切达奶酪成熟过程中的质构影响因子研究  

Effects of Compositional Factors on the Texture of Cheddar Cheese during Ripening

作　　者：郑远荣[1] 刘振民[1] 肖杨[1] 莫蓓红[1] 孙克杰[1] 

机构地区：[1]乳业生物技术国家重点实验室,光明乳业股份有限公司研究院,上海200436

出　　处：《华北农学报》2011年第B12期257-260,共4页Acta Agriculturae Boreali-Sinica

基　　金：上海市科委浦江人才计划(08PJ1431500)

摘　　要：研究切达奶酪成熟过程中的化学成分以及质构的变化。分析奶酪成熟期内的蛋白质、脂肪、水分、食盐、干物质中脂肪含量的变化,利用TPA(Texture profile analysis)分析奶酪质构特性,包括硬度、黏性、回复性、耐咀性和内聚性等功能特性的变化,并且利用SAS统计软件分析结果。结果显示,硬度、黏性和耐咀性呈上升趋势,平均上升速度分别为22%,17%,28%,差异显著(P<0.05);回复性呈下降趋势,下降速度为-12%,差异显著(P<0.05);成熟期内,奶酪的脂肪、蛋白和干物质中脂肪含量没有发生显著变化,奶酪的功能特性与化学组分含量没有显著关系。Study on the effects of compositional factors on the changes of texture of cheddar cheese during ripening. Analyzed the compositions including the protein, fat, moisture, salt, DFM （ fat in dry matter） and S/M （ salt in moisture） ,and the functional properties including hardness, adhesiveness, resilience, chewiness and cohesiveness. The data was processed with SAS 9.0 software. The results showed that the hardness, adhesiveness and chewiness rose averagely by 22%, 17% and 28% per 3 months during ripening,respectively, and had significant differences （ P 〈 0.05 ）. The resilience declined averagely by - 12% There were no significant changes occurring in the value per 3 months, and had significant differences（ P 〈 0.05）. of protein content, fat content and FDM. The composition had no significant relationship with the functional properties during ripening.

关 键 词：切达奶酪 成熟 质构剖面分析(TPA) 化学组分 干物质中脂肪含量 功能特性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]