食品工业科技2017，Vol.38Issue(24)：120-125,6.DOI:10.13386/j.issn1002-0306.2017.24.024
雅致放射毛霉添加量对牦牛霉菌奶酪品质的影响
Effect of addition amount of Actinomucor elegans on quality of yak mold cheese
摘要
Abstract
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.关键词
雅致放射毛霉/牦牛霉菌奶酪/发酵剂/品质Key words
Actinomucor elegans/yak mold cheese/starter/quality分类
轻工纺织引用本文复制引用
李昂,陈炼红,李键,张岩..雅致放射毛霉添加量对牦牛霉菌奶酪品质的影响[J].食品工业科技,2017,38(24):120-125,6.基金项目
公益性行业(农业)科研专项项目课题(201303085) （农业）
中央高校基本科研项目(2016KJFP04). （2016KJFP04）
