【作者】 赵玲玲； 王胜男； 何余堂； 朱丹实； 刘贺； 马涛；

【Author】 Zhao Lingling;Wang Shengnan;He Yutang;Zhu Danshi;Liu He;Ma Tao;College of Food Science and Technology,Bohai University,National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Lab of Liaoning Province,The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities;

【机构】 渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心辽宁省食品安全重点实验室辽宁省高等学校生鲜食品产业技术研究院；

【摘要】 本文对大豆干酪及再制干酪流变学性质进行了研究。利用流变仪测定不同添加量的木瓜蛋白酶、菠萝蛋白酶及碱性蛋白酶对豆乳凝胶过程中弹性模量G′,黏性模量G″及损失角Tanδ变化的影响,同时测定不同发酵时期大豆干酪及不同稳定剂对再制干酪流变特性的影响。结果表明,菠萝蛋白酶凝固豆乳的能力明显大于木瓜蛋白酶和碱性蛋白酶,其中菠萝蛋白酶添加量为170 U/mL时,体系弹性模量G′最大且Tanδ较小,添加量为5 U/mL、50 U/mL时,体系弹性模量G′和黏性模量G″变化不大,基本趋于平稳。发酵成熟期间,菠萝蛋白酶与乳酸菌复合凝乳制作大豆干酪的弹性模量G′随发酵时间延长呈下降、上升、下降的趋势,发酵30d最好。胶体添加量为同一浓度时,瓜尔豆胶再制干酪体系弹性模量G′始终高于黄原胶和刺槐豆胶,其中添加量为0.15%和0.20%时,三种不同胶体的再制干酪体系储能模量较为相近。当添加量达到0.25%时,瓜尔豆胶再制干酪体系储能模量最高可达3186.34 Pa,而黄原胶和刺槐豆胶最大储能模量分别为1174.02 Pa和652.163 Pa。更多还原

【Abstract】 In this paper,the Rheological Properties of Soybean Cheese and Processed Cheese were studied.Effects of different amounts of papain,pineapple protease and alkaline protease on rheological properties including elastic modulus(G’),viscous modulus(G") and loss angle(TanS) were measured in soy milk gel process by rheometer.At the same time,the rheological properties of soy cheese during different fermentation periods and different stabilizers of reprocessed cheese were measured.It was concluded that the ability of pineapple protease to solidify soybean milk was greater than papain and alkaline protease.When the addition amount of pineapple protease was 170 U/mL,the G’ was the largest and the TanS was less.When the addition amount was 5 U/mL and 50 U/mL,the G’ and G’ had no significant difference.During the fermentation maturation,the G’ of soy cheese made by pineapple protease and lactobacillus compound curds decreased,increased and decreased with the passage of time,the fermentation duration 30 d was best.When the addition amount of hydrocolloid was the same,The G’ of Guar gum was always higher than xanthan and locust bean gum in the processed cheese system.When the additive amount was 0.15% and 0.20%,the energy storage modulus of the processed cheese system of three different colloids was relatively similar.When additive amount came to 0.25%,the energy storage modulus of guar bean gum reprocessed cheese system could reach up to 3186.34 Pa,while the maximum energy storage modulus of xanthan gum and locust bean gum was1174.02 Pa and 652.16 Pa,respectively.更多还原