添加限制性酶解豆乳制作模拟Mozzarella干酪优化工艺的研究  

Optimization of process of analog Mozzarella cheese containing limit hydrolyzed soy milk

作　　者：高允盛[1] 方镇宏[1] 曹小飞[1] 林炯[1] 谢静莉[1,2] 许学书[2] 

机构地区：[1]华东理工大学生物工程学院食品科学与工程系,上海200237 [2]华东理工大学生物反应器工程国家重点实验室,上海200237

出　　处：《食品科技》2010年第8期94-100,共7页Food Science and Technology

摘　　要：采用风味蛋白酶、木瓜蛋白酶、Amano-G酶对豆乳进行酶解,用于制作添加40%酶解豆乳的模拟Mozzarella干酪。以模拟干酪的功能特性为目标,研究了不同的酶添加量,不同的酶解时间和温度对酶解效果的影响。通过响应面分析,建立了以拉伸长度为目标函数的回归模型,得到的优化工艺为:风味蛋白酶添加量0.61%,木瓜蛋白酶添加量0.42%,Amano-G酶添加量0.10%,酶解时间5h,酶解温度48℃,进过优化后,奶酪拉伸长度从47mm增加到223mm。经过全质构分析、动态黏弹性分析以及SEM观察微观结构等,也证实了优化干酪的功能特性得到了极大的改进。Flavourzyme,papain,and Amano-G were employed for simultaneous proteolysis of soy protein for the manufacture of analog Mozzarella cheese containing 40%（v/v） soy milk with good functional characters.Enzymatic Hydrolysis period,temperature,and the amount of enzyme were studied by using response surface regression modeling with objective function of stretched length.The optimized process was obtained：addition of flavourzyme 0.61%,addition of papain 0.42%,addition of Amano-G 0.1%,hydrolysis time 5 h,hydrolysis temperature 48 ℃,by which,the stretch length of analog cheese was improved from 47 mm to 223 mm.The development of functional characters of analog Mozzarella cheese was also verified through TPA analysis and microstructure observation by SEM.

关 键 词：限制性酶解 模拟Mozzarella干酪 质构分析 电镜分析 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]