不同植物油脂在再制奶油干酪中的应用
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摘要
为研究不同种类的植物油脂替代黄油在再制奶油干酪中的应用以及对品质的影响,测定了不同种类植物油脂制作的再制奶油干酪的质构特性、乳清析出率、油脂析出率以及感官评定,并进行比较分析。结果表明,添加玉米油和葵花籽油的奶油干酪硬度与对照组干酪相接近,分别减小了13.29%和增加了3.13%,但总体差异不显著(P>0.05)。添加葵花籽油的奶油干酪涂抹性与对照组相比,增加了1.27%,数值上最为接近。在黏聚力和黏着性方面,添加稻米油和椰子油的奶油干酪与对照组相比,差异较为明显(P<0.05)。添加玉米油的奶油干酪乳清析出率要优于对照组干酪,而添加其他植物油脂的奶油干酪乳清析出较为严重(P<0.05)。添加葵花籽油的干酪的油脂析出率最大,为6.19%,显著高于对照组干酪(1.82%);添加玉米油的奶油干酪的油脂析出率稍大于对照组,但差异不显著(P>0.05)。感官分析上,添加植物油脂制作的奶油干酪总得分都低于对照组干酪,由玉米油植物清香风味和黄油的乳香味结合带来的干酪的风味接受度要高于其他植物油脂制作的干酪。综合各项指标,玉米油是替代黄油作为再制奶油干酪原料油脂较好的植物油脂选择。
This study aimed to study the applications of different vegetable oils in replacing butter in processed cream cheese and their effects on quality. Texture properties, whey syneresis rate, oil separation rate, and sensory evaluation of the samples were compared and analyzed. The results showed that the hardness of cream cheese with corn oil and sunflower seed oil were similar to that of the control group, which decreased by 13.29% and increased by 3.13%, respectively, but the overall differences were not significant(P>0.05). In terms of stickiness and adhesiveness, the processed cream cheese with rice oil and coconut oil were significantly different(P<0.05). The whey syneresis rate of cream cheese with corn oil was better, but the whey syneresis rates of cream cheese with other vegetable oils were worse(P<0.05). Oil separation rate of the cream cheese with sunflower seed oil was the highest(6.19%), which was significantly higher than that of the control group(1.82%). Sensory analysis showed that the acceptance of cheese flavor caused by combining vegetable fragrance of corn oil and butter was higher than that of the cheese made with other vegetable oils. In conclusion, corn oil is a better choice of vegetable oil for replacing butter as a raw material to produce processed cream cheese.
This study aimed to study the applications of different vegetable oils in replacing butter in processed cream cheese and their effects on quality. Texture properties, whey syneresis rate, oil separation rate, and sensory evaluation of the samples were compared and analyzed. The results showed that the hardness of cream cheese with corn oil and sunflower seed oil were similar to that of the control group, which decreased by 13.29% and increased by 3.13%, respectively, but the overall differences were not significant(P>0.05). In terms of stickiness and adhesiveness, the processed cream cheese with rice oil and coconut oil were significantly different(P<0.05). The whey syneresis rate of cream cheese with corn oil was better, but the whey syneresis rates of cream cheese with other vegetable oils were worse(P<0.05). Oil separation rate of the cream cheese with sunflower seed oil was the highest(6.19%), which was significantly higher than that of the control group(1.82%). Sensory analysis showed that the acceptance of cheese flavor caused by combining vegetable fragrance of corn oil and butter was higher than that of the cheese made with other vegetable oils. In conclusion, corn oil is a better choice of vegetable oil for replacing butter as a raw material to produce processed cream cheese.
引文
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[12] 艾芳芳,宾俊,钟丹,等.油茶籽油与不同植物油脂肪酸成分的分析比较[J].中国油脂,2013,38(3):77-80.
[13] YU L,EARL G HAMMOND, Production and characterization of a swiss cheese-like product from modified vegetable oils[J].Journal of the American Oil Chemists Society,2000,77(9):917-924.
[14] CLARISSA R CUNHAU, ANA ISABEL DIAS, WALKIRIA H VIOTTO.Microstructure,texture,colour and sensory evaluation of a soreadable processed cheese analogue made with vegetable fat [J].Food Research International,2010,43:723-729.
[15] 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.
[16] 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.
