红曲水牛乳软质干酪成熟特性的研究  

Effect of Monascus purpureus Went.on physicochemical parameters of buffalo milk soft cheese during ripening

作　　者：谢芳[1] 杨承剑[1] 韦升菊[1] 唐艳[1] 曾庆坤[1] 

机构地区：[1]中国农业科学院广西水牛研究所,广西南宁530001

出　　处：《食品工业科技》2017年第11期158-161,166,共5页Science and Technology of Food Industry

基　　金：广西水牛研究所基本科研业务费项目(水牛基160209)

摘　　要：红曲霉(Monascus purpureus Went.)是腐乳酿造中常用的菌种,将其作为表面发酵剂喷洒在干酪表面,研究该菌种对干酪成熟期间各理化指标的影响,结果表明:随着红曲霉在干酪表面生长和干酪成熟时间的延长,其含水量呈先低后高的趋势,最终维持在42%左右,可溶性氮p H4.6 SN和12%TCA SN分别高达35.8%和33.5%,其硬度、弹性、咀嚼性均随着成熟时间的延长而下降,干酪发酵成熟25 d便可得到最佳感官品质,其Monacolin K的含量为2.13 mg/100 g。Monascus purpureus Went.is one of the primary strains which widely used in Sufu brewing.The objective of this study was to investigate the effect of Monascus purpureus Went. on physicochemical parameters of buffalo milk soft cheese during ripening.The results showed that,with the growth of Monascus and the extension of ripening time,there was a trend declined at the beginning and rose up in the late for the moisture of cheese,finally it maintained at 42%.The pH4.6 SN and 12% TCA SN of eheese was 35.8% and 33.5%, respectively. The hardness, elasticity and chewiness of cheese were decreased with the extension of ripening time.The best sensory quality of cheese was obtained at 25th day during ripening and the MonacolinK content was 2.13 mg/100 g.

关 键 词：红曲霉 水牛乳干酪 理化指标 成熟特性 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]