紫苏油微胶囊对夸克质构的影响.pdf

※加工工艺 Journal of Dairy Science and Technology 2013, Vol.36 No.5 16 紫苏油微胶囊对夸克质构的影响 1,2 1 1 1,3,4,* 胡 颖 ，蒋 纬 ，许 倩 ，朱秋劲 (1.贵州大学酿酒与食品工程学院，贵州 贵阳 550025 ；2.遵义医学院公共卫生学院，贵州 遵义 563003； 3.贵州省农畜产品贮藏与加工重点实验室，贵州 贵阳 550025 ；4.贵州省乳品工程技术研究中心，贵州 贵阳 5500 18) 摘  要：将紫苏油微胶囊产品加入夸克中，考察其对夸克质构的影响。结果表明：紫苏油微胶囊的添加对夸克质构 的各项指标均有不同程度的影响。硬度随着紫苏油微胶囊添加量的增大而先上升后降低，紫苏油微胶囊后添加组在 2%的添加量时，弹性出现大幅回升，达到显著水平(P ＜0.05) 。紫苏油微胶囊无论以何种方式加入夸克，对夸克凝 聚性均没有显著影响。添加紫苏油微胶囊以后，夸克的回复性显著变差(P ＜0.05) 。紫苏油微胶囊的两种添加方式对 夸克黏着性具有相似影响。 关键词：夸克；紫苏油；微胶囊；质构 Effect of Perilla Oil Microcapsule on the Texture of Quark Cheese 1,2 1 1 1,3,4,* HU Ying ，JANG Wei ，XU Qian ，ZHU Qiu-j in (1. School of Liquor Food Engineering, Guizhou University, Guiyang 550025, China ； 2. School of Public Health, Zunyi Medical College, Zunyi 563003, China ； 3. Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China ； 4. Guizhou Dairy Engineering Technology Research Center, Guiyang 5500 18, China) Abstract ：The effect of addition of perilla oil microcapsule to quark cheese on its texture properties was investigated. Results showed that addition of perilla oil microcapsule affected various texture parameters of quark. Quark hardness increased fol- lowed by a decrease with increasing addition of perilla oil microcapsule, and springiness dramatically rebounded, showing statistical significance (P ＜ 0.05) when the addition level was 2%. Perilla oil did not significantly affect the cohesiveness of quark r