CN104757125A - Brine gel for storing fresh Mozzarella cheese and preparation method of brine gel - Google Patents
Brine gel for storing fresh Mozzarella cheese and preparation method of brine gel Download PDFInfo
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- CN104757125A CN104757125A CN201510203623.3A CN201510203623A CN104757125A CN 104757125 A CN104757125 A CN 104757125A CN 201510203623 A CN201510203623 A CN 201510203623A CN 104757125 A CN104757125 A CN 104757125A
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Abstract
The invention provides a brine gel for storing fresh Mozzarella cheese and a preparation method of the brine gel. The brine gel comprises 5% to 12% of whey, 0.25% to 1.25% of NaCl, 0.03% to 0.72% of lactoferrin proteolysis, 0.2% to 1% of a thickening agent, 01% to 0.7% of a stabilizing agent and the balance water (W/V). A preparation method of the lactoferrin proteolysis includes the steps that 9,000 U/ml to 30,000 U/ml of porcine pepsin is added to a 2% to 10% lactoferrin solution, enzymolysis is conducted for 20 to 120 minutes, the porcine pepsin is heated and inactivated, solid and liquid are separated, and supernate is acquired to be sterilized. The preparation method includes the steps that firstly, mixed liquid of the whey, the NaCl and the water is acquired and sterilized; secondly, the lactoferrin proteolysis, the stabilizing agent and the thickening agent are added and mixed evenly. By the adoption of the brine gel, the shelf life of the stored fresh Mozzarella cheese is as long as 30 days, the water content of the cheese is high, the taste is good, and operation is easy.
Description
Technical field
The present invention relates to cheese storage technology field, be specifically related to a kind ofly store bittern gel of fresh horse Soviet Union lira cheese and preparation method thereof.
Background technology
Horse Soviet Union's lira cheese (Mozzarella Cheese) is the fresh cheese that a class is usually used in the western-style cakes such as Pizza, because its local flavor is dense, soft taste, wire-drawing effect is good, it is growing at the consumption figure of China, fresh horse Soviet Union lira cheese water content is higher, can reach 50-60%, therefore generally be stored in the bittern configured the mouthfeel ensureing its moisture and softness.But because fresh cheese is without sterilization, in shelf time, easy microbiological contamination, often can cause albumen in cheese, fat splitting, non-flavor substance produces and look becomes.Under common refrigeration 4 DEG C of conditions, when in horse Soviet Union lira cheese, the microorganism such as pseudomonas, acinetobacter becomes to take Pseudomonas as the leading factor, caseic hydrolysis in fresh dairy can be caused, the generation of multiple coloured chemical substance thus add the rotten of Soviet Union of Smart lira cheese.Because the research starting of China to edible fresh cheese is more late, few to the storage method research of import or self-produced fresh cheese, lack the cheese storage method having independent intellectual property right, to such an extent as to a lot of good import fresh cheese of quality for a long time at China's storage, cannot limit the expansion of cheese market in China.Therefore, how according to domestic existence conditions, when keeping import fresh cheese quality and local flavor, adopt specific technique adjustment, extend the shelf-life of fresh horse Soviet Union lira cheese, improving its utilization rate, is this area problem demanding prompt solution, and will improve the scope of application of this type of cheese in Chinese market widely.
Current storage is preservative film parcel without the conventional method of the fresh horse Soviet Union lira cheese of pasteurize, 4 DEG C of refrigerations, and the shelf-life of this method to fresh horse Soviet Union lira cheese reaches 5 days only; In order to extend the shelf life, once people was had in horse Soviet Union lira cheese, to add bacteriostatic agent or surfactant to control the quantity of miscellaneous bacteria, but this method can make horse Soviet Union lira cheese matter structure loosen, and the natural bacterial classification contained also is destroyed originally, and its edible safety does not also ensure.Therefore, current this area still lacks a kind of natural, effective and easy reagent can storing fresh horse Soviet Union lira cheese for a long time.
Summary of the invention
Technical problem to be solved by this invention is that look change easily occurs the existing common storage reagent of use fresh horse Soviet Union lira cheese, cortex comes off iso-metamorphism phenomenon in order to overcome, shelf-life is no more than 5 days, originally the natural bacterial classification contained also is destroyed, and its edible safety does not ensure this defect yet.The invention provides a kind of bittern gel for storing fresh horse Soviet Union lira cheese and preparation method thereof.The shelf-life that fresh horse Soviet Union lira cheese substantially prolongs fresh horse Soviet Union lira cheese is stored with this bittern gel, 30 days can be reached, high by the fresh horse Soviet Union lira cheese water content of storing, freshness is good, taste is soft, mouthfeel high resilience, and the using method of bittern gel of the present invention is simple in addition, cost is lower, easy to utilize.
