亲水胶体在低脂干酪中的应用进展  

Progress in the application of hydrocolloids in low-fat cheese

作　　者：李玲玉 赵悦 崔利敏[1] 司阔林 张敬华 宗学醒[1] LI Lingyu;ZHAO Yue;CUI Limin;SI Kuolin;ZHANG Jinghua;ZONG Xuexing(Inner Mongolia Mengniu Dairy(Group)Co.,Ltd.,Hohhot,Inner Mongolia 011500,China)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011500

出　　处：《美食研究》2024年第4期93-98,共6页Journal of Researches on Dietetic Science and Culture

基　　金：呼和浩特市“揭榜挂帅”重大科技项目(2023-揭榜挂帅-农-2)。

摘　　要：随着人们健康饮食意识的增强,低脂干酪的市场潜力也越来越大,但脂肪在干酪的结构稳定性、质地和感官特性中发挥重要作用,直接降低干酪脂肪含量会影响其品质。本研究探讨亲水胶体的凝胶性、增稠性、稳定性等功能特性,及其对低脂干酪风味、质地、得率和营养特性的影响,并提出未来研究方向可以聚焦于以下三个方面:(1)设计开发协同提升风味和质地的亲水胶体混合物;(2)探究亲水胶体对产品消化特性和人体肠道菌群平衡的影响;(3)研发多功能性的亲水胶体。With the increasing awareness of healthy eating among people,low-fat cheese has great market potential.Fat plays an important role in the structural stability,texture,and sensory properties of cheese,but directly reducing the fat content of cheese can affect its quality.This study explored the gelling,thickening and stabilizing properties of hydrocolloids,as well astheir impact on the flavor,texture,yield and nutritional properties of low-fat cheese.It proposed the future research directions focusing on the following three aspects:(1)designing and developing hydrophilic colloidal mixtures that synergistically enhance flavor and texture;(2)investigating the effects of hydrocolloids on product digestive characteristics and the balance of human intestinal flora;(3)developing multifunctional hydrocolloids.

关 键 词：低脂干酪 亲水胶体 风味 质地 得率 

分 类 号：TS972.123.6[轻工技术与工程]