食品与发酵工业 >

2022 , Vol. 48 >Issue 21: 125 - 132

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030734

研究报告

鲁氏毛霉与乳酸菌复配发酵对咖啡奶酪风味的影响

  • 洪宾 ,
  • 白如彬 ,
  • 任慧玲 ,
  • 姜珊珊 ,
  • 乌日娜 ,
  • 史海粟
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  • 1(沈阳农业大学 食品学院,辽宁 沈阳,110866)
    2(辽宁省食品发酵技术工程研究中心,辽宁 沈阳,110866)
    3(沈阳市微生物发酵技术创新重点实验室,辽宁 沈阳,110866)
硕士研究生(史海粟副教授为通信作者,E-mail:shihaisu@syau.edu.cn)

收稿日期: 2022-01-18

  修回日期: 2022-03-15

  网络出版日期: 2022-12-02

基金资助

国家自然科学基金青年科学基金项目(31801567);辽宁省教育厅一般项目(LSNQN20124);沈阳农业大学博士引进人才项目(880417040)

收起

Effect of Mucor rouxianus and lactic acid bacteria co-fermentation on the flavor of coffee cheese

  • HONG Bin ,
  • BAI Rubin ,
  • REN Huiling ,
  • JIANG Shanshan ,
  • WU Rina ,
  • SHI Haisu
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  • 1(College of Food Science and Technology, Shenyang Agricultural University, Shenyang 110866, China)
    2(Liaoning Food Fermentation Technology Engineering Research Center, Shenyang 110866, China)
    3(Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China)

Received date: 2022-01-18

  Revised date: 2022-03-15

  Online published: 2022-12-02

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摘要

现有的咖啡发酵乳制品菌种单一,口感与风味较为局限。将我国传统腐乳发酵菌鲁氏毛霉与复合乳酸菌(保加利亚乳杆菌∶嗜热链球菌=1∶1)复配,制作一种新型的奶酪发酵剂,并将咖啡粉用于奶酪制作。确定了发酵剂的最优复配质量比为鲁氏毛霉∶复合乳酸菌=2∶1,然后通过单因素试验与响应面法确定奶酪的最佳工艺条件,并以复合乳酸菌发酵咖啡奶酪作为对照组,对咖啡奶酪产品开展品质评价。结果表明,试验组样品中丁酸和月桂酸的含量分别为(124.90±1.05)和(507.30±7.58) mg/100 g,是对照组的10倍;亚油酸含量为(0.90±0.07) mg/100 g,是对照组的8倍。试验所制备的咖啡奶酪产品能够满足人们对奶酪新品的需求。

关键词： 鲁氏毛霉; 乳酸菌; 复配发酵; 咖啡奶酪; 加工工艺; 品质评价

本文引用格式

洪宾 , 白如彬 , 任慧玲 , 姜珊珊 , 乌日娜 , 史海粟 . 鲁氏毛霉与乳酸菌复配发酵对咖啡奶酪风味的影响[J]. 食品与发酵工业, 2022 , 48(21) : 125 -132 . DOI: 10.13995/j.cnki.11-1802/ts.030734

Abstract

At present, the starters of coffee fermented dairy products are single, resulting in a limited taste and flavor. In this study, co-fermentation of Mucor rouxianus, a type of fungus fermenting traditional sufu, with lactic acid bacteria (LAB) complex (Lactobacillus bulgaricus:Streptococcus thermophilus = 1:1) was performed to make a new type of cheese starter, and the coffee powder were used in cheese making. Firstly, the optimal inoculated ratio of starters was confirmed as M. rouxianus:LAB complex = 2:1. Then, the optimal processing conditions of coffee cheese were determined by single factor experiments and response surface methodology. The quality of coffee cheese was evaluated using the cheese fermented by LAB as the control group. Our results showed that the contents of butyric acid and lauric acid reached (124.90±1.05) and (507.30±7.58) mg/100 g cheese, respectively, which were 10 times higher than those of the control group. The content of linoleic acid reached (0.90±0.07) mg/100 g cheese, which was 8 times higher than that of the control group. The coffee cheese product prepared will help to meet the increasing domestic demand for cheese.

Key words： Mucor rouxianus; lactic acid bacteria; compound fermentation; coffee cheese; processing technology; quality evaluation

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