[17] 莫蓓红,高红艳,肖杨,等.原料奶酪成熟度和品牌对再制奶油奶酪功能性和感官特性的影响[J].西南农业学报,2013,26(2):772-777.
[18] SKIVER A, ROEMEH H, QVIST K B. Rheological characterization of stirred yoghurt:viscometry[J].Journal of Texture Studies,1993,24(2):185-198.
[19] 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.
[20] 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.
[21] 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.
[22] JURADO M, RUIZ-NAVARRO P.Effects of fungal growth on the firmness of a cheese analogue formulated with different casein-to-fat ratios[J].LWT,2018,90:145-151.
[23] 范林恩.植物油取代牛油在人造奶油/起酥油中的应用[D].郑州:河南工业大学,2015.
[24] 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,2010, 29(5):569-586.
[25] KOMMINENI A, AMAMCHARLA J, METZGER L E. Effect of xylitol on the functional properties of low-fat process cheese [J].Journal of Dairy Science,2012,95(11):6 252-6 259.
[26] CERNIKOVA M, BUNKA F, POSPIECH M,et al. Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production[J]. International Dairy Journal, 2010,20(5):336-343.
[27] WOLFSCHOON-POMBO A F, EYVSELEE H, MARTINEZ FERNANDEZ A,et al.Cream cheese and method of manufacture:New Zealand,20100586435[P].2010-06-26.
[28] 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.
[4] 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.
[5] MIRI M A,NAJAFI M B H. The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses[J].International Journal of Dairy Technology,2011,64(1):92-98.
[6] 陈娜,张昊,郭慧媛,等.奶油干酪品质影响因素的研究进展[J].中国乳业,2011(6):44-47.
[7] PHADUNGATH C.Cream cheese products: A review[J].Songklanakarin J SciTechnol,2005,27(1):191-199.
[8] HERMANS M P, AMOUSSOU-GUENOU K D, BOUENIZABILA E,et al.Size, density and cholesterol load of HDL predict microangiopathy, coronary artery disease and function in men with T2DM[J].Diabetes & Metabolic Syndrome Clinical Research & Reviews,2017,11(2):125-131.
[9] 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.
[10] VARGASBELLOPEREZ E, FEHRMANNCARTES K, INIGUEZGONZALEZ 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.
[11] QUEIROS 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.
[12] 艾芳芳,宾俊,钟丹,等.油茶籽油与不同植物油脂肪酸成分的分析比较[J].中国油脂,2013,38(3):77-80.
[13] YU L,EARL G HAMMOND, Production and characterization of a swiss cheese-like product from modified vegetable oils[J].Journal of the American Oil Chemists Society,2000,77(9):917-924.
[14] CLARISSA R CUNHAU, ANA ISABEL DIAS, WALKIRIA H VIOTTO.Microstructure,texture,colour and sensory evaluation of a soreadable processed cheese analogue made with vegetable fat [J].Food Research International,2010,43:723-729.
[15] 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.
[16] 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.
[17] 莫蓓红,高红艳,肖杨,等.原料奶酪成熟度和品牌对再制奶油奶酪功能性和感官特性的影响[J].西南农业学报,2013,26(2):772-777.
[18] SKIVER A, ROEMEH H, QVIST K B. Rheological characterization of stirred yoghurt:viscometry[J].Journal of Texture Studies,1993,24(2):185-198.
[19] 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.
[20] 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.
[21] 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.
[22] JURADO M, RUIZ-NAVARRO P.Effects of fungal growth on the firmness of a cheese analogue formulated with different casein-to-fat ratios[J].LWT,2018,90:145-151.
[23] 范林恩.植物油取代牛油在人造奶油/起酥油中的应用[D].郑州:河南工业大学,2015.
[24] 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,2010, 29(5):569-586.
[25] KOMMINENI A, AMAMCHARLA J, METZGER L E. Effect of xylitol on the functional properties of low-fat process cheese [J].Journal of Dairy Science,2012,95(11):6 252-6 259.
[26] CERNIKOVA M, BUNKA F, POSPIECH M,et al. Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production[J]. International Dairy Journal, 2010,20(5):336-343.
[27] WOLFSCHOON-POMBO A F, EYVSELEE H, MARTINEZ FERNANDEZ A,et al.Cream cheese and method of manufacture:New Zealand,20100586435[P].2010-06-26.
[28] 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.