高产EPS乳杆菌对半脂切达干酪质地改善的研究  

Impact of using higher exopolysaccharides(EPS)-producing strains on improving quality of half-fat cheddar cheese

作　　者：张玲[1,2] 李晓东[1,2,3] 刘璐[1,2] 李明浩[1,2] 任红晶[1,2] 朱永明[1,2] 毕伟伟[1,2] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,哈尔滨150030 [2]东北农业大学食品学院,哈尔滨150030 [3]东北农业大学食品安全与营养协同创新中心,哈尔滨150030

出　　处：《中国乳品工业》2014年第4期21-24,共4页China Dairy Industry

基　　金：科技部"十二五"科技支撑计划项目资助(2011BAD09B00);哈尔滨市科技创新人才专项留学回国人员基金(2012RFLXN033);2014年度黑龙江省教育厅科学技术研究项目

摘　　要：通过对高产EPS干酪乳杆菌(EPS++)、不同添加量的半脂切达干酪进行感官评价及对蛋白分解两方面综合分析,确定了EPS++菌株作为辅助发酵剂的最佳添加量为2%(体积分数),并将EPS+和EPS-菌株以此添加量制作对照组干酪进行研究,探讨了高产EPS菌株对半脂干酪组成成分、质构、熔化特性及感官特性的影响。结果表明,EPS++菌株对半脂干酪的质地、熔化性及感官特性均有明显改善,接近全脂对照组切达干酪。This study two factors including sensory evaluation and proteolysis of half-fat cheddar cheese with different EPS＋＋ strains addition amount were analyzed, the 2%（v/v） EPS＋＋ strains addition amount was chosen as the best one, and the control groups were made with the same addition amount of EPS＋ and EPS- strains, mainly discussed the impact of higher exopolysaccharides （EPS）-producing strains on the quality including composition, texture, and melting characteristics of half-fat cheddar cheese. The results showed that with EPS＋＋ strains added in, the quality of the half-fat cheddar cheese was improved significantly, which was similar with the full-fat counterpart.

关 键 词：半脂切达干酪 干酪乳杆菌 胞外多糖 质构 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]