牦牛乳干酪素制备模拟干酪的质构模型研究  

Studies on Textural Models of Imitation Cheese Prepared by Yak's Casein

作　　者：李晓东[1,2] 何述栋[1,2] 姚春艳[2] 刘滨城[2] 

机构地区：[1]乳品科学教育部重点实验室东北农业大学,哈尔滨150030 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《中国食品学报》2010年第5期123-130,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省教育厅科技研究项目资助(No.11551061)

摘　　要：为研究牦牛乳干酪素制备模拟干酪的质构模型,采用响应面分析法,以水分、大豆油、食盐和柠檬酸为试验因素,硬度、黏着性、弹性和黏聚性为响应值,建立相应的数学预测模型。试验结果表明:对模拟干酪的硬度和黏着性影响显著的单因素是水分、大豆油、食盐和柠檬酸;对模拟干酪弹性影响显著的单因素是大豆油和柠檬酸;对模拟干酪黏聚性影响显著的单因素是大豆油、食盐及柠檬酸。优化模型配方是:牦牛乳干酪素22%、水分48.7%、大豆油25.02%、柠檬酸钠1.8%、食盐2.14%、柠檬酸0.69%。使用该配方生产的模拟干酪与市售莫扎瑞拉干酪的质构特性相近,可用于实际生产。The effect of four major ingredients （water, soybean oil, salt and citric acid） on the textural properties of imitative cheese and the mathematical models were studied by means of Box-Behnken central composite design and response surface methodology. The empirical model was adequate to describe the relationships between factors and response values. Consequently, the hardness and adhesiveness were directly influenced by the contents of water, bean oil, salt and citric acid, the springiness was affected by bean oil and citric acid, and the cohesiveness was strongly influenced by bean oil, salt and citric acid. The optimum condition for imitative cheese is Yak＇s casein 22%, water 48.7%, soybean oil 25.02%, sodium citrate 1.8%, salt 2.14%, citric acid 0.69%. Under optimal conditions, the imitative cheese got similar textural properties with commercial mozzarella cheese.

关 键 词：牦牛乳干酪素 模拟干酪 质构 响应面法 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]