海藻酸钠固定化乳酸菌促熟干酪效果的研究  

Study on Lactic Acid Bacteria Cell Immobilization with Sodium Alginate and Its Effect on Accelerating Ripening of Cheese

作　　者：党亚丽[1] 张富新[2] 田园[3] 耿建暖[4] 

机构地区：[1]江南大学食品学院,江苏无锡214036 [2]陕西师范大学食品工程系,陕西西安710062 [3]中国人民解放军兰州军区疗养院,陕西西安710600 [4]中国环境管理干部学院,河北秦皇岛066004

出　　处：《食品科学》2006年第9期159-163,共5页Food Science

基　　金：陕西省自然科学基金重点资助项目(2003Ci34)

摘　　要：对海藻酸钠固定化乳酸菌促熟干酪的效果进行了研究。结果表明,在干酪粒中添加106CFU/g固定化乳酸菌,水溶性氮(WSN)、三氯乙酸氮(TCASN)和磷钨酸氮(PTASN)含量较对照组明显增大;ADV值在添加固定化乳酸菌干酪中成熟初期变化不大,45d后明显增大;感官评定结果表明,干酪粒中添加105CFU/g固定化乳酸菌干酪成熟60d时风味和质地较好,可比对照组干酪成熟期缩短30d左右。This paper studied the lactic acid bacteria cell immobilized on sodium alginate and its effect on accelerating ripening of cheese. Results from starter lactic acid bacteria cell immobilized with sodium alginate showed that WSN, TCASN and PTASN increase steadily as the ripening period advanced for all cheese treatments. The cheese contains 10^6CFU/g immobilized lactic acid bacteria with more pronounced amounts of water soluble nitrogen （WSN）, trichloroacetic acid soluble nitrogen （TCASN） and phosphotungstic acid soluble nitrogen （PTASN） than the control batch. During early ripening, the acid value（ADV） of cheese varies little, while increases obviously after 45 days. This may be due to the slow release process of immobilized lactic acid bacteria during ripening. Results from organopleptic evaluation showed that cheese contained 10^5CFU/g immobilized lactic acid bacteria develops a strong flavor with firm texture after 60 days ripening, the ripening time shortened about 30 days.

关 键 词：干酪促熟 固定 乳酸菌 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]