高共轭亚油酸瑞士型干酪加工技术研究
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摘要
瑞士型干酪是硬质干酪家族中非常重要的一员，它起源于瑞士，富含共轭亚油酸，作为一种低脂高蛋白的健康食品，瑞士型干酪具有较强的市场推广的商业价值。
本文针对影响瑞士型干酪品质及共轭亚油酸(CLA)含量的关键工艺，包括发酵剂菌种添加比例、葵花籽油添加量及蛋白质与脂肪比例进行了系统的研究。结果表明发酵剂中费氏丙酸杆菌的比例的提高，可以显著提干酪中CLA含量，发酵剂的最佳添加比例为1：1：1.5；在对成品干酪品质不产生显著影响的情况下，添加适量葵花籽油可以显著提高瑞士型干酪中CLA含量，结果表明葵花籽油的最适添加量为1.5％；改变原料乳中蛋白质与脂肪比，可以提高干酪的产率，当蛋白质与脂肪比为1：1，干酪品质较好。
正交试验结果表明，对于酪感官评定值影响因素主次顺序为：发酵剂比例＞葵花籽油添加量＞成熟温度，最佳工艺组合为：发酵剂的添加比例为1：1：1.3～1：1：1.6，葵花籽油添加量为1％～1.5％。对于干酪中CLA含量，各因素影响程度的顺序为：发酵剂比例＞成熟温度＞葵花籽油添加量。最佳工艺组合为：发酵剂的添加比例为1：1：1.6，成熟温度为8℃～12℃，葵花籽油添加量为2％。对于瑞士型干酪中pH4.6可溶性氮(pH4.6SN)和12％三氯乙酸可溶性氮(12％TCA-SN)含量的分析结果表明，各因素影响程度的顺序为：成熟温度＞发酵剂比例＞葵花籽油添加量，最佳工艺组合为：成熟温度为12℃，发酵剂添加比例为1：1：1.3～1：1：1.6。综合三项指标，得到瑞士型干酪最佳工艺组合：葵花籽油添加量为1.5％，发酵剂添加比例为1：1：1.6，成熟温度为12℃。
Swiss-type cheese, which originated from Swiss, is one of the most important hard cheese, and of the higher CLA content.As a low-fat, hight protein healthy food, it has a relatively strong market potential in our country.
In this dissertation, key technologies which influenced the quality of the Swiss-type cheese and CLA content such as the ratio of starter cultures, the amount of sunflower oil and protein/fat ratio were intensively studied. The results suggested that of the increase of Propionibacterium freudenreichii content in the starter cultures could lead to the significant increase of CLA. The optimum ratio of starter cultures was l:l:1.5.On the premise of no significant influence on the quality of cheese, the CLA content in the Swiss-type cheese was significantly increased by adding proper amount of sunflower oil, the optimum percentage of which was 1.5%. The production of cheese could be increased by changing protein/fat ratio (P/F) of the milk. When P/F ratio was 1:1, the quality of cheese is best.
An experiment was designed to optimize the key parameters of Swiss-type cheese. The results indicated that, the sequence of the parameters influencing the sensory property of Swiss-type cheese was : the ratio of starter cultures＞the amount of sunflower oil＞ripening temperature, and the best combination was 1:1:1.3～1:1:1.6, 1%～1.5% for the aforesaid parameters. For the content of CLA in cheese, the sequence of the parameters was : the ratio of starter cultures＞ripening temperature＞the amount of sunflower oil, and the best combination was 1:1:1.6, 8℃～12(ds), 2% for the aforesaid parameters. For the pH4.6-SN and 12%TCA-SN content, the sequence of the parameters was : ripening temperature＞the ratio of starter cultures＞the amount of sunflower oil, and the best combination was 12℃, 1:1:1.3～1:1:1.6 for the aforesaid parameters. Combined the three index, the optimized parameters were 1.5% for the amount of sunflower oil, 1:1:1.6 for the ratio of starter cultures, 12℃for ripening temperature.
本文针对影响瑞士型干酪品质及共轭亚油酸(CLA)含量的关键工艺，包括发酵剂菌种添加比例、葵花籽油添加量及蛋白质与脂肪比例进行了系统的研究。结果表明发酵剂中费氏丙酸杆菌的比例的提高，可以显著提干酪中CLA含量，发酵剂的最佳添加比例为1：1：1.5；在对成品干酪品质不产生显著影响的情况下，添加适量葵花籽油可以显著提高瑞士型干酪中CLA含量，结果表明葵花籽油的最适添加量为1.5％；改变原料乳中蛋白质与脂肪比，可以提高干酪的产率，当蛋白质与脂肪比为1：1，干酪品质较好。
正交试验结果表明，对于酪感官评定值影响因素主次顺序为：发酵剂比例＞葵花籽油添加量＞成熟温度，最佳工艺组合为：发酵剂的添加比例为1：1：1.3～1：1：1.6，葵花籽油添加量为1％～1.5％。对于干酪中CLA含量，各因素影响程度的顺序为：发酵剂比例＞成熟温度＞葵花籽油添加量。最佳工艺组合为：发酵剂的添加比例为1：1：1.6，成熟温度为8℃～12℃，葵花籽油添加量为2％。对于瑞士型干酪中pH4.6可溶性氮(pH4.6SN)和12％三氯乙酸可溶性氮(12％TCA-SN)含量的分析结果表明，各因素影响程度的顺序为：成熟温度＞发酵剂比例＞葵花籽油添加量，最佳工艺组合为：成熟温度为12℃，发酵剂添加比例为1：1：1.3～1：1：1.6。综合三项指标，得到瑞士型干酪最佳工艺组合：葵花籽油添加量为1.5％，发酵剂添加比例为1：1：1.6，成熟温度为12℃。
Swiss-type cheese, which originated from Swiss, is one of the most important hard cheese, and of the higher CLA content.As a low-fat, hight protein healthy food, it has a relatively strong market potential in our country.
