食品与发酵工业 >

2019 , Vol. 45 >Issue 15: 150 - 156

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020198

生产与科研应用

发酵剂添加量和成熟时间对牦牛乳硬质干酪脂肪氧化的影响

  • 马欢 ,
  • 梁琪 ,
  • 宋雪梅 ,
  • 张炎
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  • 1甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070
    2甘肃省功能乳品工程实验室甘肃农业大学,甘肃 兰州,730070
硕士研究生(梁琪教授为通讯作者,E-mail:liangqi@gsau.edu.cn)。

网络出版日期: 2019-09-03

基金资助

国家自然科学基金(31660468)

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Effects of starter amount and ripening time on fat oxidation of yak milk hard cheese

  • MA Huan ,
  • LIANG Qi ,
  • SONG Xuemei ,
  • ZHANG Yan
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  • 1Gansu Agricultural University College of Food Science and Engineering, Gansu Agricultural University,Lanzhou 730070, China
    2Functional Dairy Product Engineering Laboratory of Gansu ProvinceGansu Agricultural University,Lanzhou 730070, China

Online published: 2019-09-03

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摘要

为研究发酵剂添加量和成熟时间对牦牛乳硬质干酪中脂肪氧化的影响,试验以添加不同发酵剂质量分数(1 %、2 %、3 %)制得的牦牛乳硬质干酪为材料,对其90 d成熟期内的氧化指标和理化指标进行测定。结果表明:发酵剂添加量和成熟时间对牦牛乳硬质干酪的理化指标和脂肪氧化程度均有显著性影响(P<0.05),且随发酵剂添加量的增加,干酪中酸度值(acidity value, ADV)、过氧化值(peroxide value, POV)、羰基价(carbonyl value, CV)、硫代巴比妥酸值(thiobarbituric acid value, TBA)增加;随成熟时间的延长,ADV、CV、TBA值增加,POV值先增加后降低。发酵剂添加量为3%时,能够显著增大干酪中脂肪的氧化程度(P<0.05),同时随成熟时间的延长,脂肪氧化持续进行并且氧化程度也在不断加深。该研究将发酵剂添加量和成熟时间相结合,探讨牦牛乳硬质干酪中脂肪氧化的变化规律,以期从脂肪的氧化机制调控干酪的品质,为实现工业化生产提供理论依据。

关键词： 牦牛乳硬质干酪; 发酵剂; 成熟时间; 脂肪氧化

本文引用格式

马欢 , 梁琪 , 宋雪梅 , 张炎 . 发酵剂添加量和成熟时间对牦牛乳硬质干酪脂肪氧化的影响[J]. 食品与发酵工业, 2019 , 45(15) : 150 -156 . DOI: 10.13995/j.cnki.11-1802/ts.020198

Abstract

In order to study the effects of starter amount and ripening time on fat oxidation of yak milk hard cheese, the oxidation indexes and physicochemical indicators during 90-day maturity period of yak milk hard cheese prepared from 1%, 2% and 3% starter (w/w) were studied. The results showed that with increasing amount of starter, the acidity value (ADV), peroxide value (POV), carbonyl value (CV) and thiobarbituric acid value (TBA) increased. Besides, prolongated ripening further increased ADV, CV and TBA, while POV increased first and then decreased. Additionally, the oxidation degree of fat in cheese could be significantly increased (P<0.05) with 3% starter, and as the ripening time prolonged, oxidation continued and deepened with time. This study provides a theoretical basis for industries to regulate the quality of cheese regarding the mechanisms of fat oxidation.

Key words： yak milk hard cheese; starter; ripening time; fat oxidation

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