玉米油在再制奶油干酪中的应用及其对品质的影响
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摘要
研究不同比例玉米油取代黄油在再制奶油干酪中的应用及对品质的影响。测定不同油脂比例再制奶油干酪的硬度、涂抹性、黏聚力、黏着性、乳清析出率、油脂析出率及感官评定,并进行比较分析。结果表明,黄油与玉米油提供的油脂比例为4︰1和3︰1时制得的试验组干酪与全黄油制得的对照组干酪相比,在质构特性上均无显著性差异(p>0.05)。感官分析表明,干酪中油脂提供比例为3︰1,即玉米油提供油脂比例为25%时,试验组与对照组干酪表现最为接近(p>0.05)。但油脂提供比例为2︰1时,试验组与对照组干酪在质构及感官评价方面差异均较为明显(p<0.05)。结果表明,玉米油能以25%的比例取代黄油应用于再制奶油干酪的生产。
The application of corn oil in replacing butter in processed cream cheese and its effect on quality were studied.The firmness, work of shear, stickiness, work of adhesion, whey syneresis rate, oil separation rate and sensory evaluation of the processed cream cheese with different ratios of fat were compared and analyzed. The results showed that there was no significant difference in texture characteristics between the experimental group cheeses and the control group cheeses(p>0.05), when the ratios of butter to corn oil were 4︰1 and 3︰1. Sensory analysis showed that when the ratio of butter to corn oil in cheese was 3︰1, which was 25% corn oil, the performance of the experimental group was closest to that of the control group(p>0.05). However, when the ratio of butter to corn oil was 2︰1, the texture and sensory evaluation of the cheese were significantly different between the experimental group and the control group(p<0.05). The results showed that corn oil could replace butter with 25% oil to produce processed cream cheese.
The application of corn oil in replacing butter in processed cream cheese and its effect on quality were studied.The firmness, work of shear, stickiness, work of adhesion, whey syneresis rate, oil separation rate and sensory evaluation of the processed cream cheese with different ratios of fat were compared and analyzed. The results showed that there was no significant difference in texture characteristics between the experimental group cheeses and the control group cheeses(p>0.05), when the ratios of butter to corn oil were 4︰1 and 3︰1. Sensory analysis showed that when the ratio of butter to corn oil in cheese was 3︰1, which was 25% corn oil, the performance of the experimental group was closest to that of the control group(p>0.05). However, when the ratio of butter to corn oil was 2︰1, the texture and sensory evaluation of the cheese were significantly different between the experimental group and the control group(p<0.05). The results showed that corn oil could replace butter with 25% oil to produce processed cream cheese.
引文
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[7]TOTOSAUS A,ROJAS-NERY E.Soya bean oil/soya protein isolate and carrageenan emulsions as fat replacer in fat-reduced Oaxaca-type cheese[J].Int J Dairy Techol,2017,70(4):499-505.
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[12]VARGASBELLOPéREZ E,FEHRMANNCARTES K,í?IGUEZGONZáLEZ G,et al.Short communication:Chemical composition,fatty acid composition,and sensory characteristics of Chanco cheese from dairy cows supplemented with soybean and hydrogenated vegetable oils[J].Journal of Dairy Science,2015,98(1):111-117.
[13]MEDEIROS E,QUEIROGA R,OLIVEIRA M,et al.Fatty acid profile of cheese from dairy goats fed a diet enriched with castor,sesame and faveleira vegetable oils[J].Molecules,2014,19(1):992-1003.
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[15]BEMER H L,LIMBAUGH M,CRAMER E D,et al.Vegetable organogels incorporation in cream cheese products[J]Food Res Int,2016,85:67-75.
[16]尤新.玉米油的营养功能和发展前景[J].粮油食品科技,2004,12(2):21-22.
[17]SKIVER A,ROEMEH H,QVIST K B.Rheologica characterization of stirred yoghurt:viscometry[J].Journal of texture studies,1993,24(2):185-198.
[18]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.
[19]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):66-71.
[20]CUNHA M R,DIAS A I,VIOTTO W H.Microstructure,texture,colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat[J].Food Res Int,2010,43(3):723-729.
[21]徐杭蓉,郑远荣,刘振民,等.不同植物油脂对涂抹再制干酪品质的影响[J].食品工业科技,2018,39(10):78-82,89.
[22]LOBATO-CALLEROS C,VERNON-CARTER E J,HORNELAS-URIBE Y.Microstructure and texture of cheese analogs containing different types of fat[J].Journal of Texture Studies,1998,29(5):569-586.
