The Stability of Room Temperature Liquid Cheese Based on Turbiscan Multiple Light Scattering Technique

Pan-pan ZHU; Xiao-tao NIU; Xue WANG; Xin SI; Qing-gang XIE; Bo CHEN; Shi-long JIANG; Ning JU; Shu-wen ZHANG; Jia-ping LÜ

doi:10.3964/j.issn.1000-0593(2022)11-3415-08

Journals >Spectroscopy and Spectral Analysis >Volume 42 >Issue 11 >Page 3415 > Article

Spectroscopy and Spectral Analysis
Vol. 42, Issue 11, 3415 (2022)

The Stability of Room Temperature Liquid Cheese Based on Turbiscan Multiple Light Scattering Technique

Pan-pan ZHU^1,*, Xiao-tao NIU^3,3;, Xue WANG^3,3;, Xin SI^{1,1; 2;}..., Qing-gang XIE^3,3;, Bo CHEN^3,3;, Shi-long JIANG^3,3;, Ning JU^{1,1; *;}, Shu-wen ZHANG^{2,2; *;} and Jia-ping LÜ^2,2;|Show fewer author(s)

Author Affiliations

¹1. College of Food and Wine, Ningxia University, Yinchuan 750021, China

²2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

³3. Heilongjiang Feihe Dairy Co., Ltd., Harbin 150030, China

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DOI: 10.3964/j.issn.1000-0593(2022)11-3415-08 Cite this Article

Pan-pan ZHU, Xiao-tao NIU, Xue WANG, Xin SI, Qing-gang XIE, Bo CHEN, Shi-long JIANG, Ning JU, Shu-wen ZHANG, Jia-ping LÜ. The Stability of Room Temperature Liquid Cheese Based on Turbiscan Multiple Light Scattering Technique[J]. Spectroscopy and Spectral Analysis, 2022, 42(11): 3415 Copy Citation Text

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Fig. 1. The effect of the addition of raw materials on product thermal stability
(a): Emulsified salt; (b): Emulsifier; (c): Stabilizer; (d): Sweetener

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Response surface plots showing the interactive effects of emulsified salt, emulsifier and stabilizer on the thermal stability sensory scores and of product(a)~(c): Response surface of the influence of different material addition interactions on product stability;(d)~(f): Response surface of the effect of different material addition interactions on product sensory scores

Fig. 2. Response surface plots showing the interactive effects of emulsified salt, emulsifier and stabilizer on the thermal stability sensory scores and of product
(a)~(c): Response surface of the influence of different material addition interactions on product stability;(d)~(f): Response surface of the effect of different material addition interactions on product sensory scores

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Fig. 3. The change of backscattering of liquid processed cheese at 37 ℃
(a): Contral 1 commercially available room-temperature liquid cheese at 37℃; (b): Contral 2 commercially available room-temperature liquid cheese at 37℃; (c): Samples were optimized in this study

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Fig. 4. The change of TSI of liquidprocessed cheese at 37 ℃

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水平	A乳化盐添加量/%	B乳化剂添加量/%	C稳定剂添加量/%
-1	0.2	0.2	0.7
0	0.4	0.4	0.9
1	0.6	0.6	1.1

