温度对大豆奶酪成熟特性的研究  

Effect of ripening temperature on ripening characteristics of soy cheese

作　　者：李理[1] 陈则华[1] 闵建[1] Naveed Ahmad 杨晓泉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国酿造》2008年第8期23-25,共3页China Brewing

基　　金：广东省科技攻关项目(2005B10401006)

摘　　要：分别研究了大豆奶酪在不同的温度条件下的成熟特性。氨基酸态氮分析、质构分析以及风味品尝的结果均表明采用变温培养,即先在30℃成熟2d后再15℃成熟54d的大豆奶酪成熟度最好,其氨基酸态氮含量最高、硬度最低,品尝口感最好。The ripening characteristics of soy cheese at different ripening temperatures were studied. With free amino nitrogen analysis, texture profile analysis and flavor taste, it was indicated the highest free amino nitrogen content, the lowest hardness, the best maturity and the best taste were achieved when the soy cheese were ripened at alternating temperature, that was, at 30% for 2 d and then at 15℃ for 54 d.

关 键 词：大豆奶酪 鼠李糖乳杆菌 成熟条件 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]