乳酸乳球菌对切达干酪成熟过程中质构和风味的影响

doi:10.7506/spkx1002-6630-201321034

食品科学 ›› 2013, Vol. 34 ›› Issue (21): 163-167.doi: 10.7506/spkx1002-6630-201321034

乳酸乳球菌对切达干酪成熟过程中质构和风味的影响

陈俊亮1,2，田芬3，霍贵成2,*，张慧芸1

1.河南科技大学食品与生物工程学院，河南洛阳 471003；2.东北农业大学乳品科学教育部重点实验室，
黑龙江哈尔滨 150030；3.杭州娃哈哈集团有限公司研究院，浙江杭州 310018

收稿日期:2013-06-30 修回日期:2013-10-14 出版日期:2013-11-15 发布日期:2013-10-28
通讯作者: 霍贵成 E-mail:gchuo@vip.0451.com
基金资助:
“十二五”国家科技支撑计划项目(2012BAD29B07)；河南科技大学青年科学基金项目(2013QN015)

Effect of Lactococcus lactis on Texture and Flavor of Cheddar Cheese during Ripening

CHEN Jun-liang1,2，TIAN Fen3，HUO Gui-cheng2,*，ZHANG Hui-yun1

1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China；
2. Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China；
3. Research Institute of Hangzhou Wahaha Group Co. Ltd., Hangzhou 310018, China

Received:2013-06-30 Revised:2013-10-14 Online:2013-11-15 Published:2013-10-28
Contact: HUO Gui-cheng E-mail:gchuo@vip.0451.com

摘要/Abstract

摘要：

利用从传统发酵乳制品分离获得的乳酸乳球菌乳脂亚种KLDS4.0326和乳酸乳球菌乳酸亚种KLDS4.0424生产切达干酪，并分析干酪成熟期间的蛋白水解情况、微观结构变化、质构参数变化以及风味物质分布。结果表明：随着成熟时间的延长，酪蛋白含量降低，并分解产生新的小肽；硬度和凝聚性随着成熟时间的延长而降低，而黏着性、弹性、咀嚼性则增大；干酪横断面的孔径逐渐变小，网状结构逐渐紧密，形成比较致密光滑的质地。实验组干酪共检测出59种风味物质，其中挥发性酸和羰基化合物是干酪特征风味的主要来源。

关键词: 乳酸乳球菌, 干酪, 质构, 风味物质

Abstract:

Lactococcus lactis KLDS4.0326 and KLDS4.0424 isolated from traditionally fermented dairy products were
used to produce Cheddar cheese, and the proteolysis, microstructural change, texture parameter variation and flavor substance
distribution were analyzed during cheese ripening. Our results showed a decrease in casein content and formation of
some new small peptides as well as hardness and cohesion, but an increase in adhesion, elasticity and chewiness as well as
maturation time. More compact cross-section of cheese was observed, thus forming a relatively dense and smooth texture.
Fifty-nine kinds of flavor compounds were detected in the cheeses, among which the volatile acids and carbonyl compounds
were the major source of the characteristic cheese flavor.

Key words: Lactococcus lactis, cheese, texture, flavor compounds

中图分类号:

Q939.97

陈俊亮1,2，田芬3，霍贵成2,*，张慧芸1. 乳酸乳球菌对切达干酪成熟过程中质构和风味的影响[J]. 食品科学, 2013, 34(21): 163-167.

CHEN Jun-liang1,2，TIAN Fen3，HUO Gui-cheng2,*，ZHANG Hui-yun1. Effect of Lactococcus lactis on Texture and Flavor of Cheddar Cheese during Ripening[J]. FOOD SCIENCE, 2013, 34(21): 163-167.

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乳酸乳球菌对切达干酪成熟过程中质构和风味的影响

Effect of Lactococcus lactis on Texture and Flavor of Cheddar Cheese during Ripening

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