酶改性干酪的研究进展  

A Review on Recent Progress in Enzymatic Modification of Cheese

作　　者：刘金龙[1] 陈树兴[1] 张敏[1] 任发政[2] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471000 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《乳业科学与技术》2014年第3期19-22,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金："十一五"国家科技支撑计划项目(2006BAD04A06)

摘　　要：酶改性干酪是指以不同成熟期的天然干酪为原料,通过酶解工艺生产的,具有浓郁干酪风味的一种食品配料。作为一种浓缩干酪风味物质,为了满足各种感官特性需求,其在食品工业中的应用越来越广泛。本文从酶改性干酪的生产工艺流程、品质评价以及风味改善等几个方面,综述了国内外相关研究与开发的进展情况,展望了其在中国发展的前景与方向。Enzymatically modified cheese （EMC） is a kind of food ingredient with strong cheese flavor,produced by enzymatic hydrolysis of natural cheese at different ripening stages.As a kind of concentrated cheese flavor substance,EMC is being increasingly widely used to satisfy consumer demands in the food industry.This paper provides a systematic review on the recent progress in the research and development of EMC with respect to the production process,quality evaluation and flavor improvement.Furthermore,prospects and directions for its future development in China are presented.

关 键 词：酶改性干酪 生产工艺 品质评价 风味改善 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]