食品与发酵工业 >

2024 , Vol. 50 >Issue 14: 151 - 157

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036866

研究报告

两种凝乳酶加工的非发酵型干酪品质特性比较分析

  • 杨果果 ,
  • 钟玉旺 ,
  • 李天强 ,
  • 黄艾祥 ,
  • 王雪峰
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  • 1(云南农业大学 食品科学技术学院,云南 昆明,650201)
    2(丽江职业技术学院,云南 丽江,674100)
第一作者：硕士研究生(王雪峰副教授为通信作者,E-mail:364135728@qq.com)

收稿日期: 2023-07-23

  修回日期: 2023-08-15

  网络出版日期: 2024-08-02

基金资助

云南省农业联合专项重点项目(202101BD070001-013);云南省科学技术协会青年科技人才托举工程项目

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Comparative analysis of quality characteristics of non fermented cheese processed by two kinds of rennet

  • YANG Guoguo ,
  • ZHONG Yuwang ,
  • LI Tianqiang ,
  • HUANG Aixiang ,
  • WANG Xuefeng
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  • 1(Yunnan Agricultural University,College of Food science and Technology, Kunming 650201, China)
    2(Lijiang Vocational and Technical College, Lijiang 674100, China)

Received date: 2023-07-23

  Revised date: 2023-08-15

  Online published: 2024-08-02

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摘要

利用辣木籽凝乳酶加工非发酵型干酪,以商用小牛皱胃酶为对照,分别通过感官、营养成分、质构特性、色差、游离氨基酸和游离脂肪酸等指标进行比较分析。结果表明,两者所加工干酪在感官、色差ΔE值和水分含量上无显著差异(P>0.05),但辣木籽凝乳酶加工干酪蛋白质含量更高、脂肪含量更低(P<0.05);辣木籽凝乳酶加工干酪质构较软且回复力更好(P<0.05);辣木籽凝乳酶加工干酪在游离氨基酸和游离脂肪酸总含量上要低于小牛皱胃酶加工干酪(P<0.05),其中牛磺酸是辣木籽凝乳酶加工干酪中的特有成分,且主成分分析(principal component analysis, PCA)和偏最小二乘法判别分析(partial least squares discriminant analysis, PLS-DA)显示4种氨基酸(谷氨酸、赖氨酸、脯氨酸、亮氨酸)和5种脂肪酸(油酸、硬脂酸、棕榈酸、银杏酸、肉豆蔻酸)是区分2种干酪的标志性风味物质。该研究为辣木籽凝乳酶在干酪加工中的应用提供了重要参考。

关键词： 辣木籽凝乳酶; 小牛皱胃酶; 非发酵型干酪; 品质分析; 游离脂肪酸; 游离氨基酸

本文引用格式

杨果果 , 钟玉旺 , 李天强 , 黄艾祥 , 王雪峰 . 两种凝乳酶加工的非发酵型干酪品质特性比较分析[J]. 食品与发酵工业, 2024 , 50(14) : 151 -157 . DOI: 10.13995/j.cnki.11-1802/ts.036866

Abstract

In this experiment, non-fermented cheese was processed by Moringa oleifera seed rennet, and commercial calf rennet was used as control.The sensory, nutritional components, texture characteristics, color difference, free amino acids and free fatty acids were compared and analyzed.The results showed that there was no significant difference in sensory, color difference ΔE value and water content between the cheese processed by two kinds of rennet (P>0.05).The cheese processed by Moringa oleifera seed rennet had higher protein content, lower fat content, soft texture and better elasticity and resilience.The total content of free amino acids and free fatty acids in Moringa oleifera seed chymosin processed cheese was lower than that in calf rennet processed cheese.Taurine was the unique component in Moringa oleifera seed chymosin processed cheese.Principal component analysis (PCA)and partial least squares discriminant analysis (PLS-DA) showed that four amino acids (glutamic acid, lysine, proline, leucine) and five fatty acids (oleic acid, stearic acid, palmitic acid, ginkgo acid, myristic acid) were the characteristic flavor substances to distinguish the two kinds of cheeses.This study provides an important reference for the application of Moringa oleifera seed chymosin in cheese processing.

Key words： Moringa oleifera seed rennet; calf rennet; non-fermented cheese; quality analysis; free fatty acids; free amino acids

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