热变性乳清蛋白-黄油乳液凝胶对减钠再制干酪品质的影响  

Effects of Heat Denatured Whey Protein-butter Emulsion Gel on the Quality of Sodium Reducing Cheese

作　　者：李红娟[1] 刘婷婷[1] 李丹 杨晨[1] 李洪波 于景华[1] Li Hongjuan;Liu Tingting;Li Dan;Yang Chen;Li Hongbo;Yu Jinghua(College of Food Science and Engineering,Tianjin University of Science and Technology,State Key Laboratory of Food Nutrition and Safety,Tianjin 300457;Miao Ke Lan Duo(Tianjin)Food Technology Co.,Ltd.,Tianjin 300462)

机构地区：[1]天津科技大学食品科学与工程学院食品营养与安全国家重点实验室,天津300457 [2]妙可蓝多(天津)食品科技有限公司,天津300462

出　　处：《中国食品学报》2022年第4期189-195,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(32001626)。

摘　　要：再制干酪中较高的钠含量被越来越多的消费者所关注。再制干酪中钠主要来自于原制干酪及乳化盐。乳化盐主要作用是促进脂肪在体系中均匀分布,使蛋白质、脂肪等形成均匀的网络体系。本研究利用热变性乳清蛋白对黄油进行预乳化处理,形成乳清蛋白-黄油乳液凝胶(WPI-EG)后,将其用于干酪加工,检测减钠再制干酪的油析性、融化性、质构及微观结构等,评价热变性乳清蛋白预乳化工艺对减钠再制干酪品质的影响。结果表明:预乳化工艺中WPI-EG的形成能够有效促进再制干酪中脂肪均匀分布,形成均匀的结构和质地。预乳化工艺提高了再制干酪的硬度、胶着度和咀嚼度,降低了干酪的油析性。降低30%含钠乳化盐的预乳化再制干酪(30%EC)与未预乳化的干酪(NEC)相比,钠含量降低52.9 mg/100 g,硬度增加27.1%,油析性降低0.53 cm。微观结构显示:30%EC样品脂肪分布及蛋白网络结构更加均匀、致密。本研究结果说明预乳化工艺能够有效降低再制干酪中含钠乳化盐添加量,改善干酪品质。More and more consumers are concerned about the high sodium content in processed cheese. The sodium in processed cheese mainly comes from raw cheese and emulsified salt. The main function of emulsified salt is to promote the uniform distribution of fat in the system and form a uniform network system of protein and fat. In this study, thermal-denatured whey protein was used to pre-emulsified butter to form a whey protein-butter emulsion gel(WPI-EG),which was then used in cheese processing. The free oil released extent, meltability, texture and microstructure of sodium reducing processed cheese were detected to evaluate the effect of the pre-emulsification process on the quality of sodium reducing processed cheese. The results showed that the formation of WPI-EG in the pre-emulsification process could effectively promote the uniform fat distribution in the processed cheese, and form the uniform structure and texture. The pre-emulsification process improved the hardness, stickiness and chewiness of the processed cheese, and led to lower oil extraction of the cheese. Compared with the non-pre-emulsified cheese(NEC), the pre-emulsified processed cheese(30%EC) with 30% less sodium emulsified salt decreased the sodium content by 52.9 mg/100 g, the hardness increased by 27.1%, the oil extraction property decreased by 0.53 cm. The microstructure showed that the fat distribution and protein network structure of 30% EC were more uniform and dense. This study showed that the pre-emulsification process could effectively reduce the amount of sodium containing emulsified salt in the processed cheese and improve the quality of the cheese.

关 键 词：再制干酪 预乳化 乳液凝胶 减钠 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]