不同脂肪及含量对涂抹再制干酪的影响

高红艳; 刘振民; 莫蓓红; 肖杨; 陈帅

doi:10.13995/j.cnki.11-1802/ts.2010.05.008

食品与发酵工业 >

2010 , Vol. 36 >Issue 05: 191 - 194

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.05.008

食品与发酵工业

不同脂肪及含量对涂抹再制干酪的影响

高红艳 ,
刘振民 ,
莫蓓红 ,
肖杨 ,
陈帅

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网络出版日期: 2010-05-25

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Effects of Different Kinds and Contents of Fats on Prepared Spreadable Cheese

Gao Hong-yan ,
Liu Zhen-min ,
Mo Bei-hong ,
Xiao Yang ,
Chen Shuai

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Online published: 2010-05-25

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摘要

研究了乳脂及不同植物脂肪对涂抹再制干酪质构的影响,并对制得的样品进行了感官评价,得到样品水分含量在65%左右,脂肪与蛋白的比例为2.4时,样品的质构和口感较好,其中棕榈仁油与乳脂作用接近,二者制备的样品涂抹性能较佳。

关键词： 脂肪; 再制干酪; 涂抹性能

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高红艳 , 刘振民 , 莫蓓红 , 肖杨 , 陈帅 . 不同脂肪及含量对涂抹再制干酪的影响[J]. 食品与发酵工业, 2010 , 36(05) : 191 -194 . DOI: 10.13995/j.cnki.11-1802/ts.2010.05.008

Abstract

In this paper,we studied the effect of milk fat and different kinds of vegetable oils on texture of prepared spreadable cheese,and also evaluated sensory perception of the prepared products.The results showed that the products were better when water content was 65% and ratio of fat and protein was 2.4.Cocoa butter played the similar role as milk fat.It is found that products made with palm kernel oil and milk fat allow the smoothest spread.

Key words： fat; processed cheese; spread ability

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