摘要
通过比较酶凝法、盐析法、酸凝法和内酯凝法的凝乳作用,分析不同凝固方式加工的硬质奶酪工艺特点和品质差异;通过不同凝乳方式加工的奶酪水分测定表明,酶凝法和内酯法得到的凝乳持水性较好,但内酯法凝乳过程中需再次对牛奶进行高温加热,不利于奶酪的正常色泽呈现;盐析法获得的奶酪质地紧实,含水率最低;通过黏度测试可知,酶凝法和酸凝法所得凝乳黏度较低,所需的凝乳时间相对较长;结合电子鼻技术对4种不同凝乳方式的奶酪进行分析,结果显示,不同凝乳方式加工的奶酪香气成分差异较大,香气成分的构成和比例均有较大不同。
The characteristics and quality differences of hard cheese processed by different coagulation methods are analyzed by comparing the curding effects of enzymatic coagulation,salt analysis,acid coagulation and lactone coagulation.The determination of the moisture of cheese processed by different curd methods shows that the curd obtained by enzymatic coagulation and lactone method has good water retention,but the milk needs to be heated again during the lactone coagulation process,which is not conducive to the normal color presentation of cheese;The cheese obtained by salt analysis has a firm texture and the lowest moisture content.Through viscosity testing,it can be seen that the viscosity of the curd obtained by enzymatic coagulation and acid coagulation is low,and the required curd time is relatively long.Combined with the electronic nose technology,the cheese of four different curd methods is analyzed,and the results show that the aroma composition of cheese processed in different curd methods is quite different,and the composition and proportion of aroma components are quite different.
作者
王琳
王琼瑶
李庆越
吴江超
WANG Lin;WANG Qiongyao;LI Qingyue;WU Jiangchao(Kashgar University,Kashgar 844000;Central South University of Forestry and Technology,Changsha,Changsha 410004;Henan Agricultural University,Zhengzhou 450002)
出处
《食品工业》
CAS
2023年第3期15-19,共5页
The Food Industry
基金
喀什大学校级科研项目[2020(2732)]
教育部第二批新工科研究与实践项目(E-SPNL20202327)。
关键词
奶酪
凝固方式
加工工艺
特性分析
cheese
solidification mode
processing technology
characteristic analysis
作者简介
通信作者:吴江超。
