现代食品科技2024，Vol.40Issue(4)：177-185,9.DOI:10.13982/j.mfst.1673-9078.2024.4.0430
大豆-坚果奶酪类似物的制备及其性质研究
Preparation and Properties of Soybean-nut Cheese Analogs
摘要
Abstract
A novel cheese analog was prepared using soybean milk,cashew milk,and almond protein as raw materials.The best formula of soybean-nut cheese analogs with high quality was prepared,and their physical and chemical properties,sensory properties,storage stability,and digestive properties were evaluated.The results show that the formula of soybean-nut cheese analogs with the best quality was as follows(all in mass fraction):cashew milk 50.00%,and soybean milk 50.00%.Based on the mass of plant milk,the following were added:vegetable oil:3.09%(coconut oil and sunflower oil in a ratio of 7:3),almond protein:2.01%,TG:0.33%,citric acid:0.10%,and lactic acid:0.10%.Based on the curd mass,1.08%colloid and 4.00%sucrose were added.The hardness of the soybean-nut cheese analog was 0.88 N and the overall sensory score was 7.71,which are comparable to those of commercial animal-based cheese.In addition,with an increase in storage time,the soybean-nut cheese analog hardness increased from 0.94 N to 1.15 N,with no significant hardening or water separation.The results of the in vitro digestion profiles of cheese analogs showed that the protein bands disappeared completely after 180 min intestinal digestion,and the release of free fatty acid was relatively low at 60%.Therefore,the prepared soybean-nut cheese analogs have high nutritional value,good sensory quality,good storage stability,and easily digestible protein,and can effectively serve as a substitute for animal-based cheese,meting the cheese preferences of consumers.关键词
大豆/坚果/奶酪类似物/质构/感官评定Key words
soybean/nut/cheese analog/texture/sensory evaluation引用本文复制引用
陈斗艺,邱晓敏,林美云,郑倩望,叶志伟,郭丽琼,林俊芳,邹苑..大豆-坚果奶酪类似物的制备及其性质研究[J].现代食品科技,2024,40(4):177-185,9.基金项目
国家自然科学基金项目(32001832) （32001832）
广东省自然科学基金面上项目(2022A1515010057) （2022A1515010057）
