开发一种新的强大方法来揭示奶酪的伸展性
Pietro Andrigo1,2, Sara Spilimbergo1, Belinda P C Dewi2
1Department of Industrial Engineering, University of Padova, Padova, Italy.
Journal of texture studies
|March 4, 2025
概括
一种新的方法客观地使用纹理分析仪测量奶酪的伸展性. 优化的参数确保可重复的结果,有助于乳制品和素食奶酪的产品开发.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 类风病学 类风病学 类风病学
背景情况:
- 客观地测量奶酪的伸展性对于产品开发和质量控制至关重要.
- 现有的方法可能缺乏客观性或可重现性,阻碍了对纹理性质的精确表征.
研究的目的:
- 开发和验证一个客观的方法,用纹理分析仪测量奶酪的伸展性.
- 为了确定可重复延伸度测量的最佳测试参数.
- 为了比较乳制品和素食奶酪替代品的拉伸性能.
主要方法:
- 使用带有双面叉探针的纹理分析仪测量奶酪拉伸过程中的力.
- 使用中央复合设计 (CCD) 来优化测试参数 (样本数量,温度,速度).
- 分析了关键的拉伸描述:峰值力,40毫米的力/工作,以及断裂距离.
主要成果:
- 为可重复延伸度测量确定了一个最佳参数组 (66°C,17.5 mm/s,6.7 g).
- 该方法成功地监测了储存期间莫扎雷拉拉伸的变化.
- 聚类分析显示,乳制品和素食奶酪的拉伸形状不同,素食选择的拉伸和化能力较低.
结论:
- 开发的方法提供了一个客观和可重复的手段来量化奶酪的伸展性.
- 这些发现提供了对奶酪蛋白质网络变化的见解,并促进了乳制品和素食奶酪替代品的比较.
- 这种方法可以指导产品开发人员创建具有所需拉伸特性的奶酪.
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