改性乳清蛋白对低脂Mozzarella干酪品质的影响  

Effect of hydrolysis whey protein on quality of low-fat Mozzarella cheese

作　　者：徐乙文[1] 刘会平[1] 李艳霞[1] 

机构地区：[1]天津科技大学,食品工程与生物技术学院,天津300457

出　　处：《中国乳品工业》2010年第12期15-18,48,共5页China Dairy Industry

基　　金：天津科技大学引进人才科研启动基金(20080420)

摘　　要：将自制脂肪替代品―改性乳清蛋白加入到经标准化的牛奶中,采用无盐渍新工艺方法代替传统方法制作低脂Mozzarella干酪,通过干酪品质测定,确定改性乳清蛋白的最适添加量以及对低脂Mozzarella干酪品质的影响。结果表明:脂肪替代品的最适添加量为1.5%。与全脂组相比,虽然低脂组在风味上存在一定差距,但可满足人们追求健康的现实需要,并且脂肪替代品的加入可增加干酪的亮度值,降低黄度值,对褐变性影响不大,但结构比较致密。This paper focused mainly on the study of the effect of hydrolysis whey protein on characters of low-fat cheeses,which were prepareted by standardized milk added with homemade fat replacer.Cheeses were manufactured by new technology insteading of the traditional method-salting.We determined the optimal addition of hydrolysis whey protein by measuring the characters of cheeses.Results showed that： the optimal addition of fat replacer was 1.5%.Comparised with the full-fat cheese,low-fat cheeses had worse sensory evaluation and compact structure,but they satisfied the needs of people＇s health,at the same time,hydrolysis whey protein increased the L-value and lowered the b-value of cheeses.

关 键 词：改性乳清蛋白 脂肪替代品 低脂 MOZZARELLA干酪 

分 类 号：Q936[生物学—微生物学] TS252.53[轻工技术与工程—农产品加工及贮藏工程]