中国食品学报2017，Vol.17Issue(1)：84-91,8.DOI:10.16429/j.1009-7848.2017.01.011
酪蛋白与大豆蛋白双蛋白微波膨化模拟干酪食品
Microwave-puffed Imitation Cheese Food with Double-protein: Casein and Soy Protein
摘要
Abstract
To solve problems that the degree of expansion was too high and the inner structure with large air pocket of the microwave-puffed imitation cheese chips containing only casein was not homogenous,a microwave-puffed imitation cheese product was studied in this article.In order to achieve a product with good expansion,soy protein isolate of different content was used into the imitation cheeses and casein was reduced at same content and imitation cheeses with different formula were manufactured.The imitation cheeses with 4 mm height and 20 mm diameter were heated for 90 s at a constant power (1 000 W) in microwave oven.The results showed that soy protein isolate with percent of 14％-16％ increased hardness and springiness of imitation cheeses significantly (P＜0.05),and then decreased degree of expansion and crispness,increased hardness and b* value significantly (P＜0.05) of puffed imitation cheese chips compared with chips containing only casein.The final formula of imitation cheese was soy protein isolate 12％,casein 25％,water 59.14％,trisodium citrate 1.44％,disodium phosphate 0.72％,sodium chloride 1.20％,citric acid 0.40％,sorbic acid 0.10％.The degree of expansion was proper and was 180％.The porosity was 23/cm2 and the sensory score was 9.00 of chips and they were significantly higher than other level (P＜0.05).And scanning electron micrographs showed that air cells of chips were small,obviously growing at unit area,and more homogenous and the structure was compact.From we can achieve an animal and plant protein expansion food of good expansion effect.关键词
模拟干酪/酪蛋白/大豆蛋白/微波膨化/质构Key words
imitation cheese/casein/soy protein/microwave expansion/texture引用本文复制引用
张华,李晓东,邵红,王桂芬,徐渐,杜玲玲,栾君..酪蛋白与大豆蛋白双蛋白微波膨化模拟干酪食品[J].中国食品学报,2017,17(1):84-91,8.基金项目
“十二五”国家科技支撑计划项目(2011BAD09B02) （2011BAD09B02）
黑龙江省教育厅面上项目(12541027) （12541027）
2013年黑龙江省高校科技成果产业化前期研发培育项目 （）
