稻米油对涂抹再制干酪品质的影响

Effects of rice bran oil on quality of the spread processed Cheese

为研究不同比例的稻米油取代黄油对涂抹再制干酪品质的影响。测定稻米油各取代比例的再制干酪的pH、硬度、可涂抹性及感官品质,并进行比较分析。结果表明,不同稻米油添加量样品pH均在正常范围,样品硬度与可涂抹性随稻米油添加量增大而减小。切达干酪味及奶香味感官评分于稻米油添加量75%时最小,不同添加量稻米油样品感官总评分无显著性差异(P>0.05)。稻米油替代黄油作为涂抹再制干酪的原料油脂具有可行性。

To provide a theoretical basis for the research and development of high-quality processed cheese with rice bran oil,the effects of different levels of rice bran oil instead of butter on the quality of the spread processed cheese were studied.The determination of the pH,firmness,stickness and sensory evaluation of the processed cheese with various substitution ratios of rice bran oil were compared and analyzed.The results showed that the pH values of the samples were in the normal pH range,and the firmness and stickiness of samples decreased with the increase of the amount of rice bran oil.Cheddar cheese and milk flavor sensory score is minimum with 75%rice bran oil,and sensory score of rice bran oil samples with different added amount had no significant difference（P〉0.05）in total score.Rice bran oil as a substitute for butter as a raw material for repainting cheese is a viable option.