辅助发酵剂对切达(Cheddar)干酪坚果风味的影响  

Effects of Adjunct Cultures on the Nutty Flavor of Cheddar Cheese

作　　者：宋君红 张晓莹[1] 郭慧媛[1] 潘腾[1] 任发政[1] 

机构地区：[1]教育部功能乳品重点实验室,中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国奶牛》2015年第2期29-32,共4页China Dairy Cattle

基　　金："十二五"国家科技支撑计划--南方大城市奶牛健康养殖生产技术集成及产业化示范(2012BAD12B08)

摘　　要：坚果风味是我国消费者喜爱的干酪风味,可以利用辅助发酵剂增强干酪坚果风味。本研究在四种坚果风味较浓郁的干酪中分离筛选出不同的乳酸菌作为辅助发酵剂,利用其制作切达(Cheddar)干酪,并对干酪组成成分、游离氨基酸、挥发性风味物质进行分析。结果表明,分离筛选出的辅助发酵剂对Cheddar干酪的组分没有显著影响,但可以改变干酪风味,菌株Lactobacillus rhamnosus T8较适合作为增加Cheddar干酪中坚果味的辅助发酵剂。Adjunct cultures play an important role in the formation of cheese typical flavor, but the effects of different adjunct cultures on cheese flavor is distinct. Chinese consumers＇ favorite the nutty flavor of cheese. The key to the development of chinese cheese industry is the use of adjunct cultures to enhance cheese nutty flavor and the research of cheese products to suit to chinese market. In this study, different non-starter lactic acid bacteria were isolated and screened out from four kinds of cheese riching nutty flavor as the adjunct cultures to product Cheddar cheese. We analyzed the composition of cheese ingredients, free amino acids and volatile flavor compounds. The result shows that, the adjunct cultures did not significantly affect the fermentation of the components of Cheddar cheese, but can change the flavor of cheese. In conclusion, Strain Lactobacillus rhamnosus T8 is more suitable for adding the nutty flavor of Cheddar cheese.

关 键 词：辅助发酵剂 坚果风味 CHEDDAR干酪 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]