快速成熟切达干酪复合发酵剂的筛选  

The Screening of Complex Starters of Rapid Ripening Cheddar

作　　者：张建强[1] 王英[1] 冯丽荣 李明皓 张丽萍[1] 

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163319 [2]黑龙江飞鹤乳业有限公司,黑龙江齐齐哈尔161800

出　　处：《中国食品学报》2015年第9期142-149,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2011BAD09B02)

摘　　要：以促进切达干酪成熟为目的,筛选发酵菌种,菌种添加量、菌种比例,确定发酵剂对切达干酪促熟的影响。利用响应面中心旋转组合设计,优化出具有促熟效果的复合发酵剂的最佳配比,即:保加利亚乳杆菌(Lb)添加量为0.92 kg/100 kg原料乳,嗜热链球菌(St)添加量为0.77 kg/100 kg原料乳,瑞士乳杆菌(Lh)添加量为1.08 kg/100 kg原料乳,复合发酵剂的总添加量2.77%。使用优化的复合发酵剂,通过验证试验加工的切达干酪与R704商业发酵剂对照样比对,结果复合发酵剂具有显著的促熟效果(P<0.01)。In this paper, we focus on screening of starters of rapid ripening Cheddar. Screening a suitable compound and add quantity of starters by an indicator of the degree of hydrolysis of proteins and fats and flavour score, and stud- ies on the effect of sterters on acceleration Cheddar cheese ripening, and using the response surface design optimizating the add quantity of starters. Results： Lactobacillu.bulgaricus （Lb） 0.92 kg/100 kg of raw milk, Streptococcus thermophilus （St） amount=0.77 kg/100 kg of raw milk, Lactobacillus helveticus （Lh） 1.08 kg/100 kg of raw milk, the total level of starters is 2.77%. The Cheddar made using the optimized compound starter cultures, contrast to the cheese using com- mercial starter R704, has a significantly effects acceleration of cheddar ripening （P〈0.01）.

关 键 词：切达干酪 成熟 发酵剂 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]