云南槟榔江水牛乳马苏里拉干酪加工工艺优化及其功能特性分析

Optimization of Processing Technology and Functional Characteristics Analysis of Yunnan Bos Bubalus Milk Mozzarella Cheese

摘要:

该实验以干酪的感官评分和拉伸性为评价指标，研究凝乳酶添加量、发酵终点pH值、凝乳温度、热烫温度对云南槟榔江水牛乳马苏里拉干酪的影响，结合响应面法确定干酪的最优工艺，进一步对所得马苏里拉干酪的营养成分、功能特性进行评价。结果表明：云南槟榔江水牛乳马苏里拉干酪最优工艺为，凝乳酶添加量为0.5 mg/mL，发酵终点pH值为5.7，凝乳温度为45 ℃，热烫温度为80 ℃。基于最优工艺制作出的槟榔江水牛乳马苏里拉干酪感官评分为90.18，拉伸性为64.83 cm，与预测值接近，且显著高于黑白花牛乳所制干酪感官评分（64.52）和拉伸性（27.33 cm）（P<0.05）。槟榔江水牛乳干酪的蛋白（24.12 g/100g）、水分（52.59 g/100g）和脂肪（20.98 g/100g）含量、得率（11.28%）、融化性（33.07 mm）、油脂析出性（17.00 mm）等均显著高于黑白花牛乳干酪（P<0.05）。研究结果表明，槟榔江水牛乳比普通黑白花牛乳更适合马苏里拉干酪的制作，且制作的干酪具有良好的感官、营养和功能特性。因此，槟榔江水牛乳马苏里拉干酪可有效满足消费者对健康/美味乳制品的需求，也为槟榔江水牛乳的商业化应用提供新思路。

Abstract:

The experiment was conducted to study the effects of rennet addition, fermentation endpoint pH, curd temperature and hot blanching temperature on Yunnan Bos bubalus milk mozzarella cheese, the sensory score and stretchability of the cheese were used as the evaluation indexes, and to determine the optimal process of the cheese by combining with the response surface methodology, and to further evaluate the nutrient composition and functional properties of the resultant mozzarella cheese. The results showed that the optimal process for Yunnan Bos bubalus milk mozzarella cheese was 0.5 mg/mL rennet addition, fermentation endpoint pH value is 5.7, 45 ℃ curdling temperature and 80 ℃ stretching temperature. The sensory score was 90.18 and stretchability was 64.83 cm of mozzarella cheese made from Bos bubalus milk based on the optimal process was close to the predicted values and significantly higher (P<0.05) than the sensory score (64.52) and stretchability (27.33 cm) of cheese made from black and white flower cow milk. The protein (24.12 g/100g), moisture (52.59 g/100g) and fat (20.98 g/100g) contents, yield (11.28%), meltability (33.07 mm), and fat precipitation (17.00 mm) of Bos bubalus milk cheeses were significantly higher than that of black and white calf milk cheeses (P<0.05). The research results indicate that Bos bubalus milk is more suitable for mozzarella cheese making than normal black and white flower cow milk. The resulting cheese has good organoleptic, nutritional and functional characteristics. Therefore, Bos bubalus milk mozzarella cheese can effectively meet consumers' demand for healthy and delicious dairy products, and also provide new ideas for the commercial application of Bos bubalus milk.