稻米油对涂抹再制干酪微观结构的影响

研究稻米油替代乳脂肪对涂抹再制干酪微观结构的影响。以切达干酪为原料,添加不同比例稻米油制备涂抹再制干酪,测定不同稻米油比例样品的微观结构和脂肪酸含量。结果表明,稻米油替代乳脂肪可以增加再制干酪产品长链脂肪酸,减少其短链脂肪酸、中链脂肪酸比例。稻米油替代对涂抹再制干酪的脂肪酸饱和度和链长的影响,导致再制干酪体系中脂肪球大小和分布的差异。对照组脂肪球小而分布均匀,植物油替代比例增加导致更大的脂肪球,通过微观结构观察,稻米油替代比例增大至50%时,开始出现较大直径且分布不均匀的脂肪球。因此,稻米油替代比例应控制在50%以下较为适宜。

Effect of Rice Oil on Microstructure of the Spread Processed Cheese

The effect of rice oil instead of milk fat on the microstructure of the spread processed cheese was studied.The cheddar cheese was used as raw material,and different proportions of rice oil were added to prepare the spread processed cheese.The microstructure and fatty acid content of different samples were determined.The results showed that the replacement of milk fat by rice oil could increase the long-chain fatty acids of the spread processed cheese products and reduce the proportion of short-chain fatty acids and medium-chain fatty acids.The effect of rice oil substitution on the fatty acid saturation and chain length of the spread processed cheese resulted in differences in the size and distribution of fat globules in the spread processed cheese system.In the control group,the fat globules were small and evenly distributed,and the proportion of vegetable oil substitution increased to lead to larger fat globules.Through the microscopic observation,when the rice oil replacement ratio increased to 50%,large-diameter and unevenly distributed fat globules began to appear.Therefore,the replacement ratio of rice oil should be controlled below 50%.