发酵剂在羊奶干酪中应用技术的研究
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摘要
羊奶干酪是以羊奶为原料,通过添加发酵剂和凝乳酶,使羊奶中蛋白质(主要是酪蛋白)凝固,再经过排乳清,压榨后,在一定温度下发酵成熟乳制品。发酵剂在干酪的加工和成熟过程中起着关键的作用,对干酪的质量品质有着重要的影响。
本试验主要以关中奶山羊所产的鲜奶为原料,采用嗜温发酵剂(由乳酸乳球菌乳酸亚种和乳酸乳球菌乳脂亚种组成)、嗜热发酵剂(由德式乳杆菌保加利亚亚种和嗜热链球菌组成)和混合发酵剂(由嗜热发酵剂和嗜温发酵剂组成)分别生产半硬质羊奶干酪,主要研究发酵剂对羊奶干酪成熟期间理化、生化和质量品质的影响。
第一部分主要研究发酵剂在羊奶干酪加工中的应用。包括发酵剂在羊奶干酪加工中的产酸速率；发酵剂添加量对羊奶干酪凝乳特性的影响；酸化条件对羊奶干酪凝乳特性的影响；发酵剂对羊奶干酪出品率及乳成分回收率的影响。研究结果表明,嗜热发酵剂和混合发酵剂在发酵期间pH和酸度均无明显差异,嗜温发酵剂的产酸速率明显低于嗜热发酵剂和混合发酵剂；当嗜温发酵剂添加量为2%时,凝乳效果最好,硬度适中,当嗜热发酵剂和混合发酵剂添加量为2%～3%时,凝乳效果较好,硬度适中；嗜温发酵剂和嗜热发酵剂酸化pH为6.2～6.0,羊奶凝乳时间较短,凝乳硬度适中,当混合发酵剂酸化pH为6.4～6.2,羊奶凝乳时间较短,凝乳硬度适中：3种发酵剂对羊奶干酪的实测出品率无显著影响,而对干酪的校正出品率和乳成分回收率影响较大,嗜热发酵剂生产的羊奶干酪出品率和乳成分回收率较低,嗜温发酵剂和混合发酵剂生产的羊奶干酪出品率和乳成分回收率较高。
第二部分主要研究发酵剂对羊奶干酪成熟期间理化、生化和质量品质的影响。研究结果表明,嗜热发酵剂生产的羊奶干酪成熟期间pH最低,嗜温发酵剂生产的羊奶干酪成熟期间pH最高；3种发酵剂生产的羊奶干酪成熟期间水分和盐分含量差异不显著；嗜温发酵剂生产的羊奶干酪成熟期间总蛋白含量最高,嗜热发酵剂最低,且嗜热发酵剂和混合发酵剂成熟期间总蛋白含量差异不显著；混合发酵剂生产的羊奶干酪成熟期间脂肪含量最高,嗜热发酵剂和嗜温发酵剂成熟期间脂肪含量差异不显著；嗜热发酵剂降解蛋白质能力最强,其次是混合发酵剂,嗜温发酵剂降解蛋白质能力最低；通过UREA-PAGE凝胶电泳对羊奶干酪成熟期间酪蛋白降解程度的研究,结果表明嗜热发酵剂在羊奶干酪成熟期间较易降解αs-CN,嗜温发酵剂在羊奶干酪成熟期间降解αs-CN能力较低,混合发酵在羊奶干酪成熟期间较易降解β-CN,生成的γ-CN相对含量最高,嗜温发酵剂在干酪成熟期间降解β-CN能力较低,生成的γ-CN相对含量最高；嗜热发酵剂生产的羊奶干酪成熟期间脂肪分解氧化程度较高,其次为嗜温发酵剂,混合发酵剂生产的羊奶干酪成熟期间脂肪分解和氧化程度较低；混合发酵剂生产的羊奶干酪在成熟期间质量品质评分最高,其次为嗜温发酵剂,嗜热发酵剂生产的羊奶干酪在成熟期间质量品质评分最低,混合发酵剂生产的羊奶干酪在成熟第60d质量品质分数最高,组织状态最好,口感细腻,具有明显的发酵风味,适合加工羊奶干酪,嗜温发酵剂和嗜热发酵剂生产的羊奶干酪在成熟第30d时羊奶干酪风味最好。
Goat cheese is fermented dairy product, which was made of pasteurised goat's milk, starter cultures and rennet. Starter cultures played an important role in the cheese processing and ripening process., and also played vital role in the texture and flavor of the cheese.
