大豆品种对双蛋白干酪得率和品质特性的影响  

Effect of soy varieties on cheese yield and quality properties ofdouble protein cheeses

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

机构地区：[1]吉林大学军需科技学院,吉林长春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,吉林长春130033 [3]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《食品工业科技》2012年第9期100-103,107,共5页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项资金(nycytx-0502)

摘　　要：用8种不同品种大豆制作的豆乳与牛奶混合,按照切达干酪生产工艺制作双蛋白切达干酪,以同批次纯牛奶制作的干酪为对照组,对产品的得率、色泽、质构和感官特性等指标进行了分析和比较。实验结果表明,各组双蛋白干酪均比纯牛奶干酪的得率高,各组双蛋白干酪之间得率存在较大差异。质构测定结果表明,不同大豆品种生产的双蛋白干酪在硬度、弹性和粘聚性等指标方面具有较大差异。感官评价中,除添加小粒豆8号豆乳的双蛋白干酪带有较浓豆腥味外,其余组与对照组相差不大。相关性分析结果表明,大豆蛋白中球蛋白和β-伴球蛋白的比值(11S/7S)与双蛋白干酪的硬度和粘聚性显著相关,而大豆的蛋白含量、脂肪含量和植酸含量等指标与双蛋白干酪的品质指标无显著相关性。With the same batch of milk production as the control group trials and double protein cheeses prepared from eight different varieties of soy milk mixed with raw milk,the yield,texture and sensory of both were tested and compared.The results indicated that the yields of the double protein were higher than the pure milk cheese,and the difference between the experimental group yields was great.The texture analysis indicated that there was great difference in hardness,flexibility and cohesiveness of the double protein cheese made from milk which mixed with different soy milk varieties.In sensory evaluation,in addition to the group adding with Xiao-li 8 soy milk had beany flavor,the other groups had little difference between the control group.Correlation analysis showed that 11S/7S in soy protein was significant correlated to the flexibility and cohesiveness of the experimental groups.While there was no correlation between the different varieties of soybean protein,fat,protein and phytic acid content and double cheese yield,textural properties.

关 键 词：大豆种类 双蛋白干酪 得率 品质特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]