超高压处理对Feta奶酪成熟期限的影响  

Effect of Ultrahigh Pressure Treatment on Ripening Period of Feta Cheese

作　　者：郑晓莹[1] 李志成[1] 童伟[1] 熊清权[1] 苏晋文[1] 任娇[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》2013年第3期26-34,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD12B07);陕西省农业攻关项目(2011K01-04);陕西省科技统筹创新工程计划项目(2011KT-CL02-11)

摘　　要：为缩短Feta奶酪的成熟期,在盐渍前对Feta奶酪进行超高压处理,研究Feta奶酪成熟期间的理化特性和流变学特性。结果表明:超高压处理后的Feta奶酪pH值、FDM、PDM、12%TCA-SN/TN及硬度的变化趋势与对照组一致,在Feta奶酪成熟期间pH值先下降后上升,FDM、PDM及硬度值均呈下降趋势,12%TCA-SN/TN呈上升趋势。超高压处理可以显著加快蛋白质的降解,其中200MPa下保压15min处理促熟效果最好,可将Feta奶酪的成熟期由30d缩短至7～14d。In order to shorten the ripening period of Feta cheese, ultrahigh pressure treatment was applied to Feta cheese before sahing, and the physicochemical and rheological properties of Feta cheese during ripening was studied. The results showed that the change tendencies in pH value, FDM, PDM, 12% TCA-SN/TN and in hardness of ultrahighpressured Feta cheese were the same with the control. The pH value showed a downward first and then upward trend, and FDM, PDM as well as hardness showed downward trend, but 12% TCA-SN/TN value appear in upward trend during ripening process. Ultrahigh pressure treatment can markedly accelerate proteolysis of Feta cheese. Among all treatment, the ripening effect of Feta cheese is best by ultrahigh pressure treatment for 15 rain at 200 MPa, which can shorten the ripening period of Feta cheese from 30 days to 7-14 days or less.

关 键 词：Feta奶酪 超高压 成熟 期限 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]