摘要
以新鲜羊乳为原料,直投式乳酸菌混合菌种为主发酵剂,费氏丙酸杆菌为次级发酵剂,添加不同比例(0、4%、10%m/m)大豆分离蛋白(soy protein isolate,SPI)制作混合型干酪。完全成熟之后利用固相微萃取(SPME)萃取富集干酪挥发性物质、气相色谱-质谱联用(GC/MS)检测干酪风味物质。以研究添加大豆分离蛋白对干酪风味物质的影响,确定适宜添加比例。实验结果表明:干酪中主要风味物质是酸类,其次是酮,醇,醛,酯类化合物;添加大豆分离蛋白使干酪中酸类、酮类化合物种类及含量明显减少;醇类化合物增加。大豆分离蛋白添加比为4%时,干酪有浓郁的奶香及黄油香气,羊乳膻味减少,并检出苯酚、吡咯等化合物,提高了干酪风味物质种类的丰富性。
In this study,with the addition of different proportion（0,4% and 10% m/m） of fresh goat milk and Soy protein isolate（SPI）,high concentration direct-set lactic bacterial including Lactococcus lactis and Leuconostoc,and Propionibacterium freudenreichii ssp.Shermanii were used as the raw material,main culture and secondary culture,respectively,to make goat milk and SPI mixed cheese.Volatile compounds of the cheese were enriched by solid-phase microextraction（SPME） and determined by GC/MS after the cheese maturation.The influence of SPI to volatile compounds of cheese was studied and the appropriate ratio of SPI addition was determined.The result indicated that the major volatile compounds of cheese were acid compounds,following the ketone,alcohol,aldehyde,and ester compounds.SPI addition reduced the contents of acid and ketone compounds of cheese significantly and increased the contents of alcohol compounds.The complexity of the cheese flavor was enhanced when SPI addition was 4%,with a rich cream,butter aroma and less special flavor of goat milk,phenol and pyrrole compounds appeared as well.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第5期126-131,共6页
Food and Fermentation Industries
