牦牛奶Mozzarella奶酪的工艺及品质研究

Study on the Technology and Quality of Yak Milk Mozzarella Cheese

以贯筋藤凝乳酶和牦牛奶为原料,研制牦牛奶Mozzarella奶酪。通过单因素和正交试验优化牦牛奶Mozzarella奶酪的加工工艺,以小牛皱胃酶生产的牦牛奶Mozzarella奶酪作对照,分析产品的感官、理化、质构、功能特性指标以及游离脂肪酸和游离氨基酸含量。结果表明:在贯筋藤凝乳酶添加量为0.5%,热烫拉伸pH值为4.7,温度为80℃条件下,牦牛奶Mozzarella奶酪感官评分最高为38.75分,成品率16.05±0.21%;牦牛奶Mozzarella奶酪的蛋白质含量24.73±0.33%、脂肪27.68±0.18%、水分41.44±0.26%、产品融化性(P<0.05),而拉伸性差异不显著(P>0.05);TPA测定表明硬度、弹性、内聚性、黏性、咀嚼性和回复性均显著高于对照组(P<0.05);游离氨基酸总含量为200.8 mg/kg(P<0.05),其中组氨酸、谷氨酸、天门冬氨酸含量最高;游离脂肪酸检测共检测出10种,其中棕榈酸、油酸、亚油酸占比较多(P<0.05)。研究可为贯筋藤凝乳酶的开发利用以及牦牛奶的深加工提供一定的理论基础,促进云南特色资源的开发利用。

Using D.Sinensis coagulant and yak milk as raw materials,the yak milk Mozzarella cheese was developed.The processing technology of yak milk Mozzarella cheese was optimized through single factor and orthogonal experiments,and the yak milk Mozzarella cheese produced by calf rennet was used as a control to analyze the sensory,physical and chemical,texture,functional characteristics,free fatty acids and free amino acids of the product.content.The results showed that when the rennet D.Sinensis coagulant was added at 0.5%,the blanching stretched pH was 4.7,and the temperature was 80℃,the sensory score of yak milk Mozzarella cheese was the highest 38.75 points,and the finished product rate was 16.05±0.21%;The protein content of yak milk Mozzarella cheese is 24.73±0.33%,fat 27.68±0.18%,moisture 41.44±0.26%,product meltability(P<0.05),but the difference in stretchability is not significant(P>0.05);TPA measurement shows hardness,Elasticity,cohesion,stickiness,chewiness and resilience were significantly higher than those of the control group(P<0.05);The total content of free amino acids was 200.8 mg/kg(P<0.05),among which histidine,glutamic acid,and aspartic acid were the highest;free fatty acid detection detected a total of 10 types,including palmitic acid,oleic acid,and linoleic acid Accounted for more(P<0.05).The research can provide a certain theoretical basis for the development and utilization of rennet rennet and the deep processing of yak milk,and promote the development and utilization of Yunnan characteristic resources.