食品与发酵工业 >

2025 , Vol. 51 >Issue 23: 244 - 251

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042409

研究报告

绿豆芽苗菜粉末作为再制奶酪中乳化盐的替代品及其对品质参数的影响

  • 郭书伯 ,
  • 张善强 ,
  • 孙亚婷
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  • (奶酪博士(上海)科技有限公司,上海,200040)
第一作者:硕士(孙亚婷高级工程师为通信作者,E-mail:syt731791963@163.com)

收稿日期: 2025-02-19

  修回日期: 2025-04-23

  网络出版日期: 2025-12-25

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Mung bean microgreens flour as a substitute for emulsified salt in reconstituted cheese and its effect on quality parameters

  • GUO Shubo ,
  • ZHANG Shanqiang ,
  • SUN Yating
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  • (Shanghai Dr.Cheese Technology Co.Ltd., Shanghai 200040, China)

Received date: 2025-02-19

  Revised date: 2025-04-23

  Online published: 2025-12-25

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摘要

该文研究了用绿豆芽苗菜粉末(0%、25%、50%、75%、100%,质量分数)替代乳化盐对再制奶酪加工的影响。评估了奶酪的总组成、钙和钠值、功能特性(熔化速率)、色差和白度指数、质构特征、脂肪酸特性、挥发性化合物和感官评价。结果显示,添加芽苗菜粉对再制奶酪总组成的影响无显著性差异(P＞0.05),但是钠和熔化速率值下降,钙值呈现相反的趋势。芽苗菜粉末改变了再制奶酪的光学参数,观察到白度指数增加。芽苗菜粉末添加量越高,硬度越高,弹性越低。随着芽苗菜粉末添加量的增加,不同的挥发性化合物成比例地增加,这反映在对照样品相似的感官接受度上。然而,添加芽苗菜粉会导致再制奶酪中更多脂肪酸的释放,整体营养质量需进一步评估。但使用芽苗菜粉末作为再制奶酪中乳酸盐乳化盐的替代品似乎是一种可行的选择,尤其是考虑部分替代。

关键词： 再制奶酪; 芽苗菜粉; 乳化盐; 配方; 质构

本文引用格式

郭书伯 , 张善强 , 孙亚婷 . 绿豆芽苗菜粉末作为再制奶酪中乳化盐的替代品及其对品质参数的影响[J]. 食品与发酵工业, 2025 , 51(23) : 244 -251 . DOI: 10.13995/j.cnki.11-1802/ts.042409

Abstract

This study investigated the effect of the substitution of emulsifying salt by the mung bean microgreens flour (0%, 25%, 50%, 75%, 100%) on processed cheese processing.The gross composition, calcium and sodium values, functional properties (melting rate), color parameters, whiteness index (WI), texture profile, fatty acid profile, volatile organic compounds, and sensory profiling of the cheese were evaluated.The results showed that the addition of MBMF had no significant effect on the overall composition of processed cheese.However, sodium and melting rate values were decreased, and calcium values presented the opposite trend behavior.The mung bean microgreens flour could modify optical parameters of the processed cheese, observing an increase in WI values.Higher microgreens flour addition increased hardness and lowered elasticity of the processed cheese.Different volatile compounds increased proportionally with the addition of microgreens flour, which was reflected in similar sensory acceptance for control samples.However, the addition of microgreens flour resulted in the release of more fatty acids in processed cheese, and the nutritional quality requires further evaluation.Although some aspects require further in-depth studies.The use of microgreens flour as a substitute for emulsifying salt in processed cheese appears to be a viable option, especially when considering partial replacements.

Key words： processed cheese; microgreens flour; emulsifying salt; formulation; texture

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