脂肪替代物在干酪中应用的研究进展  

Research Progress Research Progress in Application of FatReplacers inCheese

作　　者：崔利敏[1] 李彤 李玲玉 闫清泉[1] 赵中华 宗学醒[1] CUI Limin;LI Tong;LI Lingyu;YAN Qingquan;ZHAO Zhonghua;ZONG Xuexing(Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd.,Hohhot 011500)

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》2023年第5期223-228,共6页The Food Industry

摘　　要：干酪是一种深受消费者喜爱的乳制品,但随着健康意识的深入,干酪含有的较高脂肪又让消费者望而生畏。使用部分脱脂乳生产低脂干酪会导致产品质地干硬、风味不足,添加适宜的脂肪替代物有助于低脂干酪品质的改善。介绍脂肪替代物的主要分类,并对近年来各类脂肪替代物在干酪中的应用研究及进行探讨,旨在为脂肪替代物在干酪中的应用提供理论依据。Cheese is a popular dairy product among consumers,but the high fat content of cheese is a deterrent to consumers as health awareness grows.The addition of suitable fat replacers can help improve the quality of low-fat cheeses,as the use of partially skimmed milk to produce low-fat cheeses leads to a dry,hard texture and lack of flavor.Introduce the main classifications of fat replacers,and discuss the research and application of various types of fat replacers in cheese in recent years,aiming to provide a theoretical basis for the application of fat replacers in cheese.

关 键 词：低脂干酪 脂肪替代物 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]