Camembert干酪凝乳过程中微观结构与流变特性的变化  

Changes of microstructure and rheological characteristics in the coagulation of camembert cheese

作　　者：王知非[1,2] 吕加平[1] 刘鹭[1] 张书文[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]国家知识产权局专利审查协作中心,北京100190

出　　处：《中国乳品工业》2010年第11期21-24,共4页China Dairy Industry

基　　金：国家十一五奶业科技支撑项目(2006BAD04A07)

摘　　要：利用流变仪和激光共聚焦扫描显微镜追踪和观察牛乳凝乳的形成过程,通过研究经不同条件处理的Camembert干酪在凝乳时的流变特性和微观结构的变化,来探讨TG酶和CaCl2对干酪品质的影响机制。随着TG酶添加量的增大,凝块聚集交联在一起,凝乳聚集胶团更小,并形成较致密的网络结构;而添加CaCl2引入Ca2+,可显著缩短凝乳时间,提高凝乳凝胶强度。Coagulation is the key process in cheese-making,which can affects its yield and rheological properties.In this study,the curd formation of milk was traced and observed by Rheometer and laser confocal scanning microscope.During the curd formation of Camembert cheese under the conditions of different treatment,the rheological properties and microstructural changes was studied to explore the mechanism of action of the TG enzyme and CaCl2 on the cheese quality.As TG addition increased,the curd cross-linked together and the aggregates showed a more compact texture;while Ca2＋were brought after the addition of CaCl2,which can shorten the curding time significantly and improve gel strength of the curd.

关 键 词：凝乳 CAMEMBERT干酪 流变特性 微观结构 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]