摘要
将瑞士乳杆菌6024作为辅助发酵剂添加到Provolone干酪中,加速Provolone干酪成熟,研究了其对干酪游离氨基酸、游离脂肪酸、质构特性、电镜、风味物质的影响。结果表明,瑞士乳杆菌6024作为辅助发酵剂对干酪中游离脂肪酸质量分数没有显著影响,但能显著增加干酪游离氨基酸质量分数,60 d时达到对照组90 d时的质量分数,此时干酪的质构特性、微观结构、风味物质与对照组90 d时差异不显著。由此可知,瑞士乳杆菌6024作为辅助发酵剂可加速Provolone干酪的成熟,缩短成熟时间。
Lactobacillus helveticus 6024 was added to the Provolone cheese as adjunct cultures, in order to accelerate Provolone cheese ripen- ing. The contents of free amino acids, free fatty acids, texture characteristics, microstructure and flavor substances were stttied. The results showed that they did not significantly affect the content of FFA. However, at ripening 60 days, the contents of FAA were significandy in- creased and were same to the content of the control group 90 days. And the texture characteristics, microstructure, flavor substances of the ex- perimental group at 60 days and the control group at 90 days were not significantly different. Accordingly, Lactobaciltus helveticus 6024 can accelerate Provolone cheese ripening as adjunct cultures, shortening ripening time.
出处
《中国乳品工业》
CAS
北大核心
2014年第4期29-32,共4页
China Dairy Industry
