中国食品添加剂2025，Vol.36Issue(9)：10-19,10.DOI:10.19804/j.issn1006-2513.2025.9.002
杏仁牛奶混合奶酪酱品质影响因素的研究
Analysis of quality influencing factors of almond-milk mixed cheese sauce
赵一行 1付灵君 1汪建明 1杨晨 1乔叶宁1
作者信息
- 1. 天津科技大学食品科学与工程学院,天津 300457
- 折叠
摘要
Abstract
Enzyme-modified cheese(EMC)offers enhanced flavor,potentially reduced saturated fatty acids and cholesterol,and improved nutritional value.Almond plant protein was used to partially replace animal protein to optimize cheese sauce.In this study,a blend of almond milk powder and dairy milk was fermented and subsequently treated with lipase and protease to develop an almond-flavored cheese sauce.Single-factor experiment was applied to study the effects of almond milk powder ratio,fermentation time,concentrations of protease and lipase addition on the quality of the cheese sauce using pH,acidity,moisture content and sensory scores as indicators.The experiment was designed using Design-Expert13 software,and the optimal process was as follows:almond milk powder ratio of 1∶2(W/W),fermentation of 24 h,protease addition of 1.25%,lipase addition of 0.5%.The optimized cheese sauce exhibited a pale milky-yellow color,harmonious flavor,uniform texture,and good spread-ability.Its physicochemical properties were moisture content of 63.6%,pH of 5.96,acidity of 36.2 °T and kinematic viscosity of 1.24 Pa·s.Compared with commercial and homemade cheese sauce,the sensory score was 83.Texture analysis showed that enzyme modification contributed to increased hardness and cohesiveness compared to non-enzyme treated cheese spread.The study provides a basis for the development of novel mixed cheese spread.关键词
杏仁/杏仁牛奶/奶酪酱/酶改性/最佳工艺Key words
almond/almond milk/cheese sauce/enzymatic modification/optimal process分类
轻工纺织引用本文复制引用
赵一行,付灵君,汪建明,杨晨,乔叶宁..杏仁牛奶混合奶酪酱品质影响因素的研究[J].中国食品添加剂,2025,36(9):10-19,10.
