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投稿时间：2024-06-25
投稿时间：2024-06-25
中文摘要: 为研究κ-卡拉胶与魔芋胶复配对奶酪棒品质的影响，该研究首先通过测定复配胶的质构特性和凝胶特性对κ-卡拉胶与魔芋胶的复配质量比进行优化，进一步基于质构分析和感官评分，研究脱脂奶粉添加量、芝士添加量及复配胶添加量3个因素对奶酪棒品质的影响。在单因素试验的基础上，采用响应面法对奶酪棒的制作工艺进行优化。结果表明，κ-卡拉胶/魔芋胶复配奶酪棒的最佳制作工艺为κ-卡拉胶与魔芋胶复配质量比7∶5、脱脂奶粉添加量7.8%、芝士添加量32.6%、复配胶添加量0.6%。在该工艺条件下制作的奶酪棒口感细腻绵密且质构优良。
Abstract:The effect of κ-carrageenan/konjac gum compound gel on the quality of cheese sticks was studied.The texture and gel properties of the compound gel were firstly measured to optimize the κ-carrageenan/konjac gum ratio. Then， the effects of addition amounts of skimmed milk powder， cheese， and compound gel on the quality of cheese sticks were studied based on texture properties and sensory scores. On the basis of single factor tests， the response surface method was employed to optimize the formula of cheese sticks. The results showed that the optimal formula of κ-carrageenan/konjac gum compound gel-based cheese sticks was κ-carrageenan/konjac gum ratio of 7∶5， skimmed milk powder addition amount of 7.8%， cheese addition amount of 32.6%， and compound gel addition amount of 0.6%. The cheese sticks made under this process have fine texture and excellent texture.
文章编号：202523013 中图分类号： 文献标志码：
基金项目:厦门市科技补助项目资助（2022CXY0303、2022CXY0310）
| Author Name | Affiliation |
| CHEN Huizhen | 1. School of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, Fujian, China； |
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