摘要
本研究筛选了山羊奶Mozzarella干酪的最佳加工工艺,分析测定了干酪产品的生物活性肽活性。以山羊奶为原料,通过单因素、正交试验筛选干酪最佳工艺参数;分析干酪的质量指标(质构、理化、微生物等);研究干酪中分子质量<3ku的肽段的体外抗氧化活性、ACE抑制活性,确定肽的功能活性。筛选的最佳工艺为:发酵剂0.05%、氯化钙0.03%、小牛皱胃酶添加量0.03%、凝乳温度40℃。干酪产品的常规理化成分为:蛋白质19.02%±0.84%、脂肪35.46%±0.90%;成品率10.22%±0.88%;质构参数为:硬度10749±31.56g、内聚性0.366±0.08、弹性0.775±0.06;微生物指标符合国家标准。干酪产品活性肽还原力RP、DPPH自由基清除率、ABTS+自由基清除率的IC50值分别为0.697mg/mL、0.793mg/mL、0.853mg/mL,ACE抑制活性的IC_(50)值为0.1505mg/mL。山羊奶Mozzarella干酪口感滋味好、营养丰富、质量安全。研究可为奶企解决加工山羊奶Mozzarella干酪不易拉伸成型的问题,为云南奶山羊产业技术瓶颈的突破及高端产品研发提供服务。
This study screened the best processing technology of goat milk mozzarella cheese,analyzed the quality of cheese products,and studied the bioactive peptides of cheese.Using goat milk as raw material,the optimum processing parameters of cheese were selected by single factor and orthogonal test,the quality indexes of cheese(texture,physicochemical,microorganism,etc.)were analyzed.The in vitro antioxidant activity and ACE inhibitory activity of peptides with molecular weight less than 3kda in cheese were studied to determine the functional activity of the peptides.The optimum process was as follows:starter 0.05%,calcium chloride 0.03%,calf rennet 0.03%,curd temperature 40℃.The protein content of cheese was 19.02±0.84%,the fat content was 35.46±0.90%,and the yield was 10.22±0.88%;Hardness 10749±31.56g,cohesion 0.366±0.08,elasticity 0.775±0.06;Microbiological indicators meet national standards.The IC_(50) of reduction ability RP activity,DPPH radical scavenging activity and ABTS+radical scavenging rate of cheese active peptide were 0.697mg/mL,0.793mg/mL and 0.853mg/mL respectively,and the IC50 of ACE-inhibitory activity was 0.1505mg/mL.Goat milk mozzarella cheese has good taste,rich nutrition and safe quality.The research can solve the problem that it is difficult to stretch and shape goat milk mozzarella cheese for dairy enterprises,and provide services for the breakthrough of technological bottleneck of Yunnan goat milk industry and the research and development of high-end products.
作者
李子怡
马茜
李坤林
肖梦林
魏光强
黄艾祥
LI Zi-yi;MA Xi;LI Kun-lin;XIAO Meng-lin;WEI Guang-qiang;HUANG Ai-xiang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201)
出处
《中国奶牛》
2023年第4期33-38,共6页
China Dairy Cattle
