高共轭亚油酸瑞士型干酪加工技术研究-农产品加工及贮藏工程专业论文.docxVIP

Abstract Swiss—type d”∞c，which originated from Swiss，is∞e ofthe most important hard cheese,mad of the higher CLA enntcuLAs a low-fat，hight protein healthy food,it has a relatively strong market potential in out country． In this dissertation,key technologies which influenced the quality of the Swiss-type cheese and CLAcontcut suchastheratio of s切rt盯cultures．the amount ofsunfloweroil andprotein／fat ratioWatO intensively studied．The results suggested that of the increase of Propionibacterium frcudenrcichii contcut in the starter culmras could lead to the significant increase ofCLA．The optimum retio ofstarter coltur∞wire 1：1：1．5．On the premise of no significant influence on the quality of cheese,the CLA contcut in the Swiss-type cheese was significantly increased by adding pI啊amount ofsunflower oil， the optimum percentage of which was 1．5％．The production ofcheese could be increased by changing protein／fat ratio(P／F)ofthemillWhenP／Fratiowas l：1．thequalityofcheeseisbest． An experiment was designed to optimize the key parametet|of Swiss·type cheese．The results indicated th咄the sequence of the pmmneturs influencing the sensory property of Swiss-type cheese Was：the ratio of starter culmreathe anlount of sunflower oilripening temperature,and the best combinationwas 1：1：1．3～1：l：1．6．1％～1．5％forthe aforesaid parameters．Forthe contentofCLAin cheese,the sequence of the parameters Was：the ratio of starter culturesripening temlx∞turethe amount of mmflower oil。and the best combination was l：l：1．6，8C～12℃，2％for the aforesaid parameters．For the pH4．6-SN and 12％TCA-SN content，the sequence ofthe parameters was：ripening temperaturethe ratin ofstarter cultureathe amount ofsunflower oil，and the best combination was 12C。1：1：1．3～1：1：1．6 for the aforesaid parameters．Combined the tbr∞index，the optimized parameters Wer@1．5％for the amount ofsunflower oil．1：l：1．6 for the ratio ofstarter eulturea。12℃for ripening temperature． Key word：CLA Swiss-type cheese Processing quailty lI  英文缩略表 V  独创性声明