卡拉胶和黄原胶对酸性凝胶型再制干酪质构的影响  

Effects of Carrageenan and Xanthan Gum on Texture of Processed Acid-coagulated Cheese

作　　者：肖杨[1] 苗君莅[1] 郑远荣[1] 刘振民[1] 

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

出　　处：《食品科学》2012年第23期93-97,共5页Food Science

基　　金：上海市科委浦江人才计划项目(08PJ1431500)

摘　　要：通过质构仪分析和感官评定,研究卡拉胶和黄原胶对酸性再制干酪质构的影响。结果表明:在pH4.25的酸性条件下,在添加0.2%刺槐豆胶的基础上,添加卡拉胶能增强再制干酪的硬度,形成的凝胶硬实且黏厚;添加黄原胶能增强再制干酪的弹性和咀嚼性,形成的凝胶柔滑且富有弹性。可按不同质构需求将两者复配起来运用于酸性凝胶型再制干酪的加工。The effects of carrageenan and xanthan gum on the texture and sensory quality of processed acid-coagulated cheese were studied.Under the acidic condition of pH 4.25,addition of carrageenan,along with 0.2% locust bean gum,could increase the hardness of cheese and result in the formation of hard and sticky gels.The presence of xanthan gum was effective in enhancing the springiness and chewiness of processed acid-coagulated cheese and soft,smooth and elastic gels were formed.Combined addition of carageenan and xanthan gum to processed acid-coagulated cheese can meet various texture requirements.

关 键 词：再制干酪 酸性 凝胶型 卡拉胶 黄原胶 质构剖面分析 感官评定 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]