摘要
以商用小牛皱胃酶为对照,用发芽辣木籽凝乳酶加工鲜食干酪,分别通过感官、营养成分、功能特性(拉伸性、融化性、油脂析出性)、总色差、游离脂肪酸等指标进行比较分析,结果表明:两者所加工干酪在感官、得率、蛋白含量、总色差ΔE值上无显著差异(P>0.05),发芽辣木籽凝乳酶加工干酪脂肪质量分数为17.71%,显著低于小牛皱胃酶加工干酪(P<0.05);发芽辣木籽凝乳酶加工干酪的功能特性中融化性和拉伸长度为14.50 mm和30.40 cm,显著优于小牛皱胃酶加工干酪(P<0.05)。发芽辣木籽凝乳酶加工干酪游离脂肪酸总含量与小牛皱胃酶加工干酪无显著性差异(P>0.05),发芽辣木籽凝乳酶加工干酪组分中的亚油酸质量分数为1.68%,显著高于小牛皱胃酶加工干酪。该研究表明发芽辣木籽凝乳酶在一定程度上可替代小牛皱胃酶应用于鲜食干酪的加工制作,为发芽辣木籽凝乳酶在干酪加工中的应用提供了重要参考价值。
Using commercial calf rennet as the control,fresh cheese was processed with milk-clotting enzyme from germinated moringa seed.The sensory attributes,nutritient components,functional properties(stretchability,melting,oil precipitation),total color difference,free fatty acids and other indicators were compared and analyzed.The results showed that there was no significant difference in sensory attributes,yield,protein content and total color differenceΔE value between the two processed cheeses(P>0.05).The fat content of the cheese processed with milk-clotting enzyme from germinated moringa seed was 17.71%,which was significantly lower than that of processed cheese with calf rennet(P<0.05).The meltability and tensile length of the processed cheese obtained with milk-clotting enzyme from germinated moringa seed were 14.50 mm and 30.40 cm,respectively,which were significantly better than those of calf rennet processed cheese(P<0.05).There was no significant difference in the total content of free fatty acids between the two types of processed cheese(P>0.05).The mass fraction of linoleic acid in the processed cheese prepared with milk-clotting enzyme from germinated moringa seed was 1.68%,which was significantly higher than that of the processed cheese prepared with calf rennet.This study showed that the milk-clotting enzyme from germinated moringa seed can replace calf rennet to a certain extent in the processing of fresh cheese,which provides an important reference value for the application of milk-clotting enzyme from germinated moringa seed in cheese processing.
作者
杨妍
张瑞
丁井杰
张璐
王雪峰
YANG Yan;ZHANG Rui;DING Jingjie;ZHANG Lu;WANG Xuefeng(School of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Shandong Binzhou City Inspection and Testing Center,Binzhou 256600,China)
出处
《现代食品科技》
北大核心
2025年第1期65-73,共9页
Modern Food Science and Technology
基金
国家自然科学基金地区科学基金项目(32360562)
云南省农业联合专项重点项目(202101BD070001-013)
云南省科协第三届青年科技人才托举工程项目(2022-2024)。
关键词
发芽辣木籽凝乳酶
小牛皱胃酶
鲜食干酪
功能特性
游离脂肪酸
Germinated moringa oleifera seed
calfrennet
non-fermented cheese
functional characteristic
free fatty acids
