乳清蛋白与酪蛋白比例对UHT再制干酪品质的影响
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摘要
通过测定UHT再制干酪的TPA质构、融化性和感官评价,研究乳清蛋白与酪蛋白比例对再制干酪的影响,并确定最佳的乳清蛋白和酪蛋白配比。结果表明,乳清蛋白和酪蛋白比例对UHT再制干酪TPA质构和融化性均有显著影响(p<0.05),而且这些特征参数与感官评价结果具有显著相关性(p<0.05);当乳清蛋白与酪蛋白优化配比1︰5时,所得UHT再制干酪品质最佳。
The effect of quality on UHT processed cheese and the optimum ratio of whey protein and casein was studied by detecting TPA texture, meltability and sensory evaluation. The results showed that TPA texture and meltability of the processed cheese was significant influenced by different ratio of whey protein and casein(p<0.05). Moreover, there was a significant correlation between these characteristic parameters and sensory evaluation results(p<0.05). The processed cheese got the best quality when the optimal ratio of whey protein and casein was 1︰5.
The effect of quality on UHT processed cheese and the optimum ratio of whey protein and casein was studied by detecting TPA texture, meltability and sensory evaluation. The results showed that TPA texture and meltability of the processed cheese was significant influenced by different ratio of whey protein and casein(p<0.05). Moreover, there was a significant correlation between these characteristic parameters and sensory evaluation results(p<0.05). The processed cheese got the best quality when the optimal ratio of whey protein and casein was 1︰5.
引文
[1]中华人民共和国卫生部.食品安全国家标准再制干酪:GB25192-2010[S].北京:中国标准出版社,2010.
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[3]季妮娜,项丽丽,霍贵成.乳清浓缩蛋白添加量对新鲜干酪品质影响的研究[J].食品科技,2010(10):83-87.
[4]王乐,宗学醒,闫清泉,等.关键加工工艺对涂抹再制干酪品质的影响[J].中国乳品工业,2016,44(1):62-64.
[5]胡惠敏.淀粉代替乳化盐在再制干酪中的应用[D].呼和浩特:内蒙古农业大学,2013.
[6]ZISU B,SHAH N P.Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers,pre-acidification and EPS starter[J].International Dairy Journal,2005,15(6/9):957-972.
[7]曹小飞,高允盛,赵丹,等.响应曲面法优化含豆乳的Mozzarella干酪的生产工艺参数[J].中国乳品工业,2009,37(6):24-27.
[8]中国乳制品工业协会.中国乳制品工业行业规范再制干酪感官质量评鉴细则:RHB 505-2004[S].2004.
[9]李博勋,付丽娜,莫蓓红,等.融化过程中剪切强度对再制干酪质构特性的影响[J].乳业科学与技术,2007,30(2):63-66.
[10]SOLOWIEJ B,MLEKO S,GUSTAW W,et al.Effect of whey protein concentrates on texture,meltability and microstructure of acid casein processed cheese analogs[J].Milchwissenschaftmilk Science International,2010,65(2):169-173.
[11]范丽芳.再制干酪的技术难点[J].中国乳品工业,2004,32(2):48-50.
[12]屈雪寅,郑楠,李松励,等.热处理对液态乳中乳清蛋白的影响研究进展[J].食品科学,2017,38(9):307-313.
[2]刘中生,董成,孙丽生,等.UHT杀菌技术在再制干酪中的应用[J].内蒙古科技与经济,2016(20):99.
[3]季妮娜,项丽丽,霍贵成.乳清浓缩蛋白添加量对新鲜干酪品质影响的研究[J].食品科技,2010(10):83-87.
[4]王乐,宗学醒,闫清泉,等.关键加工工艺对涂抹再制干酪品质的影响[J].中国乳品工业,2016,44(1):62-64.
[5]胡惠敏.淀粉代替乳化盐在再制干酪中的应用[D].呼和浩特:内蒙古农业大学,2013.
[6]ZISU B,SHAH N P.Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers,pre-acidification and EPS starter[J].International Dairy Journal,2005,15(6/9):957-972.
[7]曹小飞,高允盛,赵丹,等.响应曲面法优化含豆乳的Mozzarella干酪的生产工艺参数[J].中国乳品工业,2009,37(6):24-27.
[8]中国乳制品工业协会.中国乳制品工业行业规范再制干酪感官质量评鉴细则:RHB 505-2004[S].2004.
[9]李博勋,付丽娜,莫蓓红,等.融化过程中剪切强度对再制干酪质构特性的影响[J].乳业科学与技术,2007,30(2):63-66.
[10]SOLOWIEJ B,MLEKO S,GUSTAW W,et al.Effect of whey protein concentrates on texture,meltability and microstructure of acid casein processed cheese analogs[J].Milchwissenschaftmilk Science International,2010,65(2):169-173.
[11]范丽芳.再制干酪的技术难点[J].中国乳品工业,2004,32(2):48-50.
[12]屈雪寅,郑楠,李松励,等.热处理对液态乳中乳清蛋白的影响研究进展[J].食品科学,2017,38(9):307-313.