一种涂抹型核桃奶酪的研制

本研究以去皮核桃仁为原料,研究奶酪制作工艺,开发一种发酵涂抹型核桃奶酪。以感官评分、游离氨基酸为参考指标,筛选最适的酶解工艺条件;单因素试验结合响应面优化,研究发酵时间和奶油、乳清蛋白、蔗糖添加量对奶酪凝乳的影响,确定核桃奶酪工艺。结果表明:添加脂肪酶Palatase 20000 L、风味蛋白酶(添加比列为1:2,添加量为0.2%)复合酶解核桃乳时酶解效果最好,感官评分最高,游离氨基酸质量分数为(764±44)mg/100g;响应面优化结果显示乳清蛋白、奶油、蔗糖的添加量分别为1.56%、0.81%、6.37%,发酵时间24 h时,核桃奶酪感官评分达到最高(90.5分)。比较核桃发酵前后部分风味物质的含量差异,发现核桃奶酪中的游离氨基酸和游离脂肪酸含量均显著提高,其中游离氨基酸总量由发酵前的279.97 mg/kg增加到1262.02 mg/kg,对产品独特风味的形成贡献率较高。此工艺制备的核桃奶酪风味十足,营养价值高,具有较佳的感官品质,可为核桃产业的综合开发提供参考。

Development of A Walnut Smear Cheese

In this work, peeled walnut kernel was used as raw material to study the cheese processing technology and develop a new vegetable-based cheese. Using sensory evaluation and free amino acid content as reference indexes, the optimum enzymatic hydrolysis conditions were selected. The effects of fermentation time and the addition of cream, whey protein and sucrose on curd milk were studied by single factor experiment combined with response surface optimization. The fermentation technology of walnut cheese was further studied. The results showed that: lipase Palatase 20000 L addition, flavor protease complex enzymatic hydrolysis (addition ratio was 1:2, addition amount was 0.2%), walnut milk had the best enzymatic hydrolysis effect and the highest sensory score. The content of free amino acid of the hydrolysate was (764±44) mg/100 g. Response surface optimization results showed that the sensory score of walnut was the highest (90.5) when the amount of whey protein, cream, sucrose and fermentation time were 1.56%, 0.81%, 6.37%, 24 hours, respectively. The content of free amino acids and free fatty acids in walnut cheese increased significantly after fermentation. The total content of free amino acids increased from 279.97 mg/kg to 1262.02 mg/kg, which played an important role in the formation of unique flavor of walnut cheese. The walnut cheese prepared by this technology had full flavor, high nutritional value and good sensory quality, which can provide reference for the comprehensive development of walnut industry.