| 牛羊乳的比例对Halloumi干酪得率及品质的影响 |
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| 引用本文： | 赵赛楠,李佳栋,齐国俊,冷友斌,肖光辉,蒋世龙,谢庆刚,张兰威,韩雪.牛羊乳的比例对Halloumi干酪得率及品质的影响[J].食品研究与开发,2019,40(18):12-17. |
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| 作者姓名： | 赵赛楠 李佳栋 齐国俊 冷友斌 肖光辉 蒋世龙 谢庆刚 张兰威 韩雪 |
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| 作者单位： | 哈尔滨工业大学化工与化学学院;黑龙江省绿色食品科学研究院;起司食品科技有限责任公司;黑龙江飞鹤乳业有限公司;中国海洋大学食品科学与工程学院 |
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| 基金项目： | 国家重点研发项目(2018YFC1604305-01);Halloumi奶酪和儿童再制奶酪开发项目(FH-YF20170620) |
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| 摘 要： | 探究部分牛乳替代羊乳时Halloumi干酪的产率和品质。结果表明:提高原料乳中羊乳的体积比时,Halloumi干酪的产率、蛋白含量也显著提高,当牛羊乳的体积比为0∶1和1∶1时,产率分别高达12.03%和11.99%,两者差异性不显著(P>0.05);且羊乳的比率越高,Halloumi的硬度和咀嚼性显著越强(P<0.05),但弹性和凝聚性差异性不显著(P>0.05);但牛羊乳体积比1∶1的Halloumi干酪在气味和质地方面的得分显著高于牛羊乳的体积比为0∶1综合各项品质指标,最终确定牛羊比最佳配体积比为1∶1。
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| 关 键 词： | Halloumi干酪 牛羊乳比例 得率 理化品质 质构 感官品质 |
| 收稿时间： | 2018/11/21 0:00:00 |
Effect of Ratio of Cattle and Sheep Milk on the Yield and Quality of Halloumi Cheese |
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| ZHAO Sai-nan,LI Jia-dong,QI Guo-jun,LENG You-bin,XIAO Guang-hui,JIANG Shi-long,XIE Qing-gang,ZHANG Lan-wei,HAN Xue.Effect of Ratio of Cattle and Sheep Milk on the Yield and Quality of Halloumi Cheese[J].Food Research and Developent,2019,40(18):12-17. |
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| Authors: | ZHAO Sai-nan LI Jia-dong QI Guo-jun LENG You-bin XIAO Guang-hui JIANG Shi-long XIE Qing-gang ZHANG Lan-wei HAN Xue |
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| Affiliation: | (School of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin 150001 ,Heilongjiang, China;Heilongjiang Green Food Science Research Institute, Harbin 150028, Heilongjiang, China;Cheese Food Technology Co., Ltd., Tianjin 300457, China;Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China;School of Food Science and Engineering, Ocean University of China,Qingdao 266000, Shandong, China) |
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| Abstract: | ZHAO Sai-nan;LI Jia-dong;QI Guo-jun;LENG You-bin;XIAO Guang-hui;JIANG Shi-long;XIE Qing-gang;ZHANG Lan-wei;HAN Xue(School of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin 150001 ,Heilongjiang, China;Heilongjiang Green Food Science Research Institute, Harbin 150028, Heilongjiang, China;Cheese Food Technology Co., Ltd., Tianjin 300457, China;Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China;School of Food Science and Engineering, Ocean University of China,Qingdao 266000, Shandong, China) |
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| Keywords: | Halloumi cheese ratio of cattle and sheep milk yield physicochemical quality texture sensory quality |
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