[23]CERNIKOVA M,BUNKA F,POSPIECH M,et al.Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production[J].Internationa Dairy Journal,2010,20(5):336-343.
[24]艾格农业.中国奶油奶酪市场调研报告[M].北京:艾格农业,2008:2.
[25]KAWASAKI Y.Influence of“creaming”on the properties of processed cheese and changes in the structure of casein during cheese making[J].Milchwissenschaft-milk Science International,2008,63(2):149-152.
[26]莫蓓红,吴润博,郑远荣,等.不同亲水胶体对再制奶油奶酪品质的影响[J].食品与发酵工业,2013,39(6):41-46.
[2]ROHIT K,METZGER L E.Process cheese:Scientific and technological aspects A review[J].Comprehensive Reviews in Food Science&Food Safety,2010,7(2):194-214.
[3]中华人民共和国卫生部.食品安全国家标准再制干酪[S].北京:中国标准出版社,2010:1-2.
[4]MARCHESSEAU S,GASTALDI E,LAGAUDE A,et al.Influence of pH on protein interactions and microstructure of process cheese[J].J Dairy Sci,1997,80(8):1483-1489.
[5]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.
[6]BANKS J M,HUNTER E A,MUIR D D.Sensory properties of low fat cheddar cheese:Effect of salt content and adjunct culture[J].International Journal of Dairy Technology,2010,46(4):119-123.
[7]TOTOSAUS A,ROJAS-NERY E.Soya bean oil/soya protein isolate and carrageenan emulsions as fat replacer in fat-reduced Oaxaca-type cheese[J].Int J Dairy Techol,2017,70(4):499-505.
[8]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.
[9]PHADUNGATH C.Cream cheese products:A review[J].Songklanakarin J Sci Technol,2005,27(1):191-199.
[10]QUEIRóS M S,GRIMALDI R,GIGANTE M L.Addition of olein from milk fat positively affects the firmness of butter[J].Food Research International,2016,84:69-75.
[11]MCCARTHY C M,WILKINSON M G,KELLY P M,et al.Effect of salt and fat reduction on proteolysis,rheology and cooking properties of Cheddar cheese[J].International Dairy Journal,2016,56:74-86.
[12]VARGASBELLOPéREZ E,FEHRMANNCARTES K,í?IGUEZGONZáLEZ G,et al.Short communication:Chemical composition,fatty acid composition,and sensory characteristics of Chanco cheese from dairy cows supplemented with soybean and hydrogenated vegetable oils[J].Journal of Dairy Science,2015,98(1):111-117.
[13]MEDEIROS E,QUEIROGA R,OLIVEIRA M,et al.Fatty acid profile of cheese from dairy goats fed a diet enriched with castor,sesame and faveleira vegetable oils[J].Molecules,2014,19(1):992-1003.
[14]周璐,张莉,杨贞耐,等.植物脂肪对奶油干酪品质影响的研究[J].农产食品科技,2011(3):35-39.
[15]BEMER H L,LIMBAUGH M,CRAMER E D,et al.Vegetable organogels incorporation in cream cheese products[J]Food Res Int,2016,85:67-75.
[16]尤新.玉米油的营养功能和发展前景[J].粮油食品科技,2004,12(2):21-22.
[17]SKIVER A,ROEMEH H,QVIST K B.Rheologica characterization of stirred yoghurt:viscometry[J].Journal of texture studies,1993,24(2):185-198.
[18]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.
[19]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):66-71.
[20]CUNHA M R,DIAS A I,VIOTTO W H.Microstructure,texture,colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat[J].Food Res Int,2010,43(3):723-729.
[21]徐杭蓉,郑远荣,刘振民,等.不同植物油脂对涂抹再制干酪品质的影响[J].食品工业科技,2018,39(10):78-82,89.
[22]LOBATO-CALLEROS C,VERNON-CARTER E J,HORNELAS-URIBE Y.Microstructure and texture of cheese analogs containing different types of fat[J].Journal of Texture Studies,1998,29(5):569-586.
[23]CERNIKOVA M,BUNKA F,POSPIECH M,et al.Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production[J].Internationa Dairy Journal,2010,20(5):336-343.
[24]艾格农业.中国奶油奶酪市场调研报告[M].北京:艾格农业,2008:2.
[25]KAWASAKI Y.Influence of“creaming”on the properties of processed cheese and changes in the structure of casein during cheese making[J].Milchwissenschaft-milk Science International,2008,63(2):149-152.
[26]莫蓓红,吴润博,郑远荣,等.不同亲水胶体对再制奶油奶酪品质的影响[J].食品与发酵工业,2013,39(6):41-46.