中国食品学报2012，Vol.12Issue(8)：87-92,6.
契达干酪浆中使用热激瑞士乳杆菌的研究
Use of Heat-Shocked Lactobacillus Helveticus in Cheddar Cheese Slurry
摘要
Abstract
Enzyme-modified cheese (EMC) provides the food manufacturer with a product that is cost effective, has a natural flavor and is also nutritious as compared to natural cheese. In order to improve the EMC flavor, the effects on the cheese slurry were researched using optimized heat-shocked(67℃/20 s,68℃/15 s,69 ℃/10 s) and viable cells of Lactobacillus helveticus. It suggested that the numbers of peptide peaks were increased and the ratio of hydrophobic to hy-drophilic peptides in the pH 4.6-SN fraction was reduced after five days ripping. The sensory evaluation result showed that adding appropriate heat-shocked starters increased flavor intensity and reduced the acid taste and hardness of cheese slurry.关键词
热激/干酪浆/瑞士乳杆菌Key words
heat-shocked/ cheese slurry/ Lactobacillus helveticus引用本文复制引用
刘丰,陈历俊,隋欣,姜铁民,卢阳..契达干酪浆中使用热激瑞士乳杆菌的研究[J].中国食品学报,2012,12(8):87-92,6.基金项目
“十一五”科技支撑计划(2009BADB9B06) （2009BADB9B06）
北京市科技计划(D10110504600000) （D10110504600000）
