大豆分离蛋白奶酪棒的研制及其味感分析

Development of Soy Protein Isolate Cheese Sticks and the Taste Analysis

为丰富奶酪棒产品,研发大豆分离蛋白奶酪棒,并与自制的传统奶酪棒进行味感对比。通过单因素试验和Box-Behnken四因素三水平试验设计,探究脱脂乳粉和大豆分离蛋白添加总量、脱脂乳粉与大豆分离蛋白质量比、复配乳化盐添加量及复配稳定剂添加量对大豆分离蛋白奶酪棒品质和味感的影响,优化大豆分离蛋白奶酪棒的配方,并对其味感进行分析。结果表明,大豆分离蛋白奶酪棒的最佳配方为:以100 g水的质量计,脱脂乳粉和大豆分离蛋白添加总量16.0%,复配乳化盐添加量2.0%,复配稳定剂添加量3.0%,脱脂乳粉与大豆分离蛋白质量比为3∶1。与传统奶酪棒相比,大豆分离蛋白奶酪棒具有更高的蛋白质含量和较低的碳水化合物含量,并且味感更加丰富。按照最优配方制作的大豆分离蛋白奶酪棒结构均匀,色泽良好,软硬适中,奶香和豆香较为浓郁,为该产品的市场化提供技术支持。

The soy protein isolate cheese sticks were developed in order to enrich the cheese stick products,and the tastes were compared with that of homemade traditional cheese sticks.Single factor experiments and Box-Behnken four-factor and three-level experiment design were used to explore the effects of skimmed milk powder and soy protein isolate additions,skimmed milk powder to soy protein isolate mass ratios,complex emulsifying salt additions and compound stabilizer additions on the qualities and tastes of soy protein isolate cheese sticks.The formulation of soy protein isolate cheese sticks was optimized,and its taste was analyzed.The results showed that the optimal formula of soy protein isolate cheese sticks was determined as follow:on the basis of 100 g water,total addition of skimmed milk powder and soy protein isolate of 16.0%,compound emulsified salt addition of 2.0%,compound stabilizer addition of 3.0%,and skimmed milk powder to soy protein isolate mass ratio of 3∶1.Compared with the traditional cheese sticks,soy protein isolate cheese sticks presented higher protein content,lower carbohydrate content with richer tastes.According to the optimal formula,the prepared soy protein isolate cheese sticks exhibited uniform structure,good color,moderate softness and hardness with rich milk and bean flavors,which provided technical supports for the marketization of the products.