灭菌再制干酪常温储藏下质地和流变学特性变化  

Changes of Textural and Rheological Properties of Sterilized Processed Cheese Stored at Ambient Temperature

作　　者：史亚丽[1] 李晓东[1] 王业菊[1] 

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

出　　处：《食品工业》2011年第9期86-89,共4页The Food Industry

基　　金：国家"十二五"科技支撑计划课题(课题编号:2011BAD09B01)

摘　　要：为实现再制干酪的常温储藏,节约成本,便于运输,试验对储藏在常温(23±2℃)下二次灭菌的再制干酪(117℃,20 min)和低温下未经灭菌再制干酪的感官、质构和流变学特性进行了研究。通过对储藏两个月内样品的各项指标进行对比分析,得出灭菌后再制干酪感官和质地可以接受,储藏温度对其感官、质构和流变学性质有显著影响(p<0.05),经二次灭菌再制干酪第8周感官上已不具有可接受性,产品硬度和弹性下降,流体性增加,微观结构发现脂肪熔化溢出。To make the fact true that processed cheese can be stored at ambient temperature which can also save costs,sensory quality,textural and rheological properties of sterilized processed cheese（117 ℃,20 min） stored at ambient temperature and unsterilized processed cheese stored at low temperature were studied in this research.Sensory qualities and texture of sterilized processed cheese can be accepted.Sensory qualities,textural and rheological properties were found to be affected significantly by storage temperature（p0.05）.And processed cheese stored at ambient temperature could not be accepted at the eighth week.Its hardness and springiness decreased,and it became much liquid.Fat were found to melt and overflow from the inside.

关 键 词：灭菌再制干酪 常温储藏 质构 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]