植物乳杆菌SP-3对半硬质干酪的促熟作用及其对风味的影响  

Promoting Maturation Effects of Lactobacillus plantarum SP-3 on Semi-hard Cheese and Influences on Its Flavor

作　　者：陈帅[1] 陈卫[2] 赵建[1] 刘振民[1] 

机构地区：[1]光明乳业股份有限公司,上海201103 [2]江南大学食品学院,江苏无锡214122

出　　处：《安徽农业科学》2012年第9期5343-5346,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]以植物乳杆菌SP-3作为附属发酵剂应用于半硬质干酪的生产,研究SP-3对干酪成熟和风味的影响。[方法]分析原料乳和干酪的组成及微生物,测定干酪成熟过程中可溶性氮(WSN)、12%三氯乙酸溶液中可溶性氮(12%TCA-SN)和总游离氨基酸含量,并对干酪进行电泳分析和感官评价。[结果]添加植物乳杆菌SP-3对半硬质干酪的正常生产工艺和产品指标无显著影响;试验组干酪在成熟60 d时,SP-3浓度达到最大值3.4×108cfu/g;SP-3对干酪的成熟具有促进作用,成熟60 d后,添加SP-3组干酪的总游离氨基酸含量几乎是对照组的2倍;干酪产品感官评定及主成分分析表明,添加植物乳杆菌SP-3对半硬质干酪的风味产生了影响,促进了干酪奶香风味和坚果风味的形成。[结论]植物乳杆菌SP-3对半硬质干酪有促熟作用,也有利于干酪奶香风味和坚果风味的形成。[ Objective ] Semi-hard cheese was manufactured with Lactobacillus plantarum SP-3 as adjunct culture. The effects of SP-3 on cheese ripening and flavor during ripening were studied. [ Method ] The constituents and microorganism of raw milk and semi- hard cheese were analyzed, water soluble nitrogen（ WSN）, WSN in 12% trichloroacetic acid （12% TCA-SN） and total free amino acid content of semihard cheese during ripening were determined, and its electrophoretic analysis and sensory evaluation were carried out. [ Result ] Adding SP-3had no significant effects on normal production process and indices for the manufacture of semi-hard cheeses. SP-3 concentration reached maxi- mum （3.4× 10^8 cfu/g） at ripening 60 days in the experimental cheese. SP-3 had positive effects on cheese ripening, and total free amino acids content in the experimental cheese had almost two more times higher than their corresponding controls after ripening 60 days. Sensory assessment and principal component analysis show that SP-3 makes contribution to flavor formation of cheese especially to the milk flavor and nutty flavor. [ Conclusion] Lactobacillus plantarum SP-3 can promote maturation of semi-hard cheese and is in favour of formation of the milk flavor and nutty flavor of cheese.

关 键 词：植物乳杆菌 半硬质干酪 促熟作用 风味 

分 类 号：S37[农业科学—农产品加工] TS252.53[农业科学—农艺学]