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Updated: Jul 28, 2025

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Preparation of High-Quality Fermented Fish Product
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植物性奶酪类型的综合质量评估
Mengmeng Fan1, Teng Wei1, Xiang Lu2
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.
Journal of the science of food and agriculture
|May 28, 2023
概括
这项研究开发了一种高蛋白质的植物性奶酪,使用塔皮奥卡粉,大豆蛋白分离物,凝和子油. 由此产生的素食奶酪类比产品提供与乳制品奶酪相比较的蛋白质,并增强了粘性弹性.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
背景情况:
- 越来越多的消费者对植物性奶酪替代品的需求.
- 目前的市场供应往往缺乏足够的蛋白质含量来满足营养需求.
研究的目的:
- 开发一个优化的植物性奶酪配方.
- 为了研究植物性奶酪矩阵中的成分相互作用机制.
主要方法:
- 通过与理想解决方案相似的顺序偏好技术 (TOPSIS) 用于配方优化.
- 分析了质性质,微观结构和富里埃变换红外光谱法 (FTIR).
主要成果:
- 确定了一个最佳的配方:15%的塔皮奥卡粉,20%的大豆蛋白分离物,7%的凝,15%的子油.
- 达到170.1g/kg的蛋白质含量,与乳酪相比,优于现有的植物性选项.
- 比乳制品和商业植物性奶酪都表现出更高的粘度弹性.
- 通过FTIR分析,发现脂肪酸通过气结合,作为粉和蛋白质之间的桥梁.
结论:
- 成功制定了一种植物性奶酪,其营养成分和质地得到了改进.
- 阐明了关键成分 (粉,蛋白质,脂肪酸) 之间的相互作用机制.
- 为开发先进的植物性奶酪产品提供了基础.
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