摘要
对影响Camembert干酪内部均匀成熟的因素和生产关键控制点进行了研究,并用质构仪对自制干酪和市售商品化干酪进行了TPA对比分析。在生产过程中,影响Camembert干酪内部均匀成熟的控制点包括:凝块热缩时间、盐渍时间、成熟温度及成熟相对湿度等条件,通过单因素实验和正交实验确定了热缩时间45min,盐渍时间30min,成熟温度13℃,相对湿度95%为最佳工艺参数。
The factors influencing inter-uniform matureness and critical control points of Camembert were studied. The self-made cheese was contrasted with Camembert using TPA.During the production,the critical control points affecting inter-uniform matureness of Camembert included scaldding time,brine time,matureness temperature, relative humidity,etc.Single factor and orthogonal experiments were applied to optimize the experiment project of Camembert preparation.Finally,the optimal parameters were as follows： 45min in scaldding,30min in brine,13℃ in matureness and 95% RH.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第8期141-143,共3页
Science and Technology of Food Industry
关键词
干酪
卡门培尔
均匀成熟
质构分析
cheese
Camembert
uniform matureness
TPA analysis
