摘 要:
对混合型大豆干酪的成熟特性进行了研究。检测了混合型大豆干酪成熟过程中游离脂肪酸和氨基酸含量的变化,在扫描电镜下观察了不同成熟条件下干酪的微观结构。结果表明,成熟温度对游离脂肪酸含量影响不显著,对游离氨基酸含量影响显著;随着成熟时间的延长,饱和脂肪酸与不饱和脂肪酸含量之比下降,游离氨基酸含量变化较为显著;成熟对混合型大豆干酪的微观结构影响很大,使得干酪质地越来越致密均匀。[著者文摘]
文章出处:
《食品科技》-2007年32卷9期 -43-46页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1005-9989（2007）09-0043-04
Study on ripening properties of mixed milk cheese
WU Fei, LIU Xiao-ling （Food College, Northeast Agricultural University, Harbin 150030）
Abstract:
In this paper, the ripening properties of mixed milk cheese were studied. The contents of free fatty acid and free amino acid of ripened mixed milk cheese were detected. The microstructure of ripened cheese was observed by scanning electron microscope. It was concluded that ripening temperature influenced the free fatty acid content of cheese insignificantly, while affected the free amino acid content of cheese significantly. With the ripening time went on, the ratio of saturated fatty acid to unsaturated fatty acid decreased, and free amino acid content varied slightly. Ripening made the microstructure of cheese change to be uniformity evidently.[著者文摘]
Key words:
cheese ripening; free fatty acid; free amino acid; microstructure
基金资助:
黑龙江省科技攻关项目.
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