天然奶油奶酪与再制奶油奶酪功能性差异研究与形成原因的初探

Research the properties difference between cream cheese and processed cream cheese and preliminary study of the reasons

通过传统法制得天然奶油奶酪和以切达奶酪为原料直接酸化法制得的再制奶油奶酪进行功能性对比。发现两者在质构方面没有显著差异;从持水性方面来看,天然奶油奶酪的内部持水性总体上来说要优于再制奶酪组;从持油性方面来看,天然奶油奶酪的持油性要比再制奶油奶酪的持油性差,且差异显著(p<0.05)。在扫描电子显微镜下,天然奶油奶酪网络结构完整细密,呈缕状,空穴大小均一,对脂肪和水分的稳定能力强。而再制奶油奶酪呈一种更厚重的絮状网络结构,结构紧致,对脂肪和矿物质的保持有利。

The properties of cream cheese made by traditional process and processed cream cheese made from Cheddar using direct acidification process were compared in this study. No significant difference in texture properties was detected. But the internal water binding capability of cream cheese was better than process cream cheese. However, the oil binding capability of process cream cheese was better than cream cheese significantly （p0.05）. As illustrated by scanning electron microscopy, the microstructure of natural cream cheese presents tight and orderly protein matrix with homogenous cavities which has very good capacity of fat and water stabilization. On the other hand, the microstructure of processed cream cheese presents tight and flocky protein matrix with less homogenous cavities which has good capacity of fat and minerals stabilization.