酶凝干酪素溶胶性及发酵对模拟干酪品质的影响

Effects of Sol Properties and Fermentation of Rennet Casein on Quality of Imitation Cheese

为改善模拟干酪的品质,首先研究了乳化盐种类、温度及p H值对酶凝干酪素溶胶性的影响,然后结合扫描电子显微镜观察确定乳酸发酵前酶凝干酪素的最低乳化盐添加量,最后进行发酵模拟干酪感官品质和微观结构的对比分析。结果表明：5种乳化盐对酶凝干酪素的溶胶能力依次为五聚磷酸钠〉六偏磷酸钠〉JOHA PZ 7复合乳化盐〉柠檬酸钠〉焦磷酸四钠;从25~42℃变化范围内,酶凝干酪素的溶解度随温度的升高而增加且增加速率较大,而从42~85℃变化范围内,增加速率较小;从p H 5.5~11.5变化范围内,溶解度随p H值的升高而明显增加;发酵时最低乳化盐添加比例为：m（酶凝干酪素）∶m（五聚磷酸钠）∶V（水）=1 g∶25 mg∶2.5 m L;发酵模拟干酪的风味评定分数与感官评定总分均明显高于普通模拟干酪。因此,发酵模拟干酪不仅具备了模拟干酪应具有的外观与质构特征,且克服了普通模拟干酪固有的风味缺陷。

In order to improve the quality of imitation cheese, the effects of emulsifying salts, temperature and p H on sol properties of rennet casein were explored, the minimum amount of emulsifying salt added before lactic acid fermentation was determined, and the sensory quality and microstructure of the resulting cheese were analyzed. The results indicated that the effect of fi ve emulsifying salts on sol properties of rennet casein followed the decreasing order： sodium pentapolyphosphate sodium hexametaphosphate 〉JOHA PZ 7〉 trisodium citrate dehydrate tetrasodium pyrophosphate. In the range of 25–42 ℃, the solubility of rennet casein rapidly increased with an increase in temperature, whereas the increase was slower as the temperature continued to increase to 85 ℃. As the p H increased from 5.5 to 11.5, the solubility signifi cantly increased. The minimum amount of emulsifying salt added to re nnet casein was a rennet case in：sodium pentapolyphosphate：water ratio of 1 g：25 mg：2.5 m L. The fermented imitation cheese scored much higher than the ordinary one（unfermented） in sensory scores for both flavor and overall quality. Therefore, the imitation cheese obtained in this study not only had desirable appearance and texture characteristics, but also overcame the intrinsic fl avor defects of ordinary imitation cheese.