新疆酸凝硬质干酪成熟条件的研究  

Study on ripening condition of Xinjiang acid coagulated hard cheese

作　　者：马丽娅[1] 林捷[1] 苏建军 何晓峰 郑华[1] 

机构地区：[1]华南农业大学食品学院,广州510642 [2]伊犁嘉可思食品有限公司,新疆伊宁835700

出　　处：《中国乳品工业》2010年第3期27-30,共4页China Dairy Industry

摘　　要：研究了成熟温度、成熟时间和包装方式等因素对新疆酸凝硬质干酪成熟的影响。分别以干酪中丁二酮质量分数和感官综合评分为指标,确定优化的成熟条件为气调包装、15℃成熟30d。在该成熟条件下,随着干酪成熟时间的延长,干酪中的酯类、醛类、芳香环类、烷烃和烯烃类物质质量分数呈现增加的趋势,而醇类和酸类物质则呈现降低的趋势;在结构方面成熟干酪的分子空穴更大,蛋白质结构变得更加松散。Using time, temperature, packaging method as testing factors, using butanedione content and sensory evaluation as index to do orthogonal designed experiments. The optimum ripening conditions was 15 ℃, MAP packaging, ripening 30 days. In such conditions, Xinjiang acid coagulated hard cheese obtained the maximum sensory value and butanedione content. With the extension of time, the kind and concentration of cheese flavor compounds such as esters, aldehydes, aromatic cycloparaffin, etc. to increase, which were good for forming the flavor compounds and improving the cheese texture as well.

关 键 词：酸凝硬质干酪 成熟条件 风味物质 结构 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]