新疆特色酸凝干酪成熟期间理化特性研究  

Studies on the Physicochemical Characteristics of Xinjiang Characteristics Cheese During Ripening Period

作　　者：马杨[1] 卢士玲[1] 李开雄[1] 李宝坤[1] 

机构地区：[1]石河子大学食品学院

出　　处：《食品与发酵工业》2012年第11期54-57,共4页Food and Fermentation Industries

基　　金：国家自然科学基金项目(30960001);国家自然基金青年项目(31201395)

摘　　要：对新疆特色酸凝干酪成熟50 d内理化特性研究结果表明:干酪成熟过程中水分含量减少,变化差异极显著(P<0.01);pH值在前20 d内下降较快,达到最低值;脂肪含量减少;pH4.6可溶性氮和12%TCA可溶性氮含量有不同程度的上升,且pH4.6可溶性氮比12%TCA可溶性氮含量高;通过SDS-PAGE图谱分析,得知干酪在成熟30 d之后蛋白质降解程度较深;乳糖含量在成熟前期下降较快,后期较慢。The study on the physicochemical characteristics of Xinjiang characteristics cheese within a ripening period of 50 days showed that the moisture decreased and changed significantly （P 〈 0.01 ）. The pH value reduced rapidly and reached the lowest value when ripened 20 days. The content of fat decreased. The content of pH4.6 solu- ble nitrogen was higher than 12% TCA soluble nitrogen and both of them were increased to some degree. It was got that the degree of protein degradation were deep after 30 days ripening through the analysis of electrophoretogram. The content of lactose decreased rapidly at first and then slowly.

关 键 词：新疆特色酸凝干酪 理化特性 成熟 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]