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切达奶酪成熟过程中的质构影响因子研究

DOI: 10.7668/hbnxb.2011.S2.054, PP. 257-260

Keywords: 切达奶酪,成熟,质构剖面分析(TPA),化学组分,干物质中脂肪含量,功能特性

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Abstract:

研究切达奶酪成熟过程中的化学成分以及质构的变化。分析奶酪成熟期内的蛋白质、脂肪、水分、食盐、干物质中脂肪含量的变化,利用TPA(Textureprofileanalysis)分析奶酪质构特性,包括硬度、黏性、回复性、耐咀性和内聚性等功能特性的变化,并且利用SAS统计软件分析结果。结果显示,硬度、黏性和耐咀性呈上升趋势,平均上升速度分别为22%,17%,28%,差异显著(P<0.05);回复性呈下降趋势,下降速度为-12%,差异显著(P<0.05);成熟期内,奶酪的脂肪、蛋白和干物质中脂肪含量没有发生显著变化,奶酪的功能特性与化学组分含量没有显著关系。

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