Effect of egg white protein/butter complex gels on the quality characteristics of sodium-reduced reconstituted cheese
In view of the existing problems of texture and flavor deterioration and defects in tissue state of sodium-reduced reprocessed cheese,egg white protein/butter composite gel was used to replace part of emulsified salt to prepare sodium-reduced reprocessed cheese,and its quality charac-teristics such as texture,color difference,melting property,oil solubility,sensory evaluation and sodium content were tested,and the influence of composite gel on the quality characteristics of sodium-reduced reprocessed cheese was elucidated.The results showed that the processed cheese prepared by the composite gel instead of 30％emulsified salt had uniform texture,smooth surface and improved its overall acceptability.In addition,it also gave the product better texture characteristics;with the improvement of melting property and oil elutriation,the sodium content was re-duced to some extent.In conclusion,composite gel can effectively replace emulsified salt for the preparation of sodium-reducing and remade cheese,which provides data support for the actual production of sodium-reducing and remade cheese.
egg white proteincomplex gelreduced sodiumreconstituted cheese
万方数据
维普
