添加不同分子量乳清肽对快速成熟干酪的影响  

Effect of adding different molecular weight whey peptides for rapid mature cheese

作　　者：曹岩[1] 张丽萍[1,2] 

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163319 [2]国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《中国乳品工业》2015年第2期40-43,共4页China Dairy Industry

基　　金："十二五"国家科技支撑计划项目(2011BAD09B02);黑龙江八一农垦大学研究生创新科研项目(YJSCX2014-Y47)

摘　　要：以干酪成熟期间的p H值、可溶性氮质量分数、游离脂肪酸及质构特性为检测指标,通过研究添加不同分子量的乳清肽对干酪快速成熟影响,确定乳清肽具有促进干酪快速成熟的作用。结果表明:添加乳清肽能够促进干酪成熟期间p H值、可溶性氮及干酪质构特性产生变化,提高成熟速度;分子量为3 000 u以下的乳清肽促进干酪快速成熟效果最佳,在35 d成熟期内,添加分子量3 000 u乳清肽的干酪,p H值由5.62降至5.35,p H4.6 SN由4.8%增至19.32%,质量分数12%TCA SN由3.02%增至11.7%,游离脂肪酸(FAA)由2.5%增至11.97%,硬度和凝聚性呈先下降后增加的趋势,弹性和呈先上升后下降的趋势。Detect p H during cheese ripening, soluble nitrogen content, free fatty acids and textural properties for the detection of targets, by adding whey peptides of different molecular weight rapidly maturing influence on cheese, whey peptides identified with the promotion of rapid maturation of cheese. The results show that： Adding whey peptides can promote p H, soluble nitrogen and textural properties of cheese ripening produce changes during maturation rate increase; molecular weight whey peptides 3 000 u following rapid maturation promoting the best cheese in the 35 d mature period, adding molecular weight peptides 3 000 u cheese whey, p H dropped from 5.62 to 5.35, p H4.6 SN increased from 4.8% to 19.32%, 12% TCA SN increased to 11.7% from 3.02%, free fatty acids（FFA） increased from 2.5% to 11.97%, hardness and cohesiveness showed an increasing trend after the first decline after the first increased and then decreased elasticity and submissions.

关 键 词：干酪 乳清肽 快速成熟 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]