不同稳定剂对奶油奶酪品质的影响

Effect of Different Stabilizers on the Quality in Cream Cheese

通过测定不同稳定剂溶液的流变学特性以及添加不同稳定剂奶油奶酪的理化特性、流变学特性、质构特性和感官评价,研究不同类型稳定剂对奶油奶酪品质的影响。结果发现,黄原胶和复配稳定剂溶液能够形成热可逆的固体状凝胶结构,其中复配稳定剂溶液凝胶结构更强,而刺槐豆胶和瓜尔胶溶液无凝胶特性。此外,不同稳定剂对奶油奶酪的流变、质构和感官特性具有影响。添加黄原胶和复配稳定剂奶油奶酪的弹性模量更高(P<0.05);相比于其他三组奶油奶酪,复配稳定剂奶油奶酪的tanδ值、黏性和涂抹性显著降低,而硬度和质构评分显著增加(P<0.05)。由此可见,不同类型稳定剂影响奶油奶酪的功能特性,复配稳定剂提高奶油奶酪的硬度,黄原胶提高奶油奶酪的弹性,而刺槐豆胶和瓜尔胶有助于奶油奶酪的涂抹性。

By measuring the rheological properties of different stabilizer solutions and the physical and chemical properties,rheological properties, texture properties and sensory evaluation of cream cheese with different stabilizers, the effects of different types of stabilizers on the quality of cream cheese are studied. It turns out that xanthan gum and the compound stabilizer solution can form a thermoreversible solid gel structure, and the compound stabilizer solution has a stronger gel structure,while the locust bean gum and guar gum solution have no gel properties. In addition, different stabilizers are added to cream cheese which has an effect on its rheology, texture and sensory properties. The storage modulus of xanthan gum and compound stabilizer cream cheese are higher(P<0.05). Compared with the other three groups of cream cheese, the tanδ value, stickiness and spreadability are significantly reduced, while the hardness and texture scores are significantly increased in cream cheese with compound stabilizes(P<0.05). It can be seen that different types of stabilizers influence the functional characteristics of cream cheese. Compound stabilizers can increase the hardness of cream cheese, xanthan gum can improve the elasticity of cream cheese, and locust bean gum and guar gum can help spread ability of cream cheese.