成熟温度和时间对半硬质干酪成熟特性影响研究  

Effects of Ripening Temperature and Time on the Quality Characteristics of Semi-hard Cheese

作　　者：贺家亮[1] 李开雄[2] 陈树兴[1] 康怀彬[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003 [2]石河子大学食品学院,新疆石河子832000

出　　处：《食品科学》2010年第3期123-126,共4页Food Science

基　　金：石河子大学重大科技攻关项目(ZDGG200505)

摘　　要：研究成熟温度和时间对半硬质干酪成熟特性的影响。将干酪分别在4、10、16℃条件下成熟,测定其在90d内品质变化规律。结果表明,在90d成熟期内,pH值先下降后升高,最后趋于稳定;pH4.6可溶性氮含量和12%三氯乙酸可溶性氮含量逐渐升高;乳酸菌总数逐渐下降。成熟温度对干酪的感官品质、pH值、蛋白质的降解和乳酸菌总数影响显著。4℃成熟的干酪,在第90天时,感官品质达到最好;10℃成熟的干酪,在第45天时,感官品质达到最好;16℃成熟的干酪,感官品质较差。根据感官品质和其他参数的变化规律,确定半硬质干酪的最佳成熟温度为10℃,最佳成熟时间为45d。The changes in quality characteristics of cheese stored at 4,10 ℃ or 16 ℃ during 90 days of ripening period was determined.Results revealed that pH exhibited a change trend to first decrease and then gradually increase until a stable platform during ripening period of 90 days.Soluble nitrogen content of semi-hard cheese at pH 4.6 or in 12% trichloroacetic acid exhibited a gradual increase.The total number of lactic acid bacteria exhibited a gradual decrease.A significant effect of ripening temperature on cheese sensory quality,pH,protein degradation and total number of lactic acid bacteria was observed.The best sensory quality of cheese was achieved at 4 ℃ for 90 days of ripening period or at 10 ℃ for 45 days of ripening period.However,weak sensory quality of cheese was observed at 16 ℃ of ripening temperature.Therefore,according to the variation rule of sensory quality and other parameters,the optimal ripening temperature and time for semi-hard cheese are 10 ℃ and 45 days,respectively.

关 键 词：成熟温度 成熟时间 半硬质干酪 成熟特性 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS252.53[轻工技术与工程—食品科学与工程]