摘要
为研究发酵剂添加量和成熟时间对牦牛乳硬质干酪中脂肪氧化的影响,试验以添加不同发酵剂质量分数(1 %、2 %、3 %)制得的牦牛乳硬质干酪为材料,对其90 d成熟期内的氧化指标和理化指标进行测定。结果表明:发酵剂添加量和成熟时间对牦牛乳硬质干酪的理化指标和脂肪氧化程度均有显著性影响( P <0.05),且随发酵剂添加量的增加,干酪中酸度值(acidity value, ADV)、过氧化值(peroxide value, POV)、羰基价(carbonyl value, CV)、硫代巴比妥酸值(thiobarbituric acid value, TBA)增加;随成熟时间的延长,ADV、CV、TBA值增加,POV值先增加后降低。发酵剂添加量为3%时,能够显著增大干酪中脂肪的氧化程度( P <0.05),同时随成熟时间的延长,脂肪氧化持续进行并且氧化程度也在不断加深。该研究将发酵剂添加量和成熟时间相结合,探讨牦牛乳硬质干酪中脂肪氧化的变化规律,以期从脂肪的氧化机制调控干酪的品质,为实现工业化生产提供理论依据。
In order to study the effects of starter amount and ripening time on fat oxidation of yak milk hard cheese, the oxidation indexes and physicochemical indicators during 90-day maturity period of yak milk hard cheese prepared from1%,2% and3% starter ( w/w ) were studied. The results showed that with increasing amount of starter, the acidity value (ADV), peroxide value (POV), carbonyl value (CV) and thiobarbituric acid value (TBA) increased. Besides, prolongated ripening further increased ADV, CV and TBA, while POV increased first and then decreased. Additionally, the oxidation degree of fat in cheese could be significantly increased ( P <0.05) with3% starter, and as the ripening time prolonged, oxidation continued and deepened with time. This study provides a theoretical basis for industries to regulate the quality of cheese regarding the mechanisms of fat oxidation.
作者
马欢
梁琪
宋雪梅
张炎
MA Huan;LIANG Qi;SONG Xuemei;ZHANG Yan(Gansu Agricultural University College of Food Science and Engineering, Gansu Agricultural University,Lanzhou 730070, China;Functional Dairy Product Engineering Laboratory of Gansu Province(Gansu Agricultural University),Lanzhou 730070, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第15期150-156,共7页
Food and Fermentation Industries
基金
国家自然科学基金(31660468)
