利用质构仪对不同类型干酪质地品质的研究  

Evaluation of properties of different cheeses with texture profile analysis

作　　者：屠康[1] 赵艺泽[1] 洪莹[1] 潘磊庆[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《中国乳品工业》2004年第12期16-18,共3页China Dairy Industry

摘　　要：对目前市场上比较常见的干酪进行质地分析。分析了干酪的质地参数与其主要化学指标之间的关系,阐述了干酪的力学特性。结果表明,干酪类型的不同,主要取决于工艺过程以及其所含化学成分,例如水分含量不同,由此表现在TPA实验各项指标的差异上。Eight kinds of commercial cheeses were determined by texture analy ze r. In order to indicate physical characteristics of cheeses, the relationship be tween texture indexes and major chemical components was discussed. The differenc e of cheeses depends on their chemical components and technical processing, such as the moisture content. These differences indicate the distinction among index es of TPA analysis.

关 键 词：干酪 质地 水分 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]