大豆分离蛋白对涂抹型再制干酪质构的影响

Effect of soy protein isolate on texture of spread processed cheese

添加大豆蛋白可降低涂抹型再制干酪的成本,但也会对再制干酪的质构产生一定的影响。设计4因素3水平正交实验,应用TA-XT2i型物性分析仪考察添加了大豆蛋白后的再制干酪产品的质构变化,使用Statistix 8.0统计分析软件对实验结果进行统计分析并作出比较和对正交试验作极差分析。结果表明,4个因素在水平不同的9组正交实验的结果的差异性显著(p<0.05),在极差分析中,4个因素对硬度的影响排序为D>C>A>B;4个因素对剪切功的影响排序为D>A>B>C;4个因素对粘着性的影响排序为A>B>D>C;4个因素对感官评价的影响排序为A>D>C>B。最后重做不同的最优组并再次测定各项指标,得到最好的组合为大豆蛋白添加量6%,黄油添加量10%,乳化盐添加量1.5%,加水量50%(均为质量分数,下同)。

the addition of the soy protein isolate is effected on the texture of spread processed cheese. Adopting L9 （3^4） orthogonal experiments and analyzing the texture through TA-XT2i texture analyzer, comparing the results with Statistix 8,0 software, These results indicated there are statistically evident differences （p〈0,05）. The influence order of four different ingredients on hardness of spread processed cheese is D〉C〉 A〉B; on work of shear of spread processed cheese is D〉A〉B〉C; on adhesiveness of spread processed cheese is A〉B〉D〉C; on sensory evaluation of spread processed cheese is A〉D〉C〉B. according to these results we got the best combination which is the account of SPI addition 6%, the account of butter addition 10%, the account of emulsify salts addition 1.5% and the account of water 50%.