Enzymatic Hurood product development and quality evaluation
This study was carried out to improve the organoleptic quality of Hurood,which is one of the traditional cheeses in China,by using proteolytic enzymes.A one-way test combined with response surface optimization determined that the optimal enzymatic conditions for Hurood were 0.77％addition of Flavourzyme(F enzyme),0.43％addition of Neutrase protease(N enzyme),and 34 min of digestion time.Comparison of the scanning electron microscopy and transmission electron microscopy results,sensory results,amino acid analysis results,electronic tongue results and metabolomics results of Hurood before and after enzyme digestion showed that the tissue structure of the Hurood after enzyme digestion was more delicate and homogeneous,with a richer taste;the total amount of free amino acids was about twice as much as that before enzyme digestion,with the greatest increase in bitter amino acids and a small increase in fresh amino acids;the non-targeted metabolism results showed that the content of bitter amino acids and organic acids(erucic acid)of the Hurood after enzyme digestion was increased.This study provides a good theoretical ba-sis for the improvement of the quality of traditional Hurood and provides a reference value for the processing and development of traditional dairy products.
万方数据
维普
