[1]齐海萍,王丽琴,胡文忠,等.添加大豆蛋白对乳清干酪产品品质的影响[J].大豆科学,2011,30(02):306-309.[doi:10.11861/j.issn.1000-9841.2011.02.0306]
　QI Hai-ping,WANG Li-qin,HU Wen-zhong,et al.Effect of Soybean Protein Powder on Yield and Quality of Whey Cheese[J].Soybean Science,2011,30(02):306-309.[doi:10.11861/j.issn.1000-9841.2011.02.0306]
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添加大豆蛋白对乳清干酪产品品质的影响

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第30卷 期数: 2011年02期 页码: 306-309 栏目: 出版日期: 2011-04-25
Title:
Effect of Soybean Protein Powder on Yield and Quality of Whey Cheese
文章编号:
1000-9841（2011）02-0306-04
作者:
齐海萍; 王丽琴; 胡文忠; 姜爱丽; 田密霞
大连民族学院 生物资源与开发利用教育部国家民委重点实验室，辽宁 大连 116600
Author(s):
QI Hai-ping;  WANG Li-qin;  HU Wen-zhong;  JIANG Ai-li;  TIAN Mi-xia
Education Department and National Nationality Key Lab, Dalian Nationalities University, Dalian 116600, Liaoning, China
关键词:
乳清干酪; 质构; 产率; 大豆蛋白
Keywords:
Whey cheese; Texture properties; Yield; Soybean protein
分类号:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2011.02.0306
文献标志码:
A
摘要:
向乳清中分别添加0.2%、0.3%、0.4%、0.5%和0.6%大豆蛋白，研究了大豆蛋白添加量对乳清干酪产品品质的影响。结果表明：添加大豆蛋白可以提高乳清干酪的硬度、弹性、胶着性和咀嚼性，改善乳清干酪的质构特性。当大豆蛋白添加量为0.3%(w/w)时，乳清干酪产品品质最佳。
Abstract:
The effects of 0.2%, 0.3%, 0.4%, 0.5% and 0.6% addition of soybean protein on the yield and quality of whey cheese have been evaluated. The results showed that the addition of soybean protein powder could improve the texture properties including the hardness, springiness, gumminess and chewiness. The additional level at 0.3% (w /w) was the best.

参考文献/References:

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相似文献/References:

[1]薛伟,顾佳丽,王苏月,等.米曲霉菌发酵豆渣制备饼干的工艺研究与品质分析[J].大豆科学,2024,43(02):217.[doi:10.11861/j.issn.10009841.2024.02.0217]

备注/Memo

第一作者简介：齐海萍 (1973-), 女, 博士，讲师。研究方向为食品生物技术。E-mail：qhp8@sina.com。

通讯作者：胡文忠(1959-)，男，教授，博士，研究方向为食品工程。E-mail：hwz@dlnu.edu.cn。

更新日期/Last Update: 2014-09-11