In this dissertation, key technologies which influenced the quality of the Swiss-type cheese and CLA content such as the ratio of starter cultures, the amount of sunflower oil and protein/fat ratio were intensively studied. The results suggested that of the increase of Propionibacterium freudenreichii content in the starter cultures could lead to the significant increase of CLA. The optimum ratio of starter cultures was l:l:1.5.On the premise of no significant influence on the quality of cheese, the CLA content in the Swiss-type cheese was significantly increased by adding proper amount of sunflower oil, the optimum percentage of which was 1.5%. The production of cheese could be increased by changing protein/fat ratio (P/F) of the milk. When P/F ratio was 1:1, the quality of cheese is best.
An experiment was designed to optimize the key parameters of Swiss-type cheese. The results indicated that, the sequence of the parameters influencing the sensory property of Swiss-type cheese was : the ratio of starter cultures＞the amount of sunflower oil＞ripening temperature, and the best combination was 1:1:1.3～1:1:1.6, 1%～1.5% for the aforesaid parameters. For the content of CLA in cheese, the sequence of the parameters was : the ratio of starter cultures＞ripening temperature＞the amount of sunflower oil, and the best combination was 1:1:1.6, 8℃～12(ds), 2% for the aforesaid parameters. For the pH4.6-SN and 12%TCA-SN content, the sequence of the parameters was : ripening temperature＞the ratio of starter cultures＞the amount of sunflower oil, and the best combination was 12℃, 1:1:1.3～1:1:1.6 for the aforesaid parameters. Combined the three index, the optimized parameters were 1.5% for the amount of sunflower oil, 1:1:1.6 for the ratio of starter cultures, 12℃for ripening temperature.
引文
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2．党亚丽，张富新．酶法促熟干酪的研究进展．中国乳品工业，2004，32(11)：38～41
3．谷利伟，赵金兰．共轭亚油酸研究进展．粮油食品科技，2001，9：28～29
4．郭本恒．主编．干酪．化学工业出版社，2003
5．侯俊财，杨丽杰，霍贵成．影响牛乳中共轭亚油酸(CLA)因素．中国乳业，2002(7)：23～26
6．黄伟坤等．编著．食品检验与分析．北京：轻工业出版社，1989
7．蒋爱民．主编．乳制品工艺及进展 陕西科学技术出版社，1996
8．刘晓华，曹郁生，陈燕．微生物生产共轭亚油酸的研究．食品与发酵工业．2003，29(9)：69～72
9．刘岩廷，董贵成，田欢．干酪．内蒙古科技与经济．2002,(4)：38～40
10．王俊沪，霍贵成．干酪风味物质的生成．中国乳品工业，2004，32(12)：36～42
11．王荣春，徐德昌．干酪中微生物研究方法的比较．食品研究与开发．2006，27(5)：21～22
12．杨龙江，南庆贤．共轭亚油酸的功能来源及其影响因素．肉类工业，2001，247(11)：43～46
13．张根旺，杨天奎，郭诤．生物活性物质共轭亚油酸(CLA)的研究—CLA的生理活性和应用前景．中国油脂，2000，25(6)：13～16
14．张和平，张列兵等．现代乳品工业手册．北京：中国轻工业出版社，2005，733～757
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2．党亚丽，张富新．酶法促熟干酪的研究进展．中国乳品工业，2004，32(11)：38～41
3．谷利伟，赵金兰．共轭亚油酸研究进展．粮油食品科技，2001，9：28～29
4．郭本恒．主编．干酪．化学工业出版社，2003
5．侯俊财，杨丽杰，霍贵成．影响牛乳中共轭亚油酸(CLA)因素．中国乳业，2002(7)：23～26
6．黄伟坤等．编著．食品检验与分析．北京：轻工业出版社，1989
7．蒋爱民．主编．乳制品工艺及进展 陕西科学技术出版社，1996
8．刘晓华，曹郁生，陈燕．微生物生产共轭亚油酸的研究．食品与发酵工业．2003，29(9)：69～72
9．刘岩廷，董贵成，田欢．干酪．内蒙古科技与经济．2002,(4)：38～40
10．王俊沪，霍贵成．干酪风味物质的生成．中国乳品工业，2004，32(12)：36～42
11．王荣春，徐德昌．干酪中微生物研究方法的比较．食品研究与开发．2006，27(5)：21～22
12．杨龙江，南庆贤．共轭亚油酸的功能来源及其影响因素．肉类工业，2001，247(11)：43～46
13．张根旺，杨天奎，郭诤．生物活性物质共轭亚油酸(CLA)的研究—CLA的生理活性和应用前景．中国油脂，2000，25(6)：13～16
14．张和平，张列兵等．现代乳品工业手册．北京：中国轻工业出版社，2005，733～757
15．张列兵，丁华，程涛．干酪的成熟、风味与微生物及其酶的关系[J]．中国乳品工业，1995，23(2)：89～93
16．朱赞，陈炳卿．共轭型亚油酸与人体健康[J]．国外医学卫生分册，1998，25(3)：148～151
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