盐水浓度对半硬质干酪品质影响研究  

Research of influence of the concentration of nacl on the quality of semi-hard cheese

作　　者：贺家亮[1,2] 李开雄[2] 李星科[3] 周海珍[2] 

机构地区：[1]河南科技大学食品与生物工程学院,洛阳471003 [2]石河子大学食品学院,石河子832000 [3]江南大学食品学院,无锡214122

出　　处：《食品科技》2008年第11期27-29,共3页Food Science and Technology

基　　金：石河子大学重大科技攻关项目(ZDGG200505)。

摘　　要：研究盐水浓度对半硬质干酪品质的影响,以确定其最佳添加量。采用单因素试验设计,盐水浓度分别为12%、15%、18%、21%和24%。在其他工艺条件相同的情况下,分别加工一批干酪,然后测定成熟干酪的性能指标。结果表明,随着盐水浓度的增加,干酪的感官评定值和硬度逐渐增加;pH4.6可溶性氮含量、游离氨基酸总量和水分含量逐渐降低,而pH值变化不大。以感官评定值为主指标,结合其他性能指标,确定最佳盐水浓度为21%～24%。The influence of the concentration of NaCI on the quality of semi-hard cheese was researched to ascertain the optimal concentration of it. The single factor experiment was adopted to do with it. The concentration of NaCI is 12%, 15%, 18%, 21% and 24%. Under the same condition of the other processing, cheeses were made respectively, and then the characteristics of mature cheeses were mensurated. The result indicates, with concentration of NaCI rising, the sensory value and hardness of cheese increase gradually; the contents of pH 4.6 soluble nitrogen, the total contents of free amino acid and moisture content decrease step by step, and the value of pH changes little. With the sensory value as the main index, combining with other quality indexes, the optimal concentration of NaCI is ascertained, which is 21%-24%.

关 键 词：盐水浓度 半硬质干酪 品质 影响 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]