低聚半乳糖对奶油奶酪品质的影响

Effect of Galactooligosaccharide on the Quality in Cream Cheese

通过测定奶油奶酪的理化特性、流变学特性和感官评价,研究不同浓度低聚半乳糖(1%,2%,3%和4%)对奶油奶酪品质的影响。结果表明:添加低聚半乳糖后奶油奶酪颜色呈深黄色,其中添加量4%时,颜色最深;添加低聚半乳糖能够降低奶油奶酪的表观黏度、弹性模量G’和黏性模量G’’,增加损耗角正切tanδ值及显著增加奶油奶酪的融化性(p<0.05),使奶油奶酪具有更好的流动性。此外,低聚半乳糖添加量3%和4%时,奶油奶酪的稠度及感官的风味、涂抹性和整体评分均显著增加(p<0.05)。

By measuring the physical and chemical properties,rheological properties and sensory evaluation of cream cheese,the effects of different concentrations of GOS(1%,2%,3%and 4%)on the quality of cream cheese were studied.The results showed that the cream cheese was dark yellow after adding GOS,and the color was darkest when the amount of GOS added was 4%.Adding GOS could reduce the apparent viscosity,G’value,G’’value,increase tanδvalue,and significantly increase the meltability of cream cheese(p<0.05),so that cream cheese had better fluidity.In addition,when the amount of GOS added was 3%and 4%,the consistency,sensory flavor,spreadability and overall score of cream cheese increased significantly(p<0.05).