不同酸化终点对高乳脂再制奶酪功能性和感官特性的影响
详细信息    查看全文 | 推荐本文 |
  • 英文篇名:Effect of Difference Acidification End on Properties and Sensory of Processed Cream Cheese
  • 作者:莫蓓红 ; 高红艳 ; 陈帅 ; 刘振民
  • 英文作者:MO Bei-hong et al(State Key Laboratory of Dairy Biotechnology,Dairy Research Institute,Bright Dairy & Food Co.,Ltd.,Shanghai 200436)
  • 关键词:高乳脂奶酪 ; 再制奶 ; pH
  • 英文关键词:Cream cheese;Processed cheese;pH
  • 中文刊名:AHNY
  • 英文刊名:Journal of Anhui Agricultural Sciences
  • 机构:乳业生物技术国家重点实验室光明乳业股份有限公司乳业研究院;
  • 出版日期:2012-11-20
  • 出版单位:安徽农业科学
  • 年:2012
  • 期:v.40;No.394
  • 基金:科技部国家十二五科技支撑计划课题(2012BAD28B07)
  • 语种:中文;
  • 页:AHNY201233118
  • 页数:4
  • CN:33
  • ISSN:34-1076/S
  • 分类号:333-336
摘要
[目的]研究不同终点pH对高乳脂再制奶酪功能性和感官特性的影响。[方法]以切达奶酪和稀奶油为主要原料,以葡萄糖酸-δ-内酯(GDL)为酸化剂,通过直接酸化法得到不同终点pH的高乳脂再制奶酪样品。对制得的样品进行了质构分析、持水性测试、持油性测试等功能性测定,并进行了感官评定分析。[结果]试验得出,终点pH对高乳脂再制奶酪影响较大的是感官、质构特性和内部乳清析出,而对表面乳清析出和油脂析出率影响不大,pH 4.8是最佳的酸化终点。产生这些影响的主要原因是由于高乳脂奶酪特殊的凝乳方式和蛋白质分子间随pH变化的静电作用。[结论]酸化终点在等点电附近时,得到的高乳脂再制奶酪的结构更符合目标要求。
        [Objective] To study effects of different end pH on functionality and sensory characteristics of cream processed cheese.[Method] The effect of different pH on the quality of processed cream cheese made from cheddar and cream and acidified by gluconic acid-delta-lactone(GDL) was studied.The texture,water binding capacity,oil binding capacity and sensory of the samples were evaluated.[Result] pH has big impact on sensory,texture and internal syneresis,but has less impact on surface syneresis and oil separation.The best end pH is 4.8.The impacts could be caused by the special curd forming style of cream cheese and the electrostatic interaction between protein molecular changing with pH value.[Conclusion] The obtained cream processed cheese is better accordance with target when end pH at isoelectric point.
引文
[1]PHADUNGATH C.Cream cheese products:A review[J].Songklanakarin JSci Technol,2005,27(1):191-199.
    [2]WOLFSCHOON-POMBO A F,EYSELEE H,MARTINEZ A F,et al.Pro-duction of cream cheese product by fermenting standardized milk base withbacterial culture,ultrafiltering fermented milk base to obtain permeate andretentate,and mixing retentate with sour cream,EP2269466-A2;US2011020495-A1;AU2010202638-A1;JP2011024574-A;CA2708548-A1[P/OL].2011-.://DIIDW:2011A53026.
    [3]GUTKNECHT J R,OVITT J B.Making cream cheese product,comprisespasteurizing and homogenizing milkfat fluid e.g.cream and combining withlive and active thermophilic lactic acid-producing bacteria e.g.Lactobacil-lus acidophilus,culturing it and producing product,US7897185-B1[P/OL].2011-.://DIIDW:2011C01137.
    [4]GUTKNECHT J R,ANONYMOUS,OVITT J B.Cream cheese products andmethods of making the same,US 07897185[P/OL].2011-.://BIOSIS:PREV201100187452.
    [5]MARCHESSEAU S,GASTALDI E,LAGAUDE A,et al.Influence of pH onprotein interactions and microstructure of process cheese[J].J Dairy Sci,1997,80(8):1483-1489.
    [6]MONTEIRO R R,TAVARES D Q,KINDSTEDT P S,et al.Effect of pH onmicrostructure and characteristics of cream cheese[J].Journal of FoodScience,2009,74(2):112-117.
    [7]莫蓓红.再制干酪乳化原理及影响乳化效果的主要因素[J].中国乳业,2009(10):46-48.
    [8]LEE S K,KLOSTERMEYER H.The effect of pH on the rheological proper-ties of reduced-fat model processed cheese spreads[J].Lebensmittel-Wis-senschaft Und-Technologie-Food Science and Technology,2001,34(5):288-292.
    [9]ESKIN K W N A M.Methods to assess quality and stability of oils and fat-containing foods[M].Champaingn,Illinois:AOCS Press,1994:49.
    [10]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.
    [11]SKIVER A R H,QVIST K B.Rheological characterization of stirred yo-ghurt:viscometry[J].J Texture Stud,1993,24(2):185-198.
    [12]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.
    [13]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(5):191-194.
    [14]谢跃杰.再制干酪加工工艺及配方对产品品质影响规律的研究[D].北京:中国农业科学院,2010.
    [15]TAMIME A Y,ROBINSON R K.Yoghurt Science and Technology[M].2nd ed.Cambridge,England:CRC Press,Woodhead Publishing Ltd.,1999.
    [16]TAMIME A Y.乳制品的结构[M].北京:中国轻工业出版社,2010.
    [17]MEYER A.Process Cheese Manufacture[M].London:Food Trade Press,1973.

© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号

地址:北京市海淀区学院路29号 邮编:100083

电话:办公室:(+86 10)66554848;文献借阅、咨询服务、科技查新:66554700