NaCl对原制干酪品质影响及减钠方法研究进展

Sodium chloride on cheese quality and research progress of sodium reduced cheese

氯化钠是影响干酪功能特性的重要因素,可以延长保质期、改善风味和质构。原制干酪营养价值高,目前中国干酪进入黄金发展阶段,但其较高的钠含量成为消费者担忧的问题。近年来,干酪的减钠方法不断完善,但低盐干酪仍然存在质地软、发苦发酸等问题。文章综述了氯化钠对干酪风味、质地、感官特性、货架期和安全性的影响,总结了近年来原制干酪中的减钠方法,并指出存在的问题提出展望,以期为干酪中减钠研究提供一定的理论和技术参考。

Salt is important factor affecting functional characteristics of cheese,it can prolong the shelf life and improve the flavor and texture.Cheese has high nutritional value,and has entered a golden stage of development in China.However,its high sodium content is a heath concern for consumers.In recent years,the methods of reducing sodium in cheese are continuously improving,but low-salt cheese still has problems such as soft texture,bitter and sour taste.This paper discusses the effect of sodium chloride on cheese flavor,texture,sensory characteristics,shelf life and safety.The research progress on sodium reduced natural cheese,its existing problems and prospects in the near future are summarized.The paper provides a theoretical and technical reference of studying reducing sodium in cheese.