再制马苏里拉干酪贮藏期间的拉伸性和析油性变化研究  

Study on changes in stretchability and oiling-off level during storage of processed Mozzarella cheese

作　　者：薛瑞 韩仁娇 刘同吉 乔向宇 徐瑶 张健[1] 王彩云 杨贞耐[1] XUE Rui;HAN Renjiao;LIU Tongji;QIAO Xiangyu;XU Yao;ZHANG Jian;WANG Caiyun;YANG Zhennai(Key Laboratory of Geriatric Nutrition and Health of Ministry of Education,Beijing Technology and Business University,Beijing 100048,China;National Center of Technology Innovation for Dairy,Hohhot 010080,China;Inner Mongolia Yili Industrial Group Co.Ltd.,Hohhot 010080,China;Inner Mongolia Yijiahao Cheese Co.Ltd.,Hohhot 010080,China)

机构地区：[1]北京工商大学,北京老年营养与健康教育部重点实验室北京食品营养与人类健康高精尖创新中心,北京100048 [2]国家乳业技术创新中心,内蒙古呼和浩特010108 [3]内蒙古伊利实业集团股份有限公司,内蒙古呼和浩特010080 [4]内蒙古伊家好奶酪有限责任公司,内蒙古呼和浩特010080

出　　处：《食品与发酵工业》2024年第22期261-269,共9页Food and Fermentation Industries

基　　金：内蒙古省部级项目(2021-国家乳创中心-9)。

摘　　要：再制马苏里拉干酪是一种以天然干酪、酪蛋白、乳化盐为主要原料制作的具有一定拉伸性能的再制干酪。随着近年来披萨、芝士热狗棒等西式食品的兴起,再制马苏里拉干酪的销售量逐年上升。为了解再制马苏里拉干酪贮藏期内的品质变化规律,本研究对国内7种再制马苏里拉干酪和2种天然马苏里拉干酪在4℃冷藏和-18℃冻藏180 d期间的拉伸性、析油性、蛋白酶活性、完整酪蛋白含量、微观结构和感官特性的变化进行了测定分析。研究结果表明,再制马苏里拉干酪在180 d贮藏过程中拉伸性下降、析油性升高、完整酪蛋白含量和感官品质降低,并伴随干酪内部脂肪球变形、蛋白质膨胀等微观结构的变化,且其变化较天然马苏里拉干酪更明显。4℃冷藏条件下样品的劣变程度更高,且发现完整酪蛋白含量越低则再制马苏里拉干酪的拉伸性越差,脂肪球变形越明显则析油性劣变程度越大。该研究结果对于进一步提升我国再制马苏里拉干酪的生产技术水平及产品质量提供了重要技术参考。Processed Mozzarella,a type of cheese with certain stretchability,is made mainly from the natural cheese,casein and emulsified salt.In recent years,sales of processed Mozzarella have increased with the rise of western-style food products such as pizzas and cheesy hot dog sticks.To understand the rule of quality change of the processed Mozzarella cheese during the storage period,this study was carried out to analyze seven kinds of domestically produced processed Mozzarella cheese and two kinds of natural Mozzarella cheese for the change of stretchability,oiling-off level,protease activity,intact casein content,microstructure,and organoleptic property during the period of storage at 4℃and-18℃for 180 days.Results showed that the processed Mozzarella cheese had a tendency to decrease in stretchability,increase in oiling-off level,and decrease in intact casein content and organoleptic quality,accompanied by microstructural changes with deformation of fat globules and swelling of proteins.These quality changes were more obvious in the processed cheese than the natural cheese.The quality deterioration was also faster under refrigerated storage at 4℃,the lower the intact casein content was,the lower the stretchability of the processed cheese,and the more pronounced the deformation of the fat globules was,the greater the deterioration of the oleaginous properties.The results of this study provide important technical advice for the improvement of production technology and product quality of processed Mozzarella cheese.

关 键 词：再制马苏里拉干酪 天然马苏里拉干酪 贮藏稳定性 干酪拉伸 干酪析油 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]