摘要
向乳清中分别添加0.2%、0.3%、0.4%、0.5%和0.6%大豆蛋白,研究了大豆蛋白添加量对乳清干酪产品品质的影响。结果表明:添加大豆蛋白可以提高乳清干酪的硬度、弹性、胶着性和咀嚼性,改善乳清干酪的质构特性。当大豆蛋白添加量为0.3%(w/w)时,乳清干酪产品品质最佳。
The effects of 0.2%,0.3%,0.4%,0.5% and 0.6% addition of soybean protein on the yield and quality of whey cheese have been evaluated.The results showed that the addition of soybean protein powder could improve the texture properties including the hardness,springiness,gumminess and chewiness.The additional level at 0.3%（w /w） was the best.
出处
《大豆科学》
CAS
CSCD
北大核心
2011年第2期306-309,共4页
Soybean Science
关键词
乳清干酪
质构
产率
大豆蛋白
Whey cheese
Texture properties
Yield
Soybean protein
