摘要
随着人们饮食结构的不断改变,低脂干酪越来越受到消费者的关注。然而低脂干酪质地坚硬、咀嚼性差、风味不及全脂干酪。脂肪替代品可以替代脂肪产生润滑口感,改善低脂干酪质地结构缺陷,提高低脂干酪品质。为了更进一步了解脂肪替代品在干酪中的作用及研究进展,从得率、色泽、质构、风味及功能特性等方面,概述了不同类型脂肪替代物在低脂干酪中的应用及品质改善作用,提出了低脂干酪未来发展方向,旨在为推动我国低脂干酪产业发展提供参考。
With the continuous change of people's diet structure,low-fat cheese is gradually attracting the attention of consumers.However,low-fat cheese has the defects of hard texture,difficult to chew,and flavor inferior compared to full-fat cheese.Fat substitutes can replace fat to produce a smooth mouth feel,improve the texture and structure defects of low-fat cheese,so as to improve the quality of low-fat cheese.In order to further understand the role and research progress of fat substitutes in cheese,this review comprehensively discussed the application and improvement of different fat substitutes in low-fat cheese in terms of yield,color,texture,flavor and functional properties.Furthermore,it put forward the possible future development direction of low-fat cheese and provided a reference for promoting the industrial production of low-fat cheese in China.
作者
杨富民
朱妍丽
YANG Fumin;ZHU Yanli(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
出处
《食品科学技术学报》
CAS
CSCD
北大核心
2020年第5期24-30,共7页
Journal of Food Science and Technology
基金
青海省企业研究转化与产业化专项项目(2018-SF-C29)。
关键词
干酪
低脂
脂肪替代物
质地结构
品质改善
cheese
low-fat
fat substitute
texture and structure
quality improvement
