添加豆乳对Mozzarella混合干酪微观结构、功能和质构特性的影响

Effects of soy beverage supplementation on the microstructure, functional and texture properties of Mozzarella cheese

中文关键词:  Mozzarella干酪  豆乳添加  微观结构  拉伸性  质构

英文关键词:Mozzarella cheese  soy beverage supplementation  microstructure  stretch ability  texture

中文摘要:

      目的 考察添加豆乳对Mozzarella混合干酪的微观结构、功能和质构特性的影响, 为进一步增加豆乳的添加比例及优化混合干酪的生产工艺提供理论基础。方法 参考传统Mozzarella干酪的生产工艺, 按牛乳中豆乳的添加量分别为5%、10%、15%、20%、25%(V:V)制作混合干酪样品, 以纯干酪为对照, 采用化学分析方法对混合干酪样品的水分、脂肪和蛋白质含量进行了检测; 通过扫描电子显微镜对干酪样品的微观结构进行了观察, 并对Mozzarella干酪的两个重要功能特性, 拉伸性和融化性进行测定; 最后, 利用质构仪对干酪样品包括硬度, 弹性和粘附性等质构特性进行表征。结果 和纯牛乳干酪对比, 添加了豆乳的干酪具有更多的水分, 更少的蛋白质和脂肪。5%的豆乳添加量, 也会导致蛋白胶束变粗, 拉伸长度下降。而无论豆乳添加总量是多少, 豆乳含量的添加对干酪的融化直径都没有显著性影响。豆乳的添加, 会造成硬度和弹性的降低, 粘附性增大, 添加量10%及以上含量的豆乳, 效果更为显著。本试验对干酪样品的后熟进行了研究, 除了微观结构会发生变化外, 功能和质构特性的变化均不明显。结论 豆乳的添加主要对干酪的拉伸性和微观结构产生重要的影响, 这对后期的工艺优化具有重要的启发意义。

英文摘要:

      Objective To further increase the soy beverage supplementation and optimize the processing of Mozzarella cheese analog, the effects of soy supplementation on the microstructure, functional and texture properties were investigated for giving the theoretic basis. Methods According to the traditional processing of Mozzarella cheese and using the cheese made from cow milk as control, cheese analogs with different soy beverage supplementation were manufactured. Then the moisture, protein and fats content were tested through chemical analysis. The microstructures of cheese samples were observed by SEM. Finally, the functional properties such as stretch length and melt dimeter were measured by the methods reported in literatures with some modification, as well as the texture properties including hardness, springiness and adhesiveness were determined by texture analyzer. Results The cheese analogs had more moisture, less protein and fats compared than the cheese made from cow milk. Even though 5% of soy beverage supplementation would result in blocked protein clusters and decrease stretch length. However, no matter the amount of soy beverage addition, there was not obvious change of the melt diameter of cheese analogs. The soy beverage supplementation could reduce the hardness and springiness and raise the adhesiveness, and these changes were more significant for the cheese samples with 10% soy beverage supplementation and more. At the same time, the effects of ripening on such features were studied. The results indicated that the ripening could bring about the variety on the microstructure, but less changes on functional and texture features. Conclusion The soy beverage supplementation effects mainly on the stretch ability and microstructure of the cheese analog, which is significant for the following processing optimization.