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| 双蛋白切达干酪成熟过程中的质构和感官评价分析 | |
| 引用本文： | 李丽,岳喜庆,张莉,张健,杨贞耐. 双蛋白切达干酪成熟过程中的质构和感官评价分析[J]. 中国乳品工业, 2011, 39(6) |
| 作者姓名： | 李丽 岳喜庆 张莉 张健 杨贞耐 |
| 作者单位： | 1. 沈阳农业大学食品学院,沈阳 110866;中国农业科技东北创新中心农产品加工研究中心,长春 130033 2. 沈阳农业大学食品学院,沈阳,110866 3. 中国农业科技东北创新中心农产品加工研究中心,长春 130033;吉林大学生物与农业工程学院 长春 130033 4. 中国农业科技东北创新中心农产品加工研究中心,长春,130033 |
| 基金项目： | 国家高技术研究发展计划项目(863计划)(No.2006AA10Z306); 吉林省科技发展计划项目(No.20080228); 现代农业产业技术体系建设专项资金资助(nycytx-0502) |
| 摘 要： | 在原料乳中添加质量分数为10%豆乳进行切达干酪加工,研究成熟过程中豆蛋白和筛选发酵剂对干酪质构及感官影响。结果表明,豆乳和发酵剂对干酪的基础理化指标有显著影响,从干酪质构分析结果可以看出,干酪在成熟期间,豆乳的添加对干酪的硬度、弹性、黏聚性和咀嚼性都有显著影响,干酪硬度和咀嚼度下降。应用发酵剂L.Lactis subsp.Cremoris QH27-1和L.Lactis subsp.LactisXZ3303生产双蛋白切达干酪可以提高干酪的质构特征和感官品质。 |
| 关 键 词： | 质构 感官评价 双蛋白 豆蛋白 |
Texture and sensory evaluation in Cheddar cheese made of milk and soymilk |
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| LI Li,YUE Xi-qing,ZHANG Li,ZHANG Jian,YANG Zhen-nai. Texture and sensory evaluation in Cheddar cheese made of milk and soymilk[J]. China Dairy Industry, 2011, 39(6) | |
| Authors: | LI Li YUE Xi-qing ZHANG Li ZHANG Jian YANG Zhen-nai |
| Affiliation: | LI Li1,2,YUE Xi-qing1,ZHANG Li2,3,ZHANG Jian2,YANG Zhen-nai2(1.College of Food Science,Shenyang Agriculture University,Shenyang 110866,China,2.Center of Agro-food Technology,Northeast Agricultural Research Center of China,Changchun 130033,3.College of Biological and Agricultural Engineering,Jilin University,Changchun 130022,China) |
| Abstract: | Added the proportion of 10% soy milk in raw milk for processing Cheddar-type cheese to analysis cheese texture and sensory evaluation during ripening time.The results showed that the soybean milk and starters significantly affected the basis of physical and chemical data of cheese.And the results from cheese texture can be seen,addition of soy protein on cheese was influenced cheese hardness,elasticity,cohesiveness and chewiness,especially had some negative impact on the hardness and chewiness during ripeni... |
| Keywords: | texture sensory evaluation double-protein soy protein |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |