不同种类大豆蛋白对双蛋白干酪加工特性的影响  

Effect of Different Types of Soy Proteins on Processing Properties of Double Protein Cheese

作　　者：魏亚歌[1] 康立宁[2] 张莉[2,3] 刘香英[2] 田志刚[2] 杨贞耐[2,1] 

机构地区：[1]吉林大学军需科技学院,长春130062 [2]吉林省农科院农产品加工研究中心,国家乳品加工技术研发分中心,长春130033 [3]吉林大学生物与农业工程学院,长春130022

出　　处：《农产食品科技》2011年第3期24-27,共4页

基　　金：现代农业产业技术体系建设专项资金资助（nycytx-0502）.

摘　　要：为探讨大豆蛋白作为牛奶替代物应用于双蛋白干酪对干酪加工特性的影响，本文以同批次的纯牛奶干酪为对照组，确定了添加不同种类大豆蛋白的双蛋白干酪，包括脱脂大豆蛋白粉，大豆浓缩蛋白（SPC），大豆分离蛋白（SPI）对双蛋白干酪的得率、质构特性和风味特性的影响。结果表明，除了添加脱脂大豆粉8％、10％和添加8％SPI的双蛋白干酪得率低于对照组外，其余组均可提高双蛋白干酪产率，且随着大豆蛋白添加量的增加而提高。添加脱脂大豆粉使干酪的硬度降低，添加大豆浓缩蛋白和大豆分离蛋白使硬度增加，但随着添加量的进一步增加，硬度呈降低的趋势。当大豆蛋白添加量为8％时，对干酪感官影响不明显，但随着添加量的增加，感官得分逐渐降低。In order to investigate the effects of soy protein as cow milk substitute on the processing properties of cheeses, with the control cheese made from cow milk at the same batch, the effects of defatted soy protein powder, SPI,SPC on the yields, texture properties, sensory evaluation of the double protein cheeses were studied. The results showed that except the cheeses made with 8%, 10% defatted soy protein and 8% SPI, the adding of soy protein could increase the yields, and the yields rising with the rising of the addition of the soy proteins. Addition of defatted soy protein reduced the strength of the cheese, the other two kinds of soy protein increased the hardness, but the hardness became lower with more addition of soy protein. The sensory evaluation of the cheese had no obvious difference between the control group and the cheeses with 8% soy protein. Further addition of the soy protein, decreased the sensory score of all cheeses.

关 键 词：脱脂大豆蛋白 大豆分离蛋白 大豆浓缩蛋白 双蛋白干酪 质构特性 风味 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]