发酵剂用量对硬质蒙古干酪蛋白质、脂类水解和微观结构的影响  

Effect of starter addition on proteolysis, lipolysis and microstructure of hard Mongolian cheese

作　　者：高鑫[1] 张亮[2] 李博[1] 

机构地区：[1]上海工会管理职业学院健康安全系,上海201415 [2]上海交通大学医学院,上海200240

出　　处：《中国酿造》2015年第12期88-92,共5页China Brewing

基　　金：上海市高校选拔培训优秀青年教师科研专项基金资助项目(ghz09005)

摘　　要：该文通过添加不同发酵剂用量制作了3种硬质蒙古干酪,并对硬质蒙古干酪的理化性质、蛋白质和脂肪水解程度、微观结构等进行了研究。结果表明,随着发酵剂用量增多,除D-乳酸含量外,其他理化指标均随发酵剂用量的增大而减小;粗蛋白质和粗脂肪的含量减少;p H 4.6-可溶性氮(SN)含量和12%三氯乙酸(TCA)-SN含量均增加,表明干酪中蛋白质和脂肪的水解程度增大;游离氨基酸和游离脂肪酸的含量增加,表明干酪的风味物质增多。随着发酵剂用量的增多,干酪酸化速度加快,质地相对松散。最终确定发酵剂使用量为1.0 g/L,在此条件下,脂肪和蛋白质的水解程度适中,游离氨基酸种类丰富,能够满足干酪风味化合物生成的需求。The three hard Mongolia cheese were manufactured with different starter addition, and the physicoehemical property, proteolysis, lipolysis and microstructure of the cheeses were researched. Results indicated that aside from D-lactic acid content, other physicochemical indicators were de- creased with increasing starter addition, and the content of crude protein and crude fat were decreased. However, the content of pH 4.6-SN and 12% TCA-SN was increased, which indicated that the hydrolytic degree of protein and fat in the cheeses was increased. The content of free amino acid and free fatty acid was increased, which indicated that the flavor compounds of chesses were increased. With the increasing of starter addition, acidifica- tion speed of cheese was speeded up, and the texture was relatively loose. Finally, the starter addition was determined as 1.0 g/L. Under the condition, the hydrolytic degree of protein and fat in the cheeses was moderate, kinds of free amino acid were abundant, which could meet the generated need of cheese flavor compounds.

关 键 词：硬质蒙古干酪 蛋白质水解 脂肪水解 微观结构 

分 类 号：TS201.3[轻工技术与工程—食品科学]