灭菌再制干酪储存期间组分变化对质构的影响  

Effect of composition changes on texture of sterilized processed cheese during storage

作　　者：王业菊[1] 李晓东[1] 马丽媛[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国乳品工业》2012年第7期24-27,共4页China Dairy Industry

基　　金：国家科技部"十二五"科技支撑计划项(2011BAD09B00)

摘　　要：为改善灭菌再制干酪常温储存期间的质构,实现再制干酪常温储存技术,再制干酪经117℃(20 min)灭菌处理后储存的10个月内各项指标均在可接受范围内。在此基础上研究了常温储存下的质构特性变化及蛋白水解、脂肪水解对质构的影响,同时以未灭菌冷藏再制干酪作对照,得出灭菌再制干酪室温储存下蛋白水解了31.42%,游离脂肪酸质量分数达17.35%。随着蛋白水解和脂肪酸质量分数的增加,硬度、弹性呈先增加后降低趋势。In order to improve the texture of sterilization processed cheese during storage at room temperature, the processed cheese is steril- ized 117 ℃, 20 min, with every index accepted during storage of 10 months, on this Based, we studied texture changes of sterilization process cheese at room temperature and effects of protein hydrolysis, fat hydrolysis on texture. At the same time ,with non-sterilize refrigerated processed cheese as contrast which give the conclusion that protein degradation is 31.42%, free fatty acids are 17.35%. And hardness and elasticity of processed cheese increase first then decreased with increase of protein hydrolysis and fat hydrolysis degree at room temperature.

关 键 词：再制干酪 储存 蛋白质分解 游离脂肪酸 质构 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]