| 契达干酪浆中使用热激瑞士乳杆菌的研究 |
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| 引用本文： | 刘丰,陈历俊,隋欣,姜铁民,卢阳. 契达干酪浆中使用热激瑞士乳杆菌的研究[J]. 中国食品学报, 2012, 12(8): 87-92 |
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| 作者姓名： | 刘丰 陈历俊 隋欣 姜铁民 卢阳 |
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| 作者单位： | 北京三元食品有限公司 北京100085 |
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| 基金项目： | “十一五”科技支撑计划，北京市科技计划 |
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| 摘 要： | 在食品加工中添加酶解干酪比添加天然干酪更加营养、经济、有效。为了改善酶解干酪的风味,研究经优化热激(67℃/20s,68℃/15s,69℃/10s)条件处理与未处理的瑞士乳杆菌对干酪浆蛋白水解的影响。研究结果表明,经过5d成熟时间,蛋白水解产生肽段的数量增加,疏水性肽对亲水性肽的比率降低。感官评价结果显示,在适当条件下热激组的干酪浆滋气味显著增加,酸味降低,硬度减小。
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| 关 键 词： | 热激 干酪浆 瑞士乳杆菌 |
Use of Heat-Shocked Lactobacillus Helveticus in Cheddar Cheese Slurry |
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| Liu Feng , Chen Lijun , Sui Xin , Jiang Tiemin , Lu Yang. Use of Heat-Shocked Lactobacillus Helveticus in Cheddar Cheese Slurry[J]. Journal of Chinese Institute of Food Science and Technology, 2012, 12(8): 87-92 |
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| Authors: | Liu Feng Chen Lijun Sui Xin Jiang Tiemin Lu Yang |
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| Affiliation: | Liu Feng Chen Lijun* Sui Xin Jiang Tiemin Lu Yang (Beijing Sanyuan Foods Co. Ltd., Beijing 100085) |
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| Abstract: | Enzyme-modified cheese(EMC) provides the food manufacturer with a product that is cost effective, has a natural flavor and is also nutritious as compared to natural cheese. In order to improve the EMC flavor, the effects on the cheese slurry were researched using optimized heat-shocked(67 ℃/20 s,68 ℃/15 s,69 ℃/10 s) and viable cells of Lactobacillus helveticus. It suggested that the numbers of peptide peaks were increased and the ratio of hydrophobic to hydrophilic peptides in the pH 4.6-SN fraction was reduced after five days ripping. The sensory evaluation result showed that adding appropriate heat-shocked starters increased flavor intensity and reduced the acid taste and hardness of cheese slurry. |
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| Keywords: | heat-shocked cheese slurry Lactobacillus helveticus |
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