天津科技大学学报2025，Vol.40Issue(6)：37-46,10.DOI:10.13364/j.issn.1672-6510.20240096
大豆杏仁植物基混合奶酪风味特征及理化性质
Flavor Characteristics and Physicochemical Properties of Soy-Almond Plant-Based Mixed Cheese
摘要
Abstract
To meet the demand for plant-based cheese,soybeans and almonds were used in this study to prepare plant-based mixed cheese(MC)with improved flavor and texture.Compared with soy cheese(SC)and almond cheese(AC),the content of 1-octen-3-ol and benzaldehyde in MC(1∶3)decreased by 10.92%and 12.32%,respectively,indicating that the distinct flavors of soybeans and almonds were effectively masked.The hardness and chewiness of MC(1∶3)were 1079.42 g and 227.29 g,respectively,which were 48.10%and 83.24%higher than those of SC.Scanning electron microscopy(SEM)also revealed the formation of complexes with heterogeneous size within the MC(1∶3),which contributed to the enhancement of its internal protein network.The plant-based cheese made from mixed soybeans and almonds has good flavor and texture,thus offering new insights for the development of plant-based cheese.关键词
大豆/杏仁/植物基奶酪/风味/理化性质Key words
soybeans/almonds/plant-based cheese/flavor/physicochemical properties分类
轻工纺织引用本文复制引用
高佳嘉,赵颖,胡海玥,杨晨,汪建明..大豆杏仁植物基混合奶酪风味特征及理化性质[J].天津科技大学学报,2025,40(6):37-46,10.基金项目
天津市合成生物技术创新能力提升行动重大科技攻关任务(TSBICIP-KJGG-004-09) （TSBICIP-KJGG-004-09）
