猪血浆粉蛋白对软质鲜干酪的影响  

Effect of pig plasma protein powder on the fresh soft cheese

作　　者：王静波[1] 卢晓明[1] 罗永康[1] 任发政[1] 陈尚武[1] 

机构地区：[1]中国农业大学,食品科学与营养工程学院,教育部北京市功能乳品重点实验室,北京100083

出　　处：《食品工业科技》2009年第8期78-79,82,共3页Science and Technology of Food Industry

基　　金：科技部十一五支撑计划(2006BAD05A16)

摘　　要：研究了添加猪血浆粉对鲜干酪品质特性及生产性状的影响,得到一种新型软质鲜干酪的生产工艺。通过向牛乳中加入少量猪血浆蛋白粉,在修饰干酪的风味特征、理化特性的基础上,既提高了干酪的氨基酸营养平衡和利用价值,也同时为我国的猪血资源利用探索新的途径。研究对比了凝乳酶和转谷氨酰胺(TG)酶新型干酪的质构特性。经TG酶处理的干酪硬度是经凝乳酶处理的干酪硬度的1·6倍,凝乳酶处理组的弹性可达0·89,TG酶处理组的弹性略小,约为0·77,通过计算,各组的咀嚼性均在1·0左右,无显著性差异。通过研究确定了猪血蛋白粉的添加量为2%,此时产品颜色微泛黄,无明显腥味,产品持水性增加,出品率提高。A new kind of cheese by addition of pig plasma protein powder into milk is studied in this paper.The main texture parameters and flavour of the two kinds cheeses made by rennet or transglutainase （TGase）with pig plasma protein powder addition or not were compared.The optimal addition of pig plasma protein powder in raw milk is 2% ,no obvious fishy smell exists in the product.The yield is increased and time of curd is longer,when TG enzyme is added.The hardness of cheese processed by TGase is 1.6 times than that of processed by rennet,and the springiness is smaller.No obvious differences of chawness exist in between the rennet and TGase cheeses.

关 键 词：猪血浆蛋白粉 转谷氨酰胺(TG)酶 凝乳酶 

分 类 号：TS201.21[轻工技术与工程—食品科学]