| 干酪的质构与其成分的相关性初探 |
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| 引用本文： | 刘小玲,唐辉,李全阳,罗凯云,王旭峰.干酪的质构与其成分的相关性初探[J].广西大学学报(自然科学版),2009,34(3). |
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| 作者姓名： | 刘小玲 唐辉 李全阳 罗凯云 王旭峰 |
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| 作者单位： | 广西大学轻工与食品工程学院,广西南宁,530004 |
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| 基金项目： | 教育部国家大学生创新性实验计划项目 |
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| 摘 要： | 采用质构仪及感官评定的方法分析市场购买的几个品种的干酪,确定最受欢迎的干酪的质构特征及感官评价.分析干酪品种的基本成分,寻找干酪质构与其基本成分之间的相关性.结果显示,硬度、弹性及咀嚼性适中的2号瓣装芝士干酪最受欢迎,其质地参数为:硬度(N)1.198、凝聚性0.596、弹性0.984、咀嚼性(N)0.7025、黏着性(N·s)-1.156.干酪的硬度、咀嚼性与干酪的水分含量、蛋白质含量及脂肪与干物质比相关性显著.干酪硬度(Y1)、咀嚼性(Y2)随水分含量增大呈指数递减、随蛋白质含量增加呈乘幂递增;干酪硬度(Y1)随脂肪与干物质比增加呈指数递减,咀嚼性(Y2)随脂肪与干物质比呈对数递减.
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| 关 键 词： | 干酪 质构 成分 相关性 |
Exploring correlation of texture and its composition of cheese |
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| LIU Xiao-ling,TANG Hui,LI Quan-yang,LUO Kai-yun,WANG Xu-feng.Exploring correlation of texture and its composition of cheese[J].Journal of Guangxi University(Natural Science Edition),2009,34(3). |
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| Authors: | LIU Xiao-ling TANG Hui LI Quan-yang LUO Kai-yun WANG Xu-feng |
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| Institution: | College of Light Industry and Food Engineering;Guangxi University;Nanning 530004;China |
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| Abstract: | The texture and sensory characters of several commercial cheeses were investigated by the TA-XT2i texture analyzer and sensory evaluation,and the most popular cheese was determined.The composition of cheese was analysed and the correlation of the texture and the composition of cheese was studied.The result showed that 2# sample cheese with moderate hardness,springiness and chewiness was most popular as its hardness was 1.198(N),cohesiveness was 0.596,springiness was 0.984,chewiness was 0.7025(N) and adhesio... |
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| Keywords: | cheese texture composition correlation |
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