超高压处理对干酪质构的影响  

Effect of ultra high pressure on the texture of commercial cheese

作　　者：张园园[1,2] 刘振民[1] 郑远荣[1] 肖扬[1] 

机构地区：[1]光明乳业股份有限公司研究院乳业生物技术国家重点实验室,上海200436 [2]上海海洋大学食品学院,上海201306

出　　处：《食品与机械》2017年第3期47-50,61,共5页Food and Machinery

基　　金：上海市优秀技术带头人计划(编号:14XD1420300)

摘　　要：研究超高压(Ultra High Hydrostatic Pressure,HHP;200,600 MPa/10min)处理对5种市售干酪的硬度、黏着性、弹性、内聚性、咀嚼性和回复性6个功能特性的影响。结果显示,5种干酪在200 MPa处理时,其黏着性、弹性、内聚性、回复性差异不显著(P>0.05),即较低压力处理对干酪的质构影响不大;超高压处理后,干酪的硬度和耐咀性分别降低31%,39%,且压力越大降低越显著(P<0.05);高压处理后蓝纹、稀奶油干酪的内聚性分别增加了21%,15%;帕马森、切达干酪经超高压处理其各个性质基本无显著变化,而马索里拉、蓝纹、稀奶油干酪的各个功能性均有显著差异,说明超高压处理对干酪质构的影响与水分含量有关,即水分含量越高的干酪其质构受超高压处理变化越显著。The effect of the ultrahigh Pressure（200,600 MPa/10min）treatment on the texture of 7kinds of functional characteristics of 5kinds of market cheese was studied,including hardness,adhesiveness,springiness,cohesiveness,chewiness,and resilience.According to the results of 5different kinds of cheese at 200 MPa pressure processing,the adhesiveness and cohesiveness resilience were not significant difference（P0.05）,which means the effect of low ultrahigh pressure processing pressure on cheese texture is not much.Under the ultra-high pressure treatment,the hardness and chewiness of cheese significantly reduced 31% and 39%,respectively.which were reducing significantly with the higher of pressure（P0.05）.After high pressure treatment,the cohesiveness of the blue cheese and cream cheese increased significantly by 21%and 15%,respectively.Under the ultra-high pressure treatment,the parmesan cheese and cheddar cheese mainly had no significant change in the functional characteristics,but mozzarella cheese,blue cheese,cream cheese were significantly differences,mean that the cheese which has higher moisture content its texture effected more significantly by ultrahigh pressure processing.

关 键 词：超高压 市售干酪 质构剖面分析(TPA) 功能特性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]