基于营养递送的功能性切达干酪加工技术研究

Studyon Processing Technology of Functional Cheddar Cheese Basedon Nutrient Delivery

本研究通过酶解乳清蛋白胶束(简称“胶束”)包埋具有抗炎、抗氧化性的姜黄素,不仅提高了姜黄素的水溶性、分散性和稳定性,而且开发出一款具有更高营养价值的功能性切达干酪.实验设立对照组(不添加姜黄素的切达干酪)和实验组(添加包埋姜黄素胶束的切达干酪),分析了两组切达干酪在成熟期间(60d)的基本理化指标、质构和流变学特性变化趋势,并对成熟后的两组切达干酪进行感官评价.实验结果表明,两组切达干酪的水分、蛋白质和脂肪含量无显著差异(P>0.05),而实验组的黏弹性显著优于对照组干酪(P<0.05),更适合咀嚼食用;感官评价结果中实验人员更倾向于实验组.本研究为开发富含功能因子的营养型干酪提供了新思路.

In this study.curcumnin with anti-inlammatory and antioxidant properties was embedded in micelles of enzymatic hydrolysis of whey protein(micelle)10 improve its waler soubility.dispersilty and stability,for developing a funetional cheese with higher nutritional value.A control group(cheddar cheese with not adding curcumin)and experimental group(cheddar cheese with adding micelle curcumin)after embedding were prepared to analyxe(60 d)during the mature of basic physical and chemical index.quality and sructure.and the change trend of theological properties.and the two groups after the mature cheddar sensory was evaluated.The resuls slhowed that there was no significant difference in water content.prolein and fat mass fraction of cheddar cheese between the two groups(P>0.05)。but the viscoelasticity of experiment group was better than that of the control group(P<0.05).which was more suitable for chewing.In the sensory eraluation,the experimenter was more inclined to the experimental group.This study provided a new route of protein nano delivery systern for the development of nmutritional cheese trich in functional ingredients.