摘要
在原料乳中添加质量分数为10%豆乳进行切达干酪加工,研究成熟过程中豆蛋白和筛选发酵剂对干酪质构及感官影响。结果表明,豆乳和发酵剂对干酪的基础理化指标有显著影响,从干酪质构分析结果可以看出,干酪在成熟期间,豆乳的添加对干酪的硬度、弹性、黏聚性和咀嚼性都有显著影响,干酪硬度和咀嚼度下降。应用发酵剂L.Lactis subsp.Cremoris QH27-1和L.Lactis subsp.LactisXZ3303生产双蛋白切达干酪可以提高干酪的质构特征和感官品质。
Added the proportion of 10% soy milk in raw milk for processing Cheddar-type cheese to analysis cheese texture and sensory evaluation during ripening time.The results showed that the soybean milk and starters significantly affected the basis of physical and chemical data of cheese.And the results from cheese texture can be seen,addition of soy protein on cheese was influenced cheese hardness,elasticity,cohesiveness and chewiness,especially had some negative impact on the hardness and chewiness during ripening.Starters（L.Lactis subsp.Cremoris QH27-1 and L.Lactis subsp.Lactis XZ3303） had some positive effect to improve the screening of texture properties in double-protein cheese,and it also stabilized and improved the double-protein cheese texture characteristics and sensory quality.
出处
《中国乳品工业》
CAS
北大核心
2011年第6期26-29,共4页
China Dairy Industry
基金
国家高技术研究发展计划项目(863计划)(No.2006AA10Z306)
吉林省科技发展计划项目(No.20080228)
现代农业产业技术体系建设专项资金资助(nycytx-0502)
关键词
质构
感官评价
双蛋白
豆蛋白
texture
sensory evaluation
double-protein
soy protein
