| 新型豆汁牛乳混合型干酪的初步研制 |
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| 引用本文： | 李怡林,王瓛,孙培均.新型豆汁牛乳混合型干酪的初步研制[J].现代食品科技,2008,24(12). |
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| 作者姓名： | 李怡林 王瓛 孙培均 |
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| 作者单位： | 华中农业大学食品科学技术学院,湖北,武汉,430070 |
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| 摘 要： | 采用驯化后的乳酪杆菌为菌种,以豆汁(以m大豆:V水=1:6的比例制成)、纯牛奶、V(豆汁):V(牛奶)=1:1、V(豆汁):V(牛奶)=1:5为原料制作干酪,比较研究不同原料和原料配比对干酪的化学成分、感官评价的影响。结果表明纯牛奶干酪的口感比豆汁干酪爽滑细腻,蛋白质和脂肪含量比纯豆汁的高;复配干酪的口感和脂肪含量介于纯牛奶干酪和豆汁干酪之间,并与牛奶的添加量成正比;复配干酪的蛋白质含量比纯牛奶干酪和豆汁干酪的都低。
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| 关 键 词： | 豆汁干酪 牛乳干酪 豆奶干酪相蛋白 脂肪 感官评定 |
Development of a novel Mixed Cheese of Soybean Juice and Milk |
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| LI Yi-lin,WANG Ye,XUN Pei-qun.Development of a novel Mixed Cheese of Soybean Juice and Milk[J].Modern Food Science & Technology,2008,24(12). |
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| Authors: | LI Yi-lin WANG Ye XUN Pei-qun |
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| Abstract: | A comparative of different raw materials and the ratio of raw materials influencing the chemical composition of cheese and sensory evaluation were made.Results showed that the cheese made by pure milk tasted better and smoother than that made by soy juice,with higher contents of protein and fat than those of pure soy juice cheese.Both the sensory quality and fat content of the mixed cheese with milk and soy juice were between those of pure milk cheese and pure soy juice cheese,which were improved by increasing the milk content.Besides,the protein content of the mixed cheese was lower than other examined cheeses. |
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| Keywords: | pure soy milk cheese pure cheese Mixed cheese with milk and soy crude protein fat sensory evaluation |
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