通过研究刺槐豆胶、卡拉胶、海藻酸钠、瓜尔豆胶和黄原胶5种不同亲水胶体对以切达奶酪为原料,直接酸化法得到的再制奶油奶酪品质的影响,来选择较佳的亲水胶体方案。实验结果表明,亲水胶体对样品各方面的性质影响显著,对持水性和持油性的影响尤为明显。本体系适用不凝胶的亲水胶体。黄原胶和刺槐豆胶是最佳的选择,并建议2种胶体单独使用。

The effect of different hydrocolloid such as locust bean gum,carrageenan,sodium alginate,guar gum and xanthan gum on the quality of processed cream cheese made by cheddar cheese and directly acidified by acidulant was studied in order to find out the best hydrocolloid solution for the system.Hydrocolloid has significant impact on all the parameters of processed cream cheese,especially on the water binding capacity and oil binding capacity.Hydrocolloid without gelling can provide better product than gel-forming hydrocolloid.Xanthan gum Locus and bean gum are both good hydrocolloid for processed cream cheese and it is better to use them separately.