One of technical scheme provided by the invention: a kind of bittern gel storing fresh horse Soviet Union lira cheese, it comprises following component: the whey of 5% ~ 12%, the NaCl of 0.25% ~ 1.25%, 0.03% ~ 0.72% lactoferrin zymolyte, the thickener of 0.2% ~ 1%, the stabilizing agent of 0.1% ~ 0.7% and complement to 100% water, described percentage is the quality percent by volume that each constituent mass accounts for described bittern gel cumulative volume; Described lactoferrin zymolyte prepares by the following method: in 2% ~ 10% lactoferrin solution, add porcine pepsin to content is 9000 ~ 30000U/mL, described percentage is the quality percent by volume accounting for described lactoferrin solution cumulative volume, porcine pepsin described in heated and inactivated after enzymolysis 20 ~ 120min, by enzymolysis liquid Separation of Solid and Liquid, after getting supernatant sterilization, namely obtain the solution of described lactoferrin zymolyte.
In the present invention, described whey is that this area is conventional, the whey preferably for discharging in cheese making process, the content of described whey is 5% ~ 12%, being preferably 6% ~ 8%, is more preferably 6%, and described percentage is the quality percent by volume accounting for described bittern gel cumulative volume.
In the present invention, the content of described NaCl is 0.25% ~ 1.25%, is preferably 0.25% ~ 0.27%, is more preferably 0.27%, and described percentage is the quality percent by volume accounting for described bittern gel cumulative volume.
In the present invention, the content of described lactoferrin zymolyte is 0.03% ~ 0.72%, be preferably 0.03% ~ 0.1%, be more preferably 0.08% ~ 0.1%, be 0.1% best, described percentage is the quality percent by volume that the quality of described lactoferrin zymolyte accounts for described bittern gel cumulative volume, the solution of described lactoferrin zymolyte prepares by the following method: in 2% ~ 10% lactoferrin solution, add porcine pepsin to content is 9000 ~ 30000U/mL, described percentage is the quality percent by volume that described lactoferrin quality accounts for described lactoferrin solution cumulative volume, porcine pepsin described in heated and inactivated after enzymolysis 20 ~ 120min, by enzymolysis liquid Separation of Solid and Liquid, namely the solution of described lactoferrin zymolyte is obtained after getting supernatant sterilization.Wherein, described lactoferrin is that this area is conventional, meet the requirement of GB14880-2012 " food enrichment use standard ", preferably for accounting for the lactoferrin of ratio >=95% of total protein, more preferably for accounting for ratio >=95% of total protein, moisture≤8.00%, ash content≤5%, described percentage is the mass percent accounting for total protein quality, iron saturation 5 ~ 20%, in granularity, 40 mesh sieves divide percent of pass >=85%, 60 mesh sieves divide the lactoferrin of percent of pass >=50%, N2MP 7100 bovine lactoferrin that the dairy company Fonterra of New Zealand reaching 98% for purity best produces, described percentage is the mass percent accounting for total protein quality.In described lactoferrin solution, the content of lactoferrin is 2% ~ 10%, is preferably 3% ~ 3.5%, is more preferably 3.5%, and described percentage is the quality percent by volume accounting for lactoferrin solution cumulative volume.Wherein, described porcine pepsin is that this area is conventional, is preferably the porcine pepsin purchased from Sigma-Aldrich company.The activity of described porcine pepsin is that this area is conventional, preferably for selecting the porcine pepsin of 300U/mg, described unit is the active general unit of pepsin hydrolysis, and the enzyme amount that namely energy catalyzing hydrolysis hemoglobin per minute generates 1 μm of ol tyrosine is a peptic activity of stomach unit.The content of described porcine pepsin is preferably 9000 ~ 15000U/mL, is more preferably 9000 ~ 10500U/mL, is 10500U/mL best.Wherein, the time of described enzymolysis is 20 ~ 120min, is preferably 20 ~ 80min, is more preferably 60 ~ 80min, is 80min best.Described Separation of Solid and Liquid is that this area is conventional, and being preferably centrifugal, is more preferably refrigerated centrifuge.The temperature of described refrigerated centrifuge is that this area is conventional, is preferably 4 DEG C, and the time of described refrigerated centrifuge is that this area is conventional, and being preferably 15 ~ 30min, is more preferably 15 ~ 20min, is 20min best.The rotating speed of described refrigerated centrifuge is that this area is conventional, is preferably 17000 × g.Described sterilization is this area conventional sterilization method, is preferably filter sterilization or pasteurize, is filter sterilization best.The filter sizes of described filter sterilization is that this area is conventional, is preferably 0.22 μm.The temperature of described heated and inactivated porcine pepsin is that this area is conventional, is preferably 80 DEG C ~ 85 DEG C, is more preferably 80 DEG C, and the time of described heated and inactivated porcine pepsin is that this area is conventional, is preferably 12 ~ 15min, is more preferably 15 DEG C.After described cooling, adjust ph is that this area is conventional, preferably adjust ph to 6.5 ~ 7.0, more preferably adjust ph to 6.5.After described supernatant sterilization, preferably can use immediately, refrigeration is for subsequent use or to make freeze-dried powder for subsequent use to be placed in 4 DEG C ~ 10 DEG C, more preferably can use immediately.
