红曲霉对干酪成熟过程中理化性质、微观结构及风味物质的影响  

Effects of Monascus on Physicochemical Properties, Microstructure and Flavor Compounds of Cheese during Ripening

作　　者：郑远荣[1] 腾军伟 刘振民[1] ZHENG Yuanrong;TENG Junwei;LIU Zhenmin(Shanghai Engineering Research Center of Dairy Biotechnology,State Key Laboratory of Dairy Biotechnology,Dairy Research Institute,Bright Dairy and Food Co.Ltd.,Shanghai 200436,China)

机构地区：[1]乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,光明乳业股份有限公司乳业研究院,上海200436

出　　处：《乳业科学与技术》2022年第5期1-5,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：上海乳业生物工程技术研究中心项目(19DZ2281400);上海市闵行产学研合作计划项目(2019MHC059)。

摘　　要：以牛乳为原料,红曲霉为辅助发酵剂,制备霉菌成熟干酪,并对红曲霉干酪的理化性质、游离氨基酸、微观结构及挥发性风味物质进行研究。结果表明:使用红曲霉作为辅助发酵剂加工的干酪得率16.55%、蛋白质含量18.03%、脂肪含量33.40%、钙含量376.67 mg/100 g、水分含量44.47%、盐含量863.67 mg/100 g;在成熟过程中,pH值呈先下降后上升再逐渐稳定的趋势;由微观结构可知,红曲霉对成熟干酪内部结构影响显著;通过高效液相色谱法及气相色谱-质谱联用法,共鉴定出23种游离氨基酸及32种挥发性化合物,与对照组相比,在成熟期结束时,实验组干酪中的游离氨基酸含量显著提高,平均增加58.8倍,挥发性化合物的种类与含量也存在显著变化。Mold-ripened cheese was prepared using a commercial starter culture combined with Monascus, and its physicochemical properties, free amino acids, microstructure and volatile flavor substances were evaluated. The results showed that the yield of cheese was 16.55%, and the protein, fat, calcium, water, and salt contents of the cheese were 18.03%, 33.40%, 376.67 mg/100 g, 44.47%, and 863.67 mg/100 g, respectively. During the ripening process, pH value first decreased, then increased and finally leveled off. The microstructure indicated that Monascus had a significant effect on the internal structure of mature cheese. A total of 23 free amino acids and 32 volatile compounds were identified by high performance liquid chromatography(HPLC) and gas chromatography-mass spectrometry(GC-MS). At the end of the ripening period(21 days), the content of free amino acids in mold-ripened cheese was increased by an average of 58.8 times over the beginning of ripening, and the types and contents of volatile compounds also changed significantly.

关 键 词：红曲霉 成熟干酪 理化性质 风味物质 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]