超高压处理对低脂半硬质干酪质构与风味的影响研究  

High Pressure Treatment of Milk and Effects on Texture and Flavour Characteristic of Low Fat Semi-hard Bod Ljong Cheese

作　　者：李博 高鑫 梅俊 LI Bo;GAO Xin;MEI Jun(Department of Food Quality and Safety,Shanghai Urban Construction Vocational College（Shanghai 201415;Institute of Urban Food Safety,Shanghai Urban Construction Vocational College（Shanghai 201415;Department of Food Science and Technology,Shanghai Ocean University（Shanghai 201306)

机构地区：[1]上海城建职业学院食品质量与安全系,上海201415 [2]上海城建职业学院城市食品安全研究所,上海201415 [3]上海海洋大学食品科学与工程系,上海201306

出　　处：《食品工业》2018年第9期208-212,共5页The Food Industry

基　　金：上海城建职业学院教育科学研究项目(cjzh201806);上海市高等职业教育质量与安全监管专业产教研协同基地专项基金资助项目;国家自然科学基金青年项目(31601414)

摘　　要：利用超高压处理制作好的低脂半硬质Bod Ljong干酪,研究超高压处理对干酪质构和风味的影响。超高压处理能增加干酪中水分,降低干酪硬度。通过SPME-GC-MS方法对干酪中的风味化合物进行分析,酯类化合物最多,但是对风味的改善作用有限。经过超高压处理后的低脂干酪入口后细腻爽滑,有轻微的颗粒感。The effect of cycled high pressure treatment of milk on the yield, texture and flavour characteristic of low fat semi-hard Bod Ljong cheese were investigated. Bod Ljong cheeses were made from pasteurized, or pressure treated low fat milk according to traditional methods. High pressure treatment increased the moisture content of the cheese and reduced the hardness. Then the volatile flavor compounds were analyzed by solid-phase micro-extraction-gas chromatograph mass spectrometer（SPME-GC/MS）. Among the flavor compounds, ester compounds were the most abundant, however, the improvement in cheese flavor was limited. For the sensory evaluation, the low-fat cheeses are smooth and slightly granular.

关 键 词：低脂干酪 超高压处理 质构 挥发性风味化合物 感官评价 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]