In the present invention, described thickener is that this area is conventional, one or more preferably for being selected from sodium alginate, sodium carboxymethylcellulose, beta cyclodextrin, Arabic gum, xanthans and pectin, one or more more preferably for being selected from sodium alginate, sodium carboxymethylcellulose and beta cyclodextrin are sodium alginate best.Described stabilizing agent is that this area is conventional, is preferably chitosan.The addition of described stabilizing agent and thickener is determined by system volume, the content sum of described stabilizing agent and thickener is preferably 0.9%-1.2%, the bittern gel of formation can be made to maintain and can form the state of relatively shaping, the state of flow deformation can not occur while ensureing complete parcel cheese, and described percentage is the quality percent by volume that described stabilizing agent and thickener account for described bittern gel cumulative volume.The addition of described stabilizing agent is 0.1% ~ 0.7%, is preferably 0.3% ~ 0.7%, is more preferably 0.3% ~ 0.5%, is 0.5% best, and described percentage is the quality percent by volume that described stabilizing agent quality accounts for described bittern gel cumulative volume.The addition of described thickener is 0.2% ~ 1%, is preferably 0.2% ~ 0.8%, is more preferably 0.5% ~ 0.8%, is 0.5% best, and described percentage is the quality percent by volume that described thickener qualities accounts for described bittern gel cumulative volume.
Technical solution of the present invention two: a kind of preparation method storing the bittern gel of fresh horse Soviet Union lira cheese as previously mentioned, it comprises following raw material components: 5% ~ 12% whey, 0.25% ~ 1.25%NaCl, 0.03% ~ 0.72% lactoferrin zymolyte, 0.2% ~ 1% thickener, 0.1% ~ 0.7% stabilizing agent and complement to 100% water, described percentage is the quality percent by volume that each constituent mass accounts for described bittern gel cumulative volume; Described lactoferrin zymolyte prepares by the following method: in 2% ~ 10% lactoferrin solution, add porcine pepsin to content is 9000 ~ 30000U/mL, described percentage is the quality percent by volume accounting for described lactoferrin solution cumulative volume, porcine pepsin described in heated and inactivated after enzymolysis 20 ~ 120min, by enzymolysis liquid Separation of Solid and Liquid, after getting supernatant sterilization, namely obtain the solution of described lactoferrin zymolyte; Described preparation method comprises the steps:
(1) by the mixed liquor sterilizing of described whey, described NaCl and described water, aseptic bittern is obtained;
(2) in the aseptic bittern of step (1) gained, add described lactoferrin zymolyte solution, described stabilizing agent and described thickener, after mixing, namely obtain the bittern gel of described storage fresh horse Soviet Union lira cheese.
In the present invention, step (1) described sterilizing is that this area is conventional, and be preferably that pasteurize or membrane filtration are degerming, being more preferably pasteurize, is 75 DEG C of sterilizing 12s best.
In the present invention, the described aseptic bittern of step (1) can use or for subsequent use in 4 ~ 10 DEG C immediately.
Bittern gel for storing fresh horse Soviet Union lira cheese of the present invention, can immediately for the antistaling storing of fresh horse Soviet Union lira cheese after obtained, also can be placed in 4 DEG C ~ 10 DEG C for subsequent use.
The using method of the bittern gel of the aforementioned storage of the present invention fresh horse Soviet Union lira cheese comprises the steps: to use aforementioned bittern gel to dip in wraps up in fresh horse Soviet Union lira cheese, with refrigeration after sterilizable material sealing.Described dipping in is wrapped up in finger and is dipped described bittern gel and make it parcel described fresh horse Soviet Union lira cheese, flow deformation can not occur while guarantee parcel cheese.Describedly being sealed into this area routine, is preferably mechanical seal.Described sterilizable material can be arbitrary aseptic packaging material, is preferably preservative film, as the various commercially available preservative film being applicable to packaging cheese, is all applicable to the present invention.The temperature of described refrigeration is this area ordinary temperature, is preferably 4 ~ 10 DEG C, is more preferably 4 DEG C, and the relative humidity of described refrigeration is that this area is conventional, and being preferably 85% ~ 95%, is more preferably 90% ~ 95%, is 90% best.
In the present invention, the use amount of all raw materials is all no more than the use amount of the food additives of national regulation.
Agents useful for same of the present invention and raw material are all commercially.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Positive progressive effect of the present invention is: for lacking the reagent that can retain Italian original flavor fresh horse Soviet Union lira cheese flavor, quality and color and luster for a long time in prior art, it is short that bittern gel provided by the invention solves fresh horse Soviet Union lira cheese shelf time, the defects such as easy look change, effectively can preserve fresh horse Soviet Union lira cheese and reach 30 days, substantially prolongs storage time; The horse Soviet Union lira cheese stored still can keep flexible mouthfeel, natural local flavor in 30 days, was applicable to long-time transport and used.In addition bittern gel of the present invention effectively can also suppress the growth of the harmful bacterial classification in fresh horse Soviet Union lira cheese and prevent non-natural microorganism to the degraded of milk casein matter, produce look and become iso-metamorphism situation, and production cost is low, method is simple, is convenient to application.
Accompanying drawing explanation
Fig. 1: embodiment 1 ~ 6 and fresh horse in comparative example 1 ~ 4 are revived the total plate count (log cfu/g) of different number of days in lira cheese.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
Embodiment 1
(1) raw material components formula: the solution of 60g whey, 2.66g NaCl, 30mL lactoferrin zymolyte, 8g stabilizing agent and 3g thickener, surplus is water.
