不同酸化终点对高乳脂再制奶酪功能性和感官特性的影响

摘要

[Objective] To study effects of different end pH on functionality and sensory characteristics of cream processed cheese. [ Method]rnThe effect of different pH on the quality of processed cream cheese made from cheddar and cream and acidified by gluconic acid-delta-lactonern(GDL) was studied. The texture, water binding capacity, oil binding capacity and sensory of the samples were evaluated. [Result] pH hasrnbig impact on sensory, texture and internal syneresis, but has less impact on surface syneresis and oil separation. The best end pH is 4. 8. Thernimpacts could be caused by the special curd forming style of cream cheese and the electrostatic interaction between protein molecular changingrnwith pH value. [Conclusion] The obtained cream processed cheese is better accordance with target when end pH at isoelectric point.%[目的]研究不同终点pH对高乳脂再制奶酪功能性和感官特性的影响.[方法]以切达奶酪和稀奶油为主要原料,以葡萄糖酸-δ-内酯(GDL)为酸化剂,通过直接酸化法得到不同终点pH的高乳脂再制奶酪样品.对制得的样品进行了质构分析、持水性测试、持油性测试等功能性测定,并进行了感官评定分析.[结果]试验得出,终点pH对高乳脂再制奶酪影响较大的是感官、质构特性和内部乳清析出,而对表面乳清析出和油脂析出率影响不大,pH 4.8是最佳的酸化终点.产生这些影响的主要原因是由于高乳脂奶酪特殊的凝乳方式和蛋白质分子间随pH变化的静电作用.[结论]酸化终点在等点电附近时,得到的高乳脂再制奶酪的结构更符合目标要求.