摘要
研究Camembert奶酪在凝乳及后熟过程中水分、pH、酸度、乳糖、蛋白质、脂肪的变化规律及趋势。结果表明:奶酪成熟过程中乳糖含量呈现显著的下降趋势,同时乳的pH值降低、酸度增加;电导率达到4.9 ms/cm时,凝乳基本形成;奶酪后熟过程中奶酪的pH先下降后上升,pH上升促进奶酪内部的质地软化和表皮硬壳的形成;后熟前期凝乳酶作用于蛋白质分解为大量的多肽,后期大分子量肽进一步降解为小肽及氨基酸。脂肪的降解和氧化在一定程度上提升了奶酪的风味。
Physioehemical changes of Camembert cheese, including water content, pH, acidity, lactose content, protein and lipids, were determined during coagulation and post-ripening. The results showed that lactose content and pH decreased significantly in ripening process, while acidity increased at the same time. Coagulation was complete when conductor ampacity reached 4.9 ms/cm, pH first decreased and then increased during post-ripening, and the increasing of pH accelerated intenerating of inner cheese and forming of crust. Protein was hydrolyzed to peptides by rennet at prophase of post-ripening, but at anaphasc, high molecular weight peptide degraded to low molecular weight peptides and amino acids. Lipolysis and lipids oxidation promoted the flavor of Camembert cheese to some extent.
出处
《食品与机械》
CSCD
北大核心
2009年第2期26-29,81,共5页
Food and Machinery
基金
科技部重大星火计划项目(编号:2006EA780015)
