CN104757125B - A kind of bittern gel for storing fresh horse Soviet Union lira cheese and preparation method thereof - Google Patents
A kind of bittern gel for storing fresh horse Soviet Union lira cheese and preparation method thereof Download PDFInfo
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- CN104757125B CN104757125B CN201510203623.3A CN201510203623A CN104757125B CN 104757125 B CN104757125 B CN 104757125B CN 201510203623 A CN201510203623 A CN 201510203623A CN 104757125 B CN104757125 B CN 104757125B
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Abstract
The invention provides a kind of bittern gel for storing fresh horse Soviet Union lira cheese and preparation method thereof.Bittern gel includes：5%~12% whey, 0.25%~1.25%NaCl, 0.03%~0.72% lactoferrin zymolyte, 0.2%~1% thickener, 0.1%~0.7% stabilizer and mend to 100% water (W/V)；Lactoferrin zymolyte preparation method includes：9000~30000U/ milliliter porcine pepsins are added into 2%~10% lactoferrin solution, enzymolysis is heated and inactivated after 20~120 minutes, separation of solid and liquid, takes supernatant to sterilize.The preparation method includes：(1) mixed liquor of whey, NaCl and water is sterilized；(2) lactoferrin zymolyte, stabilizer and thickener are added, is mixed.Fresh horse is stored with bittern gel of the present invention and revives lira cheese long shelf-life up to 30 days, and cheese water content is high, in good taste, and simple to operate.
Description
Technical field
The present invention relates to cheese storage technology field, and in particular to a kind of bittern gel for storing fresh horse Soviet Union lira cheese
And preparation method thereof.
Background technology
Horse Soviet Union's lira cheese (Mozzarella Cheese) is a kind of new fresh milk being usually used in the western-style cakes such as Pizza
Junket, because its flavor is dense, soft taste, wire-drawing effect is good, and it is growing in the consumption figure of China, fresh horse Soviet Union lira
Cheese water content is higher, can reach 50-60%, therefore general be stored in ensures its moisture and soft mouth in the bittern configured
Sense.But due to fresh cheese without sterilization, the easy microbiological contamination in storage phase, often cause albumen in cheese, fat splitting, it is non-
Flavor substance produces and discoloration.Under the conditions of 4 DEG C of common refrigeration, pseudomonas, acinetobacter calcoaceticus in horse revives lira cheese
When the microorganisms such as category turn into leading Pseudomonas, the hydrolysis of casein in fresh dairy, the generation of a variety of coloured chemical substances can be caused
So as to accelerate the rotten of horse Soviet Union lira cheese.Because research starting of the China to edible fresh cheese is than later, to import or
The storage method research of self-produced fresh cheese is few, lacks the cheese storage method for possessing independent intellectual property right, so that very
More preferable import fresh cheeses of quality can not store in China for a long time, limit expansion of the cheese market in China.Cause
This, how according to domestic existence conditions, in the case where keeping import fresh cheese quality and flavor, is adjusted using specific technique
It is whole, extend the shelf-life of fresh horse Soviet Union lira cheese, improve its utilization rate, be this area urgent problem to be solved, and will significantly
Improve use range of such cheese in Chinese market in ground.
The conventional method of fresh horse Soviet Union lira cheese of the storage without pasteurize is preservative film parcel at present, and 4 DEG C refrigerate,
This method only can reach 5 days to the shelf-life of fresh horse Soviet Union lira cheese；In order to extend the shelf life, once someone to horse revive lira
Bacteriostatic agent or surfactant are added in cheese to control the quantity of miscellaneous bacteria, but this method can make horse Soviet Union lira cheese texture
Loosen, the strain naturally contained originally is also destroyed, and its edible safety does not also ensure.Therefore, this area still lacks at present
A kind of natural, effective and easy reagent that can store fresh horse Soviet Union lira cheese for a long time.
