Effect of High Hydrostatic Pressure Treatment on Functional Characteristics of Cream Cheese and Its Application
Taking cream cheese as the research object,the effect of high hydrostatic pressure(HHP)at room temperature(25 ℃)for 10 min under different pressures(200,300,400,500 MPa)on the functional characteristics(spreadability,oiliness,meltability)of cream cheese are investigated.According to the research results,the cream cheese treated with the optimal pressure is made into cheesecake,and the effect of HHP treatment on the sensory quality of cheesecake is explored.The results show that when the HHP pressure is 300 MPa,the spreadability and oiliness change significantly(P＜0.05),increasing by 33.8％and 12.8％respectively.When the HHP pressure is ≥300 MPa,the cheese shows better meltability,the optimal pressure of HHP treatment is determined to be 300 MPa.The cream cheese treated with 300 MPa for 10 min is used to make cheesecake.The results show that the cheese treated with HHP has higher sensory score,and the cheesecake made from the cheese has higher sensory preference.
high hydrostatic pressure(HHP)cream cheesefunctional characteristicscheesecake
万方数据
维普
