摘要
分别对硬质干酪处以200 MPa,300 MPa,400 MPa,500 MPa处理10 min,以未经超高压处理组为对照组,研究超高压处理对硬质干酪成熟的影响。通过对90 d成熟过程中硬质干酪的理化性质、可溶性氮含量、游离氨基酸含量、风味物质的种类和强度研究发现:超高压处理对硬质干酪的pH的变化、可溶性氮含量的增加和游离氨基酸含量的增加影响显著,尤其是300 MPa试验组;对硬质干酪的水分含量、脂肪含量、蛋白质含量和风味物质的种类和强度的有利影响不明显,但是5 00 MPa试验组对干酪的风味物质种类有抑制作用。所以,超高压处理在一定的压强范围内对硬质干酪的成熟有加速作用,尤其是300 MPa处理组。
The effects of high-pressure （HP） treatment （200 MPa, 300 MPa, 400 MPa and 500 MPa for 10 min） on moisture, fat, protein, pH, proteolysis, free amino acid and volatile compounds in 90 d of hard cheese were studied with untreated cheese as control group. HP treatment had significantly positive effect on pH, proteolysis and free amino acid, higher values were found in 300 MPa treated cheese, lip treatment had no positive effects on cheese＇s moisture, fat, protein and volatile compounds. What＇s more, treatment at 500 MPa had negative effect on volatile compounds. So, high-pressure treatment could accelerate ripening of hard cheese within a certain scooe oforessure, especially, treatment at 300 MPa.
出处
《食品工业》
北大核心
2014年第2期62-66,共5页
The Food Industry
关键词
硬质干酪
超高压
加速成熟
high pressure treatment
hard cheese
ripening
