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食品与发酵工业  2020, Vol. 46 Issue (11): 119-124    DOI: 10.13995/j.cnki.11-1802/ts.022997
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
不同乳酸菌组合的新鲜干酪的开发与品质研究
陈森怡1,2, 刘振民1*, 焦晶凯1, 包怡1, 庞佳坤1,2, 党慧杰1,2
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)
2(上海海洋大学 食品学院,上海,201306)
Preparation and quality analysis of fresh cheese with differentcombinations of lactic acid bacteria
CHEN Senyi1,2, LIU Zhenmin1*, JIAO Jingkai1, BAO Yi1, PANG Jiakun1,2, DANG Huijie1,2
1(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology,Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai 200436, China)
2(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
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摘要 在储藏(4 ℃)期间,评估添加不同乳酸菌菌株组合对新鲜干酪质量参数的差异性,筛选出生产新鲜干酪所适用的菌株组合。将7株乳酸菌单菌株:乳酸乳球菌(Lactococcus lactis)E11、C44,瑞士乳杆菌(Lactobacillus helveticus)G12,干酪乳杆菌(Lactobacillus casei)D41,副干酪乳杆菌(Lactobacillus paracasei)B1,肠球菌(Enterococcus faecium)F22、N,通过复配成为6个菌株组合,对这6个菌株组合的发酵乳进行产酸率、产黏特性、持水性的基本探究,其次将组合菌株应用于新鲜干酪的模型中,最后从产率、色度、感官、质地、流变方面对干酪进行产品评价。通过分析得到组合1(E11∶C44∶F22=1∶1∶1)的产酸速率最快、产黏适中,黏度值为(481±1.35) mPa·s,且持水性达(42±1.88)%,产品得率高达31.42%,L*值显著高于对照组,为91.70±0.02;感官总分高于对照组;在质构以及流变方面,硬度、涂抹性、黏弹性得到提升,因此组合1可作为生产新鲜干酪发酵剂开发使用。
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陈森怡
刘振民
焦晶凯
包怡
庞佳坤
党慧杰
关键词:  乳酸菌  新鲜干酪  感官  质构  流变    
Abstract: Lactic acid bacteria combinations were screened for fresh cheese preparation by evaluating the quality of the product during 4 ℃ storage. Lactobacillus lactis E11 and C44, Lactobacillus helveticus G12, Lactobacillus casei D41, Lactobacillus paracasei B1, Enterococcus faecium F22 and N were used in six different combinations. Combination-1 (E11∶C44∶F22=1∶1∶1) in milk fermentation revealed the cheese with the fastest acid production, moderate viscosity elevation and relatively higher water holding capacity. The yield of the cheese was as high as 31.42% with Combination-1, and the L* value is 91.70±0.02, significantly higher than the control group. Moreover, its total score in sensory evaluation was higher than that of the control group with improved textural and viscoelastic properties. Combination-1 starter has potential application for fresh cheese production.
Key words:  lactic acid bacteria    fresh cheese    sensory    texture    rheology
收稿日期:  2019-12-06                出版日期:  2020-06-15      发布日期:  2020-06-24      期的出版日期:  2020-06-15
基金资助: 国家重点研究计划“乳蛋白水解特异性研究及特定功能性乳制品开发”(2018YFC1604205);上海乳业生物工程技术研究中心能力提升项目(19DZ2281400)
作者简介:  硕士研究生(刘振民教授级高级工程师为通讯作者, E-mail:liuzhenmin@brightdairy.com)
引用本文:    
陈森怡,刘振民,焦晶凯,等. 不同乳酸菌组合的新鲜干酪的开发与品质研究[J]. 食品与发酵工业, 2020, 46(11): 119-124.
CHEN Senyi,LIU Zhenmin,JIAO Jingkai,et al. Preparation and quality analysis of fresh cheese with differentcombinations of lactic acid bacteria[J]. Food and Fermentation Industries, 2020, 46(11): 119-124.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022997  或          http://sf1970.cnif.cn/CN/Y2020/V46/I11/119
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