农业机械学报2024，Vol.55Issue(6)：343-352,10.DOI:10.6041/j.issn.1000-1298.2024.06.036
不同蛋白原料条件下常温再制干酪制品析水性和质构特性研究
Effect of Different Protein Raw Materials on Water Precipitation of Room Temperature Processed Cheese Products
摘要
Abstract
Room temperature processed cheese products,referring to the sterilized cheese,can be stored at room temperature after being treated by ultra-high temperature treated(UHT).It is a hot spot in China's dairy industry.However,processed cheese is prone to instability after UHT treatment,resulting in gel structure reconstruction,water precipitation and other texture problems during storage,which affect the product quality.It was intended to clarify the effect of protein raw materials on the water precipitation of room temperature processed cheese products and its mechanism.Three different protein raw materials:membrane filtration casein micelle,concentrated milk protein and rennet casein were screened,and their protein content and composition as well as their physical and chemical properties such as particle size,potential,hydration and calcium ion distribution were analyzed.Secondly,the effects of protein raw materials on the water precipitation and texture properties of room temperature processed cheese products were analyzed.The mechanism of the effect of protein raw materials on the water precipitation of room temperature processed cheese products was analyzed from the aspects of water distribution and microstructure.The results showed that there were significant differences in protein composition among the three protein materials.The whey protein content of concentrated milk protein was 7.81 percentage points higher than that of membrane filtration casein micelles,while rennet casein did not contain whey protein.In terms of hydration,concentrated milk protein and membrane filtered casein micelles were similar and significantly higher than rennet casein.Protein raw materials significantly affected the water precipitation of room temperature processed cheese products.When stored for 90 d,the water precipitation rate of room temperature processed cheese products prepared from rennet casein was the highest,while that of room temperature processed cheese products prepared from concentrated milk protein was the lowest,and its surface water precipitation rate and centrifugal water precipitation rate were 0.42％and 1.10％,respectively.The results of water distribution and microstructure showed that the protein raw material affected the water precipitation of room temperature processed cheese products by affecting the existing state and three-dimensional network spatial structure of water in processed cheese.The effect and mechanism of different protein raw materials on the water precipitation of room temperature processed cheese products was analyzed,which provided a theoretical basis for improving the water precipitation of room temperature processed cheese products.关键词
浓缩牛奶蛋白/凝乳酶酪蛋白/膜过滤酪蛋白胶束/水分分布/微观结构Key words
concentrated milk protein/rennet casein/membrane filtration casein micelles/water distribution/microstructure分类
轻工纺织引用本文复制引用
盛赵越,王彩云,韩仁娇,张静,蔡祥,罗洁..不同蛋白原料条件下常温再制干酪制品析水性和质构特性研究[J].农业机械学报,2024,55(6):343-352,10.基金项目
常温奶酪棒析水和质构稳定性研究项目(2021-国家乳创中心-9)和国家自然科学基金项目(32272354) （2021-国家乳创中心-9）
