成熟温度和时间对半硬质干酪成熟特性影响研究-食品科学.PDF

※基础研究 食品科学 2010, Vol. 31, No. 03 123 1 2 , 1 1 贺家亮 ，李开雄 * ，陈树兴 ，康怀彬 (1.河南科技大学食品与生物工程学院，河南洛阳 471003 ；2.石河子大学食品学院，新疆 石河子 832000) ： 研究成熟温度和时间对半硬质干酪成熟特性的影响。将干酪分别在4 、10、16℃条件下成熟，测定其 在90d 内品质变化规律。结果表明，在90d 成熟期内，pH 值先下降后升高，最后趋于稳定；pH4.6 可溶性氮含 量和12% 三氯乙酸可溶性氮含量逐渐升高；乳酸菌总数逐渐下降。成熟温度对干酪的感官品质、pH 值、蛋白质 的降解和乳酸菌总数影响显著。4 ℃成熟的干酪，在第90 天时，感官品质达到最好；10℃成熟的干酪，在第45 天时，感官品质达到最好；16 ℃成熟的干酪，感官品质较差。根据感官品质和其他参数的变化规律，确定半硬 质干酪的最佳成熟温度为10℃，最佳成熟时间为45d 。 ：成熟温度；成熟时间；半硬质干酪；成熟特性 Effects of Ripening Temperature and Time on the Quality Characteristics of Semi-hard Cheese 1 2, 1 1 HE Jia-liang ，LI Kai-xiong *，CHEN Shu-xing ，KANG Huai-bin (1. College of Food and Bioengineering , Henan University of Science and Technology, Luoyang 471003, China； 2. College of Food Science, Shihezi University, Shihezi 832000, China) Abstract ：The changes in quality characteristics of cheese stored at 4, 10 ℃ or 16 ℃ during 90 days of ripening period was determined. Results revealed that pH exhibited a change trend to first decrease and then gradually increase until a stable platform during ripening period of 90 days. Soluble nitrogen content of semi-hard cheese at pH 4.6 or in 12% trichloroacetic acid exhibited a gradual increase. The total number of lactic acid bacteria exhibited a gradual decrease. A significant effect of ripening temperature on cheese sensory quality, pH, protein degradation and total number of lactic acid bacteria was observed. The best sensory quality of cheese was achieved at 4 ℃ for 90 days of ripening period or at 10 ℃ for 45 days of ripening period. However, weak sensory quality of cheese was observed at 16 ℃ of ripening