黄秋葵果胶低脂抹茶干酪的研制

Development of Low Fat Cheese with Okra Pectin and Matcha

以脱去50%原脂肪含量的新鲜牛乳为主要原料,使用黄秋葵果胶与低甲氧基果胶以质量比1∶2的比例复配后作为脂肪替代物加入主原料中并添加少量抹茶粉,制备黄秋葵果胶低脂抹茶干酪。在考察抹茶添加量、果胶添加量、凝乳酶添加量和凝乳时间的单因素试验基础上,利用正交试验,以干酪凝乳得率与感官评分为考察指标,优化黄秋葵果胶低脂抹茶干酪工艺,确定加入果胶和抹茶的低脂干酪生产的最佳配方和生产工艺。结果表明,最优工艺配方为:抹茶粉添加量(相对生牛乳,其他同)0.8%,果胶添加量0.01%,凝乳酶添加量0.4%,凝乳时间25 min。在此工艺下生产的产品感官接近全脂干酪,且有抹茶特有风味,质地均匀,软硬适中有光泽。

The fresh milk which removes 50%of the original fat content was used as the main raw material,adding the mixture of okra pectin and low methoxy pectin in proportion of 1∶2 as fat substitute,and a small amount of matcha powder,to prepare low fat cheese with okra pectin and matcha.The influences of matcha,pectin,chymosin dosages and coagulating time on low fat cheese quality were determined by single factor experiments,then with curd yield and sensory evaluation score as investigating indexes,the low fat cheese processing technology was optimized by orthogonal experiment,the best formula and production technique of okra pectin matcha low fat cheese were determined.The results showed that the optimal technology was as followed:matcha addition 0.8%(relative to raw milk,others are the same),pectin addition 0.01%,chymosin addition 0.4% and coagulating time 25 min.The prepared cheese had similar sensory quality to whole-fat cheese,which had unique matcha flavor,uniform texture,moderate hardness and bright lustre.