粮油食品科技

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油茶籽油对再制干酪流变特性的影响
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Effect of Camellia Seed Oil on Rheological Properties of Processed Cheese
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    摘要:

    以切达干酪、凝乳酶酪蛋白、油茶籽油为主要原料,乳化盐、脱脂乳粉等为辅料,研制涂抹再制干酪。采用单因素方法添加不同量的油茶籽油制备涂抹再制干酪,研究不同振荡频率下涂抹再制干酪的储能模量(G′)和损耗模量(G″),并观察油茶籽油添加量不同的涂抹再制干酪到达黏弹性变化临界点温度(融化温度)的差异。结果表明:涂抹再制干酪G′和G″随油茶籽油添加量的增大而减小,样品到达黏弹性变化临界点的温度也相应降低,油茶籽油添加量在50%以下样品较为稳定。

    Abstract:

    Cheddar cheese, rennet casein, camellia seed oil were used as the main raw materials, emulsified salt, skimmed milk powder, etc. as auxiliary materials to develop spread processed cheese. A single factor method was used to add different amounts of camellia seed oil to prepare the spread processed cheese. The storage modulus (G′) and loss modulus (G″) of spread processed cheese under different oscillation frequencies were studied, The difference of the critical point temperature (melting temperature) of viscoelastic change of processed cheese with different amount of camellia seed oil was observed. The results showed that G'and G' of the spread processed cheese decreased with the increase of camellia seed oil, and the temperature at which the products reached the critical point of viscoelastic change also decreased. The sample with the added amount of camellia seed oil below 50% was more stable.

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徐杭蓉.油茶籽油对再制干酪流变特性的影响[J].粮油食品科技,2021,29(4):105-107.

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  • 在线发布日期: 2021-07-29
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