再制干酪乳化过程中理化、功能特性及微观结构的变化

doi:10.7506/spkx1002-6630-20220502-014

食品科学 ›› 2023, Vol. 44 ›› Issue (4): 78-84.doi: 10.7506/spkx1002-6630-20220502-014

再制干酪乳化过程中理化、功能特性及微观结构的变化

李红娟，李梦凡，袁玉京，陈紫阳，朱广潮，李丹，李洪波，于景华,

（1.天津科技大学食品科学与工程学院，食品营养与安全国家重点实验室，天津 300457；2.妙可蓝多（天津）食品科技有限公司，天津 300462）

发布日期:2023-03-01
基金资助:
“十三五”国家重点研发计划重点专项（2017YFE013180）；国家自然科学基金青年科学基金项目（31501510）；天津市科技计划“企业科技特派员项目”（22YDTPJC00710）

Physicochemical, Functional and Microstructural Changes during the Emulsification Process of Processed Cheese

LI Hongjuan, LI Mengfan, YUAN Yujing, CHEN Ziyang, ZHU Guangchao, LI Dan, LI Hongbo, YU Jinghua

(1. State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; 2. Miao Ke Landuo (Tianjin) Food Technology Co. Ltd., Tianjin 300462, China)

Published:2023-03-01

摘要/Abstract

摘要： 以再制干酪为研究对象，探究再制干酪在不同乳化温度下（80 ℃和85 ℃），从乳化开始到结束（5～30 min），再制干酪功能特性（融化性、油脂析出性）、质构特性、流变学特性和微观结构的变化情况。结果表明，随着乳化时间延长，产品的融化性及油脂析出性呈下降趋势，乳化过程中85 ℃再制干酪的油脂析出性显著高于80 ℃再制干酪（P＜0.05）。干酪的质构特性随着乳化时间的延长整体呈增大趋势，其中85 ℃干酪胶着性和咀嚼性显著增大（P＜0.05），85 ℃再制干酪的硬度、胶着性和咀嚼性均大于80 ℃。两种加工温度的干酪在相同乳化程度下干酪的储能模量（G’）均大于损耗模量（G”），0.1～10 Hz内G’和G”都随频率的升高呈上升趋势。干酪的微观结构显示，乳化5～15 min时脂肪球数量大大减少且直径减小，分布更加均匀，蛋白质基质更加光滑，干酪结构更加致密；但乳化20～30 min时干酪的微观结构呈蜂窝状，即奶油化反应过度。因此，再制干酪加工过程中乳化时间短，奶油化反应不充分；再制干酪乳化时间过长会使质地发生不良变化。再制干酪乳化反应过程中，蛋白质-蛋白质和蛋白质-脂肪的相互作用增强，产品的功能特性得到改善。综上，再制干酪的乳化过程与其理化、功能特性及微观结构关系密切，为今后再制干酪的工艺改进提供一定理论指导。

关键词: 再制干酪；乳化过程；功能特性；理化特性；微观结构

Abstract: In this study, we investigated the changes in the functional properties (meltability and fat precipitation), texture, rheological properties, and microstructure of processed cheese during emulsification (5–30 min) at different temperatures (80 and 85 ℃). The results showed that as the emulsification time increased, the meltability and fat precipitation showed a decreasing trend, and the fat precipitation at 85 ℃ was significantly higher than that at 80 ℃ during the emulsification process (P < 0.05). The gumminess and chewiness increased significantly (P < 0.05) with the increase in emulsification time, and the hardness, gumminess and chewiness at 85 ℃ were greater than those at 80 ℃. The storage modulus (G’) of processed cheese was greater than the loss modulus (G”) at the same degree of emulsification for both temperatures and both G’ and G” showed an upward trend with increasing frequency from 0.1 to 10 Hz. The microstructure of processed cheese showed that the number of fat globules was greatly reduced, the diameter was decreased, the distribution of fat globules became more uniform, the protein matrix became smoother and the cheese structure became denser at 5–15 min of emulsification. However, the microstructure of processed cheese was honeycomb-like at 20–30 min of emulsification, suggesting excessive creaming reaction. Therefore, a short emulsification time during the processing of processed cheese will result in inadequate creaming reaction; too long emulsification time will cause adverse changes in cheese texture. During the emulsification process, the protein-protein and protein-fat interactions were enhanced, thereby improving the functional properties of the product. In conclusion, the emulsification process of processed cheese is closely related to its physicochemical and functional properties and microstructure. This study provides some theoretical guidance for future process development of processed cheese production.

Key words: processed cheese; emulsification process; functional properties; physicochemical properties; microstructure

中图分类号:

TS252.53

李红娟，李梦凡，袁玉京，陈紫阳，朱广潮，李丹，李洪波，于景华,. 再制干酪乳化过程中理化、功能特性及微观结构的变化[J]. 食品科学, 2023, 44(4): 78-84.

LI Hongjuan, LI Mengfan, YUAN Yujing, CHEN Ziyang, ZHU Guangchao, LI Dan, LI Hongbo, YU Jinghua. Physicochemical, Functional and Microstructural Changes during the Emulsification Process of Processed Cheese[J]. FOOD SCIENCE, 2023, 44(4): 78-84.

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再制干酪乳化过程中理化、功能特性及微观结构的变化

Physicochemical, Functional and Microstructural Changes during the Emulsification Process of Processed Cheese

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