抑制常温贮藏干酪褐变的方法研究  

Study of Methods of Inhibiting Browning of Stored Sterilized Processed Cheese

作　　者：樊继鹏[1] 张建强 李浩[1] 蒋士龙 高云龙 张丽萍[1,2] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江省农产品加工工程技术研究中心,黑龙江大庆163319 [3]黑龙江飞鹤乳业有限公司,黑龙江齐齐哈尔161800

出　　处：《中国食品学报》2014年第1期204-212,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(2011BADO9BO2)

摘　　要：为解决常温贮藏干酪加工过程及贮藏期间的褐变问题,以色差△E为综合评定指标,通过单因素试验,从5种褐变抑制剂中筛选出3种效果较好的抑制剂,采用Box-Behnken中心组合试验对3种天然褐变抑制剂进行优化组合。试验结果表明:复合褐变抑制剂最佳组合为维生素E(VE)0.15 g/kg,柠檬酸(CA)7.17 g/kg,L-半胱氨酸(L-Cys)1.78 g/kg。同时将样品置于(22±2)℃条件下,贮藏90d,检测其色差、硫代巴比妥酸(TBA)变化,均小于对照组,且差异显著(P<0.05),说明添加该复合褐变抑制剂有效。In order to solve the problem of browning during the processing and storage of sterilized processed cheese, the color difference （△E） was used as the comprehensive assessment index, three kinds of browning inhibitors were screened out from five kinds of browning inhibitors by the single-factor experiments, then the combination of the three kinds of browning inhibitors was optimized through the Box-Behnken experiment design. The results showed that the best combination of the composite browning inhibitors were as follows： vitamin E （VE） 0.15 g/kg, citric acid （CA） 7.17 g/kg, L-Cysteine（L-Cys） 1.78g/kg. At the same time, samples were placed in condition of （22±2） ℃,and stored for 90 d,then changes of color and the thiobarbituric acid （TBA） were tested. The results were less than the control group,and the difference was significant （P〈0.05）. It indicated that the adjunction of this kind of composite browning inhibitors was effective.

关 键 词：干酪 常温贮藏 褐变 脂肪氧化 色差 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]