳的原料选择是4～6个月的切达奶酪,不要使用成熟期超过8个月的切达奶酪作为原料。同一成熟期不同品牌的切达奶酪对质构和内部乳清析出性影响较大,对表面乳清析出、油脂析出率及感官影响较小。
[Abstract]:In this paper, the samples of cream cheese were obtained by direct acidizing method with different maturity and different brands of Cheddar cheese as raw materials and gluconate-未 -lactone (GDL) as acidifier. The texture analysis, water retention test, oil retention test and sensory evaluation of the samples were carried out. The hardness and chewiness of the raw cheese determine the hardness and smear of the finished product. The cheeses with different maturity have a great effect on the sensory, hardness and smear properties, but have little effect on the internal, surface whey precipitation and oil release rate. The best choice of ingredients is 4 to 6 months of cheddar cheese. Do not use cheddar cheeses of more than 8 months maturity period as raw materials. Different brands of cheddar cheese in the same mature period have a great effect on texture and internal whey precipitation, and have great effect on surface whey precipitation. Oil precipitation rate and sensory effects are relatively small.
【作者单位】：乳业生物技术国家重点实验室光明乳业股份有限公司乳业研究院;江南大学食品学院江南大学食品科学与技术国家重点实验室;
【基金】：科技部国家“十二五”科技支撑计划课题(2012BAD28B07)
【分类号】：TS252.53
【正文快照】： 再制奶油奶酪是再制奶酪的一种,它的风味和状态与天然奶油奶酪相似,pH 4.7～4.8,脂肪占干物质中的含量(Fat in Dry Matter:FDM)≥60%,风味以新鲜的酸味与乳脂香味为主[1]。国外有少量再制奶油奶酪主要以特殊的浓缩蛋白粉[2]为主要原料,经过调酸制得,也有专利中提到采用新鲜的

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