|
|||||
|
|
| 快速成熟契达干酪成熟期间的理化特性变化 | |
| 引用本文： | 宫春颖,张建强,曹荣安,张丽萍.快速成熟契达干酪成熟期间的理化特性变化[J].中国乳品工业,2011,39(5). |
| 作者姓名： | 宫春颖 张建强 曹荣安 张丽萍 |
| 作者单位： | 1. 黑龙江八一农垦大学,黑龙江,大庆,163319 2. 黑龙江省农产品加工工程技术研究中心,黑龙江,大庆,163319 3. 黑龙江八一农垦大学,黑龙江,大庆,163319;黑龙江省农产品加工工程技术研究中心,黑龙江,大庆,163319 |
| 基金项目： | 科技部科技人员服务企业行动项目:天然干酪快速成熟及干酪食品产业化技术研究(2009GJB20010) |
| 摘 要： | 对天然契达(Cheddar)干酪快速成熟期间理化特性进行了研究,结果表明,在21 d内,pH值呈下降趋势(P<0.05),在21 d到35 d的成熟中,pH值缓慢增加(P>0.05);Cheddar干酪快速成熟过程中由于蛋白酶和脂肪酶的作用使蛋白发生水解,pH值为4.6醋酸溶液—水溶性氮质量分数、质量分数为12%的三氯乙酸—可溶性氮和游离氨基酸(FAA)的质量分数都呈明显增加趋势(P<0.05);成熟过程中TPA各项指标均有不同程度的变化,硬度和凝聚性呈先下降后增加的趋势,弹性和咀嚼性呈先上升后下降的趋势。 |
| 关 键 词： | 快速成熟 理化特性 蛋白水解 质构 |
Studies on physicochemical characteristics of accelerated ripening Cheddar cheese |
|
| GONG Chun-ying,ZHANG Jian-qiang,CAO Rong-an,ZHANG Li-ping.Studies on physicochemical characteristics of accelerated ripening Cheddar cheese[J].China Dairy Industry,2011,39(5). | |
| Authors: | GONG Chun-ying ZHANG Jian-qiang CAO Rong-an ZHANG Li-ping |
| Affiliation: | GONG Chun-ying1,ZHANG Jian-qiang2,CAO Rong-an1,ZHANG Li-ping1,2(1.Heilongjiang Bayi Agricultural University,Daqing 163319,China,2.Agricultural Food Processing and Engineering Technology Research Center of Heilongjiang Province,China) |
| Abstract: | The studies on the physicochemical characteristics of Cheddar cheese during ripening period showed that the pH value decreased significantly during the first 21d of ripening(P<0.05) and then increased steadily(P>0.05) in the following ripening period of 21d to 35d.Concurrently,the levels of the soluble nitrogen of pH 4.6 acetate buffer and 12%TCA and FAA of Cheddar cheese increased significantly(P<0.05),as cheese protein was hydrolyzed by protease and lipidase.To some degree,indexes of TPA changed during ri... |
| Keywords: | accelerated ripening physicochemical characteristics proteolysis texture |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |