凝乳酶对低脂干酪微观结构和功能特性的影响

Effect of low fat cheese with different concentrations of rennet on microstructure and functionality

研究了低脂干酪成熟过程中蛋白质水解程度对干酪本身的微观结构和功能特性的影响。以低脂乳为原料,添加不同剂量的凝乳酶制备低脂干酪,测定干酪不同成熟期的熔度及质量分数为12%的TCA-SN并观察干酪的微观结构。结果表明,在低脂干酪中添加双倍的凝乳酶时可以减少干酪的硬度、增加熔度和改善其感官状态;当添加3倍凝乳酶时将会导致产品比添加正常凝乳酶量时更有胶弹性。因此,添加双倍凝乳酶时能有效改善低脂干酪的质构、功能特性及感官状态。

To study the effect of low fat cheese with different degrees of proteolysis on microstructure and functionality in this paper. Low fat milk was used as material, and different concentrations of rennet were adopted respectively to produce low fat cheese, melt ability, 12%TCASN were measured and microstmcture of cheeses in ripening period were observed. The results showed that with doubling the rennet concentration reduced values of instrumental hardness parameters, increased the melt ability and improved the sensory impression of texture; increased the rennet concentration 3-fold the normal usage produced a product slightly more elastic than the low fat cheese with normal concentration of rennet. In conclusion, increase the rennet concentration to 2-fold the normal usage was useful for improving the textural, functional and sensory properties of low fat cheese.