| 酶改性干酪的研究进展 |
| |
| 引用本文： | 刘金龙,;陈树兴,;张敏,;任发政.酶改性干酪的研究进展[J].乳业科学与技术,2014,37(3):19-22. |
| |
| 作者姓名： | 刘金龙 ;陈树兴 ;张敏 ;任发政 |
| |
| 作者单位： | 河南科技大学食品与生物工程学院,河南洛阳,471000；中国农业大学食品科学与营养工程学院,北京,100083 |
| |
| 基金项目： | “十一五”国家科技支撑计划项目（2006BAD04A06） |
| |
| 摘 要： | 酶改性干酪是指以不同成熟期的天然干酪为原料,通过酶解工艺生产的,具有浓郁干酪风味的一种食品配料.作为一种浓缩干酪风味物质,为了满足各种感官特性需求,其在食品工业中的应用越来越广泛.本文从酶改性干酪的生产工艺流程、品质评价以及风味改善等几个方面,综述了国内外相关研究与开发的进展情况,展望了其在中国发展的前景与方向.
|
| 关 键 词： | 酶改性干酪 生产工艺 品质评价 风味改善 |
A Review on Recent Progress in Enzymatic Modification of Cheese |
| |
| LIU Jin-long,CHEN Shu-xing,ZHANG Min,REN Fa-zheng.A Review on Recent Progress in Enzymatic Modification of Cheese[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2014,37(3):19-22. |
| |
| Authors: | LIU Jin-long CHEN Shu-xing ZHANG Min REN Fa-zheng |
| |
| Institution: | (1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China;
2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) |
| |
| Abstract: | Enzymatically modified cheese （EMC） is a kind of food ingredient with strong cheese flavor,produced by enzymatic hydrolysis of natural cheese at different ripening stages.As a kind of concentrated cheese flavor substance,EMC is being increasingly widely used to satisfy consumer demands in the food industry.This paper provides a systematic review on the recent progress in the research and development of EMC with respect to the production process,quality evaluation and flavor improvement.Furthermore,prospects and directions for its future development in China are presented. |
| |
| Keywords: | enzymatically modified cheese production process quality evaluation flavor improvement |
| 本文献已被 CNKI 维普 等数据库收录！ |
| 点击此处可从《乳业科学与技术》浏览原始摘要信息 |
| 点击此处可从《乳业科学与技术》下载免费的PDF全文 |
|
