摘要
羊乳脂中含有丰富的中短链脂肪酸,可以赋予奶酪独特的风味,但目前对于羊乳脂在食品奶酪加工中的应用尚且不多。该文通过两步法制备羊乳脂奶酪酱(sheep milk fat cheese sauce,SMFCS)和牛乳脂奶酪酱(cow milk fat cheese sauce,CMFCS),验证羊乳脂代替牛乳脂在奶酪制备中的可行性。结果表明,羊乳脂中的中短链脂肪酸比牛乳脂中含量更高,且羊乳脂中没有检测到对羊膻味影响较大的支链脂肪酸,羊乳脂膻味较淡。采用气相色谱⁃质谱法鉴定CMFCS和SMFCS制备过程中挥发性化合物的动态变化,结果显示,CMFCS中共检测到53种挥发性化合物,SMFCS共检测到42种挥发性化合物,且SMFCS中醛醇类化合物在制备过程中比CMFCS检出少。电子鼻结果显示SMFCS比CMFCS和市售酶改性奶酪中苯类芳香成分、无机硫化物芳香成分及长链烷烃芳香成分含量更高。以上结果可为羊乳脂代替牛乳脂在奶酪中的应用提供参考。
Sheep milk fat is rich in short⁃and medium⁃chain fatty acids,which can provide a distinctive flavor to cheese,but there is a limited application of sheep milk fat in food cheese processing.In this study,sheep milk fat cheese sauce(SMFCS)and cow milk fat cheese sauce(CMFCS)were prepared by a two⁃step method to assess the feasibility of sheep milk fat as a substitute for cow milk fat in cheese preparation.The results showed that the content of medium⁃and short⁃chain fatty acids in sheep milk fat was higher than that in cow milk fat.Notably,the branched⁃chain fatty acids,which exert a greater impact on sheep′s nastiness,were not detected in sheep milk fat,resulting in a milder taste.The dynamic changes of volatile compounds during the preparation of CMFCS and SMFCS were identified by gas chromatography⁃mass spectrometry.The results showed that a total of 53 volatile compounds were detected in CMFCS and 42 volatile compounds were detected in SMFCS,with fewer aldehyde and alcohol compounds in SMFCS during preparation.The results of electronic nose indicated that SMFCS had higher content of benzene,inorganic sulfide and long⁃chain alkane aromatic components as compared with CMFCS and commercially available enzyme⁃modified cheese.The above results provide a reference for the application of sheep milk fat as a substitute for cow milk fat in cheese.
作者
高洪武
吴朋谕
高佳嘉
马晓明
刘子汇
汪建明
杨晨
GAO Hongwu;WU Pengyu;GAO Jiajia;MA Xiaoming;LIU Zihui;WANG Jianming;YANG Chen(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Yipin Dairy(Qingdao)Group Co.,Ltd.,Qingdao 266600,Shandong,China)
出处
《食品研究与开发》
CAS
2024年第5期122-130,共9页
Food Research and Development
关键词
羊乳脂
牛乳脂
酶解
奶酪酱
风味机理
sheep milk fat
cow milk fat
enzymolysis
cheese sauce
flavor mechanism
