大豆奶酪的风味研究

Study on flavor of soy cheese

对3种不同的大豆奶酪的风味进行了研究,分析了大豆奶酪的营养和感官特性。游离氨基酸分析表明,采用组合发酵剂制备的大豆奶酪游离氨基酸总量最高,单菌种L.rhamnosus发酵制备的大豆奶酪的游离氨基酸以谷氨酸(Glu)和精氨酸(Arg)为主,单菌种S.carnosus发酵制备的大豆奶酪的游离氨基酸以色氨酸(Trp)为主,组合菌种发酵制备产品的游离氨基酸以色氨酸(Trp)为主;脂肪酸分析表明,大豆奶酪中亚麻酸的含量比较高,组合发酵剂制备的产品中C20以上的长链脂肪酸含量明显低于单菌种制备的产品,表明组合菌种具有更强的脂肪降解能力;挥发性组分分析表明,大豆奶酪后熟过程中产生了多种风味物质,在匹配度超过60%的28种物质中,主要是酸和酯,还有少数的醇和醛类物质。在这些物质当中,n-十六酸的相对百分含量是最高的,达到56.72%,其它风味物质含量相对较低。

The flavor of 3 different soy cheeses was studied. Nutrients and sensory characters were analyzed. In addition,free amino acid analysis indicated that the major free amino acid in the soy cheese were glumatic acid and arginine when the product was made by L. rhamnosus,but the major free amino acid was tryptophane when the product was made by S. carnosus or by L. rhamnosus and S. carnosus. Fatty acids analysis indicated the linolenic acid content in soy cheese was higher. The content of the long chain fatty acid in soy cheese made by L. rhamnosus and S. carnosus had more degradation than that in soy cheese made by L. rhamnosus or S. carnosus. Volatile components analysis indicated there were many kinds of volatile components appeared after ripening including acids,esters,alcohols,aldehydes. There are all of the 28 components which the match degree was more than 60% and the highest content in these components was n hexadecanoic acid.