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酶改性奶酪能提升风味、降低饱和脂肪酸与胆固醇含量、提高营养价值。杏仁植物蛋白可代替动物蛋白优化奶酪酱，本研究以杏仁与牛奶混合发酵，添加脂肪酶和蛋白酶酶解制作杏仁风味奶酪酱。通过杏仁乳粉配比、发酵时间、蛋白酶和脂肪酶添加量的单因素实验，以pH值、酸度、水分含量和感官评分为指标分析制备工艺对奶酪酱品质的影响。利用Design-Expert13软件设计实验，得出最佳工艺：杏仁乳粉配比1∶2(W/W)，发酵24 h，蛋白酶添加量1.25%，脂肪酶添加量0.5%。该奶酪酱呈淡乳黄色，风味协调，质地均匀易涂抹，水分含量63.6%,pH值5.96，酸度36.2 °T，运动黏度1.24 Pa·s。与市售和自制奶酪酱对比，感官得分为83，质构分析显示硬度等指标良好，酶改性后质地更硬、黏聚性更高，为混合奶酪酱开发提供思路。
Abstract：Enzyme-modified cheese(EMC) offers enhanced flavor,potentially reduced saturated fatty acids and cholesterol,and improved nutritional value.Almond plant protein was used to partially replace animal protein to optimize cheese sauce.In this study,a blend of almond milk powder and dairy milk was fermented and subsequently treated with lipase and protease to develop an almond-flavored cheese sauce.Single-factor experiment was applied to study the effects of almond milk powder ratio,fermentation time,concentrations of protease and lipase addition on the quality of the cheese sauce using pH,acidity,moisture content and sensory scores as indicators.The experiment was designed using Design-Expert 13 software,and the optimal process was as follows:almond milk powder ratio of 1:2(W/W),fermentation of 24 h,protease addition of 1.25%,lipase addition of 0.5%.The optimized cheese sauce exhibited a pale milky-yellow color,harmonious flavor,uniform texture,and good spread-ability.Its physicochemical properties were moisture content of 63.6%,pH of 5.96,acidity of 36.2 ° T and kinematic viscosity of 1.24 Pa·s.Compared with commercial and homemade cheese sauce,the sensory score was 83.Texture analysis showed that enzyme modification contributed to increased hardness and cohesiveness compared to non-enzyme treated cheese spread.The study provides a basis for the development of novel mixed cheese spread.
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基本信息:
DOI：10.19804/j.issn1006-2513.2025.9.002
中图分类号:TS252.53
引用信息:
[1]赵一行,付灵君,汪建明,等.杏仁牛奶混合奶酪酱品质影响因素的研究[J].中国食品添加剂,2025,36(09):10-19.DOI:10.19804/j.issn1006-2513.2025.9.002.