摘要
干酪的成熟是形成干酪特有的组织状态、质地和风味的关键工序。将分离自内蒙古传统乳制品中的瑞士乳杆菌SMN2-1作为非发酵性乳酸菌添加到契达干酪的生产中,通过检测其成熟过程中理化指标、气味变化和质构特性等指标,分析了瑞士乳杆菌对契达干酪成熟的影响。结果显示:在90 d的成熟期内,两组干酪的蛋白质、脂肪、水分和盐分含量之间差异不显著(p>0.05),但添加瑞士乳杆菌SMN2-1的干酪成熟第90 d的气味明显改变,内聚性、弹性和咀嚼性等物性指标均高于对照,因此添加瑞士乳杆菌SMN2-1可以有效促进蛋白质分解和干酪的成熟,同时改善干酪的风味和质地。
Cheese ripening is a key process to form the texture and flavor of the cheese.LactobaciUus helveticus SMN2-1 isolated from Inner Mongolia traditional dairy product, was used in the production of Cheddar cheese as non-fermentative lactic acid bacteria.The effect on the quality of Cheddar cheese of Lactobacillus helveticus was studied. Results indicated that it was not obvious difference in protein, fat, moisture, and salt content of two groups of Cheddar cheese during the 90 day ripening period. （p 〉 0.05 ）, but significantly change such as flavor, cohesiveness, chewiness and elasticity occurred in the sample of added Laetobacillus helveticus SMN2 -1 on 90 d. Therefore, added Lactobaeillus helveticus in Cheddar cheese was more effectively promote protein decomposition and cheese ripening, while improving the flavor of cheese.
作者
陈洋
何宁
穆易君
刘青云
秦选吉
马云
邢铖
白丽娟
CHEN Yang, HE Ning, MU Yi-jun, LIU Qing-yun, QIN Xuan-ji, MA Yun, XING Cheng, BAI Li-juan(College of Food Science and Engineering, Jinzhou Medical University, Jinzhou 121001 , Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第7期122-125,131,共5页
Science and Technology of Food Industry
基金
辽宁省大学生创新创业训练计划项目(201710160000139)
关键词
契达干酪
瑞士乳杆菌
电子鼻
风味
Cheddar cheese
Laetobacillus helvetieus
electronic nose
flavor