Table 1. Code and level of independent variables used for Box-Behnken design

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原料	添加量/%	pH	粒径/ μm	粘度/ (mPa·s)	感官得分
	0.20	4.66±0.01^e	4.07±0.02^b	5 183±32^c	59±5^c
	0.40	5.15±0.03^d	4.34±0.03^a	10 629±23^b	67±3^b
乳化盐	0.60	5.42±0.04^c	4.29±0.01^a	4 611±25^d	75±7^a
	0.80	5.60±0.04^b	3.92±0.1^c	12 651±50^a	69±1^ab
	1.00	5.78±0.07^a	3.86±0.1^c	3 336±12^e	61±1^bc
	0.20	5.37±0.03^bc	4.12±0.1^b	3 872±7^e	74±5^a
	0.40	5.48±0.05^a	4.34±0.01^a	5 095±7^d	78±6^a
乳化剂	0.60	5.42±0.04^ab	4.29±0.01^a	4 611±25^c	75±7^a
	0.80	5.40±0.07^ab	4.06±0.1^b	3 340±7^b	76±2^a
	1.00	5.31±0.02^c	3.89±0.1^c	8 484±20^a	75±3^a
	0.50	5.20±0.03^a	4.26±0.21^a	2 604±12^e	69±3^b
	0.70	5.08±0.05^a	4.08±0.06^a	3 160±14^d	77±8^ab
稳定剂	0.90	5.14±0.01^a	4.29±0.01^a	4 611±25^c	81±7^ab
	1.10	5.18±0.02^a	4.00±0.13^a	4 915±18^b	72±7^a
	1.30	5.18±0.11^a	4.21±0.25^a	5 299±18^a	73±10^ab
	4.00	5.29±0.02^a	4.74±0.07^a	6 107±24^b	70±7^b
	5.50	5.31±0.01^a	4.66±0.15^a	5 263±18^c	83±2^a
甜味剂	7.00	5.07±0.02^c	4.57±0.18^ab	4 915±18^e	78±3^a
	8.50	5.16±0.04^b	4.19±0.25^c	5 179±30^d	67±2^bc
	10.00	5.29±0.01^a	4.30±0.16^bc	7 671±54^a	63±1^c

Table 2. The effect of the addition of raw materials on the quality of products

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试验号	A乳化盐添加量	B乳化剂添加量	C稳定剂添加量	TSI	感官得分
1	0.2	0.2	0.9	0.9	55
2	0.6	0.2	0.9	5.2	85
3	0.2	0.6	0.9	2.4	82
4	0.6	0.6	0.9	1.8	84
5	0.2	0.4	0.7	0.9	70
6	0.6	0.4	0.7	1.4	86
7	0.2	0.4	1.1	0.5	64
8	0.6	0.4	1.1	2.9	92
9	0.4	0.2	0.7	2.0	82
10	0.4	0.6	0.7	1.1	84
11	0.4	0.2	1.1	1.6	62
12	0.4	0.6	1.1	1.1	79
13	0.4	0.4	0.9	1.6	70
14	0.4	0.4	0.9	1.2	66
15	0.4	0.4	0.9	0.9	65
16	0.4	0.4	0.9	0.4	60
17	0.4	0.4	0.9	0.6	69

Table 3. Box-Behnken design in terms of coded values with response variable

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方差来源	平方和 (Y₁/Y₂)	自由度 (Y₁/Y₂)	均方 (Y₁/Y₂)	F值 (Y₁/Y₂)	P值 (Y₁/Y₂)	显著性 (Y₁/Y₂)
模型	19.98/1.78×10³	9	2.22/197.802	11.91/8.43	0.001 8/0.005 1	/
A	5.45/722	1	5.45/722	29.22/30.77	0.001 0/0.000 9	/
B	1.36/253.13	1	1.36/253.125	7.30/10.79	0.030 5/0.013 4	/
C	0.06/78.125	1	0.06/78.125	0.33/3.33	0.584 4/0.110 8
AB	6.00/196	1	6.00/196	32.21/8.35	0.000 8/0.023 3	*/
AC	0.90/36	1	0.90/36	4.84/1.53	0.063 7/0.255 4
BC	0.04/56.25	1	0.04/56.25	0.21/2.40	0.657 2/0.165 5
A²	2.73/145.329	1	2.73/145.329	14.64/6.19	0.006 5/0.041 7	*/
B²	2.90/90.066	1	2.90/90.066	15.56/3.84	0.005 6/0.090 9	**/
C²	0.43/157.961	1	0.43/157.961	2.31/6.73	0.172 1/0.035 7	/*
残差	1.30/164.25	7	0.19/23.464
失拟项	0.39/102.25	3	0.13/34.083	0.57/2.20	0.661 9/0.230 7
纯误差	0.91/62	4	0.23/15.5
总差异	21.28/1.94×10³	16

Table 4. Analysis of variance

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