黑豆豆乳添加量对Mozzarella奶酪成熟过程中品质的影响

Effect of black soybeans milk addition on the quality of Mozzarella cheese during ripening process

在牛乳中添加不同的黑豆豆乳,研究不同的黑豆豆乳添加量对Mozzarella奶酪在成熟0 d、30 d、60 d、90 d时的水分活度、pH、质构、色泽、蛋白质降解等品质指标变化的影响。结果显示,随着黑豆豆乳添加量在2%~6%范围内的增大,奶酪的水分活度不断增大,pH不断降低,奶酪的硬度、弹性、粘附性、咀嚼性增加,奶酪的明亮度(L^(*)值)下降,红度(a^(*)值)和黄度(b^(*)值)增加,而加入黑豆豆乳的奶酪在成熟过程中蛋白质降解与对照奶酪相似。综合各个指标,在牛乳中加入4%黑豆豆乳条件下制作的黑豆豆乳牛乳奶酪,既有独特的风味,同时奶酪具有较好的色度、质构、蛋白降解等指标特性。

Mozzarella cheese with different addition of black soybeans milk was made,and the effects of different black soybeans milk addition on the changes of water activity,pH,texture,color,protein degradation and other quality indexes of the cheese at ripening 0 d,30 d,60 d and 90 d were measured.The results showed that with the increase of black soybeans milk addition in the range of 2%-6%,the water activity of cheese increased,the pH decreased,the hardness,elasticity,adhesiveness and chewiness increased,and the brightness(L^(*)value)decreased,redness(a^(*)value)and yellow(b^(*)value)increased,but the protein degradation was similar to the control cheese.Based on the analysis of each index,the cheese made with black soybeans milk 4%had special flavor and proper indexes including color,texture,protein degradation and so on.