超高压处理对再制奶油干酪质构、流变学特性及微观结构的影响

doi:10.7506/spkx1002-6630-20200408-115

食品科学 ›› 2021, Vol. 42 ›› Issue (5): 84-91.doi: 10.7506/spkx1002-6630-20200408-115

超高压处理对再制奶油干酪质构、流变学特性及微观结构的影响

姜姝，腾军伟，刘振民，张娟

（1.光明乳业股份有限公司乳业研究院，乳业生物技术国家重点实验室，上海乳业生物工程技术研究中心，上海 200436；2.上海大学生命科学学院，上海 200444）

出版日期:2021-03-15 发布日期:2021-03-29
基金资助:
“十三五”国家重点研发计划重点专项（2018YFC1604205）；上海乳业生物工程技术研究中心能力提升项目（19DZ2281400）

Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese

JIANG Shu, TENG Junwei, LIU Zhenmin, ZHANG Juan

(1. State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai 200436, China;2. College of Life Science, Shanghai University, Shanghai 200444, China)

Online:2021-03-15 Published:2021-03-29

摘要/Abstract

摘要： 以低饱和脂肪酸的再制奶油干酪为研究对象，探究不同条件超高压处理（压力：150、300、450 MPa；保压时间：10 min；保压温度：25 ℃）对再制奶油干酪质构、流变学特性及微观结构的影响。通过SPSS软件分析压力变化与干酪水分质量分数、水分活度、pH值及质构特性的相关性，通过质构分析仪测定干酪质构特性（涂抹性、硬度、黏合性及黏聚力）的变化，并使用流变仪分析干酪流变学特性变化；同时采用扫描电子显微镜观察干酪微观结构的变化。结果表明，随着压力的增加，干酪的水分质量分数变化不明显，150 MPa处理组干酪的水分活度显著高于其他组干酪（P＜0.05）；压力越大，干酪pH值越高；压力与水分质量分数正相关，相关系数为0.646，与水分活度负相关，相关系数为－0.346，压力与pH值、涂抹性、硬度、黏合性、黏聚力呈显著正相关，相关系数分别为0.963、0.959、0.951、0.956、0.956；超高压处理可以降低干酪黏度对温度的依赖性，增加了干酪网络结构的稳定性； 150 MPa和450 MPa条件下的干酪弹性模量与黏性模量高于对照组，黏弹性较好；超高压处理影响干酪微观结构变化，压力越大，图像中孔洞数量越少，蛋白质基质更加光滑和均匀，结构更加紧密。综上，超高压处理与再制奶油干酪质构、流变性和微观结构关系密切，研究结果可为超高压干酪的工艺研发提供数据参考。

关键词: 奶油干酪；超高压处理；质构特性；流变特性；微观结构

Abstract: In this paper, the effect of high hydrostatic pressure (HHP) treatment at different pressures (150, 300 and 450 MPa) for 10 min at 25 ℃ on the texture, rheology and microstructure of processed cream cheese low in saturated fatty acids was investigated. The textural characteristics of spreadability, firmness, adhesiveness and cohesiveness were measured by a texture analyzer. The microstructure was observed under a scanning electron microscope, and the rheological characteristics were analyzed by a rheometer. The correlation of changes in pressure with the water content, water activity and pH and textural characteristics was analyzed by the SPSS software. The results showed that with the increase in pressure, moisture content did not obviously change overall, while the water activity of the cream cheese treated at 150 MPa was significantly higher than that of the other cream cheese groups (P < 0.05). The greater the pressure, the higher the pH of the cheese. The pressure was positively correlated with moisture content, with a correlation coefficient of 0.646, but negatively correlated with water activity, with a correlation coefficient of ?0.346. The pressure had a significantly positive correlation with pH, spreadability, firmness, cohesiveness and adhesiveness, with correlation coefficients of 0.963, 0.959, 0.951, 0.956 and 0.956, respectively. HHP treatment could reduce the dependence of cheese viscosity on temperature and increase the stability of cheese network microstructure. Moreover, the storage modulus and loss modulus of the cheeses treated at 150 and 450 MPa were higher than those of the control group, and the viscoelasticity was better than that of the control group. HHP treatment changed the microstructure of the cheese. The greater pressure resulted in a denser microstructure with fewer holes, making the protein matrix smoother and more homogeneous. In summary, HHP treatment has a close relationship with the texture, rheology and microstructure of cheese. This study can provide useful reference for the application of HHP in cheese processing.

Key words: cream cheese; high hydrostatic pressure treatment; texture characteristics; rheological characteristics; microstructure

中图分类号:

TS252.53

姜姝，腾军伟，刘振民，张娟. 超高压处理对再制奶油干酪质构、流变学特性及微观结构的影响[J]. 食品科学, 2021, 42(5): 84-91.

JIANG Shu, TENG Junwei, LIU Zhenmin, ZHANG Juan. Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese[J]. FOOD SCIENCE, 2021, 42(5): 84-91.

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超高压处理对再制奶油干酪质构、流变学特性及微观结构的影响

Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese

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