玉米淀粉基脂肪替代物低脂再制干酪的研究

摘要

研究了玉米淀粉基脂肪替代物在低脂再制干酪中应用的关键影响因素,并对低脂再制干酪的融化性、硬度和感官指标进行了评定.在单因素试验的基础上,运用响应面分析法,建立了玉米淀粉基脂肪替代物低脂再制干酪的因素影响模型,确定了最佳工艺条件为:玉米淀粉基脂肪替代物添加量4.1％,水分质量分数51％,pH值5.9,在此条件下产品感官可接受性较高.%The objective of present study was to investigate the key influence factors in the application of corn starch based fat substitute in low -fat processed cheeses, and melting property, hardness and sensory acceptability were evaluated. On the basis of single -factor test, the mathematical model of the factors on the low-fat processed cheeses made from Corn starch based fat substitute was established. The optimum process conditions were as follows: die addition amount of corn starch based fat substitute 4.1 %, moisture content 51 % and pH value 5.9. The sensory acceptability of the product was higher under this condition.