植物油脂替代动物油脂在再制奶油干酪中的应用

Application of Vegetable Oil as a Substitute for Animal Oil in Processed Cream Cheese

以奶油干酪为基料,研究不同植物油脂替代动物油脂在再制奶油干酪中的应用。测定干酪样品的质构、色度、油脂析出性、融化性及感官评定,并进行比较分析。实验结果表明,添加橄榄油和小麦胚芽油的干酪硬度和涂抹性与对照组相近(P>0.05);添加橄榄油、小麦胚芽油、油茶籽油和米糠油的干酪粘聚力与对照组接近,减少了15.23%~26.68%;添加橄榄油和油茶籽油的干酪粘合性与对照组相差19.68%、33.16%,差异显著(P<0.05)。添加油茶籽油、橄榄油、米糠油、小麦胚芽油和亚麻籽油的干酪色度与对照组十分相近(P>0.05)。在油脂析出性上,添加玉米油、米糠油、橄榄油、油茶籽油和南瓜籽油的实验组品质均得到了改善。添加橄榄油、亚麻籽油的样品组在融化性能上与对照组差异不显著(P>0.05),仅减少了1.15%和1.85%。添加油茶籽油、橄榄油、小麦胚芽油的样品组受到认可,得分高于对照组。综上,橄榄油组与对照组在各项指标上相似度最高,是较好的替代油脂。

The application of different vegetable oils as substitutes for animal oils in the processed cream cheese was studied using cream cheese as the main material.The texture,color,oil separation rate,melting property and sensory evaluation of cheese samples were determined and compared.The results showed that the firmness and work of shear of the cheese with olive oil and wheat germ oil were similar to those of the control group(P>0.05).The stickiness of cheese with olive oil,wheat germ oil,camellia seed oil and rice oil was similar to that of the control group,which decreased by 15.23%~26.68%;The adhesiveness of cheese of camellia seed oil was 19.68%and 33.16%,which were higher than that of control group(P<0.05).The color of cheese with camellia seed oil,olive oil,rice oil,wheat germ oil and flaxseed oil were similar to those of the control group(P>0.05).In terms of oil separation rate,the quality of experimental groups with corn oil,rice oil,olive oil,camellia seed oil and pumpkin seed oil were improved.There was no significant difference in melting property between the experimental group and the control group(P>0.05),only decreasing 1.15%,1.85%.The experimental groups with camellia oil,olive oil and wheat germ oil were approved,and the score was higher than that of the control group.In conclusion,olive oil group had the highest similarity with the control group in various indicators,and it was a better substitute for oil.