风味干酪调香调味工艺的研究进展  

Review on the blending and seasoning technology of the flavored cheeses

作　　者：唐晓双[1] 刘飞[1] 杜秉建 张春月[1] 马静[1] 刘云[1] 冷小京[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品安全质量检测学报》2014年第5期1398-1404,共7页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31171771);"十二五"国家科技支撑计划项目(2011BAD23B04);奶牛产业技术体系北京创新团队(2011BAD23B04)~~

摘　　要：随着国民生活水平的提高,对干酪的需求逐渐提高,干酪的调香调味对于改善干酪的风味,提高其市场接受度至关重要。本文介绍了国内外不同干酪的风味特点,以及针对其原始风味的不同,利用味强化、掩蔽、派生、干涉和反应等原理对不同风味干酪进行调香调味。根据辅料形式和投放时间的不同,分别介绍了天然干酪和再制干酪调香调味的常用方法。总结了我国干酪调香调味的研究特点并对我国风味干酪的发展方向提出了建议,以期为提高我国风味干酪产品的水平提供参考。With the development of national living standard, the market demand for cheese has increased, and it’s important to perfect the flavor by blending and seasoning to improve the market acceptance of cheese. The features of the common flavored cheeses around the world were compared in this paper, where the applica-tion of the flavor processing technology including the flavor enhancement, masking, derivative, interference and reaction were introduced. The analysis of the blending and seasoning principles with respect of the blend-ing-time and-seasoners will be helpful to the improvement of the flavored products in China.

关 键 词：干酪 调香 调味 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]