发酵剂对双蛋白干酪理化特性及风味的影响  

Physico-chemical Characteristics and Flavor of Dual-protein Cheese Prepared with Different Starters

作　　者：李丽[1,2] 岳喜庆[1] 张莉[2,3] 张健[2] 杨贞耐[2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]吉林省农业科学院农产品加工研究中心,国家乳品加工技术研发分中心,吉林长春130033 [3]吉林大学生物与农业工程学院,长春吉林130033

出　　处：《食品科学》2012年第6期15-18,共4页Food Science

基　　金：吉林省科技厅重点项目(20080228);国家现代农业产业技术体系建设专项(nycytx-0502)

摘　　要：在牛乳和添加豆乳(质量分数10%)的牛乳中分别使用筛选发酵剂与商品发酵剂进行切达干酪生产,并对成熟干酪的理化成分、质地、风味成分和感官特性进行分析。结果表明,豆乳的添加对干酪的质地、风味和感官特性均无不良影响,而应用筛选发酵剂L.lactis subsp.cremoris QH27-1和L.lactis subsp.lactis XZ3303生产双蛋白切达干酪对干酪的品质有一定的改善作用,可将其应用于双蛋白干酪生产中。Cheddar-type cheese was made by fermenting cow,s milk alone and in the presence of soybean milk with either aboratory-screened（consisting of L.lactis subsp.cremoris QH27-1 or L.lactis subsp.lactis XZ3303） and commercial fermentation starters and analyzed for physicochemical and sensory characteristics,texture and flavor composition.The results showed that the addition of soybean milk had no negative influence on the quality of Cheddar-type cheese.In addition,the Cheddar-type cheese fermented by L.lactis subsp.cremoris QH27-1 and L.lactis subsp.lactis XZ3303 revealed an improvement in quality.Hence,the laboratory-screened fermentation starter is applicable for the production of dual-protein cheese.

关 键 词：双蛋白切达干酪 干酪发酵剂 质地 风味成分 感官评价 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]