| 常温奶酪加工技术及货架期稳定性研究进展 |
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| 引用本文： | 朱盼盼,剧柠,张书文,吕加平,逄晓阳,芦晶. 常温奶酪加工技术及货架期稳定性研究进展[J]. 中国乳品工业, 2022, 0(1): 32-36 |
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| 作者姓名： | 朱盼盼 剧柠 张书文 吕加平 逄晓阳 芦晶 |
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| 作者单位： | 宁夏大学食品与葡萄酒学院;中国农业科学院农产品加工研究所 |
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| 基金项目： | 国家重点研发计划(2018YFC1604301);国家重点研发计划际合作项目(2017YFE0131800)。 |
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| 摘 要： | 对不同加工技术如热杀菌、真空干燥、超高压、盐溃、气调包装等在延长奶酪货架期中的应用进行综述,探讨了目前常温奶酪加工技术研究中存在的问题和局限,综述了不同加工技术条件对产品货架期内的微生物含量、理化指标、风味的影响,以期为常温奶酪的研究开发提供依据.
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| 关 键 词： | 奶酪 乳制品 超高压 微生物 货架期 |
Advances in Processing Technology and Shelf Life Stability of Room Temperature Cheese |
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| ZHU Panpan,JU Ning,ZHANG Shouwen,LYU Jiaping,PANG Xiaoyang,LU Jing. Advances in Processing Technology and Shelf Life Stability of Room Temperature Cheese[J]. China Dairy Industry, 2022, 0(1): 32-36 |
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| Authors: | ZHU Panpan JU Ning ZHANG Shouwen LYU Jiaping PANG Xiaoyang LU Jing |
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| Affiliation: | (College of Food and Wine,Ningxia University,Yinchuan 750000,China;Institute of Agro-products Processing Sciences and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China) |
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| Abstract: | This article reviews the application of different processing technologies such as heat sterilization,vacuum drying,ultra-high pressure,salting,and modified atmosphere packaging in prolonging the shelf life of cheese.The problems and limitations in the research of room temperature cheese processing technology were discussed.The effects of different processing technology conditions on the microbial,physical and chemical indicators,and flavor of the product during the shelf life were reviewed.It is expected to provide a theoretical basis for the research and development of room temperature cheese. |
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| Keywords: | cheese dairy ultra high pressure microorganism shelf life |
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