植物蛋白对干酪凝乳特性的影响  

Effect of Addition of Plant Proteins on Cheese Properties

作　　者：王英[1] 张建强[1] 曹岩[1] 井雪莲 张丽萍[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《乳业科学与技术》2013年第5期1-4,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金："十二五"国家科技支撑计划项目(2011BAD09B02)

摘　　要：研究3种植物蛋白对干酪凝乳特性的影响,从而选出1种最佳的植物蛋白。从3种干酪的凝乳特性(凝乳时间、凝乳强度、乳清OD值)和干酪凝块的质构特性(弹性、黏聚性、咀嚼性)2方面进行对比分析,并对干酪凝块的感官品质进行模糊评判。结果表明:添加豌豆蛋白制得的干酪品质优于其他两种。This study investigated the effect of addition of protein isolates from three different plants （pea, mung and soybean） on cheese properties to find the most suitable plant protein for application in cheese. Milk coagulation properties （coagulation time, curd strength and whey OD value） and textural properties （elasticity, cohesiveness and chewiness） were comparatively tested on the three cheese samples. Moreover, sensory evaluation was carried out fuzzy judgment as well. Results showed that pea protein isolate provided better quality of cheese than the other two protein isolates.

关 键 词：植物蛋白 干酪 凝乳特性 质构特性 感官评判 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]