【作者】 张华；

【导师】 李晓东；

【作者基本信息】 东北农业大学 ， 食品科学， 2015， 硕士

【摘要】 模拟干酪是一种干酪类似物,指将各种食用配料与水经过加热、剪切和乳化作用后形成一种光滑、均一类似天然干酪的产品。采用微波膨化技术加工的模拟干酪脆片是一种新型低脂、高蛋白的健康膨化产品,营养价值高,具有潜在的市场。本研究分析了模拟干酪微波膨化的干燥特性和膨化特性,通过正交试验优化了模拟干酪微波膨化的工艺条件。并针对单一利用干酪素制作模拟干酪微波膨化后,产品形成膨化率过高,膨化气室中空、壁薄,且不均匀的结构问题,研究了不同配料对模拟干酪微波膨化效果的改善,通过响应面设计优化了微波膨化模拟干酪脆片的配方,获得膨化效果较好的产品配比,以期为实际生产提供实验和理论支持。得到以下结论:(1)在膨化时间方面:微波功率增加,膨化时间减少;模拟干酪切片厚度为4mm时在微波穿透范围内,脱水速率最高,膨化时间最短;随初始含水率的增加,膨化时间延长。(2)在水分变化方面:初始条件不同,脱水速率也不相同。微波功率为400W时,模拟干酪在微波膨化过程中,先加速脱水,再恒速脱水,最后降速脱水。微波功率为600W和800W时,模拟干酪片先加速脱水,再降速脱水,最后恒速脱水。微波功率为1000W和1200W时,模拟干酪片先加速脱水,后一直降速脱水。初始厚度为4mm时,模拟干酪片先加速脱水,然后降速脱水。初始干酪厚度为2mm,6mm,8mm时,模拟干酪片先加速脱水,后降速脱水,最后恒速脱水。初始厚度为10mm时,模拟干酪片先加速脱水,然后一直恒速脱水。含水率为54%和59%时,模拟干酪片先加速脱水,后降速脱水。含水率为64%时,模拟干酪片先加速脱水,然后恒速脱水。(3)通过正交试验优化工艺,各因素对模拟干酪膨化效果影响的顺序为:含水率>微波功率>模拟干酪初始厚度。模拟干酪微波膨化的最佳工艺条件为:微波功率为1000W,模拟干酪初始厚度4mm,含水率59%。(4)配料对品质改善方面:大豆分离蛋白添加量为12%时,感官评分最高为90.0,此时膨化率为180%;孔隙率为23个/cm2,硬度16.7N,脆性13.3个。糯米淀粉添加量为9%时,感官评分最高为84.6,此时膨化率为190%,孔隙率为28个/cm2,硬度17.3N,脆性12.7个。玉米淀粉添加量为6%时,感官评分最高为84.3,此时膨化率为175%,孔隙率为21个/cm2,硬度13.5N,脆性14.3个。(5)通过响应面法优化配方,各因素对模拟干酪膨化效果影响的顺序为:糯米淀粉>大豆蛋白>玉米淀粉。微波膨化双蛋白淀粉混合模拟干酪的最佳配方为:大豆蛋白添加量11.92%,糯米淀粉添加量10.38%,玉米淀粉添加量6.00%,其他配料添加量为:水59%,干酪素8.7%,柠檬酸钠1.48%,磷酸氢二钠0.72%,氯化钠1.20%,柠檬酸0.5%,山梨酸0.10%。在此配方条件下感官评分为96.3,此时模拟干酪脆片表面较光滑圆整,略带黄色,口感酥脆,有干酪和豆香两种风味,风味适宜。更多还原

【Abstract】 Imitation cheese is a kind of analogue cheese. It is a smooth and uniform cheese-like product in which various kinds of edible ingredients and water were effected by heat, mechanical shear and emulsifying. Microwave-puffed imitation cheese chip is a new type of expanded products with high nutritional value and potential market. In this study drying and expansion characteristics of imitation cheese during microwave puffing were analyzed, and process conditions were optimized. And for the problem of final products with high expansion ratio, thin-wall air pocket and unhomogeneous structure, which were manufactured by casein, effect of different ingredients on microwave-puffing effect of imitation cheese was studied, formula of microwave-puffed imitation cheese chips was optimized, and ratio of products with better expansion effect was achieved in order to provide experimental and theoretical support for the practical production. The results were as follows:(1) Puffing time: Expanded time reduced with increasing microwave power. Dehydration rate was the highest and puffing time was the shortest, when thickness of imitation cheese slice was 4 mm at microwave transmission range. Puffing time extended with the increase of initial moisture content.(2) Water changes: Dehydration rates were different for the different initial conditions. When microwave power was 400 W, the process of microwave puffing was divided into the periods of accelerating dehydration, constant dehydration and decelerating dehydration. As microwave power was 600 W and 800 W, dehydration rate was increasing firstly, following decreasing, and then constant. When microwave power was 1000 W and 1200 W, dehydration rate was increasing firstly, and then decreasing. Under 4 mm initial thickness, dehydration rate was also increasing firstly, and then decreasing. Under 2 mm, 6 mm and 8 mm initial thickness, dehydration rate was increasing firstly, following decreasing, and then constant. Under 10 mm initial thickness, the snacks were in the period of accelerating dehydration, and then converted into the constant dehydration. When the moisture content was 54% and 59%, dehydration rate was increasing firstly, and then decreasing. When the moisture content was 64%, dehydration rate was firstly increasing, and then remained the constant.(3) Process were optimized by the orthogonal experiment and the three factors effect on imitation cheese puffing were moisture content > microwave power > initial thickness of imitation cheese. The best processing conditions for microwave-puffing imitation cheese were 1000 W of microwave power, 4 mm of initial thickness, 59% of moisture content.(4) Improvement of ingredients on quality: Sensory evaluation was 90.0 of the highest score as the soybean separation protein content was 12%. And expansion ratio was 180%, porosity was 23/cm2, hardness was 16.7 N and crispness was 13.3. Sensory evaluation was 84.6 of the highest score as waxy rice starch content was 9%. And expansion ratio was 190%, porosity was 28/cm2, hardness was 17.3 N and crispness was 12.7. Sensory evaluation was 84.3 of the highest score as corn starch content was 6%. And expansion ratio was 175%, porosity was 21/cm2, hardness was 13.5 N and crispness was 14.3.(5) Through the response surface methodology optimized the formula and the three factors effect on imitation cheese puffing were waxy rice starch > soybean protein > corn starch. The best formula of microwave-puffing imitation cheese with protein and starch was: 11.92% soybean protein, 10.38% waxy rice starch, 6.00% corn starch, and other added ingredients: 59%water, 8.7%casein, 1.48%citric acid sodium, 0.72% disodium hydrogen phosphate, 1.20% sodium chloride, 0.5% citric acid and 0.10% sorbic acid. The sensory score was 96.3 of this formula, The surface of these cheese chips was smooth and round, slightly yellow and crispy. Moreover the flavor of cheese and beans was appropriate.更多还原