| 干酪质地及流变学特性的研究进展 |
| |
| 引用本文： | 刘晶,韩清波,张耀广. 干酪质地及流变学特性的研究进展[J]. 食品研究与开发, 2006, 27(10): 170-172 |
| |
| 作者姓名： | 刘晶 韩清波 张耀广 |
| |
| 作者单位： | 1. 河北经贸大学生物科学与工程学院,河北,石家庄,050061
2. 石家庄三鹿集团股份有限公司,河北,石家庄,050071 |
| |
| 摘 要： | 介绍了有关干酪的成分及工艺过程对质地和流变学特性影响的研究。在干酪成分中，蛋白质是影响产品流变学特性的主要因素，酪蛋白空间形成的网状结构构成了干酪流变学的基础。在加工过程中，pH、温度、钙浓度、蛋白水解等所有对干酪成分分子产生变化的因素都可能使干酪的流变学特性和质地发生变化。因此，干酪流变学特性的研究对更好地控制质地，生产出质优价廉的干酪，具有重要的意义。最后，研究状况进行了展望。
|
| 关 键 词： | 干酪 质地 流变学 酪蛋白 |
| 收稿时间： | 2006-07-20 |
| 修稿时间： | 2006-07-20 |
RESEARCH ON THE TEXTURE AND RHEOLOGICAL CHARACTERISTICS OF CHEESE |
| |
| LIU Jing,HAN Qing-bo,ZHANG Yao-guang. RESEARCH ON THE TEXTURE AND RHEOLOGICAL CHARACTERISTICS OF CHEESE[J]. Food Research and Developent, 2006, 27(10): 170-172 |
| |
| Authors: | LIU Jing HAN Qing-bo ZHANG Yao-guang |
| |
| Affiliation: | 1.Biological Science and Engineering Institute, Hebei University of Business and Economics, Shijiazhuang 050061, Hebei, China;2 Shijiazhuang San Lu Group Co.Ltd, Shijiazhuang 050071, Hebei, China |
| |
| Abstract: | This review introduced the research on the influence of cheese composition and technology on texture and rheological characteristics. In cheese composition, protein was the critical factor that influenced rheological characteristics of products. Spatial cross-link structure of casein was the basis of cheese rheology. PH, temperature, calcium concentration, protolysis, all the factors that changed cheese composition molecules, could change the texture and rheological characteristics of cheese. So, it was very useful to study on the rheology of cheese to control the texture for low price and high quality product. Finally, the prospect of cheese was recommended. |
| |
| Keywords: | cheese texture rheology casein |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
