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

Spectroscopy and Spectral Analysis, Volume. 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;

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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Figures & Tables(8)

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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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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Table 1. Code and level of independent variables used for Box-Behnken design
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Table 1. Code and level of independent variables used for Box-Behnken design
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 2. The effect of the addition of raw materials on the quality of products

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

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

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

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 4. Analysis of variance

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Table 4. Analysis of variance

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

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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

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