贮存期对常温保存再制奶酪品质的影响  

Study on storage period on quality of processed cheese stored at room temperature

作　　者：董进[1] 刘会平[1] 陈苓[1] 卫风汝[1] 曹春玲[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院.天津300457

出　　处：《中国乳品工业》2012年第9期26-30,共5页China Dairy Industry

摘　　要：以实验室自制Mozzarella奶酪为主要原料研究的常温保存再制奶酪,经过切割、加热融化、UHT超高温瞬时灭菌等工艺,利用质构仪、气质联机等仪器分析贮存期对常温保存再制奶酪品质的影响。结果表明:贮存期内,常温保存再制奶酪的硬度呈现前2个月逐渐增大,而3～6个月产品的硬度骤然变软(P<0.05);产品的融化性明显缩短(P<0.05);而pH值呈现先增大,4个月后开始减小,与pH值变化趋势相似的溶胶系数一直缓慢增大,但是pH值与溶胶系数的变化都不是很明显。对于产品游离脂肪酸的检测,随着贮存时间的延长,常温保存再制奶酪总的游离脂肪酸种类和质量分数几乎相差不大。In this paper, the experiment studied the influence of storage period on quality of processed cheese stored at room temperature which used laboratory-made Mozzarella cheese as the main raw material, through process of raw material cutting, heating and melting, UHT sterilization etc. By using texture analyzer and HS-SPME-GC-MS, effects on storage period on quality of processed cheese stored at room temperature were described. The results indicated that： the firmness was affected with an increasing trend at first two month, and then softening suddenly from 3-6 months （P〈0.05）, meltability was decreased significantly （P〈0.05）, while pH value and sol coefficient were increasing, but from 4-month storage, pH value began to reduced, and the trend was not significant. For free fatty acid test, with the extension of storage time, the types and content were not significant.

关 键 词：再制奶酪 常温保存 贮存期 乳化性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]