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Updated: Jun 5, 2025

Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
柔果果粉在储存期间对奶油奶酪产品质量的影响
Bingshou Wang1, Xiuli Ma1, Fang Wang1
1School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China.
在奶油奶酪中添加朱果肉,为中国消费者改善了它的味道和质地. 奶油奶酪含有10-15%的朱果肉质表现出最佳的感官质量,为产品开发提供了新的方向.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 感官分析 感官分析
背景情况:
- 对于中国消费者来说,传统的奶酪味道往往是具有挑战性的.
- 开发文化适应的乳制品对于市场扩张至关重要.
研究的目的:
- 开发一种可供中国消费者接受的奶油奶酪,采用柔果果粉.
- 为了研究不同度的柔果果粉对奶油奶酪特性的影响.
主要方法:
- 奶油奶酪是用0-20%的朱果果粉代替牛奶生产的.
- 在储存期间分析了成分,质地,风质,微观结构和感官属性.
- 主要组件分析 (PCA) 用于关联产品特征.
主要成果:
- 增加朱果肉增加了水分和产量,同时降低了蛋白质和脂肪含量.
- 硬度和储存模量下降;朱果的风味和光滑度得分增加.
- 最佳的感觉质量是通过10%和15%的朱果肉获得的.
结论:
- 朱果肉质有效地修改奶油奶酪,以适应中国消费者的偏好.
- 这项研究为开发带有果汁风味的奶油奶酪产品提供了基础.
- 这些发现支持针对特定市场量身定制的奶酪产品开发.
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