大豆杏仁植物基再制干酪理化性质及风味  

Physicochemical Properties and Flavor of Soybean⁃Almond Plant⁃Based Reprocessed Cheese

作　　者：高佳嘉 李平 胡海玥 杨冰秋 张彩霞 穆伟豪 汪建明[1] 杨晨[1] GAO Jiajia;LI Ping;HU Haiyue;YANG Bingqiu;ZHANG Caixia;MU Weihao;WANG Jianming;YANG Chen(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Tianjin Ranova Pet Food Co.,Ltd.,Tianjin 301600,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津朗诺宠物食品股份有限公司,天津301600

出　　处：《食品研究与开发》2024年第13期1-9,共9页Food Research and Development

基　　金：国家自然科学基金青年科学基金项目(32001626)。

摘　　要：大豆干酪相较于动物基干酪更适用于乳糖不耐受人群,但其具有豆腥味,从而限制了产品在市场上的发展。该研究将大豆与杏仁打浆,豆浆与杏仁浆按照体积比1∶3混合,添加乳化盐制备混合植物基再制干酪(mixed cheese,MC),并与纯大豆再制干酪(soy cheese,SC)及市售切达干酪(commercially cheddar cheese,CC)对比,研究混合植物基再制干酪的理化性质及风味特性。结果表明,MC具有良好的性质,其硬度值与CC相近,为(1 047.71±17.04)g/100 g,相较于SC提高了115%,扫描电子显微镜可以观察到MC内部形成了较为致密的网状结构,二级结构中MC的α-螺旋和β-折叠含量增加进一步证实了其内部结构更加稳定。电子鼻、挥发性风味物质结果表明MC中1-辛烯-3-醇含量降低了9.67%,说明MC中豆腥味得到了较好的掩蔽,风味得到了明显的改善,且感官评价分值与CC接近,均能证明混合干酪具有替代市售干酪的潜力。Soy cheese is more suitable for individuals with lactose intolerance than animal⁃based cheese.How⁃ever,it often carries a bean odor,which has hindered the product's market development.In this study,soy⁃beans and almonds were pulped,and soybean milk and almond milk were mixed in volume ratio of 1∶3.Plant⁃based reprocessed mixed cheese(MC)was prepared by adding emulsifying salts and compared with pure soy cheese(SC)and commercially cheddar cheese(CC)to study the physicochemical and flavor properties of the plant⁃based mixed reprocessed cheeses.The results showed that MC had favorable properties,and its hardness value was similar to that of CC,which was(1047.71±17.04)g/100 g,with an increase of 115%compared to SC.Scanning electron microscopy could observe that a smoother and denser mesh structure was formed inside MC,and the increase ofα⁃helix andβ⁃folding content of MC in the secondary structure further confirmed that its internal structure was more stable.The electronic nose and volatile flavor substances showed that the 1⁃oc⁃ten⁃3⁃ol content in MC was reduced by 9.67%,indicating that the soybean odor in MC was better masked,the flavor was significantly improved,and the sensory evaluation scores were close to that of CC,all of which can prove that the mixed cheese has the potential to replace commercially available cheese.

关 键 词：大豆 杏仁 再制干酪 质地 二级结构 风味 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]