食品与发酵工业 >

2022 , Vol. 48 >Issue 3: 198 - 204

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027977

研究报告

添加酿酒酵母的切达干酪风味研究

  • 田诗宇 ,
  • 范婉宁 ,
  • 王芳
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  • 1(北京农学院 食品科学与工程学院, 食品质量与安全北京实验室,农产品有害微生物及农残安全检测与控制北京市重点实验室,北京,102206)
    2(鲁东大学 食品工程学院,山东 烟台,264025)
硕士研究生(王芳副教授为通信作者,E-mail:fangfang1031edna@126.com)

收稿日期: 2021-05-08

  修回日期: 2021-07-13

  网络出版日期: 2022-03-04

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Flavor of Cheddar cheese fermented with Saccharomyces cerevisiae

  • TIAN Shiyu ,
  • FAN Wanning ,
  • WANG Fang
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  • 1(Beijing Laboratory of Food Quality and Safety,Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products,College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China)
    2(School of Food Engineering,Ludong University,Yantai 264025,China)

Received date: 2021-05-08

  Revised date: 2021-07-13

  Online published: 2022-03-04

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摘要

随着干酪市场的日益增长,开发新型风味干酪成为新的趋势。根据前期实验结果,研究选定了3种制作添加酿酒酵母的切达干酪(KY组、KH组、KC组)加工工艺,通过顶空固相微萃取和气相色谱-质谱联用技术、聚类分析及感官评价对干酪中挥发性风味化合物进行测定及分析,以此来评价酿酒酵母在切达干酪中的应用前景。干酪成熟过程中,3组干酪中挥发性风味化合物种类均有所增加;KY、KH两组中挥发性风味化合物含量呈现增长趋势,KC组呈现降低趋势。干酪成熟前期,KY组中挥发性风味化合物的种类少于KH、KC两组,但感官评分高于这两组。干酪成熟后期,KC组中挥发性风味化合物含量显著低于KY、KH两组。随着成熟时间延长,3组干酪中酯类化合物过量累积、蛋白质结构变得脆弱,导致3组干酪在成熟后期感官得分有所降低。综上所述,KY组加工工艺制作的添加酿酒酵母的切达干酪短成熟期内食用品质最佳,研究结果可为新型风味干酪的开发提供技术支持。

关键词： 切达干酪; 酿酒酵母; 挥发性风味化合物; 聚类分析; 感官评价

本文引用格式

田诗宇 , 范婉宁 , 王芳 . 添加酿酒酵母的切达干酪风味研究[J]. 食品与发酵工业, 2022 , 48(3) : 198 -204 . DOI: 10.13995/j.cnki.11-1802/ts.027977

Abstract

The development of new cheeses with novel flavors is an increasing trend in the cheese market. According to the results of previous orthogonal experiments, three processing techniques to produce Cheddar cheese with Saccharomyces cerevisiae strain KY, KH and KC were selected. During ripening of cheese, the types of volatile flavor compounds increased in three groups. The contents of volatile flavor compounds in KY and KH showed an increasing trend, while the contents of volatile flavor compounds in KC showed a decreasing trend. At the early stage of maturation, the types of volatile flavor compounds in KY were less than that of in KH and KC, but the sensory score in KY was higher. At the later stage of maturation, the contents of volatile flavor compounds in KC were significantly lower than those in KY and KH. With aging of cheese, the excessive accumulation of esters and the weakening of protein structure led to the decreasing of sensory score at the later stage. In conclusion, Cheddar cheese with S. cerevisiae in KY has the best edible quality during short ripening period, which can provide technical support for the development of new flavor cheese.

Key words： Cheddar cheese; Saccharomyces cerevisiae; volatile flavor compounds; cluster analysis; sensory evaluation

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