食品与发酵工业 >

2023 , Vol. 49 >Issue 11: 85 - 92

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033041

研究报告

不同季节牦牛乳马苏里拉干酪成熟过程中的品质研究

  • 张苗 ,
  • 张忠明 ,
  • 乔海军 ,
  • 文鹏程 ,
  • 王莹 ,
  • 宋雪梅 ,
  • 张炎 ,
  • 张卫兵
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州 730070)
    2(甘肃省功能乳品工程实验室,甘肃 兰州730070)
    3(甘肃农业大学 理学院,甘肃 兰州730070)
硕士研究生(张卫兵教授和张炎高级实验师为共同通信作者,E-mail:zhangyan@gsau.edu.cn;45330301@qq.com)

收稿日期: 2022-07-19

  修回日期: 2022-08-15

  网络出版日期: 2023-06-30

基金资助

国家自然科学基金项目(32060552);甘肃省自然科学基金项目(20JR10RA523)

收起

Quality characteristics during ripening of Mozzarella cheese made from yak milk harvested in different seasons

  • ZHANG Miao ,
  • ZHANG Zhongming ,
  • QIAO Haijun ,
  • WENG Pengcheng ,
  • WANG Ying ,
  • SONG Xuemei ,
  • ZHANG Yan ,
  • ZHANG Weibing
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Functional Dairy Product Engineering Laboratory of Gansu Province, Lanzhou 730070, China)
    3(College of Science, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2022-07-19

  Revised date: 2022-08-15

  Online published: 2023-06-30

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摘要

以不同季节(夏季6月、冬季12月)牦牛乳为原料制作马苏里拉干酪,测定了干酪成熟过程中理化指标、质构、功能特性、感官指标,研究了不同季节牦牛乳对马苏里拉干酪成熟过程中品质的影响。结果表明,随着成熟时间延长,干酪中蛋白质、脂肪和水分含量呈显著下降趋势,其中,蛋白质含量在6周的成熟过程中分别下降了9%(冬季)、10%(夏季),脂肪含量下降了14%(冬季)、15%(夏季),水分含量减少了10%(冬季)、9%(夏季);在成熟过程中干酪的硬度和弹性均呈现显著下降趋势,冬季牦牛乳制作的干酪硬度和弹性(262.31 g,0.95)大于夏季牦牛乳制作的干酪(230.12 g,0.93);随着成熟时间的延长,干酪的拉伸性、油脂析出性和融化性分别呈现显著下降、显著上升和先上升后下降的趋势,冬季牦牛乳干酪的拉伸性和油脂析出性(49.67 cm,5.13 cm)大于夏季牦牛乳干酪(42.10 cm,4.58 cm),冬季牦牛乳干酪的融化性(2.45 cm)小于夏季牦牛乳干酪(2.96 cm)。该研究可为原料乳和牦牛乳马苏里拉干酪品质控制提供理论依据。

关键词： 马苏里拉干酪; 牦牛乳; 功能特性; 质构; 干酪成熟

本文引用格式

张苗 , 张忠明 , 乔海军 , 文鹏程 , 王莹 , 宋雪梅 , 张炎 , 张卫兵 . 不同季节牦牛乳马苏里拉干酪成熟过程中的品质研究[J]. 食品与发酵工业, 2023 , 49(11) : 85 -92 . DOI: 10.13995/j.cnki.11-1802/ts.033041

Abstract

In this study, yak milk in different seasons (June in summer, December in winter) was used to make Mozzarella cheese. In order to explore the effects of yak milk harvested in different seasons on the quality of Mozzarella cheese, the physicochemical, texture, functional properties, and sensory of Mozzarella cheese during ripening were determined. The results showed that the protein, fat, and moisture content of cheese showed a significant downward trend with the prolongation of ripening time. The protein content decreased by 9% (winter) and 10% (summer) respectively during the 6-week ripening process, and the fat content decreased by 14% (winter) and 15% (summer), the moisture decreased by 10% (winter) and 9% (summer). During the ripening process, the hardness and springiness decreased. The hardness and springiness of the yak milk cheese in winter (262.31 g, 0.95) were significantly higher than those made from summer yak milk (230.12 g, 0.93). The melting property increased first and then decreased with the extension of maturity time, the stretchability decreased, and free oil increased. The stretchability and free oil of winter yak cheese (49.67 cm, 5.13 cm) were significantly higher than of summer yak cheese (42.10 cm, 4.58 cm), accompanied by a significant decrease in meltability (winter: 2.45 cm; summer: 2.96 cm). This study can provide a basis for the quality control of raw milk and yak milk Mozzarella cheese.

Key words： Mozzarella cheese; yak milk; functional properties; texture; cheese ripening

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