不同亲水胶体对再制奶油奶酪品质的影响
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摘要
通过研究刺槐豆胶、卡拉胶、海藻酸钠、瓜尔豆胶和黄原胶5种不同亲水胶体对以切达奶酪为原料,直接酸化法得到的再制奶油奶酪品质的影响,来选择较佳的亲水胶体方案。实验结果表明,亲水胶体对样品各方面的性质影响显著,对持水性和持油性的影响尤为明显。本体系适用不凝胶的亲水胶体。黄原胶和刺槐豆胶是最佳的选择,并建议2种胶体单独使用。
The effect of different hydrocolloid such as locust bean gum,carrageenan,sodium alginate,guar gum and xanthan gum on the quality of processed cream cheese made by cheddar cheese and directly acidified by acidulant was studied in order to find out the best hydrocolloid solution for the system.Hydrocolloid has significant impact on all the parameters of processed cream cheese,especially on the water binding capacity and oil binding capacity.Hydrocolloid without gelling can provide better product than gel-forming hydrocolloid.Xanthan gum Locus and bean gum are both good hydrocolloid for processed cream cheese and it is better to use them separately.
The effect of different hydrocolloid such as locust bean gum,carrageenan,sodium alginate,guar gum and xanthan gum on the quality of processed cream cheese made by cheddar cheese and directly acidified by acidulant was studied in order to find out the best hydrocolloid solution for the system.Hydrocolloid has significant impact on all the parameters of processed cream cheese,especially on the water binding capacity and oil binding capacity.Hydrocolloid without gelling can provide better product than gel-forming hydrocolloid.Xanthan gum Locus and bean gum are both good hydrocolloid for processed cream cheese and it is better to use them separately.
引文
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[18]Kindstedt P S,Acosta L.Effect of storage time and tem-perature on the serum phase of cultured cream cheese[J].Aust J Dairy Technol,2005,60(1):10-13.
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[20]王建鑫,孙忠伟,杨晓波,等.涂抹型再制干酪的研究[J].中国乳业,2005(2):47-49.
[2]Phadungat H C.Cream cheese products:A review[J].Songklanakarin J Sci Technol,2005,27(1):191-9.
[3]Ranika A.Fresh cream cheese prepn,EP968654-A;EP968654-A2;DE19831212-A1;DE29921024-U1[P/OL].2000-.
[4]Gutknecht J R,Anonymous,Ovitt J B.Cream cheeseproducts and methods of making the same,US 07897185[P/OL].2011-.
[5]Kapoor R,Metzger L E.Process cheese:scientific andtechnological aspects-A review[J].Compr Rev Food SciFood Saf,2008,7(2):194-214.
[6]郭本恒.干酪[M].北京:化学工业出版社,2004.
[7]黄来发.食品增稠剂[M].北京:中国轻工业出版社,2000:73.
[8]Brigbenti M,Govindasamy-Lucey S,Jaeggi J J,et al.Effect of different stabilizers on the textural and theologicalproperties of cream cheese[J].J Anim Sci,2007,85:144-145.
[9]Jana A H,Pinto S,Solanky M J.Quality of casein basedMozzarella cheese analogue as influenced by stabilizers[J].J Food Sci Technol-Mysore,2008,45(5):454-456.
[10]Eskin K W N A M.Methods to assess quality and stabilityof oils and fat-containing foods[M].AOCS Press.1994:49.
[11]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.
[12]Skiver A R H,Qvist K B.Rheological characterization ofstirred yoghurt:viscometry[J].J Texture Stud,1993,24(2):185-98.
[13]何述栋.快速粘度分析仪(RVA)在模拟干酪研究中的应用[D].哈尔滨:东北农业大学,2010.
[14]高红艳,刘振民,莫蓓红,等.不同脂肪及含量对涂抹再制干酪的影响[J].食品与发酵工业,2010,36(5):191-194.
[15]肖杨,苗君莅,郑远荣,等.卡拉胶和黄原胶对酸性凝胶型再制干酪质构的影响[J].食品科学,2012,23(33):93-97.
[16]Uwe Remminghorst,Bernd H A Rehm.Microbial Produc-tion of Biopolymers and Polymer Precursors[M].CaisterAcademic Press,2009.
[17]任平,阮样稳,王冬良.植物胶的特性及在食品工业中的应用[J].食品研究与开发,2004,5(25):39-44.
[18]Kindstedt P S,Acosta L.Effect of storage time and tem-perature on the serum phase of cultured cream cheese[J].Aust J Dairy Technol,2005,60(1):10-13.
[19]Kawasaki Y.Influence of“creaming”on the properties ofprocessed cheese and changes in the structure of caseinduring cheese making[J].Milchwiss-Milk Sci Int,2008,63(2):149-52.
[20]王建鑫,孙忠伟,杨晓波,等.涂抹型再制干酪的研究[J].中国乳业,2005(2):47-49.