刘贺, 徐学明, 过世东. 全脂和低脂模拟干酪的流变及质构特性研究(英文)[J]. 农业工程学报, 2007, 23(5): 32-41.
    引用本文: 刘贺, 徐学明, 过世东. 全脂和低脂模拟干酪的流变及质构特性研究(英文)[J]. 农业工程学报, 2007, 23(5): 32-41.
    Liu He, Xu Xueming, Guo Shidong. Rheological and textural properties of full-fat and low-fat cheese analogues[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2007, 23(5): 32-41.
    Citation: Liu He, Xu Xueming, Guo Shidong. Rheological and textural properties of full-fat and low-fat cheese analogues[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2007, 23(5): 32-41.

    全脂和低脂模拟干酪的流变及质构特性研究(英文)

    Rheological and textural properties of full-fat and low-fat cheese analogues

    • 摘要: 分别通过TA.XT2i质构分析仪和AR1000流变仪对全脂和低脂模拟干酪进行全质构分析以及稳态及动态流变分析。结果表明,降低脂肪含量,全质构分析数据除了弹性及内聚性以外全部显著下降。稳态流变结果显示,模拟干酪在不同温度下均表现出非牛顿假塑性流体特性。采用power-law模型可以很好地对其数据进行拟合。动态流变分析表明,相对于低脂样品来说,高脂干酪更具有固态特性。黏弹性参数如弹性模量、黏性模量、复合黏度均与振荡频率有关。从流变和质构的角度来看,低脂和高酯干酪有明显区别。因而对干酪样品的流变和质构特性进行分析对于改善其加工工艺及品质保证是非常有意义的。

       

      Abstract: The textural properties of the cheese analogues with different fat contents were measured by using TA.XT2i Texture Analyser and the steady state and dynamic rheological parameters of the same samples were measured by using AR1000 rheometer to compare the rheological and textural properties of full-fat and low-fat cheese analogues. As the fat content of cheese analogues decreased, all the Texture Profile Analysis(TPA) parameters except springiness and cohesiveness decreased. The steady state flow analysis showed that all cheese samples exhibited non-Newtonian, pseudo-plastic behavior at all temperatures including 40, 45, 50, 55 and 60℃. Shear stress versus shear rate data was successfully fitted to the Power-law model. The dynamic analysis showed that the full-fat products manifested a more solid-like form. All the samples' rheological parameters were dependent on the oscillatory frequency. The results showed that full-fat and low-fat sampls were significantly different through texture and rheology analysis. The study of rheological and textural properties was evaluable for technology and quality control of cheese products.

       

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