| 非成熟Mozzarella干酪的品质研究 |
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| 引用本文： | 冯文燕,尹长林,黄珊珊,赵征.非成熟Mozzarella干酪的品质研究[J].现代食品科技,2011,27(2):158-161,157. |
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| 作者姓名： | 冯文燕 尹长林 黄珊珊 赵征 |
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| 作者单位： | 天津科技大学食品与生物技术学院,天津,300457 |
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| 摘 要： | 通过改进传统Mozzarella干酪的工艺,制备了非成熟Mozzarella干酪,使用质构测定仪、改良的Schreiber实验法、电子显微等方法分别测定了样品的TPA质构、融化性、油脂析出性、拉丝性和微观结构.结果表明,非成熟Mozzarella干酪的功能特性与传统Mozzarella干酪相比有所提高;微观结构显示成熟...
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| 关 键 词： | 非成熟Mozzarella干酪 功能特性 微观结构 |
Investigation of Characteristics on Non-ripening Mozzarella Cheese |
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| FENG Wen-yan,YIN Chang-lin,HUANG Shan-shan,ZHAO Zheng.Investigation of Characteristics on Non-ripening Mozzarella Cheese[J].Modern Food Science & Technology,2011,27(2):158-161,157. |
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| Authors: | FENG Wen-yan YIN Chang-lin HUANG Shan-shan ZHAO Zheng |
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| Affiliation: | (College of Food Engineering and Bio-technology,Tianjin University of Science and Technology,Tianjin 300457,China) |
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| Abstract: | The raditional Mozzarella process was improved to prepare non-ripening Mozzarella.And the TPA texture,meltability,free-oil, stretchability,and microstructure of the product sample were investigated by using texture analyser,improved Schreiber method and electron microscope and so on.The results showed that the functionality of non-ripening Mozzarella cheese was increased comparing with those of traditional Mozzarella cheese.Microstructure observation showed that the ripening period was significantly reduced. |
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| Keywords: | non-ripening Mozzarella cheese functionality microstructure |
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