红曲霉对水牛乳干酪成熟品质和产MonacolinK的影响  

Effect of monascus on buffalo milk cheese of quality and production MonacolinK

作　　者：谢芳[1] 杨承剑[1] 曾庆坤[1] 杨小梅[1] 农皓如[1] XIE Fang;YANG Chenjian;ZEN Qingkun;YANG Xiaomei;NONG Haoru(Guangxi Buffalo Research Institute,Chinese Academy of Agricultural Sciences, Nanning 53001,China)

机构地区：[1]中国农业科学院广西水牛研究所,南宁530001

出　　处：《中国乳品工业》2017年第11期19-22,共4页China Dairy 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：以水牛乳为原料制备干酪,以红曲霉(Monascus purpureus Went.)为表面发酵剂来发酵干酪,研究喷洒不同浓度红曲菌液对干酪质构、可溶性氮、产Monacolin K及其他理化指标的影响,并进行感官评价。结果表明,随着红曲霉菌液喷洒浓度的增加,红曲水牛乳干酪的水分、蛋白质、脂肪含量匀显著增加,干酪的弹性、硬度、咀嚼性呈下降趋势,其Monacolin K的产量最高达1.4 mg/100g。当菌液浓度增加为107m L-1时,干酪的部分理化指标及外观变差,并开始产生苦味,而红曲霉液浓度为106m L-1时,干酪拥有最佳的理化指标及感官。Buffalo milk as material to the preparation of cheese, Monascus for the surface of yeast to ferment, research the influence of differ- ent spraying bacterium liquid on texture, soluble, production of Monacolin K and other physical and chemical index, as Sensory evaluation, The results show that with the Monascus bacterium liquid spraying concentration increased, the cheese, increase in the moisture, protein, fat content, elasticity, hardness, chewiness of cheese is on the decline, its MonacolinK as 1.4 mg/100 g,when bacteria liquid concentration in- creased to 10＋ CFU/mL, the part of the physical and chemical indexes and appearance of the cheese, and began to produce bitter taste, and monascus liquid concentration of 10＋ CFU/mL, The chesse has the best physical and chemical index and sensory evaluation.

关 键 词：红曲霉 水牛乳干酪 成熟品质 MONACOLINK 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]