菊粉对减脂再制干酪功能特性的影响  

Effect of Inulin on the Functionality of Reduced-fat Processed Cheese

作　　者：罗洁[1,2] 邹郁宁 郭慧媛 葛克山[1] 崔建云[1] 任发政[1] Luo Jie;Zou Yuning;Guo Huiyuan;Ge Keshan;Cui Jianyun;Ren Fazheng(The Innovation Centre of Food Nutrition and Human Health,China Agricultural University,Beijing 100083;College of Chemistry and Biological Engineering,Changsha University of Science ＆ Technology,Changsha,410114;College of Food Science and Nutritional Engineering,Key Laboratory of Functional Dairy,China Agricultural University,Beijing 100083;College of Food Science and Nutritional Engineering,Beijing Laboratory of Food Quality and Safety,China Agricultural University,Beijing 100083)

机构地区：[1]北京食品营养与人类健康高精尖创新中心中国农业大学,北京100083 [2]化学与生物工程学院长沙理工大学,长沙410114 [3]食品科学与营养工程学院教育部功能乳品重点实验室中国农业大学,北京100083 [4]食品科学与营养工程学院食品质量与安全北京实验室中国农业大学,北京100083

出　　处：《中国食品学报》2018年第6期139-145,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划资助项目(2012BAD12B08)

摘　　要：针对减脂再制干酪质地偏硬、熔化性差的缺陷,拟通过添加菊粉改善减脂再制干酪的功能特性,并阐明不同聚合度菊粉对减脂再制干酪的影响。在再制干酪熔融过程中分别添加占总质量5%,10%,15%的不同聚合度菊粉替代相同比例的脂肪,制得减脂再制干酪,并测定干酪的理化指标、硬度、熔化性、流变性及微观结构。结果表明,添加低聚合度菊粉后干酪硬度显著下降(P<0.05),由35.14 N降至20.58 N,其中添加10%的低聚合度菊粉干酪硬度与全脂干酪无显著性差异(P>0.05);而添加高聚合度菊粉后干酪硬度显著增加(P<0.05);添加菊粉后,减脂再制干酪熔化性显著改善,其中添加5%和10%菊粉的减脂再制干酪与全脂干酪相比无显著性差异(P<0.05)。结论 :添加低聚合度的菊粉能显著改善减脂再制干酪的功能特性,其中添加10%低聚合度菊粉的减脂再制干酪硬度与熔化性可达到全脂再制干酪的水平。Due to the defect of the over hard texture and low meltability of reduced-fat processed cheese, the study aimed at improving the functionality of reduced-fat processed cheese by adding inulin. Moreover, the effects of different degree of polymerization inulin on cheese were also illuminated. Long-chain inulin and short-chain inulin were added to processed cheese at level of 5%, 10% and 15% respectively to replace with the same amount of fat. The main composition, textural properties, meltability, flow behaviors and microstructure of the cheese were measured and observed. The results showed with the addition of short-chain inulin, the hardness of decreased from 35.14 N to 20.58 N, there was no significantly difference between the hardness of full-fat processed cheese and reduced-fat processed cheese with the addition of 10% short-chain inulin（P〉0.05）. However, the hardness increased with the addition of long-chain inulin（P〈0.05）. Addition of the inulin significantly improve the meltability of reduced-fat processed cheese. There were no significantly differences between the meltability of full-fat processed cheese and reduced-fat processed cheese with the addition of 5% and 10% inulin（P 〉0.05）. In conclusion, the addition of the short-chain inulin could significantly improve the functionality of reduced-fat processed cheese. In addition, reduced-fat processed cheese with the addition of 10% shortchain inulin could totally match the hardness and meltability of full-fat processed cheese.

关 键 词：减脂再制干酪 菊粉 硬度 熔化性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]