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。
关键词：
乳酸菌; 新鲜干酪; 感官; 质构; 流变
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.
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