模拟干酪是一种采用再制干酪工艺，以酶凝干酪素、可食用油和水为主要原料，在乳化盐的作用下，经加热剪切形成的一种干酪替代品。近年来，随着我国快餐行业的迅速发展，作为食品配料成分的干酪需求量越来越大。
模拟干酪以其加工工艺简单、不需要成熟且成本较低的特点日益得到关注。由于酶凝干酪素价格较高，以大豆分离蛋白部分代替酶凝干酪素生产模拟干酪的研究已引起了国内外学者的极大兴趣。
本试验研究了大豆分离蛋白添加量、加热温度和搅拌速度对模拟Mozzarella干酪品质的影响，并应用响应面方法对工艺条件进行优化，建立感官评价与各因素间的数学模型，以便实现工艺过程的控制并满足消费者对模拟干酪的需求。各因素对含大豆分离蛋白模拟干酪感观评价的影响顺序依次为：搅拌速度 > 大豆分离蛋白添加量 > 加热温度。利用响应面法优化工艺条件为：大豆分离蛋白 4.3 %，加热温度 91 ℃，搅拌速度 1520 r/min，该条件下生产的模拟干酪可满足感观需要。
关键词：干酪；模拟干酪；大豆分离蛋白
Abstract
Simulation cheese is a kind of cheese in rennet casein, enzymes, edible oil and water as the main raw material, under the action of emulsifying salts in the heating, shear of the formation of a cheese substitutes. In recent years, along with the rapid development of Chinese fast food industry, food ingredients as an increasing demand for the cheese. With its process simulation cheese is simple, need not mature and low cost increasing attention. Because of the price is higher, rennet casein to replace soybean protein isolated part of rennet casein production simulation of cheese research has aroused great interest in the domestic and foreign scholars.
This experiment study of soybean protein isolated, heating temperature and speed of Mozzarella cheese mix simulation, and the application effect of the quality of process conditions response surface method optimized, establish sensory evaluation among various factors and the mathematical model, to realize the process control and satisfy the demand of consumer simulation cheese. Each factor to contain soy protein sensory evaluation of impact simulation cheese is as follows: the order of mixing speed > > adding soybean protein isolated heating temperature. Using the response surface method for the optimization of process conditions: soybean protein isolated, heating temperature 4.3 percent 91 ° c, stirring speed 1520 r/min, the condition of production can meet to simulate cheese sensory.
Key words: cheese；Simulation cheese；Isolated Soy Protein
目 录
摘 要 3
ABSTRACT 4
目 录 5
1引言 I
1.1模拟干酪的概念 - 1 -
1.2模拟干酪的生产工艺 - 1 -
1.3大豆蛋白的营养价值 - 1 -
1.4大豆蛋白分子与酪蛋白分子间的作用 - 2 -
2 材料与方法 - 3 -
2.1 试验材料 - 3 -
2.1.1试验材料 - 3 -
2.1.2 仪器与设备 - 3 -
2.2试验方法 - 3 -
2.2.1 模拟干酪的感官评价 - 3 -
2.2.2快速粘度分析仪（RVA）小批量制备模拟干酪 - 3 -
2.2.3模拟干酪加工工艺 - 4 -
2.2.4模拟干酪品质特性分析 - 4 -
2.2.5 试验设计 - 4 -
3 结果与分析 - 5 -
3.1大豆分离蛋白添加量的确定及其对模拟干酪品质的影响 - 5 -
3.2 加热温度的确定及其对模拟干酪品质的影响 - 5 -
3.3 搅拌速度的确定及其对模拟干酪品质的影响 - 6 -
3.4 各因素对模拟干酪感观评价的响应面分析 - 7 -
4 讨论 - 10 -
5结论 - 10 -
参考文献： - 11 -
致谢 - 12 -
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