| 植物蛋白对干酪凝乳特性的影响 |
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| 引用本文： | 王英,张建强,曹岩,井雪莲,张丽萍.植物蛋白对干酪凝乳特性的影响[J].乳业科学与技术,2013,36(5):1-4. |
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| 作者姓名： | 王英 张建强 曹岩 井雪莲 张丽萍 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,黑龙江大庆,163319 |
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| 基金项目： | “十二五”国家科技支撑计划项目（2011BAD09B02） |
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| 摘 要： | 研究3种植物蛋白对干酪凝乳特性的影响,从而选出1种最佳的植物蛋白.从3种干酪的凝乳特性(凝乳时间、凝乳强度、乳清OD值)和干酪凝块的质构特性(弹性、黏聚性、咀嚼性)2方面进行对比分析,并对干酪凝块的感官品质进行模糊评判.结果表明:添加豌豆蛋白制得的干酪品质优于其他两种.
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| 关 键 词： | 植物蛋白 干酪 凝乳特性 质构特性 感官评判 |
Effect of Addition of Plant Proteins on Cheese Properties |
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| WANG Ying,ZHANG Jian-qiang,CAO Yan,JING Xue-lian,ZHANG Li-ping.Effect of Addition of Plant Proteins on Cheese Properties[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2013,36(5):1-4. |
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| Authors: | WANG Ying ZHANG Jian-qiang CAO Yan JING Xue-lian ZHANG Li-ping |
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| Institution: | (College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China) |
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| Abstract: | This study investigated the effect of addition of protein isolates from three different plants （pea, mung and soybean） on cheese properties to find the most suitable plant protein for application in cheese. Milk coagulation properties （coagulation time, curd strength and whey OD value） and textural properties （elasticity, cohesiveness and chewiness） were comparatively tested on the three cheese samples. Moreover, sensory evaluation was carried out fuzzy judgment as well. Results showed that pea protein isolate provided better quality of cheese than the other two protein isolates. |
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| Keywords: | plant protein cheese milk coagulation properties textural properties sensory evaluation |
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