一种合生元切达奶酪的加工工艺优化

Optimization of processing technology for a synbiotic Cheddar cheese

为开发具有优良品质的合生元切达奶酪,本试验研究了不同的发酵菌种比例、益生元组合以及发酵剂接种量、发酵时间和凝乳酶添加量对合生元切达奶酪的感官评价和质地的影响.由Design Expert模拟得到的工艺优化方案为:嗜热链球菌与保加利亚乳杆菌菌液以2:1的体积比混合加入牛乳中发酵10 h获得生产发酵剂;以1.13%的接种量加入至巴氏杀菌乳中发酵3.76 h后,分别添加7.86 mg·L-1凝乳酶, 7.52、0.45、2.02 g·kg-1的异麦芽低聚糖、水苏糖、棉子糖,经凝乳加热后, 4℃放置3周即可得到质地细腻、香味浓郁、色泽诱人的合生元切达奶酪.

In order to prepare a synbiotic Cheddar cheese with good quality, the effects of different probiotics, the combination of prebiotics, the inoculation amount of starter, fermentation time and the addition amount of rennet on the sensory evaluation and texture of Cheddar cheese were studied. The optimized processing parameters obtained by Design Expert simulation were as follows: Streptococcus thermophilus and Lactobacillus bulgaricus were mixed with a volume ratio of 2:1 for 10 h fermentation to obtain starter, then the starter was added to milk with 1.13% inoculation and fermented at 37 ℃ for 3.76 h, and then 7.86 mg·L^-1 chymosin, 7.52 g·kg^-1 isomaltose, 0.45 g·kg^-1 stachyose and 2.02 g?kg-1 raffinose sugar were added respectively. The prepared synbiotic Cheddar cheeses demonstrated good texture, aroma and attractive color after being stored at 4 ℃ for 3 weeks.