脂肪替代物对低脂再制奶酪品质的影响及其品质提升策略研究进展  

Research Progress in the Effect of Fat Substitutes on the Quality of Low-Fat Processed Cheese and Its Quality Regulation Strategies

作　　者：田怀香 付金鹭 于海燕 陈臣 娄新曼 TIAN Huaixiang;FU Jinlu;YU Haiyan;CHEN Chen;LOU Xinman(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)

机构地区：[1]上海应用技术大学香料香精技术与工程学院,上海201418

出　　处：《食品科学》2024年第18期250-260,共11页Food Science

基　　金：国家自然科学基金面上项目(32072346,32372294);上海市科委省部级科研项目(22XD1432700);上海市科委“上海工程技术研究中心”项目(20DZ2255600)。

摘　　要：再制奶酪因其口味丰富、品质稳定、便于携带等优点深受消费者喜爱,但再制奶酪中脂肪含量较高,无法满足消费者低脂饮食的需求,因此,生产低脂肪含量的再制奶酪已成为乳制品行业发展的趋势。然而,脂肪含量的减少会在一定程度上影响奶酪品质,如何提高低脂再制奶酪的品质特性是乳制品行业亟需解决的问题。脂肪替代物是一种可以模仿奶酪中脂肪的物质,其能够弥补奶酪因脂肪减少而造成的风味、质构等品质特性缺陷。本文分别介绍了脂肪及不同种类脂肪替代物(脂肪基、蛋白质基和碳水化合物基)对奶酪和低脂再制奶酪风味、质地等品质特性的重要作用,并从低脂天然奶酪品质提升策略、配料成分调整、加工技术等方面总结了低脂再制奶酪的品质提升手段,以期为高品质低脂再制奶酪的开发提供参考,推动奶酪行业的进一步发展。Processed cheese is very popular among consumers because of its rich taste,stable quality,and easy portability,but the high fat content in processed cheese cannot meet the demand of health-conscious consumers for low-fat foods.Therefore,the production of processed cheese with low-fat content has become a trend in the dairy industry.However,the reduction of fat affects the quality of cheese to a certain extent.How to improve the quality characteristics of lowfat processed cheese is an urgent problem in the dairy industry.Fat substitutes are intended to imitate the fat in cheese while compensating for the defects in the flavor,texture and other quality characteristics of cheese due to the reduction of fat.Therefore,in order to provide a reference for the development of low-fat processed cheese and to promote further development of the cheese industry,this article reviews the important roles of fat and different fat substitutes(fat-,protein-,and carbohydrate-based substitutes)in the flavor,texture and other quality characteristics of cheese and low-fat processed cheese,and summarizes approaches to enhancing the quality of low-fat processed cheese.

关 键 词：低脂再制奶酪 脂肪替代物 风味 质构 调控 

分 类 号：TS202.3[轻工技术与工程—食品科学]