脂肪替代物对低脂再制奶酪品质的影响及其品质提升策略研究进展

摘要/Abstract

摘要： 再制奶酪因其口味丰富、品质稳定、便于携带等优点深受消费者喜爱，但再制奶酪中脂肪含量较高，无法满足消费者“低脂”饮食的需求，因此，生产低脂肪含量的再制奶酪已成为乳制品行业发展的趋势。然而，脂肪含量的减少会在一定程度上影响奶酪品质，如何提高低脂再制奶酪的品质特性是乳制品行业急需解决的问题。脂肪替代物是一种可以模仿奶酪中脂肪的物质，其能够弥补奶酪因脂肪减少而造成的风味、质构等品质特性缺陷。本文分别介绍了脂肪及不同种类脂肪替代物（脂肪基、蛋白质基和碳水化合物基）对奶酪和低脂再制奶酪风味、质地等品质特性的重要作用，并从低脂天然奶酪品质提升、配料成分调整、加工技术等方面总结了低脂再制奶酪的品质提升手段，以期为高品质低脂再制奶酪的开发提供参考，推动奶酪行业的进一步发展。

关键词: 低脂再制奶酪, 脂肪替代物, 风味, 质构, 调控

Abstract: Processed cheese is very popular for consumers because of its rich taste, stable quality, easy portability and other advantages, while the fat content of processed cheese is high, which cannot meet the demand of health-conscious consumers for “low-fat” food. Therefore, it is valuable to develop processed cheese production with low-fat content. However, the reduction of fat can affect the characteristics of cheese, particularly in terms of texture and flavor, which is an urgent problem to be fixed in the dairy industry. Fat substitutes, which can imitate the fat in cheese, have the ability to compensate the defects in flavor, texture and other quality of low-fat cheese. Therefore，this paper reviewed the effects of fat on the flavor and texture of cheese, then introduced different types of fat substitutes (fat, protein, and carbohydrate-based) as well as their significance in the improvement on the characteristics of low-fat processed cheese. At last, regulation strategies for cheese quality enhancement were summarized in order to provide a reference for the development of low-fat processed cheese with high-quality, further promote the development of the cheese industry.

Key words: Low-fat processed cheese, Fat substitutes, Flavor, Texture, Regulation

中图分类号:

TS202.3

田怀香付金鹭于海燕陈臣娄新曼. 脂肪替代物对低脂再制奶酪品质的影响及其品质提升策略研究进展[J]. 食品科学.

Huai-Xiang TIAN Chen CHEN Xin-Man LOU. Research progress on the effect of fat substitutes on the quality of low-fat processed cheese and its regulation strategies for cheese quality enhancement: A Review[J]. FOOD SCIENCE.

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