Wherein, whey takes from the whey of discharging in cheese production process.Thickener is sodium alginate, and stabilizing agent is chitosan.The present embodiment finally obtained bittern gel volume is 1000mL.
(2) preparation method:
(1) be dissolved in 100ml distilled water by 3.5g lactoferrin, be mixed with the aqueous solution that concentration is 3.5%, described percentage is the mass percent accounting for lactoferrin and distilled water quality.With 1M hydrochloric acid, pH value is adjusted to 2.5, add the porcine pepsin 3.5g that enzyme activity is 300units/mg, 37 DEG C of hydrolysis 80min, 80 DEG C of heating enzymolysis solution 15min, make hydrolysis stop, 1MNaOH is added by system pH neutralization most 6.5 after being cooled to 32 DEG C, 4 DEG C, 17000 × g, refrigerated centrifuge 20min, get supernatant and cross the solution that 0.22 μm of filter membrane obtains lactoferrin zymolyte, total protein concentration is 32.5mg/mL after measured.
(2) obtain aseptic bittern in 75 DEG C of sterilization 12s after whey, NaCl and water being mixed, save backup in 4 DEG C after being cooled to room temperature.
(3) by 30mL step (1) obtain lactoferrin zymolyte solution be added in the bittern of step (2) gained, mix after adding stabilizing agent and thickener, obtained 1000mL bittern gel.Wrap up in fresh horse Soviet Union lira cheese with the obtained bittern gel libation at an ancient wedding ceremony, ensure that bittern gel wraps cheese completely, preservative film sealing placement 4 DEG C, relative humidity is store under the cold storage environment of 85%.
Can realize the present embodiment by the extended shelf-life to 30 day of fresh horse Soviet Union lira cheese by said method, in 30 days, total plate count remains on 1 × 10
8within, free amino acid increases not obvious, does not find that look becomes, cortex comes off, degradation situation under moisture, and still possesses soft and flexible mouthfeel.
Embodiment 2
(1) raw material components formula: the solution of 50g whey, 2.5g NaCl, 15mL lactoferrin zymolyte, 5g thickener and 5g stabilizing agent, surplus is water.
Wherein, whey takes from the whey of discharging in cheese production process.Thickener is sodium carboxymethylcellulose (CMC), and stabilizing agent is chitosan.The present embodiment finally obtained bittern gel volume is 1000mL.
(2) preparation method:
(1) be dissolved in 100ml distilled water by 2g lactoferrin, be mixed with the aqueous solution that concentration is 2%, described percentage is the mass percent accounting for lactoferrin and distilled water quality.With 1M hydrochloric acid, pH value is adjusted to 2.5, add the porcine pepsin 3g that enzyme activity is 300units/mg, 37 DEG C of hydrolysis 20min, 80 DEG C of heating enzymolysis solution 12min, make hydrolysis stop, 1M NaOH is added by system pH neutralization most 6.5 after being cooled to 32 DEG C, 4 DEG C, 17000 × g, refrigerated centrifuge 15min, get supernatant and cross the solution that 0.22 μm of filter membrane obtains lactoferrin zymolyte, total protein concentration is 18.7mg/mL after measured.
(2) obtain aseptic bittern in 75 DEG C of sterilization 12s after whey, NaCl and water being mixed, save backup in 4 DEG C after being cooled to room temperature.
(3) by 15mL step (1) obtain lactoferrin zymolyte solution be added in the bittern of step (2) gained, mix after adding stabilizing agent and thickener, obtained 1000mL bittern gel.Wrap up in fresh horse Soviet Union lira cheese with the obtained bittern gel libation at an ancient wedding ceremony, ensure that bittern gel wraps cheese completely, preservative film sealing placement 4 DEG C, relative humidity is store under the cold storage environment of 85%.
Can realize the present embodiment by the extended shelf-life to 30 day of fresh horse Soviet Union lira cheese by said method, in 30 days, total plate count remains on 1 × 10
8within, free amino acid increases not obvious, does not find that look becomes, cortex comes off, degradation situation under moisture, and still possesses soft and flexible mouthfeel.
Embodiment 3
(1) raw material components formula: the solution of 120g whey, 12.5g NaCl, 100mL lactoferrin zymolyte, 2g thickener and 7g stabilizing agent, surplus is water.
Wherein, whey takes from the whey of discharging in cheese production process.Thickener is beta cyclodextrin, and stabilizing agent is chitosan.The present embodiment finally obtained bittern gel volume is 1000m.
(2) preparation method:
(1) be dissolved in 100ml distilled water by 10g lactoferrin, be mixed with the aqueous solution that concentration is 10%, described percentage is the mass percent accounting for lactoferrin and distilled water quality.With 1M hydrochloric acid, pH value is adjusted to 2.5, add the porcine pepsin 10g that enzyme activity is 300units/mg, 37 DEG C of hydrolysis 120min, 85 DEG C of heating enzymolysis solution 12min, make hydrolysis stop, 1M NaOH is added by system pH neutralization most 7.0 after being cooled to 32 DEG C, 4 DEG C, 17000 × g, refrigerated centrifuge 30min, get supernatant and cross the solution that 0.22 μm of filter membrane obtains lactoferrin zymolyte, total protein concentration is 71.6mg/mL after measured.
