凝乳方式对奶油干酪品质的影响  

Effects of coagulation methods on quality of cream cheese

作　　者：陈娜[1] 刘显庭[1] 丁庆波 王芳[1] 罗洁[1] 任发政[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,教育部功能乳品重点实验室,北京100083 [2]中粮营养健康研究院,北京100083

出　　处：《农业工程学报》2013年第2期287-291,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金："十二五"国家科技支撑计划项目"新型乳制品的研发与产业化示范"(2012BAD28B07);"十二五"农村领域国家科技计划"传统发酵乳制品微生物资源开发与产业化关键技术"(2011AA100903);北京市科技计划项目"乳制品加工关键技术研究与产业化"(D101105046010001)

摘　　要：凝乳是干酪加工的关键环节,对奶油干酪的品质具有重要影响。通过对奶油干酪理化成分、产率、涂抹性的测定,比较了酶凝、酸凝、酸-酶互作凝乳3种方式对奶油干酪涂抹性的影响。结果表明,随着酸化程度的加深,奶油干酪的脂肪含量和蛋白质含量逐渐减少,含水率显著增加,校正产率、脂肪回收率和酪蛋白回收率降低。有酶高酸组(RHA)涂抹性最佳,其剪切功、屈服应力都分别为最小(19.23N·s、195.67Pa),与传统酸凝型奶油干酪(NR)相比,RHA的剪切功和屈服应力分别降低了17.04%和27.88%,干酪涂抹性得到明显改善。这为涂抹型奶油干酪的研发提供了技术基础。As a kind of fresh cheese spread, spreadability is one of the most important textural properties of cream cheese. Renneting and acidification, as two important coagulation methods, have significant effects on spread ability. There have been great advances in understanding of the effects of acid or rennet induced coagulation on the spreadability of cream cheese, whereas less is understood about how combination of acid and rennet affects its spreadability. So the objective of the present study was to determine the effects of combined acid and rennet on the spread ability of cream cheese. Combined with texture profile analysis （TPA） and rheological technique, we investigated the effects of coagulation methods on chemical compositions, cheese yield and the spreadability of cream cheese. The coagulation methods in this research included strictly acidification with no rennet （NR）, strictly renneting with no acid （NA） and combined acid and rennet with different acidification degrees, rennet with lower acid （RLA）, rennet with medium acid （RMA） and rennet with higher acid （RHA）. Cream cheeses with pH values near the isoelectric point exhibited higher moisture, lower fat and protein than those with higher pH values. With combination of acid and rennet, as the cutting pH rising from 4.6 to 6.1, the content of fat and protein in cheese were increased, while the water content was decreased to 47.75%. These results confirmed the remarkable effect of coagulation methods on the composition of cream cheese. On the other hand, coagulation methods also affected the cheese yield and component recoveries. In the rennet or combined acid and rennet induced cheese, there was a significant increase in the yield and component recoveries. In contrast acid-induced cream cheese had lower yield and component recoveries. This could arise from the different changes in the interactions between the casein micelles as a result of rennet and acid action in two ways. Eventually, coagulation methods changed the spreadability.

关 键 词：凝乳 质地 品质控制 奶油干酪 硬度 涂抹性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]