Application of Monascus in the production of camembert imitation
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摘要: 从红曲类食品中分离出一株高产色素,不产桔霉素的红曲霉菌种R-15,以红曲霉R-15替代白霉用于类Camembert干酪生产。以传统Camembert干酪为对照,研究红曲霉R-15对类Camembert干酪成熟过程中（28 d）水分含量、p H、蛋白水解程度和挥发性风味物质的影响。结果表明,成熟过程中,对照和红曲霉干酪表皮和中心的水分含量不断降低,并在接近28 d时趋于稳定;两种干酪p H在干酪成熟过程中先降低后升高,且干酪表皮p H以及变化范围都显著大于中心部位（p<0.05）;成熟后期,对照样品的表皮和中心处p H4.6酸可溶性氮含量分别显著高于红曲霉干酪（p<0.05）,且成熟1421 d期间,两种干酪的12%三氯乙酸可溶性氮含量增加速率最快。红曲霉干酪成熟过程中产生主要挥发性物质共35种,包括酮类、醛类、酸类、醇类和酯类等,各类物质的种类和含量都有别于对照样品。
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关键词:
- 红曲霉 /
- 类Camembert干酪 /
- 蛋白水解 /
- 挥发性风味物质
Abstract: Monascus R-15 with high yield of red pigment and low content of citrinin was selected from monascus products.The objective of this study was to evaluate the effect of R-15 on the proteolysis and volatile of camembert imitation during the ripening period( 28 days). The moisture content of all the cheeses decreased and came to a stable value at the end of ripening time.p H increased at the beginning of the ripening period and then decreased.Moreover,p H of the rind part was significantly higher than the core of the cheeses( p < 0.05); As the ripening period was prolonged,camembert presented the higher value of p H4.6 ASN than monascus cheese; During the ripening period of 14 ~ 21 days,TCA- SN increased rapidly; About 35 kinds of volatile substances( including ketones,aldehydes,acids,alcohols and esters ect.) were produced by the monascus cheese and were quite different from the camembert.-
Keywords:
- Monascus /
- camembert imitation /
- proteolysis /
- volatile
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