大豆分离蛋白对涂抹型再制干酪质构的影响.pdfVIP

ⅥnⅣw．chinadairy．net 中国乳品工业 rpgy@chinajourna1．net．cn dq／ryINDUSTRY 大豆分离蛋白对涂抹型再制干酪质构的影响 郑冬梅，孙旭，孔保华 (东北农 Ak大学, 食品学院，哈 尔滨 150030) 摘 要：添加大豆蛋白可降低涂抹型再制干酪的成本，但也会对再制干酪的质构产生一定的影响。设计4因素3水平正交实验．应用TA— XT2i型物性分析仪考察添加了大豆蛋白后的再制干酪产品的质构变化，使用S~tistix 8,0统计分析软件对实验结果进行统计分析并作 出比较和对正交试验作极差分析。结果表明，4个因素在水平不同的9组正交实验的结果的差异性显著(pO、05)，在极差分析中，4个因 素对硬度的影响排序为DCAB；4个因素对剪切功的影响排序为DABC；4个因素对粘着性的影响排序为ABDC；4个因素 对感官评价的影响排序为ADCB。最后重做不同的最优组并再次测定各项指标，得到最好的组合为大豆蛋白添加量6％．黄油添加 量10％，乳化盐添加量1、5％，加水量5O％(均为质量分数，下同)。 关键词：再制干酪：大豆蛋白；质构分析 中图分类号：TS252．53 文献标识码：A 文章编号：1001—2230(2007)12—0022—04 Effect of soy protein isolate on texture of spread processed cheese ZHENG Dong—mei，SUN Xu，KONG Bao—hua (College of Food Northeast Agncultural University，Harbin 1 50030，China) Abstract：the addition of the soy protein isolate is effected on the texture of spread processed cheese、Adopting L9(34)ord1og0na1 experiments and analyzing the texture through TA—XT2i texture analyzer，comparing the results with Statistix 8．0 software、These results indicated there are statistically evident differences(p0、05)．The influence order of four different ingredients on hardness of spread processed cheese is DC AB；OD work of shear of spread processed cheese is DABC；on adhesiveness of spread processed cheese is ABDC；on sensory eval- uation of spread processed cheese is ADCB、according tO these results we got the best combination which is the account of SPI addition 6％．the account of butter addition 1 0％，the account of emulsify salts addition 1．5％and the account of water 50％． Key words：spread processed cheese；soy protein isolate；l：extureanalysis — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — —