蓝纹干酪加工与成熟的研究
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摘要
通过单因素实验和正交实验对影响干酪品质的主要工艺参数进行了优化,确定其最佳工艺参数为:乳酸菌发酵剂的添加量为0.01%;凝乳酶添加量为0.0025%;pH值降至6.10左右时加入凝乳酶;凝块的加热搅拌温度为36℃。
总氮在成熟40 d前略有增加,40 d以后,总氮含量下降。pH4.6水溶性氮,三氯乙酸可溶性氮,磷钨酸可溶性氮的三种组分氮在成熟5 d-20 d时增加幅度小,成熟20 d-70 d增加迅速,在成熟70 d-90 d增加速度趋于缓慢。这些变化都和干酪中的凝乳酶,微生物酶的活性有关,特别是与娄地青霉的活性有关。
蓝纹干酪在成熟过程中pH值呈先下降后上升趋势。成熟三个月时pH值上升至5.98。
使用HITACHI L—8800型氨基酸自动分析仪对自制蓝纹干酪样品中的氨基酸含量进行检测,得出17种氨基酸组分及其含量的变化。结果表明,蓝纹干酪中各种氨基酸含量在成熟过程中存在很大差异。成熟30 d到60 d时,所有氨基酸含量呈现上升趋势。但成熟90 d时,因为氨基酸代谢作用,门冬氨酸、谷氨酸、缬氨酸、蛋氨酸、亮氨酸、苯丙氨酸、精氨酸、脯氨酸含量有所下降。成熟90 d时,含量较高的是谷氨酸,亮氨酸,脯氨酸,赖氨酸,酪氨酸。
论文研究了干酪在成熟期间风味物质的变化,成熟1 d,55 d和90 d的蓝纹干酪酮类物质含量占总挥发性物质含量的百分比分别是:28.94%,36.29%,62.93%。说明随着成熟时间的延长,酮类物质含量逐渐增加。
采用GC-MS联用测定了成熟蓝纹干酪中游离脂肪酸。含量较高的有肉豆蔻酸、棕榈酸、辛酸、亚麻酸等。
实验通过质构仪分析了干酪质构。成熟40 d的硬度,胶着性,咀嚼性,高于7 d时的相应结果。成熟40 d后,硬度,胶着性,咀嚼性呈下降趋势。黏聚性在成熟期间呈上升趋势。弹性在成熟期间呈现下降趋势。黏着性最小值是在成熟期40 d左右,此后稍有增加。恢复性在成熟40 d左右时远远高于7 d时结果,但40 d后呈现下降趋势,在60 d至90 d后恢复性基本保持不变。
The parameters of cheese processing technology was optimized through single factor and orthogonal experiments.The content of the added lactic acid bacteria starter was 0.01%; Rennet enzyme was added 0.0025%when pH fell to 6.10 for milk coagulation,The temperature was 36℃for cheese production.
In the course of cheese ripening,TN slightly increased in the maturity period due to moisture evaporation from the surface and whey drainage from cheese,pH 4.6 water-soluble nitrogen(WSN),TCA soluble nitrogen(TCA-SN),water-soluble nitrogen phosphotungstic acid(PTA-SN),of the three components of nitrogen rate less increased from 5 d to 20 d,rapidly from 20 d to 70 d,and tended to increase slowly from 70 d to 90 d. These changes were related to rennet enzyme and microbial enzyme activity in cheese, especially,the activity of P.roqueforti.
pH descended during the early maturity,and increasing in medium,late-term of maturity.The pH value of cheese rose to 5.98 after three months ripening.
blue cheese samples were analyzed by using HITACHI L-8800 amino acid analyzer.17 kinds of amino acid were indentified and their content trends were displayed.From 30 d to 60 d,all 17 amino acids increased.From 90 d,aspartic acid,glutamic acid,valine, methionine,leucine,phenylalanine and arginine,and proline content declined but glutamate, leucine,proline,lysine,tyrosine remained higher levels.
Cheese flavors changes during mature time were exploided in this paper.From 1 d to 55 d and 90 d,of blue cheese,of the total content of volatile substances,ketones substances accounted for 28.94%,36.29%,62.93%,respectively.With the ripening going, ketones content gradually increased.
The FFA of ripened blue cheese was analyzed by using GC-MS.The higher content is Myristic acid,Palmitic acid,Octanoic acid and Linolenic acid.
Cheese texture was analyzed by using texturator.Hardness,Chewiness and Gumminess of 40 d ripened cheese were higher than 7 d,but descended after 40 d.Cohesiveness ascended and Springiness descended during ripening time.Adhesiveness got the somallest value of 40 d and ascended after 40 d.Resilience ascended from 7 d to 40 d,but descended after 40 d,and kept same during 60 d to 90 d.
