成熟温度和时间对半硬质干酪成熟特性影响研究

doi:10.7506/spkx1002-6300-201003028

食品科学 ›› 2010, Vol. 31 ›› Issue (3): 123-126.doi: 10.7506/spkx1002-6300-201003028

成熟温度和时间对半硬质干酪成熟特性影响研究

贺家亮¹,李开雄²,陈树兴¹,康怀彬¹

1. 河南科技大学食品与生物工程学院
2.石河子大学食品学院

收稿日期:2009-04-23 出版日期:2010-02-01 发布日期:2010-12-29
通讯作者: 李开雄2,*, E-mail:lkx1956@126.com
基金资助:
石河子大学重大科技攻关项目(ZDGG200505)

Effects of Ripening Temperature and Time on the Quality Characteristics of Semi-hard Cheese

HE Jia-liang1，LI Kai-xiong2,*，CHEN Shu-xing1，KANG Huai-bin1

1. College of Food and Bioengineering , Henan University of Science and Technology, Luoyang 471003, China；
2. College of Food Science, Shihezi University, Shihezi 832000, China

Received:2009-04-23 Online:2010-02-01 Published:2010-12-29
Contact: LI Kai-xiong2,*， E-mail:lkx1956@126.com

摘要/Abstract

摘要：

研究成熟温度和时间对半硬质干酪成熟特性的影响。将干酪分别在4、10、16℃条件下成熟，测定其在90d 内品质变化规律。结果表明，在90d 成熟期内，pH 值先下降后升高，最后趋于稳定；pH4.6 可溶性氮含量和12% 三氯乙酸可溶性氮含量逐渐升高；乳酸菌总数逐渐下降。成熟温度对干酪的感官品质、pH 值、蛋白质的降解和乳酸菌总数影响显著。4℃成熟的干酪，在第90 天时，感官品质达到最好；10℃成熟的干酪，在第45天时，感官品质达到最好；16℃成熟的干酪，感官品质较差。根据感官品质和其他参数的变化规律，确定半硬质干酪的最佳成熟温度为10℃，最佳成熟时间为45d。

关键词: 成熟温度, 成熟时间, 半硬质干酪, 成熟特性

Abstract:

The changes in quality characteristics of cheese stored at 4, 10 ℃ or 16 ℃ during 90 days of ripening period was determined. Results revealed that pH exhibited a change trend to first decrease and then gradually increase until a stable platform during ripening period of 90 days. Soluble nitrogen content of semi-hard cheese at pH 4.6 or in 12% trichloroacetic acid exhibited a gradual increase. The total number of lactic acid bacteria exhibited a gradual decrease. A significant effect of ripening temperature on cheese sensory quality, pH, protein degradation and total number of lactic acid bacteria was observed. The best sensory quality of cheese was achieved at 4 ℃ for 90 days of ripening period or at 10 ℃ for 45 days of ripening period. However, weak sensory quality of cheese was observed at 16 ℃ of ripening temperature. Therefore, according to the variation rule of sensory quality and other parameters, the optimal ripening temperature and time for semi-hard cheese are 10 ℃ and 45 days, respectively.

Key words: ripening temperature, ripening time, semi-hard cheese, ripening characteristics

中图分类号:

贺家亮1，李开雄2,*,陈树兴1，康怀彬1. 成熟温度和时间对半硬质干酪成熟特性影响研究[J]. 食品科学, 2010, 31(3): 123-126.

HE Jia-liang1，LI Kai-xiong2,*，CHEN Shu-xing1，KANG Huai-bin1. Effects of Ripening Temperature and Time on the Quality Characteristics of Semi-hard Cheese[J]. FOOD SCIENCE, 2010, 31(3): 123-126.

[1]	王振华，侯诗夏，李兴艳，夏杨毅，尚永彪，李洪军，彭增起. 兔肉宰后成熟过程中理化性质的变化[J]. 食品科学, 2015, 36(3): 80-85.
[2]	张聪聪，王晓香，王亚娜，尚永彪. 大足黑山羊宰后成熟过程中感官与理化性质的变化[J]. 食品科学, 2015, 36(19): 89-95.
[3]	贺家亮1,2，李开雄2,*,侯玉泽1，李星科2. 发酵剂的添加量对半硬质干酪品质影响研究[J]. 食品科学, 2009, 30(6): 120-122.
[4]	刘丽, 周光宏, 王丽哲, 程巧芬, 汤晓艳, 张梦寒. 宰后成熟时间对牛肉品质的影响[J]. 食品科学, 2002, 23(1): 33-36.

成熟温度和时间对半硬质干酪成熟特性影响研究

Effects of Ripening Temperature and Time on the Quality Characteristics of Semi-hard Cheese

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 4

编辑推荐

Metrics

本文评价