摘要
主要研究在冷藏和常温两个不同贮藏温度下,奶豆腐的蛋白质分解率、氨基酸、pH值、乳酸、水分、感官品质随贮藏时间的变化规律。结果发现,蛋白质分解率、氨基酸含量随贮藏时间的延长而增加,随贮藏温度的增加而上升;随着贮藏时间的延长,pH值先下降后升高;乳酸随贮藏时间的延长先上升后趋于平稳;水分随贮藏时间的延长缓慢下降。
The variations of the protein catabolic rate,amino acid,pH values,lactic acid,moisture and sensory evaluation of hurood with storage time were experimentally examined at different refrigeration and normal temperature storage temperatures. The results showed that the protein catabolic rate and the content of amino acid increased with the increasing of storage time and temperature. With the increasing of storage time,the pH value first increased after declineing; lactic acid first increased then was stable with the time going; the moisture decreased slowly with the overtime storge.
出处
《乳业科学与技术》
2009年第6期275-277,281,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
奶豆腐
贮藏
蛋白质分解
感官品质
Hurood
storage
protein decomposition
sensory quality
