摘要
通过设定不同脂肪含量,研究低脂Mozzarella干酪的蛋白水解、TPA质构、功能特性和微观结构。结果表明,低脂Mozzarella干酪的各个指标较全脂Mozzarella干酪均有所降低。其中,脱脂Mozzarella干酪的品质明显降低,接受性差;中脂Mozzarella干酪品质接近于全脂Mozzarella干酪,部分脱脂Mozzarella干酪介于脱脂和中脂Mozzarella干酪之间,具有可接受性。
Proteolysis, TPA texture, functional and microstructure of the low-fat Mozzarella cheese by setting different fat content are investigated. The results showed that all the indicators of low-fat Mozzarella cheese are lower compared to full-fat Mozzarella cheese. Among them, the quality of skim Mozzarella cheese decreased significantly, and has an undesirable acceptance; the quality of half-fat Mozzarella cheese is very similar to full-fat Mozzarella cheese; the quality of part-skim Mozzarella cheese is between skim and half-fat Mozzarella cheese, and also has a reasonable acceptance.
出处
《食品研究与开发》
CAS
北大核心
2009年第5期147-150,共4页
Food Research and Development
基金
国家科技支撑计划子课题(2006BAD04A06)
