原料奶酪成熟度和品牌对再制奶油奶酪功能性和感官特性的影响
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摘要
本文以不同成熟度和不同品牌切达奶酪为原料,以葡萄糖酸-δ-内酯(GDL)为酸化剂,通过直接酸化法得到再制奶油奶酪样品,对制得的样品进行了质构分析、持水性测试、持油性测试和感官评定。结果表明,原料奶酪的硬度与耐嚼性决定了成品的硬度与涂抹性。不同成熟度的切达奶酪对感官、硬度、涂抹性影响较大,对内部、表面乳清析出和油脂析出率影响不大,最佳的原料选择是4～6个月的切达奶酪,不要使用成熟期超过8个月的切达奶酪作为原料。同一成熟期不同品牌的切达奶酪对质构和内部乳清析出性影响较大,对表面乳清析出、油脂析出率及感官影响较小。
In this paper,taken different raw cheddar with different age and directly acidified as test materials,the processed cream cheese was made by gluconic acid-delta-lactone(GDL).The texture,water binding capacity,oil binding capacity and sensory of the samples were analyzed.The results showed that the hardness and spreadability of processed cream cheese were determined by the hardness and chewiness of raw cheese.Different age of the raw cheddar had big effect on sensory,hardness and spreadability,but had less effect on internal and surface syneresis and oil separation of processed cream cheese.Cheddar with 4–6 months'age was the best ingredient for process cream cheese,never using cheddar over 8 month age.Different brand raw cheddar with same age had big effect on texture and internal syneresis,but had less effect on surface syneresis,oil separation and sensory of processed cream cheese.
In this paper,taken different raw cheddar with different age and directly acidified as test materials,the processed cream cheese was made by gluconic acid-delta-lactone(GDL).The texture,water binding capacity,oil binding capacity and sensory of the samples were analyzed.The results showed that the hardness and spreadability of processed cream cheese were determined by the hardness and chewiness of raw cheese.Different age of the raw cheddar had big effect on sensory,hardness and spreadability,but had less effect on internal and surface syneresis and oil separation of processed cream cheese.Cheddar with 4–6 months'age was the best ingredient for process cream cheese,never using cheddar over 8 month age.Different brand raw cheddar with same age had big effect on texture and internal syneresis,but had less effect on surface syneresis,oil separation and sensory of processed cream cheese.
引文
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[18]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):66-70.
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[22]田怀香,郑小平.奶酪风味的研究进展[J].乳业科学与技术,2007(5):213-215.
[2]WOLFSCHOON-POMPO A,ROSE M,HABERMEIER P,et al.Prepa-ration of cream cheese product involves acidifying a whey protein con-centrate with a food grade acidulant or with starter bacteria,heating,blending with milk fat,homogenizing,blending with curd and homoge-nizing,WO2006057968-A1;EP1698231-A1;AU2005309693-A1;CN101106907-A;JP2008521400-W;BR200518588-A;US2009123601-A1;EP1698231-B1;MX2007006257-A1;DE602004021506-E;ES2327335-T3;NZ555368-A[P/OL].2006-.
[3]BAKER D B,HULETT V.Prepn.of low fat imitation cream cheese|by adding dry cottage cheese curd to stabilised heated mixt.ofmilk,cream and milk solids,adding flavour and homogenising,US4724152-A;GB2202126-A;AU8779841-A;GB2202126-B[P/OL].1988-.
[4]METZGER L E,KAPOOR R,ROSENBERG L A,et al.RVA:Process cheese manufacture;proceedings of the Cheese Science2002 Conference,Melbourne,Australia,F Jul 10-12,2002[C].Dairy Industry Assn Australia.
[5]郭本恒.干酪[M].北京:化学工业出版社,2004.
[6]KAPOOR R,METZGER L E.Process cheese:Scientific and tech-nological aspects-A review[J].Compr Rev Food Sci Food Saf,2008,7(2):194-214.
[7]SHIRASHOJI N,JAEGGI J J,LUCEY J A.Effect of sodium hexam-etaphosphate concentration and cooking time on the physicochemicalproperties of pasteurized process cheese[J].J Dairy Sci,2010,93(7):2827-37.
[8]TRIVEDI D,BENNETT R J,HEMAR Y,et al.Effect of differentstarches on rheological and microstructural properties of(II)com-mercial processed cheese[J].Int J Food Sci Technol,2008,43(12):2197-2203.
[9]中华人民共和国卫生部.食品安全国家标准-食品中水分的测定[M].北京:中国标准出版社,2010.
[10]中华人民共和国卫生部.食品安全国家标准-婴幼儿食品和乳品中脂肪的测定[M].北京:中国标准出版社,2010.
[11]中华人民共和国卫生部.食品安全国家标准-食品中蛋白质的测定[M].北京:中国标准出版社,2010.
[12]中华人民共和国国家质量监督检验检疫总局.食品安全国家标准-食品中氯化钠的测定[M].北京:中国标准出版社,2008.
[13]郑远荣,刘振民,肖杨,等.切达奶酪成熟过程中的质构影响因子研究[J].华北农学报,2011(26):257-260.
[14]BOURNE M.Food texture and viscosity:concept and measurement[M].New York:Academic Press,1982.
[15]ESKIN K W N A M.Methods to Assess Quality and Stability of Oilsand Fat-Containing Foods[M].AOCS Press,1994:49.
[16]SKIVER A R H,QVIST K B.Rheological characterization ofstirred yoghurt:viscometry[J].J Texture Stud,1993,24(2):185-198.
[17]何述栋.快速粘度分析仪(RVA)在模拟干酪研究中的应用[D].东北农业大学,2010.
[18]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):66-70.
[19]MEYER A.Process Cheese Manufacture[M].London:FoodTrade Press,1973.
[20]WILKINSON M G,GUINEE T P,O'CALLAGHAN D M,et al.Autolysis and proteolysis in different strains of starter bacteria dur-ing Cheddar cheese ripening[J].J Dairy Res,1994,61(Copy-right(C)2012 American Chemical Society(ACS).All Rights Re-served.):249-262.
[21]郑远荣,刘振民,莫蓓红,等.切达奶酪成熟过程中微观结构变化及其对质构的影响[J].中国农业科学,2012,45(3):503-508.
[22]田怀香,郑小平.奶酪风味的研究进展[J].乳业科学与技术,2007(5):213-215.