中式传统奶酪不良风味脱除方法的比较  

Removal of Undesirable Flavor from Chinese Traditional Cheese

作　　者：薛璐[1] 胡志和[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品科学》2009年第16期206-209,共4页Food Science

基　　金：天津市高等学校科技发展基金项目(20070911)

摘　　要：采用调整中式传统奶酪的凝乳工艺和添加掩盖剂的方式探索经济简便的方法以脱除中式传统奶酪的不良风味。结果表明,制作奶酪的凝乳温度为55～65℃,凝乳时间为80～100min,江米酒添加量为6%～8%时,中式传统奶酪贮藏期间产生的不良风味能够明显减少。单独使用添加量分别为0.15%的β-环糊精、0.03%的苹果酸、0.1%的明胶和0.03%的柠檬酸均能够达到掩盖奶酪苦味的效果,并且不影响奶酪的组织状态。Ca2+、CMC、牛磺酸对奶酪的风味没有改善作用。The undesirable flavor such as bitterness, acerbity, and rancidity is usually formed during storage of Chinese traditional cheese, which restricts the industrialization of Chinese traditional cheese. In an attempt to explore convenient and economical methods for the removal of undesirable flavor from Chinese traditional cheese, the effects of coagulating procedures and addition of masking agents on the sensory quality of Chinese traditional cheese were investigated. The undesirable flavor of Chinese traditional cheese could be remarkably reduced by the coagulation at 55--65℃ for 80-- 100 min with the addition of glutinous rice wine of 6%--8%. The single addition of 0. 15 % β-cyclodextrin, 0.03% malic acid, 0.1% gelatin and 0.03% citric acid all could debitterize Chinese traditional cheese, and did not impact its tissue. No improvement was found in the flavor of cheese by the single addition of Ca2＋, CMC and taurine.

关 键 词：中式传统奶酪 风味 凝乳工艺 掩盖剂 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]