不同包装方法对Cheddar干酪成熟期质构的影响  

Influence of Different Packaging Methods on the Textural Characteristics of Cheddar Cheese during Ripening Period

作　　者：任文明[1] 高爱武[1] 刘雪峰[1] 杨凡[1] 

机构地区：[1]内蒙古农业大学,呼和浩特010018

出　　处：《包装工程》2007年第11期22-24,30,共4页Packaging Engineering

摘　　要：对新鲜Cheddar干酪采取抽真空处理、抽真空及防腐处理、涂蜡处理、涂蜡及防腐处理。对4种处理条件下30天成熟时间内的干酪的质构进行测定。结果表明4种方法处理的干酪硬度变化趋势整体为成熟前期增加之后降低。其中,涂蜡加防腐处理组的干酪硬度显著低于其他3种处理组。黏着性在30天内整体呈下降趋势,到试验结束时涂蜡处理组的黏着性降到最低点,显著低于其他处理组。凝聚性在30天内的变化呈升高趋势。试验结束时涂蜡加防腐剂处理组的凝聚性降到最低值,并显著低于其它3种处理组。弹性的变化在30天内呈先升高后降低趋势,到试验结束时涂蜡加防腐剂处理组的弹性降到最低值,并显著低于其它3组。Four treatments were applied to fresh cheese, and the textual properties of cheese treated were tested during the 30 days of maturation. The treatments were vacuum packaging with PET film, vacuum plus antiseptic, waxing, waxing plus antiseptic respectively. The results showed that the overall variation trend of the hardness was increased at first and dropped later; and for the group of waxing plus antiseptic, its hardness was evidently lower than that of other three groups ; the adhesiveness had a decreasing trend for the treatments during the 30 days ; the adhesiveness for the group of waxing was the lowest one and it significantly power than other three groups; the cohesiveness had a increasing trend for all the four treatments; and the cohesiveness for the group of waxing plus antiseptic treatment was significantly lower than other three groups ; the springiness for all the four groups had a variation trend that increasing at first and dropping later during the 30 days; and for the group of waxing plus antiseptic, its cohesiveness was significantly lower than other three groups.

关 键 词：CHEDDAR干酪 成熟期 涂蜡包装 真空包装 质构 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程] TS206.6[轻工技术与工程—食品科学与工程]