为探究我国传统拉伸型奶酪的制备工艺条件及其制作过程中的风味变化,采用单因素实验结合响应面分析的方法确定最佳工艺条件,为凝乳温度50 ℃,凝乳时间60 s,热烫拉伸温度70 ℃,热烫拉伸时间3 min,热烫pH值4.6。并在此工艺实验结果的基础上,通过固相微萃取-气相色谱质谱联用技术(spacesolid phasemicro extraction-gas chromatography-mass spectrometry, SPME-GC-MS)对乳扇在加工过程中的风味变化情况进行分析。结果表明:共检测出52种风味化合物,其中脂肪酸化合物有14种、酯类化合物9种、醇类化合物5种、醛类化合物6种、酮类化合物5种、其余为少量内酯类、呋喃类、芳香及杂环类和含硫化合物;并结合感官评价,分析得到乳扇成品的主要特征风味是奶油味、奶香味和酸味,还有花果香味、奶臭味和淡淡的酒香,该研究为我国传统奶酪制品的进一步研发奠定了基础。
To explore the flavor changes of Chinese traditional pasta filata cheese, the single factor experiment combined with responds surface analysis were applied to determine the processing condition of Rushan, which was as follows: curdling temperature and time were 50 ℃ and 60 s respectively, hot stamping stretching temperature and time were 70 ℃ and 3 min respectively, while hot stamping was pH 4.6. Based on the experimental results, the analysis of flavor change of Rushan during processing was done by solid phase-microextraction (SPME) and gas chromatograph-mass spectrometry (GC-MS). The results showed that 52 flavor compounds were detected, including 14 fatty acid compounds, 9 ester compounds, 5 alcohols, 6 aldehydes, 5 ketones, together with a small number of lactones, furans, aromatic, heterocyclic compounds and sulfur compounds. Additionally, combined with sensory evaluation, it was found that the main characteristic flavors of Rushan products included cream flavor, milk flavor, sour flavor, fruit and flower flavor, milk odor and light alcohol aroma. This study provides a scientific foundation for further research and development of traditional cheese products in China.
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