酪蛋白与大豆蛋白双蛋白微波膨化模拟干酪食品  

Microwave-puffed Imitation Cheese Food with Double-protein:Casein and Soy Protein

作　　者：张华[1,2] 李晓东[1,2] 邵红[1] 王桂芬 徐渐[2] 杜玲玲[1,2] 栾君[1,2] 

机构地区：[1]乳品科学教育部重点实验室,哈尔滨150030 [2]东北农业大学食品学院,哈尔滨150030 [3]黑龙江华丹乳业有限公司,黑龙江绥化151400

出　　处：《中国食品学报》2017年第1期84-91,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2011BAD09B02);黑龙江省教育厅面上项目(12541027);2013年黑龙江省高校科技成果产业化前期研发培育项目

摘　　要：为解决单一利用干酪素蛋白制作模拟干酪微波膨化后,产品膨化率过高,膨化气室中空、壁薄,且不均匀的结构问题,研制了一种微波膨化模拟干酪产品。为获得膨化效果好的产品,在配料中加入大豆分离蛋白,调整其与干酪素添加量,制成不同配方的直径20 mm厚4 mm的干酪片后,在微波中膨化(功率1 000 W,膨化90s)。结果表明:与单一利用干酪素加工的模拟干酪相比,在添加大豆蛋白4%~16%范围内,模拟干酪硬度、弹性显著增加(P<0.05),膨化后产品的膨化率、脆性显著降低,硬度、b*值显著增加(P<0.05)。最终得出模拟干酪配方为:大豆分离蛋白12%,干酪素25%,水59.14%,柠檬酸钠1.44%,磷酸氢二钠0.72%,氯化钠1.20%,柠檬酸0.40%,山梨酸0.10%,此时产品膨化率最佳,达180%;孔隙率为23个/cm^2,感官评分为9.00,显著高于其它水平(P<0.05)。同时电镜显示产品孔隙小,单位面积数量明显增多,结构均匀,结构比较致密,表明获得一种膨化效果较好的动植物混合蛋白膨化食品。To solve problems that the degree of expansion was too high and the inner structure with large air pocket of the microwave-puffed imitation cheese chips containing only casein was not homogenous,a microwave-puffed imitation cheese product was studied in this article.In order to achieve a product with good expansion,soy protein isolate of different content was used into the imitation cheeses and casein was reduced at same content and imitation cheeses with different formula were manufactured.The imitation cheeses with 4 mm height and 20 mm diameter were heated for 90 s at a constant power（1 000 W） in microwave oven.The results showed that soy protein isolate with percent of 14%-16%increased hardness and springiness of imitation cheeses significantly（P0.05）,and then decreased degree of expansion and crispness,increased hardness and b＊value significantly（P0.05） of puffed imitation cheese chips compared with chips containing only casein.The final formula of imitation cheese was soy protein isolate 12%,casein 25%,water 59.14%,trisodium citrate 1.44%,disodium phosphate 0.72%,sodium chloride 1.20%,citric acid 0.40%,sorbic acid 0.10%.The degree of expansion was proper and was 180%.The porosity was 23/cm～2 and the sensory score was 9.00 of chips and they were significantly higher than other level（P0.05）.And scanning electron micrographs showed that air cells of chips were small,obviously growing at unit area,and more homogenous and the structure was compact.From we can achieve an animal and plant protein expansion food of good expansion effect.

关 键 词：模拟干酪 酪蛋白 大豆蛋白 微波膨化 质构 

分 类 号：TS205[轻工技术与工程—食品科学]