In this study, Guanzhong goat milk as the raw material, three kinds of starter cultures, mesophilic starter culture (Lactococcus lactis subsp.cremoris and Lactococcus lactis subsp.lactis), thermophilic starter culture(lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus) and mixed thermophilic starter culture had been used in the production of goat cheese. The physico-chemical, biochemical and sensory characteristics of goat cheese made with different starter cultures during ripening were studied.
In the first part, the acid production rate of starter cultures, starter cultures addition, acidulated conditions, coagulation properties and the yield and recovery of milk composition on the goat cheese were evaluated. The results show that acid production of three kinds of starter cultures was faster. When mesophilic starter cultures was 2%, thermophilic starter culture and mixed starter culture was 2%～3%, the goat cheese had the best cure condition.In acidification pH6.2～6.0, mesophilic and thermophilic starter culture, in the acidification pH6.4～6.2, the mixed starter culture, the goat cheese had the best cure condition.Three kinds of starter cultures on goat cheese production rate had no significant effect, while the recovery of milk composition on the goat cheese had significant difference. The the yield and recovery of milk composition of thermophilic starter culture were lower, the the yield and recovery of milk composition of mesophilic and mixed starter cultures were higher.
In the second part, the physico-chemical, biochemical and sensory characteristics of goat cheese during ripening were evaluated.The results showed that during the maturity pH of thermophilic starter culture was lowest, pH of mesophilic starter culture was highest; the salt content and water content of three kinds of starter culture was no significant difference; the total protein of mesophilic starter culture was highest, the total protein of thermophilic starter culture was lowest, and the thermophilic starter culture and mixed starter culture were not significan differencet; The total fat content of mixed starter culture was highest, thermophilic starter culture and mesophilic starter culture were not significant different; the starter cultures affected the degree of protein degradation, thermophilic starter culture was liable to degrade protein and mesophilic starter culture was difficult to degrade protein; by UREA-PAGE, thermophilic starter culture was liable to degrade as-CN, mesophilic starter culture was difficult to degrade as-CN. Mixture starter culture was more easily to degradeβ-CN, produced the highest relative content ofγ-CN. Mesophilic starter culture was difficult to degradateβ-CN, produced the lowest relative content ofγ-CN; the starter cultures affected the degree of lipolysis and oxidation, thermophilic starter culture produced a higher degree of lipolysis and oxidation, and mesophilic starter culture produced a lowest degree of lipolysis and oxidation; Mixed starter cultures had best flavor in 60d, thermophilic starter cultureand mesophilic starter cultures had best flavor in 30d, the mixed starter was suitable for the application in goat milk cheese manufacture.
本试验主要以关中奶山羊所产的鲜奶为原料,采用嗜温发酵剂(由乳酸乳球菌乳酸亚种和乳酸乳球菌乳脂亚种组成)、嗜热发酵剂(由德式乳杆菌保加利亚亚种和嗜热链球菌组成)和混合发酵剂(由嗜热发酵剂和嗜温发酵剂组成)分别生产半硬质羊奶干酪,主要研究发酵剂对羊奶干酪成熟期间理化、生化和质量品质的影响。
第一部分主要研究发酵剂在羊奶干酪加工中的应用。包括发酵剂在羊奶干酪加工中的产酸速率；发酵剂添加量对羊奶干酪凝乳特性的影响；酸化条件对羊奶干酪凝乳特性的影响；发酵剂对羊奶干酪出品率及乳成分回收率的影响。研究结果表明,嗜热发酵剂和混合发酵剂在发酵期间pH和酸度均无明显差异,嗜温发酵剂的产酸速率明显低于嗜热发酵剂和混合发酵剂；当嗜温发酵剂添加量为2%时,凝乳效果最好,硬度适中,当嗜热发酵剂和混合发酵剂添加量为2%～3%时,凝乳效果较好,硬度适中；嗜温发酵剂和嗜热发酵剂酸化pH为6.2～6.0,羊奶凝乳时间较短,凝乳硬度适中,当混合发酵剂酸化pH为6.4～6.2,羊奶凝乳时间较短,凝乳硬度适中：3种发酵剂对羊奶干酪的实测出品率无显著影响,而对干酪的校正出品率和乳成分回收率影响较大,嗜热发酵剂生产的羊奶干酪出品率和乳成分回收率较低,嗜温发酵剂和混合发酵剂生产的羊奶干酪出品率和乳成分回收率较高。
第二部分主要研究发酵剂对羊奶干酪成熟期间理化、生化和质量品质的影响。研究结果表明,嗜热发酵剂生产的羊奶干酪成熟期间pH最低,嗜温发酵剂生产的羊奶干酪成熟期间pH最高；3种发酵剂生产的羊奶干酪成熟期间水分和盐分含量差异不显著；嗜温发酵剂生产的羊奶干酪成熟期间总蛋白含量最高,嗜热发酵剂最低,且嗜热发酵剂和混合发酵剂成熟期间总蛋白含量差异不显著；混合发酵剂生产的羊奶干酪成熟期间脂肪含量最高,嗜热发酵剂和嗜温发酵剂成熟期间脂肪含量差异不显著；嗜热发酵剂降解蛋白质能力最强,其次是混合发酵剂,嗜温发酵剂降解蛋白质能力最低；通过UREA-PAGE凝胶电泳对羊奶干酪成熟期间酪蛋白降解程度的研究,结果表明嗜热发酵剂在羊奶干酪成熟期间较易降解αs-CN,嗜温发酵剂在羊奶干酪成熟期间降解αs-CN能力较低,混合发酵在羊奶干酪成熟期间较易降解β-CN,生成的γ-CN相对含量最高,嗜温发酵剂在干酪成熟期间降解β-CN能力较低,生成的γ-CN相对含量最高；嗜热发酵剂生产的羊奶干酪成熟期间脂肪分解氧化程度较高,其次为嗜温发酵剂,混合发酵剂生产的羊奶干酪成熟期间脂肪分解和氧化程度较低；混合发酵剂生产的羊奶干酪在成熟期间质量品质评分最高,其次为嗜温发酵剂,嗜热发酵剂生产的羊奶干酪在成熟期间质量品质评分最低,混合发酵剂生产的羊奶干酪在成熟第60d质量品质分数最高,组织状态最好,口感细腻,具有明显的发酵风味,适合加工羊奶干酪,嗜温发酵剂和嗜热发酵剂生产的羊奶干酪在成熟第30d时羊奶干酪风味最好。
Goat cheese is fermented dairy product, which was made of pasteurised goat's milk, starter cultures and rennet. Starter cultures played an important role in the cheese processing and ripening process., and also played vital role in the texture and flavor of the cheese.
In this study, Guanzhong goat milk as the raw material, three kinds of starter cultures, mesophilic starter culture (Lactococcus lactis subsp.cremoris and Lactococcus lactis subsp.lactis), thermophilic starter culture(lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus) and mixed thermophilic starter culture had been used in the production of goat cheese. The physico-chemical, biochemical and sensory characteristics of goat cheese made with different starter cultures during ripening were studied.
In the first part, the acid production rate of starter cultures, starter cultures addition, acidulated conditions, coagulation properties and the yield and recovery of milk composition on the goat cheese were evaluated. The results show that acid production of three kinds of starter cultures was faster. When mesophilic starter cultures was 2%, thermophilic starter culture and mixed starter culture was 2%～3%, the goat cheese had the best cure condition.In acidification pH6.2～6.0, mesophilic and thermophilic starter culture, in the acidification pH6.4～6.2, the mixed starter culture, the goat cheese had the best cure condition.Three kinds of starter cultures on goat cheese production rate had no significant effect, while the recovery of milk composition on the goat cheese had significant difference. The the yield and recovery of milk composition of thermophilic starter culture were lower, the the yield and recovery of milk composition of mesophilic and mixed starter cultures were higher.
In the second part, the physico-chemical, biochemical and sensory characteristics of goat cheese during ripening were evaluated.The results showed that during the maturity pH of thermophilic starter culture was lowest, pH of mesophilic starter culture was highest; the salt content and water content of three kinds of starter culture was no significant difference; the total protein of mesophilic starter culture was highest, the total protein of thermophilic starter culture was lowest, and the thermophilic starter culture and mixed starter culture were not significan differencet; The total fat content of mixed starter culture was highest, thermophilic starter culture and mesophilic starter culture were not significant different; the starter cultures affected the degree of protein degradation, thermophilic starter culture was liable to degrade protein and mesophilic starter culture was difficult to degrade protein; by UREA-PAGE, thermophilic starter culture was liable to degrade as-CN, mesophilic starter culture was difficult to degrade as-CN. Mixture starter culture was more easily to degradeβ-CN, produced the highest relative content ofγ-CN. Mesophilic starter culture was difficult to degradateβ-CN, produced the lowest relative content ofγ-CN; the starter cultures affected the degree of lipolysis and oxidation, thermophilic starter culture produced a higher degree of lipolysis and oxidation, and mesophilic starter culture produced a lowest degree of lipolysis and oxidation; Mixed starter cultures had best flavor in 60d, thermophilic starter cultureand mesophilic starter cultures had best flavor in 30d, the mixed starter was suitable for the application in goat milk cheese manufacture.
引文
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