利用酶凝干酪素制造模拟培尔干酪
详细信息Producing imitation camembert cheese using rennet casein
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摘要: 为探讨生产模拟卡门培尔干酪的可行性,以酶凝干酪素为蛋白质原料制造模拟干酪,接种霉菌发酵剂,经成熟而制得模拟卡门培尔干酪,并分析其感官品质及成熟期间的理化特性。结果表明,模拟卡门培尔干酪的外观、质地、风味评定分数及感官评定分数,均与商品卡门培尔干酪无显著差异(p>0.05);成熟期间,随模拟卡门培尔干酪成熟时间的增加,非蛋白氮含量显著增加(p<0.01),硬度与剪切力显著降低(p<0.01);电镜观察显示,干酪的结构由最初的较为致密,在中期转变为空隙相对较大的纤维网状立体结构,并于后期变纤细,空穴变大、变稀疏、不均一,且形成脂肪槽。研究表明,利用酶凝干酪素能够生产感官品质与传统卡门培尔干酪相似的模拟卡门培尔干酪。Abstract: In order to explore the possibilities of production of imitation camembert cheese, rennet casein as the source of proteins, inoculated mold starter, produced imitation camembert cheese through ripening was studied. And the cheese was carried out the analysis of sensory quality and physico-chemical properties during the period of ripening. The result indicated that there were no significant differences in evaluation scores of appearance, texture and flavor as well as the total scores between imitation camembert cheese and commercial camembert cheese ( p > 0.05) .During the period of ripening, NPN of imitation camembert cheese was significantly increased with increasing time of ripening ( p < 0.01) , but it’s hardness and shearing force were significantly decreased with increasing the time ( p < 0.01) .The result of electron microscope observation indicated that the structure changed from the relatively dense structure of the initial stage to the relatively macroporous net structure of medium stage. Finally, the structure became more slim, and its holes became larger, more sparse and inhomogenous, and formed fat groove shape.The research indicated that rennet casein could give us imitation camembert cheese production which was similar to traditional camembert cheese in sensory quality.
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