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投稿时间：2021-09-09
投稿时间：2021-09-09
中文摘要: 近年来，植物基干酪受到广泛关注。以玉米醇溶蛋白、水和椰子油为原料，干酪的功能特性（拉伸性、熔化性、油脂析出性）为评价指标，经单因素和正交试验确定玉米醇溶蛋白基马苏里拉干酪的最佳配比为玉米醇溶蛋白∶水∶椰子油=3∶3∶2（质量比）。最佳配方所得玉米醇溶蛋白基马苏里拉干酪的拉伸性、熔化性分别为市售天然马苏里拉干酪和市售植物基马苏里拉干酪的1.4、10.8倍和1.8、1.4倍。硬度、黏着性、弹性与市售天然马苏里拉干酪相近。试验所得玉米醇溶蛋白基马苏里拉干酪有良好的功能特性和质构特性，具有广阔的市场应用前景。
Abstract:Plant-based cheese has received broad attention in recent years.Zein，water，and coconut oil were used as raw materials and functional properties of cheese（stretchability，meltability，and the free oil property）were used as evaluation indexes.The optimum formula of zein-based Mozzarella cheese was determined by single factor and orthogonal tests:3 g zein，3 g water，and 2 g coconut oil.The stretchability and meltability of zeinbased Mozzarella cheese under the optimum formula were 1.4 and 1.8 times higher than those of commercial natural Mozzarella cheese，and 10.8 and 1.4 times higher than those of commercial plant-based Mozzarella cheese.The obtained zein-based Mozzarella cheese had good functional and texture properties，and had broad market application prospects.
keywords: zein cheese plant-based Mozzarella formula development
文章编号：202214017 中图分类号： 文献标志码：
基金项目:国家自然科学基金（31871730、31701642）
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