(2) obtain aseptic bittern in 75 DEG C of sterilization 12s after whey, NaCl and water being mixed, save backup in 4 DEG C after being cooled to room temperature.
(3) by 100mL step (1) obtain lactoferrin zymolyte solution be added in the bittern of step (2) gained, mix after adding stabilizing agent and thickener, obtained 1000mL bittern gel.Wrap up in fresh horse Soviet Union lira cheese with the obtained bittern gel libation at an ancient wedding ceremony, ensure that bittern gel wraps cheese completely, preservative film sealing placement 4 DEG C, relative humidity is store under the cold storage environment of 90%.
Can realize the present embodiment by the extended shelf-life to 30 day of fresh horse Soviet Union lira cheese by said method, in 30 days, total plate count remains on 1 × 10
8within, free amino acid increases not obvious, does not find that look becomes, cortex comes off, degradation situation under moisture, and still possesses soft and flexible mouthfeel.
Embodiment 4
(1) raw material components formula: the solution of 60g whey, 2.7g NaCl, 30mL lactoferrin zymolyte, 3g thickener and 6g stabilizing agent, surplus is water.
Wherein, whey takes from the whey of discharging in cheese production process.Thickener is Arabic gum, and stabilizing agent is chitosan.The present embodiment finally obtained bittern gel volume is 1000mL.
(2) preparation method:
(1) 3g lactoferrin is dissolved in 100ml distilled water, be mixed with the aqueous solution that concentration is 3%, with 1M hydrochloric acid, pH value is adjusted to 3.0, add the porcine pepsin 3.5g that enzyme activity is 300units/mg, 37 DEG C of hydrolysis 60min, 85 DEG C of heating enzymolysis solution 15min, hydrolysis is stopped, 1M NaOH is added by system pH neutralization most 6.5 after being cooled to 32 DEG C, 4 DEG C, 17000 × g, refrigerated centrifuge 20min, get the solution that supernatant liquid filtering film obtains lactoferrin zymolyte, total protein concentration is 26.1mg/mL after measured.
(2) obtain aseptic bittern in 75 DEG C of sterilization 12s after whey, NaCl and water being mixed, save backup in 4 DEG C after being cooled to room temperature.
(3) by 30mL step (1) obtain lactoferrin zymolyte solution be added in the bittern of step (2) gained, mix after adding stabilizing agent and thickener, obtained 1000mL bittern gel.Wrap up in fresh horse Soviet Union lira cheese with the obtained bittern gel libation at an ancient wedding ceremony, ensure that bittern gel wraps cheese completely, preservative film sealing placement 4 DEG C, relative humidity is store under the cold storage environment of 95%.
Can realize the present embodiment by the extended shelf-life to 30 day of fresh horse Soviet Union lira cheese by said method, in 30 days, total plate count remains on 1 × 10
8within, free amino acid increases not obvious, does not find that look becomes, cortex comes off, degradation situation under moisture, and still possesses soft and flexible mouthfeel.
Embodiment 5
(1) raw material components formula: the solution of 80g whey, 5g NaCl, 50mL lactoferrin zymolyte, 10g thickener and 1g stabilizing agent, surplus is water.
Wherein, whey takes from the whey of discharging in cheese production process.Thickener is xanthans, and stabilizing agent is chitosan.The present embodiment finally obtained bittern gel volume is 1000mL.
(2) preparation method:
(1) be dissolved in 100ml distilled water by 3.5g lactoferrin, be mixed with the aqueous solution that concentration is 3.5%, described percentage is the mass percent accounting for lactoferrin and distilled water quality.With 1M hydrochloric acid, pH value is adjusted to 7.0, add the porcine pepsin 5g that enzyme activity is 300units/mg, 37 DEG C of hydrolysis 100min, 80 DEG C of heating enzymolysis solution 15min, make hydrolysis stop, 1M NaOH is added by system pH neutralization most 6.5 after being cooled to 32 DEG C, 4 DEG C, 17000 × g, refrigerated centrifuge 30min, get supernatant and cross the solution that 0.22 μm of filter membrane obtains lactoferrin zymolyte, total protein concentration is 34.8mg/mL after measured.
(2) obtain aseptic bittern in 75 DEG C of sterilization 12s after whey, NaCl and water being mixed, save backup in 4 DEG C after being cooled to room temperature.
(3) by 50mL step (1) obtain lactoferrin zymolyte solution be added in the bittern of step (2) gained, mix after adding stabilizing agent and thickener, obtained 1000mL bittern gel.Wrap up in fresh horse Soviet Union lira cheese with the obtained bittern gel libation at an ancient wedding ceremony, ensure that bittern gel wraps cheese completely, preservative film sealing placement 4 DEG C, relative humidity is store under the cold storage environment of 85%.
Can realize the present embodiment by the extended shelf-life to 30 day of fresh horse Soviet Union lira cheese by said method, in 30 days, total plate count remains on 1 × 10
8within, free amino acid increases not obvious, does not find that look becomes, cortex comes off, degradation situation under moisture, and still possesses soft and flexible mouthfeel.
Embodiment 6
(1) raw material components formula: the solution of 50g whey, 12.5g NaCl, 30mL lactoferrin zymolyte, 2g thickener and 7g stabilizing agent, surplus is water.
Wherein, whey takes from the whey of discharging in cheese production process.Thickener is pectin, and stabilizing agent is chitosan.The present embodiment finally obtained bittern gel volume is 1000mL.
(2) preparation method:
(1) be dissolved in 100ml distilled water by 2g lactoferrin, be mixed with the aqueous solution that concentration is 2%, described percentage is the mass percent accounting for lactoferrin and distilled water quality.With 1M hydrochloric acid, pH value is adjusted to 6.5, add the porcine pepsin 5g that enzyme activity is 300units/mg, 37 DEG C of hydrolysis 80min, 80 DEG C of heating enzymolysis solution 15min, make hydrolysis stop, 1M NaOH is added by system pH neutralization most 6.5 after being cooled to 32 DEG C, 4 DEG C, 17000 × g, refrigerated centrifuge 30min, get the solution that supernatant 72 DEG C of 15s sterilizations obtain lactoferrin zymolyte, total protein concentration is 17.5mg/mL after measured.
(2) obtain aseptic bittern in 75 DEG C of sterilization 12s after whey, NaCl and water being mixed, save backup in 4 DEG C after being cooled to room temperature.
(3) by 30mL step (1) obtain lactoferrin zymolyte solution be added in the bittern of step (2) gained, mix after adding stabilizing agent and thickener, obtained 1000mL bittern gel.Wrap up in fresh horse Soviet Union lira cheese with the obtained bittern gel libation at an ancient wedding ceremony, ensure that bittern gel wraps cheese completely, preservative film sealing placement 4 DEG C, relative humidity is store under the cold storage environment of 85%.
Can realize the present embodiment by the extended shelf-life to 30 day of fresh horse Soviet Union lira cheese by said method, in 30 days, total plate count remains on 1 × 10
8within, free amino acid increases not obvious, does not find that look becomes, cortex comes off, degradation situation under moisture, and still possesses soft and flexible mouthfeel.
Comparative example 1
According to the bittern that step (3) in embodiment 1 is obtained identical, do not add thickener and stabilizing agent unlike in the bittern prepared, bittern is condensed.Fresh horse Soviet Union lira cheese is put into bittern, and ensure the complete submergence cheese of bittern, be positioned over 4 DEG C, humidity is refrigerate under the environment of 85%.
Comparative example 2
Raw material components is filled a prescription: 60g whey, 2.7g NaCl, 30mL lactoferrin solution, 8g sodium alginate and 3g chitosan, surplus is water.
Directly add the sterile milk liquor ferri albuminati that concentration is 3.5% in the bittern prepared, the amount added is 30mL, and described percentage is the percent by volume of sterile milk liquor ferri albuminati compared to bittern.Wrap up in fresh horse Soviet Union lira cheese with the obtained bittern gel libation at an ancient wedding ceremony, ensure that bittern gel wraps cheese completely, preservative film sealing placement 4 DEG C, relative humidity is refrigerate under the cold storage environment of 85%.
Comparative example 3
Adopt common fresh horse Soviet Union lira cheese storage method, the citric acid solution of preparation 20g/L, 75 DEG C of sterilization 12s, after being cooled to room temperature, put into by fresh horse Soviet Union lira cheese, ensure the complete submergence cheese of bittern, be positioned over 4 DEG C, humidity is refrigerate under the environment of 85%.
Comparative example 4
Adopt common fresh horse Soviet Union lira cheese storage method, the citric acid solution of preparation 20g/L, 75 DEG C of sterilization 12s, add the solution of the lactoferrin zymolyte that step (1) is obtained identical in embodiment 1, institute's addition is 30mL, is put into by fresh horse Soviet Union lira cheese, ensures the complete submergence cheese of solution, be positioned over 4 DEG C, humidity is refrigerate under the environment of 85%.
Effect example 1
Respectively get 10g fresh horse Soviet Union lira cheese respectively at 0 day, 7 days, 14 days, 21 days, 30 days, at least invite the fresh horse Soviet Union lira cheese of 20 volunteers to storage to carry out subjective appreciation at every turn.Within 0th day, the initial sensory evaluation of all groups is all with reference to fresh cheese, and concrete evaluation criterion is in table 1.
