摘要
改良以大豆为原料的植物基奶酪制作工艺可拓宽大豆市场。文章采用干湿热结合法处理大豆原料并制成豆汁,在制作植物基奶酪时加入玉米醇溶蛋白改善其整体外观,通过控制玉米醇溶蛋白添加量对成品进行感官评价。结果表明,玉米醇溶蛋白添加量为15 g时所得成品感官评分最高。大豆奶酪经工艺优化后,可消除自身豆腥味,成品口感良好,表现出与动物奶酪相似的感官特征。
Improving the production process of plant-based cheese using soybean as raw material to broaden the soybean market.This paper treated soybean raw materials and made soybean juice by combining dry,wet and heat methods,and added zein to improve the overall appearance of plant-based cheese.The finished product was sensory evaluation by controlling the amount of zein added.The results showed that the finished product sensory evaluation score was the highest when the zein addition was 15 g.Soybean cheese was optimized to eliminate its beany odor and produced a good taste while exhibiting similar organoleptic characteristics to animal cheese.
作者
蔡志豪
路遥
刘俊
张梦媛
贾德萍
殷小娟
CAI Zhihao;LU Yao;LIU Jun;ZHANG Mengyuan;JIA Deping;YIN Xiaojuan(College of Shenyang Institute of Technology,Fushun 113001,Liaoning,China)
出处
《大豆科技》
2025年第4期9-14,共6页
Soybean Science & Technology
基金
沈阳工学院科教融合博士启动基金项目(BS202204)。
