稀奶油对农家干酪品质的影响  

Effect of Thin Cream on the Quality of Cottage Cheese

作　　者：孙金威 杨晓凤 李启明 朱雅丽 唐果 SUN Jin-wei;YANG Xiao-feng;LI Qi-ming;ZHU Ya-li;TANG Guo(Newhope dairy Company Limited,Product Research and Development Center,Chengdu Sichuan 610000,China;Newhope dairy Company Limited,Key Laboratory of Milk Nutrition and Function in Sichuan,Chengdu Sichuan 611730,China;Newhope dairy Company Limited,Science and Technology Department,Chengdu Sichuan 610000,China)

机构地区：[1]新希望乳业股份有限公司产品研发中心,四川成都610000 [2]新希望乳业股份有限公司乳品营养与功能四川省重点实验室,四川成都611730 [3]新希望乳业股份有限公司科技项目部,四川成都610000

出　　处：《食品与发酵科技》2019年第4期122-127,共6页Food and Fermentation Science & Technology

摘　　要：研究稀奶油对农家干酪品质的影响,确定农家干酪中稀奶油的最适添加量。采用短时发酵工艺的方法,设计5组实验,通过添加不同比例的稀奶油制作农家干酪,国标法分别测定五组实验中农家干酪的水分含量和蛋白质含量,质构仪和流变仪测定产品质构和相应流变学特性,同时对干酪产率和融化特性进行评估,最后从风味,质地及外观上对农家干酪进行感官学品评测试。结果表明:随着稀奶油添加量的增多,干酪的水分含量增加;产率增加;硬度下降;弹性模量降低;干酪风味和外观评分逐渐升高。确定农家干酪中的稀奶油最适添加量为5.2%。The effect of thin cream on the quality and process of cottage cheese was studied.Short-time fermentation process was used to treat cottage cheese with different amount of dilute cream at the same time.With the increase of thin cream,the moisture content of cheese increased.Increased yield;Hardness decreases;Flavor and appearance scores gradually increased.Experiments show that for cottage cheese,the optimal amount of thin cream added is 5.2%.

关 键 词：农家干酪 稀奶油 产率 质构 

分 类 号：TS207.3[轻工技术与工程—食品科学]