将玉米胚芽蛋白和新鲜牛乳按一定的比例混合制作新鲜干酪,可赋予新鲜干酪清新的植物油脂香气。通过干酪成熟过程中NSI含量的分析,确定玉米胚芽蛋白新鲜干酪的成熟期为12d。采用顶空固相微萃取(HS-SPME)吸附并结合气质联用(GC-MS)的方法对干酪成熟过程中的挥发性成分进行分析鉴定,经过HS-SPME/GC-MS分析,成熟后的玉米胚芽蛋白新鲜干酪中含有14.26%的L-丙氨酸乙酯,7.77%的十七酸和7.60%的2,3-丁二酮,比普通新鲜干酪具有更多的奶油香气和植物油脂香气。玉米胚芽蛋白新鲜干酪仅含有一种刺激性气味物质,即辛酸,含量是3.63%,比普通新鲜干酪少。因此添加玉米胚芽蛋白可以改善新鲜干酪风味,赋予其更多的奶香和植物油脂香气。

Corn germ protein is rich in albumin and globulin,and its amino acid composition is very close with egg white.By mixing a certain proportion of fresh milk with Corn germ protein,fresh cheese can be produced with the aroma of fresh vegetable oil.By analyzing the content of NSI cheese ripening process,the corn germ protein fresh cheese maturity is determined to be 12 days.HS-SPME combined with GC-MS method for the cheese ripening process of the analysis of volatile components is also identified.After HS-SPME/GC-MS analysis,matured corn germ protein cheese has 14.26%L-alanine ethyl ester,7.77%the Seventeenth acid and 7.60%2,3-butanedione,and ordinary fresh cream cheese has more flavor and better aroma of vegetable oil.Fresh cheese corn germ protein has only one bitterness content,which is only 3.63%,less than that of the ordinary fresh cheese.Add corn germ protein can therefore improve the flavor of fresh cheese and make fresh cheese to have more milky flavor and vegetable oil aroma.