雅致放射毛霉添加量对牦牛霉菌奶酪品质的影响

研究毛霉添加量对牦牛霉菌奶酪品质的影响,确定最佳添加量及发酵时间。采用单因素实验设计,固定其他工艺参数,研究雅致放射毛霉的不同添加量(质量比:0.2%、0.3%、0.4%),测定成熟过程中奶酪的性能指标(感官评分、质构指标、营养成分、pH、蛋白质与脂肪分解指标)。结果表明:毛霉添加量为0.3%,奶酪品质及感官指标最佳;随着毛霉添加量增加,水分、蛋白质、脂肪含量、pH均呈下降趋势,灰分呈上升趋势。成熟至第6 d时,牦牛霉菌奶酪感官指标最佳;随成熟时间延长,pH4.6醋酸盐缓冲液可溶性氮含量、12%三氯乙酸可溶性氮含量、硫代巴比妥酸值、酸价不断升高。因此,发酵剂添加量0.3%,发酵6 d时,牦牛霉菌奶酪品质最佳。 

Effect of addition amount of Actinomucor elegans on quality of yak mold cheese

The influence of the addition of mucor on quality of yak mold cheese was researched to determine its optimal addition and fermentation time by the single factor experiment.In the case of the same condition, Actinomucor elegans was added at the mass ratios of 0.2%, 0.3% and 0.4%.The physicochem ical indexes such as sensory evaluation score, texture index, nutrient composition, pH value, decomposition index of protein and lipid were mensurated. The results indicated that the quality and sensory evaluation score of which added 0.3% mucor were best. With the addition of starter rising, the content of moisture, protein, lipid and pH value showed a downward trend while ash was on the rise.Mature to the sixth day, the sensory index of yak mold cheese was the best.In the process of maturation, the content of soluble nitrogen at pH4.6 or 12% trichloroacetic acid soluble nitrogen, thiobarbituric acid value, acid value increased gradually. So the optimal addition amount of starter was determined to be 0.3%.The quality of yak mold cheese was best when fermented for 6 days.