食品科学 ›› 2020, Vol. 41 ›› Issue (3): 1-11.doi: 10.7506/spkx1002-6630-20190104-061

• 基础研究 •    下一篇

红曲霉对类Camembert干酪成熟期质构和风味的影响

王童,逄晓阳,芦晶,马长路,杨宝雨,吴政,梁佳祺,张书文,吕加平   

  1. (中国农业科学院农产品加工研究所,北京 100093)
  • 出版日期:2020-02-15 发布日期:2020-02-26
  • 基金资助:
    国家自然科学基金面上项目(31871834);“十三五”国家重点研发计划重点专项(2018YFD0400905); 现代农业产业技术体系北京市奶牛产业创新团队项目

Effect of Monascus on Texture and Flavor of Camembert-Type Cheese during Ripening Period

WANG Tong, PANG Xiaoyang, LU Jing, MA Changlu, YANG Baoyu, WU Zheng, LIANG Jiaqi, ZHANG Shuwen, Lü Jiaping   

  1. (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100093, China)
  • Online:2020-02-15 Published:2020-02-26

摘要: 本实验以牛乳为原料,以Camembert干酪的加工工艺为基础,分别通过添加和不添加(对照)辅助发酵剂红曲霉制作两种不同的类Camembert干酪。在40 d成熟期内对两种干酪的质构和风味参数进行测定,探究红曲霉对干酪成熟期水分质量分数、蛋白水解度、质构和风味变化的影响。结果表明,随着成熟期的延长,两种干酪水分质量分数下降,蛋白水解度逐渐增加,两种干酪质构参数的变化趋势相似,其硬度和弹性在0~8 d不断增加,8 d后随成熟期延长呈下降的趋势;胶性和咀嚼性是二次特性,二者均与硬度呈正相关;黏着性不断提高而回复性不断降低。加入红曲霉后,干酪水分质量分数增大,蛋白水解程度加剧;干酪的黏着性提高,而硬度、弹性、胶性、咀嚼性和回复性降低,说明加入红曲霉后干酪口感更柔软、质地更加均匀。随成熟期延长,两种干酪中酸、酮、醇、酯类物质总含量变化趋势相似,有机酸和醇类含量在成熟期前16 d不断增加,之后开始降低,酮类物质逐渐积累,酯类物质含量在前24 d不断增加,之后含量逐渐稳定。加入红曲霉使干酪不同有机酸的含量和比例发生改变,使得以其为前体物质合成的醇、酮、酯类含量和比例也发生变化,其中带来花香和蜂蜜香气的2-十一酮、2-十三酮、苯乙醇、丁二醇以及具有水果香气的己酸乙酯、辛酸乙酯、癸酸乙酯含量在红曲干酪中显著高于白霉干酪(P<0.05),而产生奶香味的壬酮、辛酮、癸酮等和具有蘑菇味的1-辛烯-3醇含量低于白霉干酪。

关键词: 红曲霉, 类Camembert干酪, 质构, 风味

Abstract: Two Camembert-type cheeses were manufactured from raw milk with and without (control) Monascus as an adjunct starter, respectively. The effect of Monascus on water content, degree of proteolysis, texture and flavor properties was evaluated during the ripening period of 40 days. The results showed that for both cheeses water content decreased and proteolysis was accelerated gradually with ripening time. The trends of texture parameters during the ripening period were similar between the two cheeses. Hardness and elasticity increased continuously during the first 8 days, and then decreased. Gumminess and chewiness were positively correlated with hardness and their trends were similar to hardness. Adhesiveness continuously rose, while the opposite was true for resilience. Moisture content and the degree of proteolysis increased as a result of the addition of Monascus. In addition, adhesiveness increased, whereas hardness, elasticity, gumminess, chewiness and resilience decreased, indicating that the cheese with Monascus had softer and more uniform texture. As ripening proceeded, the contents of acids, ketones, alcohols and esters showed a similar trend between the two cheeses. The contents of organic acids and alcohols increased continuously during the first 16 days, and then began to decrease; ketones were gradually accumulated; the content of esters increased continuously during the first 24 days, and then remained stable. The addition of Monascus led to a fluctuation in the contents and proportions of various organic acids as well as of alcohols, ketones and esters, synthesized from the precursors. The contents of 2-undecone, 2-tridecanone, phenylethyl alcohol, and butanediol, with a flowery and honey-like aroma, and ethyl hexanoate, ethyl octanoate, and ethyl citrate, with a fruity aroma, were significantly higher in the cheese with Monascus than in the control (P < 0.05), while the contents of nonone, octanone and decanone, with a milky flavor, and the content of 1-octene-3 alcohol, with a typical mushroom-like flavor, were lower in the cheese with Monascus.

Key words: Monascus, Camembert-type cheese, texture, flavor

中图分类号: