不同硬度奶酪的质构及流变特性比较  

Comparison of Cheese Samples with Different Hardness in Texture and Rheological Properties

作　　者：杨述[1] 高昕[1] 许加超[1] 付晓婷[1] 张朝辉[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品科学》2010年第21期50-53,共4页Food Science

基　　金：教育部"新世纪优秀人才计划"项目(NCET-07-0779);教育部科学技术研究重点项目(109099);国家自然科学基金项目(30771674);山东省科技攻关计划项目(2008GG1005008)

摘　　要：针对3种不同奶酪样品(硬质、半硬质、软质)对其进行成分分析、质构特征参数(应力松弛、破断)测定、质地剖面分析(TPA)、感官评定及动态流变特性实验。结果表明:奶酪样品硬度的不同对其质构特征和动态流变参数有明显影响;硬质奶酪具有弹力大的特点;黏聚性小、破断强度大,软质奶酪具有弹力小、黏聚性大、破断强度小的特点;在整个频率扫描范围内,随着硬度的下降,样品的贮藏模量(G′)、损失模量(G″)、动力学黏度η(′)都呈下降趋势。Cheese samples with different hardnesses（hard,semi-hard and soft） were subjected to chemical composition analysis,texture profile analysis（TPA）,sensory evaluation and characterization of rheological properties in this study.The TPA analysis was performed on a texture analyzer.The hardness of cheese had a significant effect on its texture characteristic parameters and rheological properties.Moreover,hard cheese showed larger breaking strength and elasticity,and lower cohesiveness,while soft cheese showed smaller breaking strength and elasticity,and higher cohesiveness.The results of rheological properties analyzed by dynamic method showed that storage modulus（G＇）,loss modulus（G″） and dynamic viscosity（η＇） decreased with decreasing hardness over the entire frequency sweep.

关 键 词：奶酪 酪蛋白 质构特征参数 流变特性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]