原料奶酪成熟度和品牌对再制奶油奶酪功能性和感官特性的影响

Effect of Raw Cheese Ripeness and Brand on Properties and Sensory of Processed Cream Cheese

本文以不同成熟度和不同品牌切达奶酪为原料,以葡萄糖酸-δ-内酯(GDL)为酸化剂,通过直接酸化法得到再制奶油奶酪样品,对制得的样品进行了质构分析、持水性测试、持油性测试和感官评定。结果表明,原料奶酪的硬度与耐嚼性决定了成品的硬度与涂抹性。不同成熟度的切达奶酪对感官、硬度、涂抹性影响较大,对内部、表面乳清析出和油脂析出率影响不大,最佳的原料选择是4～6个月的切达奶酪,不要使用成熟期超过8个月的切达奶酪作为原料。同一成熟期不同品牌的切达奶酪对质构和内部乳清析出性影响较大,对表面乳清析出、油脂析出率及感官影响较小。

In this paper, taken different raw cheddar with different age and directly acidified as test materials, the processed cream cheese was made by glaconic acid-delta-lactone （GDL）. The texture, water binding capacity, oil binding capacity and sensory of the samples were analyzed. The results showed that the hardness and spreadability of processed cream cheese were determined by the hardness and chewiness of raw cheese. Different age of the raw cheddar had big effect on sensory, hardness and spreadability, but had less effect on internal and sur- face syneresis and oil separation of processed cream cheese. Cheddar with 4 - 6 months＇ age was the best ingredient for process cream cheese, never using cheddar over 8 month age. Different brand raw cheddar with same age had big effect on texture and internal syneresis, but had less effect on surface syneresis, oil separation and sensory of processed cream cheese.