乳酸菌胞外多糖对低脂Mozzarella奶酪质构、微观结构等品质的影响

目的 研究乳酸菌胞外多糖对低脂Mozzarella奶酪质构等品质特性的影响。方法 在脱除50%乳脂肪的原料中加入0.5%乳酸菌胞外多糖制作低脂Mozzarella奶酪, 同时以全脂Mozzarella奶酪和低脂Mozzarella奶酪为对照, 对Mozzarella奶酪成熟过程中的硬度、弹性、胶黏性、咀嚼性、融化性、油脂析出性、微观结构及感官评分等指标进行分析。结果 0.5%乳酸菌胞外多糖提高了低脂Mozzarella奶酪的水分含量、出品率, 改善了低脂Mozzarella奶酪致密的结构, 形成了类似全脂Mozzarella奶酪疏松、光滑的组织结构, 降低了低脂Mozzarella奶酪的硬度、胶黏性和咀嚼性, 提高了弹性、融化化性和油脂析出, 成熟90 d加入多糖低脂Mozzarella奶酪的滋味和气味、组织状态、色泽接近全脂Mozzarella奶酪。结论 乳酸菌胞外多糖可以提高低脂Mozzarella奶酪的水分含量和出品率, 改善低脂Mozzarella奶酪的组织结构和质构特性。

Effects of exopolysaccharide of Lactiplantibacillus plantarum on the textures, microstructures and other properties of low-fat Mozzarella cheese

Objective To study the effect of exopolysaccharide of Lactic acid bacteria on the textures and other qualities of low-fat Mozzarella cheese. Methods 0.5% exopolysaccharide of Lactic acid bacteria was added into the raw milk which contains 50% milk fat to make low-fat Mozzarella cheese, and the full-fat Mozzarella cheese and low-fat Mozzarella cheese were used as control, the indexes of hardness, springiness, stickiness, chewiness, meltability, oil formation, microstructure and sensory score of cheese during ripening were analyzed. Results Addition of exopolysaccharide of Lactic acid bacteria increased the moisture content and yield of low-fat Mozzarella cheese, ameliorated the dense structure of low-fat Mozzarella cheese, and formed a loose and smooth structure similar to that of full-fat Mozzarella cheese, the hardness, stickiness and chewiness of the low-fat Mozzarella cheese were reduced, and the springiness, meltability and oil formation were improved, the taste, smell, texture and color of low-fat aged 90 d Mozzarella cheese with exopolysaccharide of Lactic acid bacteria addition were close to that of full-fat Mozzarella cheese. Conclusion Exopolysaccharides of Lactic acid bacteria can improve the moisture content and yield of low-fat Mozzarella cheese, and improve the tissue structure and textural properties.