干酪风味褐色发酵乳的加工工艺及风味物质研究  

Study on processing technology and flavor compounds of cheese flavor brown fermented milk

作　　者：任雪明 姚晶[1] 张俊山[1] 管子莹 REN Xue-Ming;YAO Jing;ZHANG Jun-Shan;GUAN Zi-Ying(Department of Food and Environmental Engineering,Heilongjiang Oriental University,Harbin 150066,China)

机构地区：[1]黑龙江东方学院食品与环境工程学部,哈尔滨150066

出　　处：《食品安全质量检测学报》2021年第15期6213-6221,共9页Journal of Food Safety and Quality

基　　金：黑龙江东方学院科研项目(HDFKY200128、HDFKY190103)。

摘　　要：目的优化干酪风味褐色发酵乳的加工工艺,并研究成品的风味物质。方法以酸度、粘度、pH、感官评价及凝乳时间为测定指标,采用单因素及响应面实验对蔗糖添加量、干酪发酵剂添加量、发酵温度及稳定剂添加量进行工艺参数的优化。结果蔗糖添加量6.7%、干酪发酵剂3%、发酵温度43℃及稳定剂添加量为0.99%为最佳工艺条件;风味物质检测结果表明:成品中含有52种挥发性风味物质,其中以酮类、醇类、芳香类的成分相对较多,烯烃、烷类成分较少。结论在此工艺条件下制作的干酪风味褐色发酵乳感官评价最高、焦糖风味及干酪风味明显。Objective To optimize the processing technology of cheese flavor brown fermented milk and study the flavor compounds of the product. Methods Taking acidity, viscosity, pH, sensory evaluation and curdling time as measurement indicators, the process parameters of the addition of sucrose, cheese starter, fermentation temperature and stabilizer were optimized by single factor and response surface experiments. Results The optimum process conditions were 6.7% of sucrose, 3% of cheese starter, 43 ℃ of fermentation temperature and 0.99% of stabilizer. The results of flavor substance detection showed that there were 52 kinds of volatile flavor substances in the finished products, among which there were more ketones, alcohols and aromatics, and less alkenes and alkanes. Conclusion Under these conditions, the sensory evaluation of cheese flavor brown fermented milk is the highest, and the caramel flavor and cheese flavor are obvious.

关 键 词：干酪风味 风味物质 褐色酸奶 响应面法 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]