| 益生菌干酪的研究现状 |
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| 引用本文： | 王少君,张铁华,梁海艳,马建军. 益生菌干酪的研究现状[J]. 食品工业科技, 2012, 33(7): 401-405 |
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| 作者姓名： | 王少君 张铁华 梁海艳 马建军 |
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| 作者单位： | 1. 吉林大学军需科技学院,吉林长春,130062
2. 山东省农业科学院畜牧兽医研究所,山东济南,250100 |
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| 基金项目： | 吉林省科学技术厅(20090225);吉林大学博士基金(20080027) |
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| 摘 要： | 干酪是保存益生菌的优良基质。它本身具有较高的pH和脂肪含量,能有效地保护益生菌免受胃肠道中不利条件的迫害。主要介绍了干酪中主要的益生菌类型及干酪贮藏过程中蛋白质、脂肪和质构的变化情况,为益生菌干酪的开发提供参考。
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| 关 键 词： | 益生菌 干酪 蛋白质分解 脂肪分解 质构变化 |
Research progress in probiotics cheese |
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| WANG Shao-jun,ZHANG Tie-hua,LIANG Hai-yan,MA Jian-jun. Research progress in probiotics cheese[J]. Science and Technology of Food Industry, 2012, 33(7): 401-405 |
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| Authors: | WANG Shao-jun ZHANG Tie-hua LIANG Hai-yan MA Jian-jun |
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| Affiliation: | 1.College of Quartermaster Technology,Jilin University,Changchun 130062,China;2.Institute of Animal Science and Veterinary Medicine,Shandong,Academy of Agricultural Sciences,Jinan 250100,China) |
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| Abstract: | Cheese is a good matrix to efficiently protect probiotics from the adverse conditions in the gastrointestinal tract,because of its higher pH,fat content and more solid consistency.The probiotics applying in the cheese and the proteolysis,lipolysis,the texture profile analysis during the storage were mainly discussed,which will be a reference for the probiotic cheese to develop. |
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| Keywords: | probiotics cheese proteolysis lipolysis texture profile analysis |
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