马苏里拉奶酪再制过程中香气变化的影响因素及其调控

Influencing Factors and Regulation of Aroma Changes during Mozzarella Cheese Reprocessing

摘要:

为探究影响再制马苏里拉奶酪加工过程中香气变化的因素并制定调控风味损失的策略,采用气相色谱-质谱联用技术、气相色谱-嗅闻技术、电子鼻技术结合感官评价的方法,系统研究了不同乳化盐、柠檬酸、稳定剂添加量以及乳化温度、乳化时间和剪切速率等再制工艺参数对马苏里拉奶酪香气变化的影响。在单因素实验的基础上,采用响应面法对再制马苏里拉奶酪再制工艺进行优化,并对比分析加工前后香气的变化,确定了再制马苏里拉奶酪的较佳制备工艺参数:乳化盐添加量为质量分数1%、稳定剂添加量为质量分数5.5%、乳化时间5min、剪切速率200r/min。通过对加工前后的奶酪进行对比分析得知,3-甲基丁醛和δ-十二内酯在加工后未被检出,影响奶酪中坚果味和桃子味等感官属性的表达；而乙偶姻作为奶酪中的重要风味物质,可以贡献奶油味等风味属性,在加工后损失较多。因此在优化条件下,对再制马苏里拉奶酪进行香气补偿实验,加工后再制马苏里拉奶酪中挥发性风味物质总数为38个,特征性风味物质总质量比为26008.24μg/kg,较加工前特征性风味物质总质量比提升了12.49%,达到了较好的调控效果。希望研究可为再制马苏里拉奶酪产品的生产提供技术参考。

Abstract:

To explore the influence factors of aroma changes and develop mitigation strategies for flavor loss in processed Mozzarella cheese manufacturing, the effects of emulsifying salt concentration, citric acid levels, stabilizer dosage, emulsification temperature, emulsification time, and shear rate on the aroma profile of processed Mozzarella cheese were systematically investigated using gas chromatography-mass spectrometry, gas chromatography-olfaction, and electronic nose technology and sensory evaluation. On the basis of single factor experiments, response surface optimization was used to optimize the processing technology of processed Mozzarella cheese, and the aroma changes before and after processing were compared and analyzed. The optimal repreparation process parameters for processed Mozzarella cheese were emulsifying salt mass fraction 1%, stabilizer mass fraction 5.5%, emulsification time 5min, and shear rate 200r/min. A comparative analysis of cheese before and after processing showed that 3-methylbutanal and δ-dodecalactone were not detected after processing, which impaired the expression of sensory attributes such as nutty and peach-like flavours in cheese. As an important flavour compound in cheese, acetoin contributed creamy notes and other sensory properties, yet it suffered substantial losses after processing. Therefore, under optimised conditions, aroma compensation experiments were carried out on the processed Mozzarella cheese. After processing, the total number of volatile aroma substances of processed Mozzarella cheese were 38, and the total mass ratio of characteristic flavor substances was 26008.24μg/kg, which was 12.49% higher than that before processing, indicating a good regulatory effect. It was hoped that this study could provide technical references for the production of processed Mozzarella cheese products.