摘要
为了更好的改善奶酪品质特性,在奶酪加工过程中添加柠檬酸、玉米醇溶蛋白和三种不同类型天然色素(胭脂树橙色素、胡萝卜素、番茄红素),采用色差仪分析不同奶酪产品L值、a值和b值变化,通过质构分析仪测定不同类型产品硬度、黏着性、咀嚼度、回复性和内聚性变化.结果表明,添加柠檬酸的奶酪与对照组色差分析结果无显著差异(p>0.05),添加不同含量色素的奶酪产品之间色差值均有显著性差异(p<0.05),添加玉米醇溶蛋白后产品L值下降,a值和b值上升.质构特性分析中,与对照组相比,添加柠檬酸和色素后,产品硬度和咀嚼度显著降低(p<0.05),黏着性和回复性升高,内聚性变化较小,而添加玉米蛋白粉后除黏着性降低以外,其余值均增加.
In order to better improve the quality characteristics of cheese,the citric acid,zein,and three different types of natural pigments(carmine orange pigment,carotene,lycopene)are added during cheese processing.Then,the changes in L-value,a-value,and b-value of different cheese products are analyzed by a colorimeter,and the hardness,adhesiveness,chewiness,recovery and cohesion changes of different cheese products are determined by a texture analyzer.The results show that there is no significant difference in color difference analysis between the cheese added with citric acid and the control group(p>0.05),there are significant differences in color difference values between cheese products added with different pigment contents(p<0.05),and L-value of the product decreases,while a-value and b-value increases.In the analysis of texture characteristics,compared with the control group,the addition of citric acid and pigment significantly reduces the hardness and chewiness of the product(p<0.05),increases adhesiveness and recovery,and has little change in cohesion.However,the addition of corn protein powder increases all values except for a decrease in adhesiveness.
作者
陈静
陈志宏
张汆
CHEN Jing;CHEN Zhi-hong;ZHANG Cuan(School of Food and Environmental Engineering,Chuzhou Polytechnic,Chuzhou Anhui 239000,China;School of Biology and Food Engineering,Chuzhou University,Chuzhou Anhui 239000,China)
出处
《菏泽学院学报》
2024年第5期109-116,共8页
Journal of Heze University
基金
安徽省高校自科重大项目(KJ2021ZD0160)
安徽省质量工程项目(2022tsgsp054)
校级科研平台项目(YJP-2023-01)
校级质量工程项目(2022zyq05)。
关键词
玉米醇溶蛋白
天然色素
奶酪
产品特性
corn zein
natural pigments
cheese
product characteristics
