| 新型凝胶卤水对延长新鲜马苏里拉奶酪保质期的工艺优化 |
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| 引用本文： | 刘沛毅,刘振民. 新型凝胶卤水对延长新鲜马苏里拉奶酪保质期的工艺优化[J]. 乳业科学与技术, 2016, 39(4): 13-17. DOI: 10.15922/j.cnki.jdst.2016.04.003 |
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| 作者姓名： | 刘沛毅 刘振民 |
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| 作者单位： | 光明乳业股份有限公司乳业研究院,乳业生物技术国家重点实验室,上海 200436 |
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| 基金项目： | “十二五”国家科技支撑计划项目(2013BAD18B02);上海市科学技术委员会工程中心能力提升项目(16DZ2280600) |
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| 摘 要： | 研究一种新型凝胶卤水对新鲜马苏里拉奶酪质量的保护作用.将凝胶卤水的保水作用和乳铁蛋白酶解物的抑菌作用相结合,蘸裹在新鲜马苏里拉奶酪后,无菌材料密封后冷藏,能较好地延长新鲜马苏里拉奶酪的保质期.结果表明:凝胶卤水的成分比例(均为质量分数)为:6％乳清、0.266％ NaCl、0.72％乳铁蛋白酶解物、0.7％稳定剂几丁聚糖、0.3％增稠剂海藻酸钠.在取样测定的21d内,所贮藏的新鲜马苏里拉奶酪能保持良好的感官评价指数,菌落总数未超过1×108 CFU/mL,致病菌荧光假单胞菌数未检出,酪蛋白水解程度与卤水中游离氨基酸含量未出现显著性变化.此法贮藏的新鲜马苏里拉奶酪相比于传统贮藏方法至少延长了10d保质期.
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| 关 键 词： | 凝胶卤水；新鲜马苏里拉奶酪；乳铁蛋白；保质期 |
Optimized Application of a Novel Brine Gel to Prolong the Storage Period of Fresh Mozzarella Cheese |
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| LIU Peiyi;LIU Zhenmin. Optimized Application of a Novel Brine Gel to Prolong the Storage Period of Fresh Mozzarella Cheese[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2016, 39(4): 13-17. DOI: 10.15922/j.cnki.jdst.2016.04.003 |
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| Authors: | LIU Peiyi LIU Zhenmin |
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| Affiliation: | (State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai 200436, China) |
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| Abstract: | The effect of a novel brine gel on quality preservation of fresh Mozzarella cheese was evaluated. After dipping inbrine gel, fresh Mozzarella cheese was packaged and sealed under aseptic conditions. The shelf life of cheese was noticeablyprolonged during subsequent cold storage owing to combination of water-retaining property of the gel and antimicrobialactivity of enzymatic hydrolysate of lactoferrin. The optimal combination of ingredients for the brine gel were 6% whey,0.266% NaCl, 0.72% lactoferrin hydrolysate, 0.7% stabilizer (chitosan) and 0.3% thickener (sodium alginate). Over thestorage period of 21 days, the cheese maintained good sensory quality and a total number of colonies not exceeding 1×108CFU/mL. Additionally, Pseudomonas fluorescens was undetectable and no significant change was noted in the hydrolysisdegree of casein and free amino acid concentrations of the brine. The shelf life of fresh Mozzarella cheese in this study wasprolonged by at least 10 days compared with the traditional storage method. |
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| Keywords: | brine gel fresh Mozzarella cheese lactoferrin shelf life, |
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