契达酶改性干酪的研制  

DEVELOPMENT OF CHEDDAR ENZYME-MODIFIED CHEESE

作　　者：范俊华[1] 霍贵成[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2009年第10期70-74,共5页Food Research and Development

摘　　要：选择中性蛋白酶、风味酶以及脂酶Lipase R,将其添加到新鲜干酪浆中,水解到一定程度以生产出具有契达风味的酶改性干酪。首先添加中性蛋白酶和风味酶,根据蛋白水解程度和感官评价,确定出具有最佳风味的初级水解产品。之后向此初级产品中分别添加Lipase R进行脂解以获得最终的EMC。最后将生产出的EMCs产品与新鲜干酪、天然成熟契达干酪进行比较,比较内容包括理化成分、蛋白水解程度、感官评价等。Cheddar enzyme-modified cheese （EMC） was produced by from flavourless curd substrate using combinations of neautrase, flavor enzyme and lipases （Lipase R） hydrolysed to a set level of primary proteolysis and lipolysisis. Initially a range of proteolysed products were produced.One product was selected based on ranked sensory preference analysis and subsequently further hydrolysed to a set degree of lipolysis using Lipase R to create a selection of EMC products. Finally, the best flavor EMC was compared to fresh cheese and natural ripen Cheddar cheese in physical and chemical components, proteolysis and sensory evaluation.

关 键 词：蛋白酶 脂酶 酶改性干酪 契达风味 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]