活性干酪乳酸菌再制干酪的工艺研究  

Study on processed cheese with viable lactobacillus casei

作　　者：王静波[1] 卢晓明[1] 任发政[1] 陈尚武[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,教育部,北京市功能乳品重点实验室,北京100083

出　　处：《食品科技》2010年第1期96-99,108,共5页Food Science and Technology

基　　金：科技部十一五支撑计划项目(2006BAD04A06);国家高技术研究发展计划(863计划)项目(2008AA10Z310)

摘　　要：建立了一种在再制干酪的加工过程中添加活性乳酸菌,生成新型再制干酪的方法,研究了不同形态的活性乳酸菌在再制干酪中的生存特性,和新工艺对再制干酪结构与质构特性的影响。通过对乳化后的再制干酪基料采取不同的搅拌与冷却方式,确定了加工过程中加入活性乳酸菌的关键工艺参数。实验表明,干酪经过乳化后,在60℃下保温30min,加入乳酸菌,然后冷却至4℃,干酪中的乳酸菌可达到109cfu/g,干酪于4℃贮藏30d后,活菌数密度保持稳定。采用该种方法生产的再制干酪与采用传统工艺生产的再制干酪在质构特性方面除硬度增加外,其他质构特性无明显差异变化。质构参数的这种差异变化主要是由新工艺的冷却方式引起的。再次搅拌工艺保持了干酪微观结构的一致性。A method of adding lactobacillus casei to processed cheese to create a new variety of active lactobacillus contained processed cheese was studied in this paper. Survivabilities of different forms of L. casei in the processed cheese were assayed, and structural characteristics of the new bioactive properties cheese and its influence of the new processing technologies were assessed. Different cooling rates were adopted to mix the lactobacillus and results showed that contents of viable L. casei of 10^9 cfu/g was achieved when the processed cheese was kept at 60 ℃ for 30 min during cooling stage after emulsifying. The total viable count of L. casei in processed cheese was not distinctly changed after being stored at 4 ℃ for 30 d. There were no differences in textural characteristics between the new processing technique and the normal procedure of producing processed cheese, except the hardness changes due to the different cooling rate. The second stir processing procedure conferred an increased uniformity on microstructure of the cheese.

关 键 词：再制干酪 乳酸菌 质构分析 新工艺 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]