Table 1 fresh horse Soviet Union lira cheese evaluation criteria
Table 2 results of sensory evaluation (the 0th day)
| Project | Tissue morphology | Color and luster | Local flavor | Mouthfeel | Profile | Total score |
| Fresh cheese | 18 | 19 | 20 | 18 | 19 | 94 |
(the 7th day)
(the 14th day)
(the 21st day)
(the 30th day)
Data from table 2: the every organoleptic indicator of fresh horse Soviet Union's lira cheese that the inventive method is stored still can reach appreciable degree after 30 days, mouthfeel, color and luster keep good, compared to taking conventional method and not adding the comparative example 2 and 3 of lactoferrin solution with porcine pepsin hydrolysis, shelf-life is extended greatly, comparative example 2 occurs that institutional framework loosens after 14 days, the problems such as taste changes greatly, even there is blue spot after 7 days in comparative example 3; Do not add described bittern gel in comparative example 4, the shelf-life shortens greatly, and institutional framework and profile are easily destroyed in storage, and the bacteria resistance function of lactoferrin zymolyte fails to play completely; And in comparative example 1, owing to not adding sodium alginate and chitosan, the mode that the common bittern of direct employing soaks stores fresh cheese, although still good degree can be kept on color and luster, but because cheese water suction causes tissue morphology to expand, profile variation is obvious, and mouthfeel too water is greasy, and the method is not suitable for transport.As can be seen here, the fresh horse Soviet Union lira cheese that the present invention stores still is not judged person and is liked that feasible process is applicable to transport, meets business-like requirement completely after the shelf time of long period.
Effect example 2
Total plate count and qualitative change bacterium (Pseudomonas fluorescens) quantity in fresh horse Soviet Union lira cheese when relatively using different bittern gel storages.
Total plate count measures: the fresh horse Soviet Union lira cheese getting 1g storage, is fully dissolved in 10mL sterile distilled water, makes lysate, getting 100 μ L lysates is added in dull and stereotyped agar counting culture medium (PCA), 30 DEG C, cultivate 24h, calculate all thermophilic aerobic Microfloras.
Qualitative change bacterium (Pseudomonas fluorescens) quantitative measurement: the fresh horse Soviet Union lira cheese getting 1g storage, is fully dissolved in 10mL sterile distilled water, makes lysate.In potato dextrose agar (PDA), add ring acetimide, ratio is 100mg/mL, in order to suppress the growth of saccharomycete and mould.Getting 100 μ L lysates adds so far in PDA culture medium, 15 DEG C, cultivates 96h.
The quantity (cfu/g) of Pseudomonas fluorescens in table 3 fresh horse Soviet Union lira cheese
Can be drawn to draw a conclusion by effect example 2: 1, better for the control of total plate count in cheese in each embodiment, all more than 1 × 10 in 30 days
8, as shown in Figure 1, illustrate that the inhibitory action of lactoferrin zymolyte to pathogenic bacteria is obvious.2, comparative example 1 is owing to adopting the stored manner of fluid-tight, total system is still in open environment, and along with the prolongation of shelf time, total plate count is that normal linear increases, and comparative example 2 and 3 is owing to lacking effective bacteriostatic agent and stored manner, total plate count comparatively fast reaches 1 × 10
10, particularly detect a certain amount of Pseudomonas fluorescens in comparative example 3, it can accelerate cheese deterioration, causes look to become, and produces the situations such as peculiar smell.3, comparative example 4 does not add the bittern gel of formulated, only relies on the bacteriostasis of hydrolysates of lactoferrin can not well preservation fresh cheese.Visible storage method of the present invention effectively can control the breeding of fresh cheese microorganism in long-time storage, particularly the growth of harmful mushroom.
Effect example 3
The deterioration of fresh horse Soviet Union lira cheese when relatively using different bittern gels to store.
The mensuration of free amino acid: take Glycine Levels as index, assay method is: AOAC 985.28
Fresh horse Soviet Union lira cheese Free Amino Acid Levels in Different (Glycine Levels) (μ g Gly/ml) of table 4
As seen from the results in Table 4, the level of the fresh horse Soviet Union lira cheese Free Amino Acids that the present invention stores rises slowly in the shelf time of 30 days, show that the impact by non-natural microbial degradation protein is lower, miscellaneous bacteria does not produce obvious destruction for the local flavor of cheese, tissue morphology, and effective control of total clump count directly affects the quality of cheese.And in comparative example 2 and 3, the free amino acid rate of climb quickly, embodies its cheese system by the heavy damage of non-natural microorganism, the indexs such as proteolysis is obvious, matter structure decline obviously.In comparative example 1, because the preservation mode adopted is fluid-tight, external microorganism can not be completely cut off completely, therefore along with comparatively significantly free amino acid growth has appearred in the prolongation of shelf time equally; In comparative example 4, the bittern gel not taking the present invention to make coordinates preservation, and free amino acid also obviously rises after 7 days.Visible storage method of the present invention is better for the hold capacity of cheese flavor substances, effectively can reduce the metabolism of microorganism in cheese.
Should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications correlated condition of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (10)
1. the bittern gel of a storage fresh horse Soviet Union lira cheese, it is characterized in that, it comprises following component: 5% ~ 12% whey, 0.25% ~ 1.25%NaCl, 0.03% ~ 0.72% lactoferrin zymolyte, 0.2% ~ 1% thickener, 0.1% ~ 0.7% stabilizing agent and complement to 100% water, described percentage is the quality percent by volume that each constituent mass accounts for described bittern gel cumulative volume; Described lactoferrin zymolyte prepares by the following method: in 2% ~ 10% lactoferrin solution, add porcine pepsin to content is 9000 ~ 30000U/ milliliter, described percentage is the quality percent by volume accounting for described lactoferrin solution cumulative volume, enzymolysis is porcine pepsin described in heated and inactivated after 20 ~ 120 minutes, by enzymolysis liquid Separation of Solid and Liquid, after getting supernatant sterilization, namely obtain the solution of described lactoferrin zymolyte.
