脂肪替代物对奶油干酪理化、质构和感官特性的影响  

Effect of fat replacers on the physicochemical、textural and sensory properties of cream cheeses

作　　者：周璐[1] 张莉[2,3] 白鸽[2] 杨贞耐[1,2,3] 

机构地区：[1]吉林大学军需科技学院,长春130022 [2]吉林大学生物与农业工程学院,长春130022 [3]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130022

出　　处：《中国乳品工业》2011年第12期8-11,共4页China Dairy Industry

基　　金：现代农业产业技术体系建设专项资金资助(CARS-37);吉林省科技厅重点项目(20080228)

摘　　要：选择β-环糊精(β-CD)、菊粉和乳清浓缩蛋白(WPC80)作为脂肪替代物应用于奶油干酪中,添加比例分别为25%和50%。以全脂奶油干酪为对照样对其理化、质构和感官特性进行分析。脂肪替代物的种类和添加比例显著影响奶油干酪的化学组分和质构特性。添加β-CD的干酪水分质量分数最高,蛋白质量分数和脂肪质量分数最低。质构测定中,添加质量分数为25%的β-CD的干酪硬度和涂抹性接近于对照样,感官评价总分高于对照样。The use of β-cyclodextrin,Inulin and Whey Protein Concentrate as fat replacers on the physicochemical,texture and sensory prop- erties of cream cheeses were examined using full-fat cream cheese as a control.The type and/amount of fat replacers significantly affected the chemical composition and texture properties of cream cheeses.The β-CD-cream cheese had the highest moisture content,and the lowest content of protein and fat. The hardness and spreadability of the cheese produced by using 25%β-CD was close to the full-fat cream cheese, and the score of sensory evaluation was higher than that of the full-fat cream cheese.

关 键 词：Cream干酪 脂肪替代物 质构 感官特性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]