益生菌干酪的工艺研究  

Study on Probiotic Cheese

作　　者：许女[1] 王艳萍[2] 习傲登[2] 张玢[2] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]教育部天津市食品营养与安全重点实验室天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2011年第8期42-47,共6页Food Research and Development

摘　　要：将植物乳杆菌MA2及Kefir发酵剂应用于益生菌干酪生产中,并对干酪的理化指标、感官进行了测定、评价,结果显示:成熟45 d后,相比于普通干酪,添加了植物乳杆菌MA2及Kefir的新型益生菌干酪的可溶性氮及不饱和脂肪酸的含量显著升高;并且具有良好的风味和质地,其中MA2干酪具有明显的酸奶味,提高了干酪的适口性,更加符合国人的口味习惯,具有良好的生产开发前景;而Kefir干酪具有Kefir发酵乳的特有风味,带有适宜的酒香味,可以被开发成个性化干酪,丰富了干酪的品种。In this experiment,we test the application of probiotics Lactobacillus plantarum MA2 and Kefir in cheese.The results proved that MA2 cheese and Kefir cheese showed higher soluble nitrogen and unsaturated fatty acid content after 45 days of ripening as compared with the control cheese.Organoleptic evaluation test indicated that the two new types of probotics cheese showed good flavor and texture.MA2 cheese expressed a yoghurt flovor,very fit for Chinese people.Additionally,Kefir cheese expressed bouquet flovor,could be developed as personality cheese,and has a good potential market.

关 键 词：植物乳杆菌MA2 益生菌 千酪 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]