利用稳定剂复配改善模拟干酪质地特性的研究  

Research on improving texture characteristics of imitation cheese with stabilizer blends

作　　者：马雪婷[1] 李晓东[1] 郭晶[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室食品学院,哈尔滨150030

出　　处：《中国乳品工业》2012年第9期31-34,共4页China Dairy Industry

基　　金：国家科技部“十二五”科技支撑项目;黑龙江省教育厅科学技术研究项目

摘　　要：为解决模拟干酪的质地比天然干酪差的问题,研究了在模拟干酪配方中添加稳定剂的单因素试验,研究发现使用单一稳定剂的模拟干酪出现弹性较弱、黏聚性较差、添加量过多时产品过硬等缺陷,所以本试验通过对稳定剂进行复配,来改善产品质地,在单因素基础上,采用{3,2}单纯格子设计法对卡拉胶、刺槐豆胶和瓜尔豆胶3种稳定剂进行复配试验,通过检测硬度、弹性、黏聚性和感官评分,获得最优稳定剂的配比,结果为复配稳定剂添加总量为0.40%,卡拉胶、刺槐豆胶和瓜尔豆胶的质量比为1∶0.91∶1.02时,模拟干酪感官评价最好。这是由于稳定剂间的协效性,使模拟干酪质地方面更接近天然干酪。In order to solve the problem that the texture of product was worse than the natural cheese, this test researched single-factor test of imitation cheese added with stabilizer.The results indicated that there were problems with single stablizer as follows. Springiness and cohesive- ness were weak, and the product was too hard when additive amount was excessive.Therefore the texture characteristics of product was im- proved due to stabilizer blends.The {3,2} simplicity grid method was used to optimize mixed imitation cheese stabilizer in carrageenan, locust bean gum and guar gum. The optimal mixed stabilizer ingredient proportion was obtained through the hardness,springiness and cohesivensee of products. The results indicated that the mixed stabilizer ingredient proportion of carrageenan, locust bean gum and guar gum was 1：0.91：1.02, and the sensory evaluation was excellent when the total additive amount of mixed stabilizer was 0.40%.It was due to the synergism of stabilizer blends that the product was close to nature cheese.

关 键 词：模拟干酪 稳定剂 质地 单纯型格子法 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]