摘要
对Camembert干酪成熟期间理化特性的研究表明:成熟前期水分含量减少,后期基本不变;外部和内部的pH值都呈先下降后上升的变化趋势;干酪成熟过程中由于乳酸菌和霉菌产生的蛋白酶的作用使蛋白发生强烈水解,pH4.6的可溶性氮、质量分数为12%的三氯乙酸可溶性氮和游离脂肪酸(FAA)含量都呈明显增加趋势;成熟过程中TPA各项指标均会有不同程度的下降。
The study on the physicochemical characteristics of Camembert cheese during ripening period showed that the moisture decreased during the primary ripening and then appeared no significant changes. Both the pH value of surface and inner decreased first and then increased. Due to lactobacillus and mold enzymes contributed to the proteolysis, the pH 4. 6 acetate buffer soluble nitrogen, 12 % TCA soluble nitrogen and FAA increased during cheese ripening. Each index of TPA decreased during ripening.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期41-44,共4页
Food Research and Development
基金
河北省校企合作基金项目(半软质干酪加工技术和设备的集成化开发)
