蓝莓含量对涂抹型再制干酪的影响  

Effect of blueberry contents on processed cheese spreads

作　　者：张秀玲[1] 杨宇[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《东北农业大学学报》2010年第1期112-117,共6页Journal of Northeast Agricultural University

基　　金：东北农业大学博士后基金

摘　　要：蓝莓是营养价值很高的野生浆果,含有大量的花青色素苷、有机酸和纤维,对涂抹型再制干酪的感官、pH、质构和微观结构产生重要的影响。研究通过感官评价和测定样品的pH、质构性质(TPA)、微观结构和色差,确定蓝莓果浆对涂抹型再制干酪的影响。结果表明,蓝莓含量增大使样品pH值下降,微观结构和质构特性发生显著变化(P<0.05)。蓝莓带来的纤维过多会对样品中酪蛋白凝胶网络结构造成损坏,添加量在10%较为适宜,纤维过大会破坏酪蛋白的凝胶结构,使样品产生感官缺陷。蓝莓使样品L*、b*下降,a*略有升高,导致含新鲜果浆的样品呈浅蓝紫色,杀菌果浆花青色素苷的损失使样品呈暗粉色。The blueberry is the wild berry with high nutrition value. It has a lot of cyanin, organic acid and fiber, which also has important effects on the senses evaluation, pH value, textrue profile analysis （TPA） and microstructure. This study made sure the effect of the blueberry on processed cheese spreads by determining pH value, TPA, microstructure and chromatic. The results showed that the more blueberry made pH value decrease, microstructure and TPA change remarkably（P〈0.05）. Massive fiber in blueberry could demage the network structure of casein gel, so 10% usage amount was better, more blueberry could destroy the gel gradually, which made senses evaluation be worse. The blueberry made L^＊ and b^＊ decrease, but a^＊ increase slightly, so that the samples with the fresh blueberry were in light amethyst and the ones with the sterilizing blueberry were in dark pink.

关 键 词：蓝莓 涂抹型再制干酪 质构 微观结构 色差 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程] TS252[轻工技术与工程—食品科学与工程]