契达干酪浆中使用热激瑞士乳杆菌的研究

Use of Heat-Shocked Lactobacillus Helveticus in Cheddar Cheese Slurry

在食品加工中添加酶解干酪比添加天然干酪更加营养、经济、有效。为了改善酶解干酪的风味,研究经优化热激(67℃/20s,68℃/15s,69℃/10s)条件处理与未处理的瑞士乳杆菌对干酪浆蛋白水解的影响。研究结果表明,经过5d成熟时间,蛋白水解产生肽段的数量增加,疏水性肽对亲水性肽的比率降低。感官评价结果显示,在适当条件下热激组的干酪浆滋气味显著增加,酸味降低,硬度减小。

Enzyme-modified cheese（EMC） provides the food manufacturer with a product that is cost effective, has a natural flavor and is also nutritious as compared to natural cheese. In order to improve the EMC flavor, the effects on the cheese slurry were researched using optimized heat-shocked（67 ℃/20 s,68 ℃/15 s,69 ℃/10 s） and viable cells of Lactobacillus helveticus. It suggested that the numbers of peptide peaks were increased and the ratio of hydrophobic to hydrophilic peptides in the pH 4.6-SN fraction was reduced after five days ripping. The sensory evaluation result showed that adding appropriate heat-shocked starters increased flavor intensity and reduced the acid taste and hardness of cheese slurry.