为开发牦牛乳干酪新品种,以青藏高原牦牛乳为原料,在单因素试验研究基础上,以发酵剂添加量、预酸化pH、浸洗温度、盐渍浓度为试验因素,通过正交试验优化Edam牦牛硬质干酪的发酵工艺,并采用扫描电子显微镜、固相微萃取-气相色谱-质谱联用技术(solid-phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)分析Edam牦牛硬质干酪成熟期内的微观结构和风味物质变化。实验结果表明,Edam牦牛硬质干酪的最佳工艺为发酵剂添加量0.006%(质量分数)、pH 5.6、浸洗温度45 ℃、盐渍浓度12%(质量分数);扫描电镜结果表明,随着成熟时间的延长,蛋白质网状结构逐渐分解,脂肪球水解,蛋白体系变得疏松,硬度下降;SPME-GC-MS在Edam牦牛硬质干酪不同成熟期(0、20、40、60、80 d)共检测出75种挥发性风味成分,包括酸、醇、酮、酯、醛及其他类化合物,关键风味物质有丁酸、乙酸、戊酸、己酸、1-丁醇、苯乙醇及2-戊酮。
Yak milk from the Qinghai-Tibet Plateau was used as the raw material for creating a new variety of yak milk cheese. The fermentation process of Edam yak hard cheese was optimized by orthogonal test with the fermenting agent addition, pre-acidification pH, dipping temperature, and salting concentration as test factors, and scanning electron microscopy and solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) were used. During the maturation, the microstructural and flavor changes of Edam yak hard cheese were investigated. The experimental results showed that the optimal process for Edam yak hard cheese was starter addition of 0.006%, pH 5.6, maceration temperature of 45 ℃, and salting concentration of 12%; scanning electron microscopy results showed that the protein mesh structure gradually decomposed, and the fat. The globules hydrolyzed, the protein system became loose, and the hardness decreased as the ripening time increased; the SPME-GC-MS analysis revealed that a total of 75 volatile flavor components, including acids, alcohols, ketones, esters, aldehydes, and other compounds, were detected in Edam yak hard cheese at different ripening stages (0, 20, 40, 60,and 80 d), and the key flavor This research establishes a theoretical foundation for the further development of Edam yak hard cheese.
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