不同酸化剂对再制奶油干酪品质的影响  

Effect of Different Acidulant on the Quality of Processed Cream Cheese

作　　者：莫蓓红[1] 郑远荣[1] 高红艳[1] 刘振民[1] 

机构地区：[1]乳业生物技术国家重点实验室,光明乳业股份有限公司技术中心,上海200436

出　　处：《食品研究与开发》2012年第1期66-71,共6页Food Research and Development

基　　金：上海市科委启明星项目资助(09QB1400200);科技部“十一五”攻关项目(2006BAD04A06)

摘　　要：以普通切达干酪和稀奶油为主要原料,研究以柠檬酸、乳酸、葡萄糖酸-δ-内酯(GDL)等为酸化剂,用直接酸化法制得的再制奶油干酪在品质上的变化。对制得的样品进行了质构分析、持水性测试、持油性测试和感官评定。实验结果表明,从质构角度来看,GDL和酒石酸制得样品的硬度值和涂抹性更接近天然奶油干酪,且差异不显著(p<0.05);从感官评价来看,GDL>柠檬酸>乳酸;所有酸化剂组内部乳清析出量普遍高于天然奶油干酪;6个酸化剂组中分别有4组的表面乳清析出和油脂析出与天然奶油干酪无显著性差异(p<0.05)。整体来看,GDL制得的样品与天然奶油干酪在各方面相似度最高,是最合适的酸化剂。The effect of different acidulant, （GDL）, et al., on the quality of processed texture, water binding capacity, oil binding such as citric acid, lactic acid, gluconic acid-delta-lactone cream cheese made from cheddar and cream was studied. The capacity and sensory of the samples were evaluated. Texture analysis results showed that the firmness and spreadability of samples acidified by GDL and tartaric acid were more similar to nature cream cheese （p〈0.05）; sensory evaluation results showed that GDL〉citric acid〉lactic acid; internal syneresis of all samples were worse than nature cream cheese. But samples made by four of total six acidulants and nature cream cheese had no significant different on surface syneresis and oil separation, respectively. In general, sample made by GDL was the most similar to nature cream cheese and GDL was most appropriate acidulant for making processed cream cheese

关 键 词：再制干酪 奶油干酪 酸化剂 葡萄糖酸-Δ-内酯 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]