橄榄油对再制奶油干酪品质的影响  

Effect of Olive Oil on the Quality of Processed Cream Cheese

作　　者：姜姝 腾军伟 刘振民[1] 张娟[2] 党慧杰 JIANG Shu;TENG Junwei;LIU Zhenmin;ZHANG Juan;DANG Huijie(State Key Laboratory of Dairy Biotechnology,Shanghai Engineering Research Center of Dairy Biotechnology,Dairy Research Institute,Bright Dairy&Food Co.,Ltd.,Shanghai 200436,China;College of Life Science,Shanghai University,Shanghai 200444,China)

机构地区：[1]乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,光明乳业股份有限公司乳业研究院,上海200436 [2]上海大学生命科学学院,上海200444

出　　处：《食品科技》2020年第3期74-79,共6页Food Science and Technology

基　　金：国家重点研发计划课题(2018YFC1604205);上海乳业生物工程技术研究中心能力提升项目(19DZ2281400)。

摘　　要：以奶油干酪为基料,研究不同比例橄榄油替代黄油在再制奶油干酪中的应用。测定干酪的质构、色度、油脂析出性及感官评定,并进行比较分析。实验结果表明,25%替代水平的干酪在质地和色度方面都与对照组无显著性差异(P>0.05);在油脂析出性和感官评分方面,添加25%橄榄油的干酪均优于对照组。综上,2 5%替代水平的干酪样品与对照组在各项指标上相似度最高,是最合适的替代比例。The application of different proportion olive oil instead of butter in processed cream cheese was studied by using cream cheese as the main material.The texture,eolor,oil separation rate and sensory evaluation of the cheese were determined and compared.The results showed that there was no significant difference in texture and color between the cheese with 25% substitution ratio and the control group(P>0.05).The cheese with 25% olive oil was superior to the control group in terms of oil separation rate and sensory score.In summary,the 25% substitution sample has the highest similarity with the control group in various indicators,and it is the best suitable substitution ratio.

关 键 词：橄榄油 奶油干酪 质地 油脂析出性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]