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.
作者
腾军伟
TENG Junwei(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of DairyBiotechnology,Dairy Research Institute of Bright Dairy and Food Co. Ltd., Shanghai 200436, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第5期101-107,共7页
Food and Fermentation Industries
基金
上海乳业生物工程技术研究中心能力提升项目(16 DZ2280600)
关键词
植物油脂
再制奶油干酪
质构特性
感官分析
vegetable oil
processed cream cheese
texture property
sensory analysis