2. store the bittern gel of fresh horse Soviet Union lira cheese as claimed in claim 1, it is characterized in that, the content of described whey is 6% ~ 8%; And/or the content of described NaCl is 0.25% ~ 0.27%; Described percentage is the quality percent by volume accounting for described bittern gel cumulative volume.
3. store the bittern gel of fresh horse Soviet Union lira cheese as claimed in claim 1, it is characterized in that, the content of described lactoferrin zymolyte is 0.03% ~ 0.1%, and described percentage is the quality percent by volume accounting for described bittern gel cumulative volume; And/or described lactoferrin is bovine lactoferrin; And/or the content of lactoferrin is 3% ~ 3.5% in described lactoferrin solution; Described percentage is the quality percent by volume accounting for lactoferrin solution cumulative volume.
4. store the bittern gel of fresh horse Soviet Union lira cheese as claimed in claim 1, it is characterized in that, described porcine pepsin is the porcine pepsin of 300U/ milligram; And/or the content of described porcine pepsin is the described lactoferrin solution of 9000 ~ 15000U/ milliliter; And/or the time of described enzymolysis is 20 ~ 80 minutes; And/or the temperature of described enzymolysis is 37 DEG C.
5. store the bittern gel of fresh horse Soviet Union lira cheese as claimed in claim 1, it is characterized in that, adjust ph to 6.5 ~ 7.0 after porcine pepsin cooling described in described heated and inactivated; And/or the temperature of porcine pepsin described in described heated and inactivated is 80 DEG C ~ 85 DEG C; And/or the time of porcine pepsin described in described heated and inactivated is 12 ~ 15 minutes.
6. store the bittern gel of fresh horse Soviet Union lira cheese as claimed in claim 1, it is characterized in that, described Separation of Solid and Liquid is centrifugal; And/or, described centrifugal be refrigerated centrifuge; And/or described centrifugal rotating speed is 17000 × g; And/or the temperature of described refrigerated centrifuge is 4 DEG C; And/or the time of described refrigerated centrifuge is 15 ~ 30 minutes; And/or described sterilization is filter sterilization or pasteurize; And/or the filter sizes of described filter sterilization is 0.22 micron.
7. store the bittern gel of fresh horse Soviet Union lira cheese as claimed in claim 1, it is characterized in that, use immediately after described supernatant sterilization, be placed in that 4 DEG C ~ 10 DEG C refrigeration is for subsequent use or to make freeze-dried powder for subsequent use.
8. store the bittern gel of fresh horse Soviet Union lira cheese as claimed in claim 1, it is characterized in that, described thickener be selected from sodium alginate, sodium carboxymethylcellulose, beta cyclodextrin, Arabic gum, xanthans and pectin one or more; And/or the content of described thickener is 0.2% ~ 0.8%; Described percentage is the quality percent by volume accounting for described bittern gel cumulative volume.
9. store the bittern gel of fresh horse Soviet Union lira cheese as claimed in claim 1, it is characterized in that, described stabilizing agent is chitosan; And/or the content of described stabilizing agent is 0.3% ~ 0.7%; Described percentage is the quality percent by volume accounting for described bittern gel cumulative volume.
10. according to any one of claim 1 ~ 9, store the preparation method of the bittern gel of fresh horse Soviet Union lira cheese for one kind, it is characterized in that, it comprises following raw material components: 5% ~ 12% whey, 0.25% ~ 1.25%NaCl, 0.03% ~ 0.72% lactoferrin zymolyte, 0.2% ~ 1% thickener, 0.1% ~ 0.7% stabilizing agent and complement to 100% water, described percentage is the quality percent by volume that each constituent mass accounts for described bittern gel cumulative volume; Described lactoferrin zymolyte obtains by the following method: in 2% ~ 10% lactoferrin solution, add porcine pepsin to content is 9000 ~ 30000U/ milliliter, described percentage is the quality percent by volume accounting for described lactoferrin solution cumulative volume, enzymolysis is porcine pepsin described in heated and inactivated after 20 ~ 120 minutes, by enzymolysis liquid Separation of Solid and Liquid, after getting supernatant sterilization, namely obtain the solution of described lactoferrin zymolyte; Described preparation method comprises the steps:
(1) by the mixed liquor sterilization of described whey, described NaCl and described water, aseptic bittern is obtained;
(2) in the aseptic bittern of step (1) gained, add the solution of described lactoferrin zymolyte, described stabilizing agent and described thickener, after mixing, namely obtain the bittern gel of described storage fresh horse Soviet Union lira cheese.
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| CN114223727A (en) * | 2021-12-30 | 2022-03-25 | 浙江工商大学 | D-tryptophan brine gel and application thereof |
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