刘兴龙 杨洁 赵旺

摘要：以白牦牛乳为试材，研究了不同贮存时间和贮存条件对牦牛乳硬质干酪质构性质和感官特性的影响。结果表明，贮存期白牦牛乳干酪的蛋白质水解程度不断增加，蛋白质网孔结构变化的同时其质构也发生变化。通过对干酪在贮存期内的咀嚼性、粘聚性、胶粘性等质构性质参数进行测定分析可得，干酪的硬度在5 ℃和15 ℃贮存温度下有极显著差异（P <0.01），咀嚼性在贮存90 d与60 d、150 d的咀嚼性具有显著性差异（P <0.05），胶粘性在不同贮存期以及温度都具有显著性差异（P < 0.05），而粘着性、弹性、粘聚性在不同贮存期以及温度下无显著性差异（P <0.05）。综合分析及感官评价得出，牦牛乳硬质干酪最佳贮存时间为90 d，最佳贮存温度为10 ℃，适口性最佳，有良好的风味和口感。

关键词：白牦牛乳;硬质奶酪;质构;感官评价

中图分类号：TS225       文献标志码：A       文章编号：1001-1463（2021）07-0067-08

doi：10.3969/j.issn.1001-1463.2021.07.014

Abstract：The effects of different storage time and storage conditions on the texture and sensory properties of white yak milk hard cheese were studied using white yak milk as raw material. The results showed that the degree of protein hydrolysis of white yak cheese during the storage period continued to increase， and the texture of white yak milk cheese also changed with the change of protein mesh structure. Through measured the texture such as the chewiness， cohesiveness， and stickiness of the cheese during the storage period， and comparative analysis shows that the hardness of cheese was extremely significant at 5 ℃ and 15 ℃ storage temperature（P < 0.01）， the chewiness of cheese stored for 90 days was significantly different from that stored for 60 days and 150 days（P < 0.05）， the stickiness of cheese had significant differences in different storage periods and temperatures（P  < 0.05）， however， there were no significant differences with adhesion， elasticity and cohesiveness under different storage periods and temperatures（P < 0.05）. Combined with sensory evaluation， the optimal ripening time of yak milk hard cheese was 90 days， the optimal storage temperature was 10 ℃， the palatability was the best， and it had better flavor and taste.

Key words：White yak milk;Hard cheese;Texture;Sensory value

干酪成熟指在一定條件下干酪中所含的脂肪、蛋白质及碳水化合物在微生物和酶的作用下分解并发生某些生化反应，形成干酪的特有风味、质地和组织状态的过程[1 ]。干酪成熟包括3个主要的生化反应，即蛋白水解、脂肪水解和糖酵解。而贮藏期作为成熟期的延续，干酪仍然发生理化、流变学的变化[2 ]。干酪的成熟过程实际上主要是干酪中蛋白质和脂肪等物质在微生物来源的酶和凝乳酶的作用下分解的过程，蛋白质和脂肪的水解可以使干酪具有特有的质构，产生特殊风味物质，蛋白质的水解程度可以反应出干酪成熟度[3 - 4 ]。同时，干酪质构可反应不同成熟度干酪蛋白质水解度，也可被看作是由于外界物理性质的共同作用得到的复合感官性质，它通常可以通过触觉和视觉来感 知[5 - 6 ]。影响干酪质地的因素主要有水分含量、蛋白质降解程度、脂肪水解、机械、几何等因素。干酪的质构主要表现为干酪的机械性质和几何性质。……