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| 脂质体微胶囊化中性蛋白酶在Cheddar干酪快速成熟中的应用 | |
| 引用本文： | 梁荣蓉,罗欣,高艳红,刘希山. 脂质体微胶囊化中性蛋白酶在Cheddar干酪快速成熟中的应用[J]. 食品与发酵工业, 2006, 32(10): 142-146 |
| 作者姓名： | 梁荣蓉 罗欣 高艳红 刘希山 |
| 作者单位： | 山东农业大学食品学院,泰安,271018 |
| 摘 要： | 尝试通过添加不同剂量的脂质体微胶囊化中性蛋白酶来加快Cheddar干酪的成熟;测定了不同成熟期内干酪的pH值、可溶性氮含量以及干酪的质构的变化,经过综合感官分析,确定了最适添加量。结果表明,添加脂质体微胶囊中性蛋白酶加快了干酪的成熟,其中,0.01%的添加量既加快了干酪成熟,又没有导致干酪在风味、质构等品质方面的缺陷。 |
| 关 键 词： | 快速成熟 脂质体微胶囊化中性蛋白酶 Cheddar干酪 |
| 收稿时间： | 2006-08-21 |
| 修稿时间： | 2006-08-21 |
The Effect of Liposome- encapsulated Neutral Proteinase on Cheddar Cheese Ripening |
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| Liang Rongrong,Luo Xin,Gao Yanhong,Liu Xishan. The Effect of Liposome- encapsulated Neutral Proteinase on Cheddar Cheese Ripening[J]. Food and Fermentation Industries, 2006, 32(10): 142-146 | |
| Authors: | Liang Rongrong Luo Xin Gao Yanhong Liu Xishan |
| Affiliation: | College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China |
| Abstract: | Liposome-encapsulated neutral proteinase was added during cheese making.And the pH value,WSN/TN,texture of cheese in different ripening time were analysed together with sense evaluation.The result showed that Liposome-encapsulated neutral proteinase accelerated Cheddar cheese ripening,and 0.01% addition showed the best result without any defect in 30 days |
| Keywords: | accelerated cheese ripening liposome-encapsulated neutral proteinase Cheddar cheese |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |