摘要
【目的】研发一种新型富含新鲜牛油果的奶油奶酪产品。【方法】在奶油奶酪的生产过程中添加不同含量牛油果(0%、10%、20%和30%),并在储存期间(28 d)使用色度计、流变仪、质地分析仪和共聚焦激光扫描显微镜以及感官评价等方法,分析奶油奶酪的化学成分、析水率、黏度、色泽、微观结构和质地等指标的动态变化。【结果】与普通奶油奶酪相比,添加牛油果的样品质地更柔软、延展性更低,但其他理化性质以及微观结构无显著变化。感官测试表明:70.9%的消费者更愿意选择添加了牛油果的奶油奶酪。在长期储存过程中,添加牛油果会导致奶油奶酪的色泽发生变化,有害微生物数量增加。【结论】奶油奶酪中添加牛油果不会显著改变产品的理化性质,添加20%牛油果的新型奶油奶酪产品更受消费者欢迎。
[Purpose]To develop a new cream cheese product enriched with fresh avocado puree.[Methods]Different content of avocado puree(0%,10%,20%,and 30%)was added into cream cheese during producing to research changes of the chemical composition,syneresis,viscosity,colour,microstructure,and texture of the product,by colorimeter,rheometer,texture analyser,confocal laser scanning microscope,and sensory evaluation during storage(28 days).[Results]The samples with added avocado puree had a softer texture and lower spreadability than ordinary cream cheese,while other physicochemical properties and the microstructure of the cream cheese did not change signific-antly.The sensory evaluation indicated that 70.9%consumers were willing to consume avocado pur-ee added cream cheese.However,the addition of avocado caused colour and microbial instability dur-ing the long-term storage.[Conclusion]The addition of fresh avocado puree do not result in signi-ficant changes in the physicochemical properties of cream cheese products,and the cream cheese with a 20%avocado puree addition is more acceptable by consumers.
作者
胡寅轩
王博莹
LEE Sungje
杨文卿
HU Yinxuan;WANG Boying;LEE Sungje;YANG Wenqing(School of Food and Advanced Technology,Massey University,Auckland 0632,New Zealand;School of Public Health,Suzhou Medical College of Soochow University,Suzhou 215006,China)
出处
《云南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2023年第6期1006-1014,共9页
Journal of Yunnan Agricultural University:Natural Science
基金
梅西大学研究生研究基金项目(NP963141222HUYIN)。
