红曲霉在类Camembert干酪生产中的应用研究  

Application of Monascus in the production of camembert imitation

作　　者：孙颜君[1] 孙颜杰[2] 

机构地区：[1]乳业生物技术国家重点实验室,光明乳业股份有限公司,上海乳业生物工程技术研究中心,上海200436 [2]新乡医学院三全学院,河南新乡453000

出　　处：《食品工业科技》2016年第13期167-172,共6页Science and Technology of Food Industry

基　　金：“十二五”国家科技支撑计划课题(2013BAD18B02

摘　　要：从红曲类食品中分离出一株高产色素,不产桔霉素的红曲霉菌种R-15,以红曲霉R-15替代白霉用于类Camembert干酪生产。以传统Camembert干酪为对照,研究红曲霉R-15对类Camembert干酪成熟过程中（28 d）水分含量、p H、蛋白水解程度和挥发性风味物质的影响。结果表明,成熟过程中,对照和红曲霉干酪表皮和中心的水分含量不断降低,并在接近28 d时趋于稳定;两种干酪p H在干酪成熟过程中先降低后升高,且干酪表皮p H以及变化范围都显著大于中心部位（p〈0.05）;成熟后期,对照样品的表皮和中心处p H4.6酸可溶性氮含量分别显著高于红曲霉干酪（p〈0.05）,且成熟14~21 d期间,两种干酪的12%三氯乙酸可溶性氮含量增加速率最快。红曲霉干酪成熟过程中产生主要挥发性物质共35种,包括酮类、醛类、酸类、醇类和酯类等,各类物质的种类和含量都有别于对照样品。Monascus R-15 with high yield of red pigment and low content of citrinin was selected from monascus products.The objective of this study was to evaluate the effect of R-15 on the proteolysis and volatile of camembert imitation during the ripening period（28 days）.The moisture content of all the cheeses decreased and came to a stable value at the end of ripening time.pH increased at the beginning of the ripening period and then decreased. Moreover,pH of the rind part was significantly higher than the core of the cheeses （ p 〈 0.05 ） ; As the ripening period was prolonged, camembert presented the higher value of pH4.6 ASN than monascus cheese; During the ripening period of 14- 21 days, TCA- SN increased rapidly; About 35 kinds of volatile substances （ including ketones,aldehydes, acids, alcohols and esters ect.）were produced by the monascus cheese and were quite different from the camembert.

关 键 词：红曲霉 类Camembert干酪 蛋白水解 挥发性风味物质 

分 类 号：TS201.3[轻工技术与工程—食品科学]