脱脂及全脂硬质干酪成熟特性的研究  

The mature characteristics of skim milk and whole milk hard cheese

作　　者：马宇熙[1] 付晓静[1] 黄晓曼[1] 彭亦谷 徐泽权[1] 王子荣[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《食品科技》2014年第9期96-101,共6页Food Science and Technology

基　　金：乌鲁木齐市达坂城区科技局科技特派员项目

摘　　要：研究脱脂（脂肪含量3.81%）及全脂（脂肪含量50.17%）硬质干酪在不同成熟期的成熟特性,为硬质干酪的工艺改进和货架期的延长提供理论参考。将实验室自制的脱脂和全脂硬质干酪在4℃真空包装下贮藏使其成熟。测定不同成熟时间（0～35 d）干酪的理化性质,经方差分析,研究成熟时间对干酪成熟特性的影响。在真空包装4℃贮藏下,随着成熟时间的延长,脱脂和全脂干酪的水分、灰分和脂肪含量逐渐下降,酸度和蛋白质处于先升高后下降的趋势,而pH4.6-SN和12%TCA-SN则表现为逐渐上升的趋势。脱脂和全脂干酪的8种必需氨基酸含量较丰富在38%。2种干酪的质构特性随成熟时间的增长变化较为显著。在水分、蛋白质含量、氨基酸总量以及质构方面,脱脂干酪优于全脂干酪;而在酸度变化、蛋白质降解方面,全脂干酪优于脱脂干酪。To study the mature characteristics of skim milk （fat content of 3.81%） and full-fat （fat content of 50.17%） hard cheese in different maturity, providing a theoretical reference for process improvement and prolong the shelf life of hard cheese. Skim and whole milk hard cheese packaged under vacuum at 4 ℃ storage to make it mature. Make study on the physical indicators of cheese during different ripening time （0-35 days）. Find the effect of time on ripening maturity characteristics by analysis of variance. At 4 ℃ vacuum packed storage, with the extension of matue time, moisture, ash and fat content of skim and whole milk cheese gradually decreased, acidity and protein in a downward trend after the first, pH4.6- SN and 12% TCA-SN is manifested in a gradual upward trend. The essential amino acid content of about 38%, the eight kinds of amino acids of skim milk cheese is higher than the full-fat cheese. The texture of cheese changes with significant increase during ripening time. In moisture, protein content, total amino acids and textural aspects, the skim milk cheese better than full-fat cheese; while in acidity, protein degradation, the full-fat cheese than skim milk cheese.

关 键 词：脂肪含量 硬质干酪 成熟特性 蛋白质降解 氨基酸含量 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]