食品与发酵工业 >

2024 , Vol. 50 >Issue 7: 74 - 82

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035950

研究报告

红曲霉奶酪的成熟条件工艺优化及品质变化分析

  • 贾向飞 ,
  • 郑远荣 ,
  • 刘振民 ,
  • 徐杏敏 ,
  • 孙嘉
展开
  • 1(乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,光明乳业股份有限公司乳业研究院,上海,200436)
    2(上海海洋大学 食品学院,上海,201306)
第一作者:硕士研究生(刘振民教授级高级工程师为通信作者,E-mail:liuzhenmin@brightdairy.com)

收稿日期: 2023-04-25

  修回日期: 2023-06-06

  网络出版日期: 2024-05-09

基金资助

市国资委企业创新发展和能级提升项目(2022013)

收起

Optimization of ripening conditions and analysis of quality change of Monascus cheese

  • JIA Xiangfei ,
  • ZHENG Yuanrong ,
  • LIU Zhenmin ,
  • XU Xingmin ,
  • SUN Jia
Expand
  • 1(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy ＆ Food Co.Ltd., Shanghai 200436, China)
    2(College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2023-04-25

  Revised date: 2023-06-06

  Online published: 2024-05-09

Fold

摘要

为了优化红曲霉奶酪品质及缩短成熟时间,该试验将前期筛选的优良红曲霉应用于奶酪的制作,首先确定了红曲霉BC20和ZX99为1∶1时为最优复配比例,之后通过单因素试验和响应面优化得到了最佳的成熟工艺参数,并对其理化、质地和抗氧化特性进行了研究。结果表明,最优复配比例下,在相对湿度为55.3%,第一阶段成熟时间为8.9 d、成熟温度30.2 ℃时,形成的红曲霉奶酪具有最佳的感官品质和较好的蛋白水解度。在成熟过程中,水分含量下降,pH值先下降后上升;色度指标中,L*值下降,a*和b*值上升;红曲色素含量逐渐增加;硬度和咀嚼性均先增加后下降,凝聚性先减弱后增强,而黏性整体呈下降趋势;与未接种红曲霉的对照组奶酪相比,红曲霉奶酪具有更好的抗氧化特性。总之,该成熟条件工艺优化可以改善奶酪的感官品质,缩短成熟时间,并证实了红曲霉的添加可以有效改善奶酪的抗氧化活性。

关键词： 红曲霉; 奶酪; 工艺优化; 感官分析; 抗氧化

本文引用格式

贾向飞 , 郑远荣 , 刘振民 , 徐杏敏 , 孙嘉 . 红曲霉奶酪的成熟条件工艺优化及品质变化分析[J]. 食品与发酵工业, 2024 , 50(7) : 74 -82 . DOI: 10.13995/j.cnki.11-1802/ts.035950

Abstract

In order to optimize the quality of Monascus cheese and shorten the ripening time, this experiment applied the screened excellent Monascus strains to cheese making.Firstly, the optimal mixing ratio of Monascus BC20 and ZX99 was determined to be 1∶1.Then, the optimal ripening process parameters were obtained by single factor test and response surface optimization, and the physicochemical, texture and antioxidant properties were studied.The results showed that under the optimal mixing ratio, when the relative humidity was 55.3%, the first stage ripening time was 8.9 d, and the ripening temperature was 30.2 ℃, the formed Monascus cheese had the best sensory quality and better proteolytic indexes.In the ripening process, the moisture content decreased, and the pH first decreased and then increased.In chromaticity index, L* value decreased, a* and b* value increased;The pigment content of Monascus increased gradually.The hardness and chewability increased first and then decreased, the cohesiveness decreased first and then increased, and the overall viscosity decreased.The Monascus cheese had better antioxidant activity than the control cheese without Monascus.In conclusion, the optimization of ripening conditions can improve the sensory quality and shorten the ripening time of cheese, and it is confirmed that the addition of Monascus can effectively improve the antioxidant activity of cheese.

