蛋清蛋白/黄油复合凝胶对减钠再制干酪品质特性的影响

Effect of egg white protein/butter complex gels on the quality characteristics of sodium-reduced reconstituted cheese

针对减钠再制干酪存在的质地、风味变差,组织状态缺陷等问题,通过利用蛋清蛋白/黄油复合凝胶替代部分乳化盐制备减钠再制干酪,检测其质构特性、色差、融化性、油析性、感官评价及钠含量等品质特性,并阐明复合凝胶对减钠再制干酪品质特性的影响。结果表明,复合凝胶替代30%乳化盐所制备的再制干酪质地均匀、表面光滑细腻,提高了其整体可接受度;也赋予了产品更好的质构特性;融化性及油析性得到改善同时,钠含量得到降低。复合凝胶能够有效替代乳化盐进行减钠再制干酪的制备,为减钠再制干酪的实际生产提供数据支撑。

In view of the existing problems of texture and flavor deterioration and defects in tissue state of sodium-reduced reprocessed cheese,egg white protein/butter composite gel was used to replace part of emulsified salt to prepare sodium-reduced reprocessed cheese,and its quality characteristics such as texture,color difference,melting property,oil solubility,sensory evaluation and sodium content were tested,and the influence of composite gel on the quality characteristics of sodium-reduced reprocessed cheese was elucidated.The results showed that the processed cheese prepared by the composite gel instead of 30%emulsified salt had uniform texture,smooth surface and improved its overall acceptability.In addition,it also gave the product better texture characteristics;with the improvement of melting property and oil elutriation,the sodium content was reduced to some extent.In conclusion,composite gel can effectively replace emulsified salt for the preparation of sodium-reducing and remade cheese,which provides data support for the actual production of sodium-reducing and remade cheese.