摘要
酶解干酪(EMC)相比自然干酪具有更加营养、经济、有效等特点。本文对酶解契达干酪风味产生的机理进行了阐述,并分析了苦味形成的原因;同时综述了生产工艺、商业酶以及微生物对酶解契达干酪风味等影响因素。
Compared to natural cheese, enzyme-modified cheese (EMC) is more nutritious, economic and effective. In this paper,the mechanism of EMC flavor formation and the reason of the bitterness in cheese were analyzed,also,the effects of process technique,commercial enzyme and microbiology on the flavors of EMC were reviewed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第13期406-409,共4页
Science and Technology of Food Industry
基金
"十一五"科技支撑计划(2009BADB9B06)
北京市科技计划(D10110504600000)
关键词
酶解干酪
苦味
酶
enzyme modified cheese bitterness enzyme