摘要
以盐水腌制工艺制作Mozzarella干酪,研究了腌制时不同的NaCl质量分数、成熟期以及不同的干酪部位对Mozzarella干酪的粗成分、功能特性及蛋白质水解的影响。结果表明,NaCl质量分数提高,游离油脂与可榨乳浆生成量减少,对蛋白质水解影响不显著;成熟期增加,游离油脂生成量与蛋白质水解程度都提高,可榨乳浆生成量降低;干酪外部的游离油脂生成量低于干酪中心游离油脂的生成量,但三者对粗成分的影响不明显。
Mozzarella cheese was prepared by brine-salting, and the impact of NaCl concentration of brine, ripening time and different locations of cheese upon gross composition, fimctionality properties as well as protein hydrolysis was studied. The results indicated that free oil and expressible serum decreased when NaCl concentration increased, and it had not significant influence on protein hydrolysis. As increasing of ripening time, free oil and the extent of protein hydrolysis increased but expressible serum decreased. For different locations within cheese, there was higher free oil on the surface than that at the center, of above three factors exerted no remarkable influence on gross composition.
出处
《中国乳品工业》
CAS
北大核心
2008年第8期12-16,共5页
China Dairy Industry
基金
天津市农业科技成果转化与推广项目"比萨饼干酪的工业化开发及其生产线建设"(0502190)
