关键词: 酶凝干酪素, 辣白菜模拟干酪, 增溶化, 微观结构, 物理性能

Abstract: ：In order to explore the feasibility of applying kimchi to the industrial production of cheese analogue, kimchi cheese analogue was made from rennet casein as a protein material with the addition of solubilized nutrients from kimchi, a traditional Korean fermented food, and analyzed for functional characteristics. The cheese analogue had a smooth homogeneous tissue similar to that of natural cheese, a delicate milky aroma and a pleasantly sweet-tart flavor. In addition, the harness was higher that of traditional cheese (P＜0.01) and similar results were observed for the shear force (P＜0.05). Moreover, the texture was more compact. Te tensile length of the cheese analogue was could reach up to 60 cm or more when melted. The stretchability, meltability, toughness and chewiness after toasted were similar to those of natural mozzarella cheese.

Key words: rennet casein, kimchi cheese analogue, solubilization, microstructure, physical properties