新鲜奶酪球的加工工艺研究及品质测定

Process research and quality testing of fresh cheese ball

研究了脂肪蛋白质比(FPR)为0.35~1.18的牛乳及热烫水分为70%~85%的凝乳对新鲜奶酪球的工艺、内容物、质构及感官品评的影响。通过测定发酵曲线,采用DoseResp模型,比较FPR对发酵速率和酸化程度的影响。结果表明FPR 0.35发酵速率和酸化程度显著最低;增加FPR,可提升奶酪的内容物含量,产率、感官整体接受程度和口感顺滑度;降低酸度和硬度;但不会影响质构回复性和内聚力,感官香气、酸感和甜度。在热烫过程中,凝乳的酸度与水分呈负相关。降低凝乳中的水分,可提升奶酪的酸感和顺滑度,降低内聚力,但对内容物、产率、硬度、回复性、整体接受程度、香气和甜度没有显著影响。因热烫的浓缩作用,乳清中的除脂肪外的内容物和酸度会增加。

This article researched the effects of fat/protein ratios(FPR)of 0.35-1.18 in milk and the moisture content of 70%-80%in the curd after the scalding process on processing,composition,texture,and sensory evaluation.The DoseResp model was applied to compare the effect of FPR on fermentation rate and acidification by measuring the fermentation curve.The results indicated that FPR 0.35 had the significantly lowest fermentation rate and weakest acidification.Increasing FPR in milk improved the composition,yield,taste,and smoothness;and reduced the acidity and hardness of the cheese.However,it did not affect resilience,cohesion force,aroma,sourness,and sweetness significantly.During the scalding process,the acidity of curd was negatively correlated with the moisture content.Reducing the moisture content of the curd improved the sourness and smoothness of the cheese and reduced cohesion force,but had no significant effect on the composition,yield,hardness,resilience,taste,aroma,and sweetness.