天然奶油奶酪与再制奶油奶酪功能性差异研究与形成原因的初探
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摘要
通过传统法制得天然奶油奶酪和以切达奶酪为原料直接酸化法制得的再制奶油奶酪进行功能性对比。发现两者在质构方面没有显著差异;从持水性方面来看,天然奶油奶酪的内部持水性总体上来说要优于再制奶酪组;从持油性方面来看,天然奶油奶酪的持油性要比再制奶油奶酪的持油性差,且差异显著(p<0.05)。在扫描电子显微镜下,天然奶油奶酪网络结构完整细密,呈缕状,空穴大小均一,对脂肪和水分的稳定能力强。而再制奶油奶酪呈一种更厚重的絮状网络结构,结构紧致,对脂肪和矿物质的保持有利。
The properties of cream cheese made by traditional process and processed cream cheese made from Cheddar using direct acidification process were compared in this study. No significant difference in texture properties was detected. But the internal water binding capability of cream cheese was better than process cream cheese. However, the oil binding capability of process cream cheese was better than cream cheese significantly (p<0.05). As illustrated by scanning electron microscopy, the microstructure of natural cream cheese presents tight and orderly protein matrix with homogenous cavities which has very good capacity of fat and water stabilization. On the other hand, the microstructure of processed cream cheese presents tight and flocky protein matrix with less homogenous cavities which has good capacity of fat and minerals stabilization.
The properties of cream cheese made by traditional process and processed cream cheese made from Cheddar using direct acidification process were compared in this study. No significant difference in texture properties was detected. But the internal water binding capability of cream cheese was better than process cream cheese. However, the oil binding capability of process cream cheese was better than cream cheese significantly (p<0.05). As illustrated by scanning electron microscopy, the microstructure of natural cream cheese presents tight and orderly protein matrix with homogenous cavities which has very good capacity of fat and water stabilization. On the other hand, the microstructure of processed cream cheese presents tight and flocky protein matrix with less homogenous cavities which has good capacity of fat and minerals stabilization.
引文
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[16]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,(03)
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[19]ROVIRA S,LOPEZ M B,FERRANDINI E,et al.Hot topic:Microstructure quantification by scanning electron microscopy and image analysis of goat cheese curd[J].J Dairy Sci,2011,94(3):1091-1097
[20]郭本恒.干酪[M].北京:化学工业出版社,2004
[2]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(01):66-70
[3]SINGH S,TEWARI B D.Optimization of manufacturing technique for cream cheese[J].Indian J Dairy Sci,1990,443(3):428-432
[4]LUCEY J A.Acid and acid/heat coagulated cheese,in Encyclopedia of dairy sciences[M].London:Academic Press,2003:350-356
[5]WENDIN K,LANGTON M,CAOUS L,et al.Dynamic analyses of sensory and microstructural properties of cream cheese[J].Food Chem,2000,71:363-378
[6]LAVERSE J,MASTROMATTEO M,FRISULLO P,et al.X-ray microtomography to study the microstructure of cream cheese-type products[J].Journal of Dairy Science,2011,94(1):43-50
[7]LOSAMBE A,KINDSTEDT P S.Effect of temperature abuse on water-holding capacity and microbiological characteristics of commercial cream cheese and cream cheese spread[J].J Dairy Sci,2007,90:629-36
[8]PHADUNGATH C.Cream cheese products:A review[J].Songklanakarin J Sci Technol,2005,27(1):191-199
[9]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
[10]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
[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]ESKIN K W N A M.Methods to Assess Quality and Stability of Oils and Fat-Containing Foods[M].AOCS Press,1994:49
[14]SKIVER A R H,QVIST K B.Rheological characterization of stirred yoghurt:viscometry[J].J Texture Stud,1993,24(2):185-198
[15]何述栋.快速黏度分析仪(RVA)在模拟干酪研究中的应用[D].哈尔滨:东北农业大学,2010
[16]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,(03)
[17]FENOUL F,LE DENMAT M,HAMDI F,et al.Technical note:Confocal scanning laser microscopy and quantitative image analysis:Application to cream cheese microstructure investigation[J].Journal of Dairy Science,2008,91(4):1325-1333
[18]司炜.涂抹型重制干酪关键工艺的研究[D].北京:中国农业大学,2007
[19]ROVIRA S,LOPEZ M B,FERRANDINI E,et al.Hot topic:Microstructure quantification by scanning electron microscopy and image analysis of goat cheese curd[J].J Dairy Sci,2011,94(3):1091-1097
[20]郭本恒.干酪[M].北京:化学工业出版社,2004