Key words： Monascus; cheese; process optimization; sensory analysis; antioxidation

参考文献

[1] CHEN W P, HE Y, ZHOU Y X, et al.Edible filamentous fungi from the species Monascus:Early traditional fermentations, modern molecular biology, and future genomics[J].Comprehensive Reviews in Food Science and Food Safety, 2015, 14(5):555-567.
[2] 高代微, 陈炼红, 王琳琳, 等.相对湿度对牦牛毛霉霉菌奶酪成熟过程中品质的影响[J].食品工业科技, 2020, 41(5):23-30.
GAO D W, CHEN L H, WANG L L, et al.Effects of relative humidity on the quality of yak mold cheese during ripening[J].Science and Technology of Food Industry, 2020, 41(5):23-30.
[3] 陈庭轩, 宋国顺, 邱婷, 等.热处理及成熟温度对低脂牦牛乳硬质干酪理化性质及品质影响[J].食品与发酵工业, 2023, 49(18):66-74.
CHEN T X, SONG G S, QIU T, et al.Effects of heat treatment and ripening temperature on the physicochemical properties and quality of low-fat yak milk hard cheese[J].Food and Fermentation Industries, 2023, 49(18):66-74.
[4] 王童, 逄晓阳, 芦晶, 等.响应面法优化红曲奶酪加工工艺[J].中国乳品工业, 2019, 47(5):21-25;36.
WANG T, PANG X Y, LU J, et al.Optimization for the process of red mould cheese by response surface methodology[J].China Dairy Industry, 2019, 47(5):21-25;36.
[5] 袁然, 王光强, 张汇, 等.红曲干酪的工艺及成熟特性研究[J].工业微生物, 2018, 48(2):47-58.
YUAN R, WANG G Q, ZHANG H,et al.Optimization of processing Monascus-fermented cheese and its ripening characteristics[J].Industrial Microbiology, 2018, 48(2):47-58.
[6] WU S M, YU H N, LIU Z M, et al.Influence of Monascus purpureus BD-M-4 on the physicochemical properties, proteolysis and volatile compounds of surface mould-ripened cheese[J].Food Science and Biotechnology, 2018, 28(1):129-138.
[7] JIAO J K, LIU Z M, ZHENG Y R, et al.A novel application of Monascus purpureus in semi-soft cheese making[J].Journal of Food Processing and Preservation, 2021, 45(3):e15209.
[8] XIA Y J, YUAN R, WENG S N, et al.Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus[J].Food Research International, 2020, 137:109657.
[9] ZHANG S W, WANG T, ZHANG Y M, et al.Effects of Monascus on proteolysis, lipolysis, and volatile compounds of Camembert-type cheese during ripening[J].Foods, 2022, 11(11):1662.
[10] JIAO J K, ZHENG Z Q, LIU Z M, et al.Study of the compositional, microbiological, biochemical, and volatile profile of red-veined cheese, an internal Monascus-ripened variety[J].Frontiers in Nutrition, 2021, 8:649611.
[11] YU H N, LIU Z M, HANG F, et al.Effect of Monascus sp.as an adjunct starter on physicochemical properties and proteolysis in semi-hard cheeses during ripening[J].Food Science and Biotechnology, 2016, 25(3):785-793.
[12] 徐杏敏, 郑远荣, 刘振民, 等.奶酪发酵剂红曲霉的筛选及其对奶酪理化、质构和抗氧化性的影响[J].食品与发酵工业, 2023, 49(17):127-135.
XU X M, ZHENG Y R, LIU Z M, et al.Screening of Monascus as cheese starter and its effects on physicochemical, texture and antioxidant properties of cheese[J].Food and Fermentation Industries, 2023, 49(17):127-135.
[13] 王童, 逄晓阳, 芦晶, 等.红曲霉对类Camembert干酪成熟期质构和风味的影响[J].食品科学, 2020, 41(3):1-11.
WANG T, PANG X Y, LU J, et al.Effect of Monascus on texture and flavor of Camembert-type cheese during ripening period[J].Food Science, 2020, 41(3):1-11.
[14] ZHANG C, CHAI S Y, HAO S, et al.Effects of glutamic acid on the production of monacolin K in four high-yield monacolin K strains in Monascus[J].Applied Microbiology and Biotechnology, 2019, 103(13):5301-5310.
[15] 陈森怡. 优良干酪用乳酸菌的筛选及新鲜干酪抗氧化活性的研究[D].上海:上海海洋大学, 2020.
