健康和功能性奶酪类似物的研究进展  

Research Progress of Healthy and Functional Cheese Analogues

作　　者：边燕飞 闫清泉[1] 崔利敏[1] 李志国[1] 李玲玉 宗学醒[1] BIAN Yanfei;YAN Qingquan;CUI Limin;LI Zhiguo;LI Lingyu;ZONG Xuexing(Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd.,Hohhot O11500)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特011500

出　　处：《食品工业》2022年第12期261-265,共5页The Food Industry

摘　　要：奶酪类似物是部分或完全替代乳成分并添加植物基物质和不同添加剂,如乳化盐、胶体、防腐剂、酸化剂和调味剂等产生的类似奶酪的产品。根据配方和工艺的差异,这些奶酪类似物可以分为乳制品奶酪类似物、部分乳制品奶酪类似物、植物性奶酪类似物、工艺改造奶酪类似物以及3D打印奶酪类似物。文章对健康和功能性奶酪类似物的最新研究进展进行综述,为奶酪多样性的开发提供理论参考。Cheese analogue is the term that can be described as a cheese-like-product produced from the partial or complete substitution of dairy ingredients and incorporation of vegetable-based substances as well as additives such as emulsifying salts,hydrocolloids,preservatives,acidifying agents and sometimes flavoring agents.According to the difference in formulation and process,these cheese analogues can be grouped as dairy cheese analogues,partial dairy cheese analogues,plant-based cheese analogues,process-modified cheese analogues,and 3D printed cheese analogues.This article reviews the latest research progress of healthy and functional cheese analogues,and provides theoretical references for the development of cheese diversity.

关 键 词：奶酪类似物 3D打印 多样性 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]