辣白菜模拟干酪的功能特性

摘要

In order to explol：e the feasibility of applying kimchi to the industrial production of cheese analogue, kimchi cheese analogue was made from rennet casein as a protein material with the addition of solubilized nutrients from kimchi, a traditional Korean fermented food, and analyzed for functional characteristics. The cheese analogue had a smooth homogeneous tissue similar to that of natural cheese, a delicate milky aroma and a pleasantly sweet-tart flavor. In addition, the harness was higher that of traditional cheese （P〈0.01） and similar results were observed for the shear force （P〈0.05）. Moreover, the texture was more compact. Te tensile length of the cheese analogue was could reach up to 60 cm or more when melted. The stretchability, meltability, toughness and chewiness after toasted were similar to those of natural mozzarella cheese.%为探讨辣白菜模拟干酪工业化生产的可能性。以酶凝干酪素为蛋白质原料,添加朝鲜族传统发酵食品辣白菜的增溶化的营养成分,制造辣白菜模拟干酪,并进行功能特性对比分析。结果表明：辣白菜模拟干酪外观上具有类似于天然干酪的光滑均一的组织;风味上具有酸辣爽口的味道且带有清淡的乳香味;辣白菜模拟干酪的硬度高于传统加工干酪（P〈0.01）,剪切力也高于传统加工干酪（P〈0.05）;辣白菜模拟干酪比传统加工干酪质构更致密;在融化时辣白菜模拟干酪拉伸长度达60cm以上,经烘烤后具有与天然Mozzarella干酪相似的拉丝性、融化性、韧性和咀嚼性。