CHEN S Y.Screening of advantageous cheese-making lactic acid bacteria and study on antioxidant activity of fresh cheese[D].Shanghai:Shanghai Ocean University, 2020.
[16] NUGROHO A D W, KLEEREBEZEM M, BACHMANN H.Growth, dormancy and lysis:The complex relation of starter culture physiology and cheese flavour formation[J].Current Opinion in Food Science, 2021, 39:22-30.
[17] 陈森怡, 刘振民, 焦晶凯.干酪中生物活性肽的研究进展[J].食品与机械, 2019, 35(2):207-211.
CHEN S Y, LIU Z M, JIAO J K.Research progress on bioactive peptides in cheese[J].Food & Machinery, 2019, 35(2):207-211.
[18] LECLERCQ-PERLAT M N, SICARD M, PERROT N, et al.Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening[J].Journal of Dairy Science, 2015, 98(2):1325-1335.
[19] SOODAM K, ONG L, POWELL I B, et al.Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening[J].Food Structure, 2017, 14:8-16.
[20] ZHENG X C, SHI X W, WANG B.A review on the general cheese processing technology, flavor biochemical pathways and the influence of yeasts in cheese[J].Frontiers in Microbiology, 2021, 12:703284.
[21] BATTY D, WAITE-CUSIC J G, MEUNIER-GODDIK L.Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese[J].Journal of Dairy Science, 2019, 102(1):164-176.
[22] 马欢, 梁琪, 宋雪梅, 等.发酵剂添加量和成熟时间对牦牛乳硬质干酪脂肪氧化的影响[J].食品与发酵工业, 2019, 45(15):150-156.
MA H, LIANG Q, SONG X M,et al.Effects of starter amount and ripening time on fat oxidation of yak milk hard cheese[J].Food and Fermentation Industries, 2019, 45(15):150-156.
[23] 孙颜君, 孙颜杰.红曲霉在类Camembert干酪生产中的应用研究[J].食品工业科技, 2016, 37(13):167-172.
SUN Y J, SUN Y J.Application of Monascus in the production of Camembert imitation[J].Science and Technology of Food Industry, 2016, 37(13):167-172.
[24] GUAN T, LIU B, WANG R, et al.The enhanced fatty acids flavor release for low-fat cheeses by carrier immobilized lipases on O/W Pickering emulsions[J].Food Hydrocolloids, 2021, 116:106651.
[25] 王泽, 张岩, 陈炼红.Edam牦牛干酪成熟过程中品质变化及蛋白质降解[J].食品科学, 2023, 44(2):116-124.
WANG Z, ZHANG Y, CHEN L H.Quality changes and protein degradation in Edam yak cheese during ripening[J].Food Science, 2023, 44(2):116-124.
[26] 苏东晓, 张瑞芬, 张名位, 等.红曲色素生物活性研究进展[J].河南工业大学学报(自然科学版), 2017, 38(2):129-135.
SU D X, ZHANG R F, ZHANG M W, et al.Biological activities of Monascus pigments:A review[J].Journal of Henan University of Technology(Natural Science Edition), 2017, 38(2):129-135.
[27] DIEZHANDINO I, FERNÁNDEZ D, SACRISTÁN N, et al.Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)[J].LWT-Food Science and Technology, 2016, 65:1118-1125.
[28] 白建. 乳酸菌胞外多糖对低脂Mozzarella奶酪质构、微观结构等品质的影响[J].食品安全质量检测学报, 2022, 13(21):7035-7041.
BAI J.Effects of exopolysaccharide of Lactiplantibacillus plantarum on the textures, microstructures and other properties of low-fat Mozzarella cheese[J].Journal of Food Safety & Quality, 2022, 13(21):7035-7041.
[29] 彭荣, 蔡琼, 贺稚非, 等.红曲霉对发酵兔肉香肠抗氧化活性及生物胺含量的影响[J].食品与发酵工业, 2020, 46(19):48-56.
PENG R, CAI Q, HE Z F, et al.Effects of Monascus sp.on antioxidant activity and biogenic amine content of fermented rabbit sausages[J].Food and Fermentation Industries, 2020, 46(19):48-56.
[30] 丁允章, 孔黎春, 张奕嘉, 等.紫色红曲霉Mp-21次级代谢产物抗氧化及抑制α-葡萄糖苷酶活性的研究[J].微生物学报, 2022, 62(1):103-118.
DING Y Z, KONG L C, ZHANG Y J, et al.Antioxidation and inhibition of α-glucosidase activity of secondary metabolites of Monascus purpureus Mp-21[J].Acta Microbiologica Sinica, 2022, 62(1):103-118.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司