总氮在成熟40 d前略有增加,40 d以后,总氮含量下降。pH4.6水溶性氮,三氯乙酸可溶性氮,磷钨酸可溶性氮的三种组分氮在成熟5 d-20 d时增加幅度小,成熟20 d-70 d增加迅速,在成熟70 d-90 d增加速度趋于缓慢。这些变化都和干酪中的凝乳酶,微生物酶的活性有关,特别是与娄地青霉的活性有关。
蓝纹干酪在成熟过程中pH值呈先下降后上升趋势。成熟三个月时pH值上升至5.98。
使用HITACHI L—8800型氨基酸自动分析仪对自制蓝纹干酪样品中的氨基酸含量进行检测,得出17种氨基酸组分及其含量的变化。结果表明,蓝纹干酪中各种氨基酸含量在成熟过程中存在很大差异。成熟30 d到60 d时,所有氨基酸含量呈现上升趋势。但成熟90 d时,因为氨基酸代谢作用,门冬氨酸、谷氨酸、缬氨酸、蛋氨酸、亮氨酸、苯丙氨酸、精氨酸、脯氨酸含量有所下降。成熟90 d时,含量较高的是谷氨酸,亮氨酸,脯氨酸,赖氨酸,酪氨酸。
论文研究了干酪在成熟期间风味物质的变化,成熟1 d,55 d和90 d的蓝纹干酪酮类物质含量占总挥发性物质含量的百分比分别是:28.94%,36.29%,62.93%。说明随着成熟时间的延长,酮类物质含量逐渐增加。
采用GC-MS联用测定了成熟蓝纹干酪中游离脂肪酸。含量较高的有肉豆蔻酸、棕榈酸、辛酸、亚麻酸等。
实验通过质构仪分析了干酪质构。成熟40 d的硬度,胶着性,咀嚼性,高于7 d时的相应结果。成熟40 d后,硬度,胶着性,咀嚼性呈下降趋势。黏聚性在成熟期间呈上升趋势。弹性在成熟期间呈现下降趋势。黏着性最小值是在成熟期40 d左右,此后稍有增加。恢复性在成熟40 d左右时远远高于7 d时结果,但40 d后呈现下降趋势,在60 d至90 d后恢复性基本保持不变。
The parameters of cheese processing technology was optimized through single factor and orthogonal experiments.The content of the added lactic acid bacteria starter was 0.01%; Rennet enzyme was added 0.0025%when pH fell to 6.10 for milk coagulation,The temperature was 36℃for cheese production.
In the course of cheese ripening,TN slightly increased in the maturity period due to moisture evaporation from the surface and whey drainage from cheese,pH 4.6 water-soluble nitrogen(WSN),TCA soluble nitrogen(TCA-SN),water-soluble nitrogen phosphotungstic acid(PTA-SN),of the three components of nitrogen rate less increased from 5 d to 20 d,rapidly from 20 d to 70 d,and tended to increase slowly from 70 d to 90 d. These changes were related to rennet enzyme and microbial enzyme activity in cheese, especially,the activity of P.roqueforti.
pH descended during the early maturity,and increasing in medium,late-term of maturity.The pH value of cheese rose to 5.98 after three months ripening.
blue cheese samples were analyzed by using HITACHI L-8800 amino acid analyzer.17 kinds of amino acid were indentified and their content trends were displayed.From 30 d to 60 d,all 17 amino acids increased.From 90 d,aspartic acid,glutamic acid,valine, methionine,leucine,phenylalanine and arginine,and proline content declined but glutamate, leucine,proline,lysine,tyrosine remained higher levels.
Cheese flavors changes during mature time were exploided in this paper.From 1 d to 55 d and 90 d,of blue cheese,of the total content of volatile substances,ketones substances accounted for 28.94%,36.29%,62.93%,respectively.With the ripening going, ketones content gradually increased.
The FFA of ripened blue cheese was analyzed by using GC-MS.The higher content is Myristic acid,Palmitic acid,Octanoic acid and Linolenic acid.
Cheese texture was analyzed by using texturator.Hardness,Chewiness and Gumminess of 40 d ripened cheese were higher than 7 d,but descended after 40 d.Cohesiveness ascended and Springiness descended during ripening time.Adhesiveness got the somallest value of 40 d and ascended after 40 d.Resilience ascended from 7 d to 40 d,but descended after 40 d,and kept same during 60 d to 90 d.
引文
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