稻米油对涂抹再制干酪品质的影响
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摘要
为研究不同比例的稻米油取代黄油对涂抹再制干酪品质的影响。测定稻米油各取代比例的再制干酪的pH、硬度、可涂抹性及感官品质,并进行比较分析。结果表明,不同稻米油添加量样品pH均在正常范围,样品硬度与可涂抹性随稻米油添加量增大而减小。切达干酪味及奶香味感官评分于稻米油添加量75%时最小,不同添加量稻米油样品感官总评分无显著性差异(P>0.05)。稻米油替代黄油作为涂抹再制干酪的原料油脂具有可行性。
To provide a theoretical basis for the research and development of high-quality processed cheese with rice bran oil,the effects of different levels of rice bran oil instead of butter on the quality of the spread processed cheese were studied.The determination of the pH,firmness,stickness and sensory evaluation of the processed cheese with various substitution ratios of rice bran oil were compared and analyzed.The results showed that the pH values of the samples were in the normal pH range,and the firmness and stickiness of samples decreased with the increase of the amount of rice bran oil.Cheddar cheese and milk flavor sensory score is minimum with 75%rice bran oil,and sensory score of rice bran oil samples with different added amount had no significant difference(P>0.05)in total score.Rice bran oil as a substitute for butter as a raw material for repainting cheese is a viable option.
To provide a theoretical basis for the research and development of high-quality processed cheese with rice bran oil,the effects of different levels of rice bran oil instead of butter on the quality of the spread processed cheese were studied.The determination of the pH,firmness,stickness and sensory evaluation of the processed cheese with various substitution ratios of rice bran oil were compared and analyzed.The results showed that the pH values of the samples were in the normal pH range,and the firmness and stickiness of samples decreased with the increase of the amount of rice bran oil.Cheddar cheese and milk flavor sensory score is minimum with 75%rice bran oil,and sensory score of rice bran oil samples with different added amount had no significant difference(P>0.05)in total score.Rice bran oil as a substitute for butter as a raw material for repainting cheese is a viable option.
引文
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[2]MUIR D D,SAR W,TAMIME A Y,et al.Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spreads[J].International Journal of Food Science&Technology,2010,32(4):279-287.
[3]TOTOSAUS A,ROJAS-NERY E.Soya bean oil/soyaprotein isolate and carrageenan emulsions as fat replacer in fat-reduced Oaxaca-type cheese[J].Int J Dairy Technol,2017,70(4):499-505.
[4]CUNHA M R,DIAS A I,VIOTTO W H.Microstructure,texture,colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat[J].Food Res Int,2010,43(3):723-729.
[5]HAUSER H.The Physical Chemistry of Lipids:from Alkanes to Phospholipids[J].Chemistry&Physics of Lipids,1988,48(3):293-304.
[6]ACHACHLOUEI B F,HESARI J,DAMIRCHI S A,et al.Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils[J].Food Science and Technology International,2013,19(5):389-398.
[7]FEREIDOON Shahidi.贝雷油脂化学与工艺学:第二卷,食用油脂产品:食用油[M].6版.北京:中国轻工业出版社,2016.
[8]DJOUSS L,HUNT S C,ARNETT D K,et al.Dietary linolenic acid is inversely associated with plasma triacylglycerol:the National Heart,Lung,and Blood Institute Family Heart Study[J].Am J Clin Nutr,2003,78(6):1 098.
[9]房新平,翟红梅,胡长利.植物油在婴儿配方乳粉中的应用探讨[J].中国油脂,2014,8:88-91.
[10]BEMER H L,LIMBAUGH M,CRAMER E D,et al.Vegetable organogels incorporation in cream cheese products[J].Food Res Int,2016,85:67-75.
[11]魏翠平,王瑛瑶,栾霞.人造奶油研究现状及其制备技术[J].中国食物与营养,2011,17(6):32-35.
[12]宋国安.米糠油在食品中的应用[J].四川粮油科技,2000(1):21-22.
[13]KHETRA Y,CHAVHAN G B,KANAWJIA S K,et al.Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts[J].Dairy Sci Technol,2015,95(5):639-649.
[14]莫蓓红,郑远荣,高红艳,等.不同酸化剂对再制奶油干酪品质的影响[J].食品研究与开发,2012,33(1):66-71.
[15]LAWLESS.食品感官评价原理与技术[M].北京:中国轻工业出版社,2001.
[16]郭本恒.干酪[M].北京:化学工业出版社,2004.
[17]MEULLENET J F C,CARPENTER J A,LYON B G,et al.Bi-cyclical instrument for assessing texture profile parameters and its relationship to sensory evaluation of texture[J].J Texture Stud,2010,28(1):101-118.
[18]LOBATO-CALLEROS C,VERNON-CARTER E J,HORNELAS-URIBE Y.Microstructure and texture of cheese analogs containing different types of fat[J].J Texture Stud,1998,29(5):569-586.