食品与发酵工业2024，Vol.50Issue(14)：151-157,中插6-中插8,10.DOI:10.13995/j.cnki.11-1802/ts.036866
两种凝乳酶加工的非发酵型干酪品质特性比较分析
Comparative analysis of quality characteristics of non fermented cheese processed by two kinds of rennet
摘要
Abstract
In this experiment,non-fermented cheese was processed by Moringa oleifera seed rennet,and commercial calf rennet was used as control.The sensory,nutritional components,texture characteristics,color difference,free amino acids and free fatty acids were compared and analyzed.The results showed that there was no significant difference in sensory,color difference △E value and water content between the cheese processed by two kinds of rennet(P＞0.05).The cheese processed by Moringa oleifera seed rennet had higher protein content,lower fat content,soft texture and better elasticity and resilience.The total content of free amino acids and free fatty acids in Mor-inga oleifera seed chymosin processed cheese was lower than that in calf rennet processed cheese.Taurine was the unique component in Moringa oleifera seed chymosin processed cheese.Principal component analysis(PCA)and partial least squares discriminant analysis(PLS-DA)showed that four amino acids(glutamic acid,lysine,proline,leucine)and five fatty acids(oleic acid,stearic acid,palmitic acid,ginkgo acid,myristic acid)were the characteristic flavor substances to distinguish the two kinds of cheeses.This study provides an important reference for the application of Moringa oleifera seed chymosin in cheese processing.关键词
辣木籽凝乳酶/小牛皱胃酶/非发酵型干酪/品质分析/游离脂肪酸/游离氨基酸Key words
Moringa oleifera seed rennet/calf rennet/non-fermented cheese/quality analysis/free fatty acids/free amino acids引用本文复制引用
杨果果,钟玉旺,李天强,黄艾祥,王雪峰..两种凝乳酶加工的非发酵型干酪品质特性比较分析[J].食品与发酵工业,2024,50(14):151-157,中插6-中插8,10.基金项目
云南省农业联合专项重点项目(202101BD070001-013) （202101BD070001-013）
云南省科学技术协会青年科技人才托举工程项目 （）
