超高压处理对奶油干酪功能特性及其应用的影响  

Effect of High Hydrostatic Pressure Treatment on Functional Characteristics of Cream Cheese and Its Application

作　　者：张园园 郑远荣[2] 刘振民[2] ZHANG Yuan-yuan;ZHENG Yuan-rong;LIU Zhen-min(Shanghai University of Electric Power,Shanghai 201306,China;State Key Laboratory of Dairy Biotechnology,Bright Dairy Co.,Ltd.Research Institute,Shanghai 200436,China)

机构地区：[1]上海电力大学,上海201306 [2]光明乳业股份有限公司研究院乳业生物技术国家重点实验室,上海200436

出　　处：《中国调味品》2024年第2期79-83,146,共6页China Condiment

基　　金：上海市国资委企业创新发展和能级提升项目(2022013)。

摘　　要：以奶油干酪为研究对象,探究超高压(high hydrostatic pressure,HHP)室温(25℃)下,不同压力(200,300,400,500 MPa)保压10 min对奶油干酪功能特性(涂抹性、出油性、融化性)的影响,根据探究结果将最适压力处理过的奶油干酪制成芝士蛋糕,探究超高压处理对其感官品质的影响。结果显示:当HHP压力为300 MPa时,其涂抹性和出油性发生显著性变化(P<0.05),分别提高了33.8%和12.8%。当HHP压力≥300 MPa时,干酪表现出更优的融化性,确定HHP处理的最适压力为300 MPa。将经300 MPa/10 min处理的奶油干酪用于制作芝士蛋糕,结果表明,经HHP处理的干酪有较高的感官评分,其制作出的芝士蛋糕的感官喜好度也较高。Taking cream cheese as the research object,the effect of high hydrostatic pressure(HHP)at room temperature(25℃)for 10 min under different pressures(200,300,400,500 MPa)on the functional characteristics(spreadability,oiliness,meltability)of cream cheese are investigated.According to the research results,the cream cheese treated with the optimal pressure is made into cheesecake,and the effect of HHP treatment on the sensory quality of cheesecake is explored.The results show that when the HHP pressure is 300 MPa,the spreadability and oiliness change significantly(P<0.05),increasing by 33.8%and 12.8%respectively.When the HHP pressure is≥300 MPa,the cheese shows better meltability,the optimal pressure of HHP treatment is determined to be 300 MPa.The cream cheese treated with 300 MPa for 10 min is used to make cheesecake.The results show that the cheese treated with HHP has higher sensory score,and the cheesecake made from the cheese has higher sensory preference.

关 键 词：超高压 奶油干酪 功能特性 芝士蛋糕 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]