不同酪蛋白对块状再制干酪品质的影响
|
摘要
调节不同质量比的酶凝酪蛋白和膜分离酪蛋白,研究酪蛋白种类对块状再制干酪品质的影响。通过测定再制干酪的质构分析(texture profile analysis,TPA)、断裂距离、断裂硬度及感官评价,确定酶凝酪蛋白和膜分离酪蛋白的最佳配比。结果表明:两种酪蛋白对块状再制干酪的质构和感官有显著影响,2种酪蛋白的添加质量比为2∶1时,块状再制干酪品质最佳。
The influence of the quality of block processed cheese was researched by adjusting different mass rate of rennet casein and Membrane separation casein. The optimum rate of different kind of casein was determined by texture profile analysis(TPA)and fracture distance fracture hardness and sensory evaluation. The result showed that texture and sensory of block processed cheese was significant influenced by different types of casein. The optimum rate of rennet casein and membrane separation was 2 ∶ 1.
The influence of the quality of block processed cheese was researched by adjusting different mass rate of rennet casein and Membrane separation casein. The optimum rate of different kind of casein was determined by texture profile analysis(TPA)and fracture distance fracture hardness and sensory evaluation. The result showed that texture and sensory of block processed cheese was significant influenced by different types of casein. The optimum rate of rennet casein and membrane separation was 2 ∶ 1.
引文
[1]刘燕,于景华,李红娟.Mozzarella干酪流变学特性变化影响因素及机制的探讨[J].中国乳品工业,2017,45(10):22-25
[2]WALSTRA P,VLIET T.The physical chemistry of curd making[J].Netherlands Milk and Dairy Journal,1986,40:241-259
[3]朱雄英,甘伯中,丁福军.酶凝干酪素凝胶性研究进展及其在干酪中的应用[J].食品科学,2009,30(21):424-427
[4]陈娜,刘显庭,丁庆波.凝乳方式对奶油干酪品质的影响[J].农业工程学报,2013,29(2):287-291
[5]Lucey J A,Tamehana M,Singh H,et al.Rheological properties of milk gels formed by a combination of rennet and glucono-δ-lactone[J].Journal of Dairy Research,2000,67(3):415-427
[6]Aichinger P A,Michel M,Servais C,et al.Fermentation of a skim milk concentrate with Streptococcus thermophiles and chymosin:structure,viscoelasticity and syneresis of gels[J].Colloids and Surfaces B-Biointerfaces,2003,31(14):243-255
[7]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准酪蛋白:GB 31638-2016[S].北京:中国标准化出版社,2016
[8]罗洁,任发政,王紫薇,等.干酪质构与风味控制技术研究进展[J].农业机械学报,2016,47(1):191-208
[9]Jacob M,Jaros D,Rohm H.Rennet advances in milk clotting enzymes[J].International Journal of Dairy Technology,2011,64(1):14-33
[10]邵辉,耿明杰,曹凤云.块状再制干酪配方组成对产品物性的影响[J].中国奶牛,2016,316(8):55-59
[11]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中蛋白质的测定:GB5009.5-2016[S].北京:中国标准化出版社,2016
[12]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中水分的测定:GB 5009.3-2016[S].北京:中国标准化出版社,2016
[13]闫清泉,宗学醒,李志国,等.酪蛋白和乳清蛋白比例对新鲜干酪品质的影响[J].食品科技,2015,40(9):22-25
[14]Olson N F,Price W V.A melting test for pasteurized process cheese spreads[J].Journal of Dairy Science,1958,41(7):999-1000
[15]罗洁,王芳,任发政,等.乳化盐对mozzarella干酪功能性的影响[J].农业机械学报,2011,42(8):138-142
[16]武晗.影响涂抹型再制干酪物性的因素分析及新产品的开发[D].哈尔滨:东北农业大学,2007
[2]WALSTRA P,VLIET T.The physical chemistry of curd making[J].Netherlands Milk and Dairy Journal,1986,40:241-259
[3]朱雄英,甘伯中,丁福军.酶凝干酪素凝胶性研究进展及其在干酪中的应用[J].食品科学,2009,30(21):424-427
[4]陈娜,刘显庭,丁庆波.凝乳方式对奶油干酪品质的影响[J].农业工程学报,2013,29(2):287-291
[5]Lucey J A,Tamehana M,Singh H,et al.Rheological properties of milk gels formed by a combination of rennet and glucono-δ-lactone[J].Journal of Dairy Research,2000,67(3):415-427
[6]Aichinger P A,Michel M,Servais C,et al.Fermentation of a skim milk concentrate with Streptococcus thermophiles and chymosin:structure,viscoelasticity and syneresis of gels[J].Colloids and Surfaces B-Biointerfaces,2003,31(14):243-255
[7]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准酪蛋白:GB 31638-2016[S].北京:中国标准化出版社,2016
[8]罗洁,任发政,王紫薇,等.干酪质构与风味控制技术研究进展[J].农业机械学报,2016,47(1):191-208
[9]Jacob M,Jaros D,Rohm H.Rennet advances in milk clotting enzymes[J].International Journal of Dairy Technology,2011,64(1):14-33
[10]邵辉,耿明杰,曹凤云.块状再制干酪配方组成对产品物性的影响[J].中国奶牛,2016,316(8):55-59
[11]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中蛋白质的测定:GB5009.5-2016[S].北京:中国标准化出版社,2016
[12]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中水分的测定:GB 5009.3-2016[S].北京:中国标准化出版社,2016
[13]闫清泉,宗学醒,李志国,等.酪蛋白和乳清蛋白比例对新鲜干酪品质的影响[J].食品科技,2015,40(9):22-25
[14]Olson N F,Price W V.A melting test for pasteurized process cheese spreads[J].Journal of Dairy Science,1958,41(7):999-1000
[15]罗洁,王芳,任发政,等.乳化盐对mozzarella干酪功能性的影响[J].农业机械学报,2011,42(8):138-142
[16]武晗.影响涂抹型再制干酪物性的因素分析及新产品的开发[D].哈尔滨:东北农业大学,2007