食品与发酵工业 >

2025 , Vol. 51 >Issue 3: 333 - 342

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038123

分析与检测

青刺果凝乳酶对发酵型干酪质构特性及主要风味物质的影响

  • 陈晓珊 ,
  • 吴改转 ,
  • 李东 ,
  • 黄艾祥 ,
  • 王雪峰
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  • (云南农业大学 食品科学技术学院, 云南 昆明, 650201)
第一作者:硕士研究生(王雪峰教授为通信作者,E-mail:364135728@qq.com)

收稿日期: 2023-11-30

  修回日期: 2023-12-14

  网络出版日期: 2025-02-21

基金资助

国家自然科学基金地区项目(32360562);云南省农业联合专项重点项目(202101BD070001-013);云南省科学技术协会2022—2024年度青年科技人才托举工程项目

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Effects on texture characteristics and main flavor substances of fermented cheese by Prinsepia utilis Royle rennet

  • CHEN Xiaoshan ,
  • WU Gaizhuan ,
  • LI Dong ,
  • HUANG Aixiang ,
  • WANG Xuefeng
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  • (College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)

Received date: 2023-11-30

  Revised date: 2023-12-14

  Online published: 2025-02-21

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摘要

利用青刺果凝乳酶加工发酵型干酪,以小牛凝乳酶和木瓜凝乳酶为对照,从色差、质构、游离脂肪酸和游离氨基酸等方面进行分析,探究其对发酵型干酪质构特性和主要风味物质的影响。结果显示,青刺果凝乳酶加工干酪的ΔE值与对照组差异显著(P<0.05);干酪在硬度、凝聚性、黏性、咀嚼性、恢复性上显著高于对照组(P<0.05),弹性与木瓜凝乳酶加工干酪差异不显著(P＞0.05),但显著高于小牛凝乳酶加工干酪(P<0.05),表明青刺果凝乳酶加工干酪可以改善其质构特性;干酪的总游离脂肪酸含量与对照组差异不显著(P＞0.05),但总游离氨基酸含量显著低于对照组(P<0.05),通过偏最小二乘判别分析筛选出14种重要风味物质,其中有3种游离脂肪酸和6种游离氨基酸之间存在较好的交互效果,对干酪风味产生影响。研究为青刺果凝乳酶在干酪加工中的应用提供了参考。

关键词： 青刺果凝乳酶; 发酵型干酪; 质构特性; 游离脂肪酸; 游离氨基酸

本文引用格式

陈晓珊 , 吴改转 , 李东 , 黄艾祥 , 王雪峰 . 青刺果凝乳酶对发酵型干酪质构特性及主要风味物质的影响[J]. 食品与发酵工业, 2025 , 51(3) : 333 -342 . DOI: 10.13995/j.cnki.11-1802/ts.038123

Abstract

To investigate the efficacy of Prinsepia utilis Royle rennet in cheese processing, this study started with color difference, texture, free fatty acids and free amino acids to ascertain the impact of Prinsepia utilis Royle rennet on texture characteristics and main flavor substances of fermented cheese while comparing with cheese by calf rennet and papaya rennet.The results showed that the value of color difference of cheese processed by Prinsepia Utilis Royle rennet was significantly different from those of control groups (P<0.05).The hardness, cohesiveness, viscosity, chewiness and restoring ability of the cheese were significantly higher than those of control groups (P<0.05).However, the elasticity of the cheese was not significantly different from cheese by papaya rennet(P>0.05), but was significantly higher than cheese by calf rennet(P<0.05).These results indicated that the processing of cheese by Prinsepia utilis Royle rennet can improve the texture characteristics.There was no significant difference in total free fatty acids content among the groups (P>0.05), but the total free amino acids content of the cheese by Prinsepia Utilis Royle rennet was significantly lower than those of the control groups (P<0.05).By partial least squares discriminant analysis, the experiment screened out 14 important flavor substances.By analyzing the interactive heat map, it was found that 6 free amino acids and 3 free fatty acids have interaction effect.This paper provides a reference for the application of Prinsepia utilis Royle rennet in cheese processing.

Key words： Prinsepia utilis Royle rennet; fermented cheese; texture properties; free fatty acids; free amino acids

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