The content of the invention
The technical problems to be solved by the invention are to overcome using the fresh horse Soviet Union lira of existing common storage reagent
Iso-metamorphism phenomenon that discoloration easily occurs for cheese, cortex comes off, shelf-life are no more than 5 days, and the strain naturally contained originally is also broken
Bad, its edible safety does not ensure this defect yet.It is used to store fresh horse Soviet Union lira cheese the invention provides a kind of
Bittern gel and preparation method thereof.Fresh horse Soviet Union lira cheese, which is stored, with the bittern gel substantially prolongs fresh horse Soviet Union lira milk
The shelf-life of junket, it can be up to 30 days, the fresh horse Soviet Union lira cheese water content being stored is high, and freshness is good, and taste is soft,
Mouthfeel high resilience, the application method of bittern gel of the present invention is simple and easy in addition, and cost is relatively low, easy to utilize.
One of technical scheme provided by the invention：A kind of bittern gel for storing fresh horse Soviet Union lira cheese, under it includes
State component：5%~12% whey, 0.25%~1.25% NaCl, 0.03%~0.72% lactoferrin zymolyte,
0.2%~1% thickener, 0.1%~0.7% stabilizer and the water for complementing to 100%, the percentage are each group sub-prime
Amount accounts for the quality percent by volume of the bittern gel cumulative volume；The lactoferrin zymolyte is prepared by the following method：
It is 9000~30000U/mL that porcine pepsin to content is added into 2%~10% lactoferrin solution, and the percentage is to account for
The quality percent by volume of the lactoferrin solution cumulative volume, the pig stomach albumen is heated and inactivated after digesting 20~120min
Enzyme, by enzymolysis liquid separation of solid and liquid, supernatant is taken to produce the solution of the lactoferrin zymolyte after sterilizing.
In the present invention, the whey is that this area is conventional, preferably the whey discharged in cheese making process, described
The content of whey is 5%~12%, preferably 6%~8%, is more preferably 6%, and the percentage is to account for the bittern gel
The quality percent by volume of cumulative volume.
In the present invention, the content of the NaCl is 0.25%~1.25%, preferably 0.25%~0.27%, more preferably
For 0.27%, the percentage is the quality percent by volume for accounting for the bittern gel cumulative volume.
In the present invention, the content of the lactoferrin zymolyte is 0.03%~0.72%, preferably 0.03%~
0.1%, it is more preferably 0.08%~0.1%, is most preferably 0.1%, the percentage is the matter of the lactoferrin zymolyte
Amount accounts for the quality percent by volume of the bittern gel cumulative volume, and the solution of the lactoferrin zymolyte is prepared by the following method
Obtain：It is 9000~30000U/mL that porcine pepsin to content is added into 2%~10% lactoferrin solution, the percentage
Than the quality percent by volume that the lactoferrin solution cumulative volume is accounted for for the lactoferrin quality, after digesting 20~120min
The porcine pepsin is heated and inactivated, by enzymolysis liquid separation of solid and liquid, takes supernatant to produce the lactoferrin zymolyte after sterilizing
Solution.Wherein, the lactoferrin is that this area is conventional, meets GB14880-2012《Food enrichment uses standard》
Requirement, the lactoferrin of ratio >=95% of total protein is preferably accounted for, more preferably to account for ratio >=95% of total protein, water
Point≤8.00%, ash content≤5%, the percentage are the mass percent for accounting for total protein quality, iron saturation degree 5~20%,
40 mesh sieves divide percent of pass >=85%, 60 mesh sieves to divide the lactoferrin of percent of pass >=50% in granularity, most preferably reach for purity
The bovine lactoferrins of N2MP 7100 of 98% dairy company Fonterra of New Zealand production, the percentage is the matter for accounting for total protein quality
Measure percentage.The content of lactoferrin is 2%~10%, preferably 3%~3.5% in the lactoferrin solution, more preferably
Ground is 3.5%, and the percentage is the quality percent by volume for accounting for lactoferrin solution cumulative volume.Wherein, the pig stomach albumen
Enzyme is that this area is conventional, preferably purchased from the porcine pepsin of Sigma-Aldrich companies.The activity of the porcine pepsin
Conventional for this area, preferably the porcine pepsin from 300U/mg, the unit are pepsin hydrolysis activity general purpose single
Position, i.e., the enzyme amount that energy catalyzing hydrolysis hemoglobin per minute generates 1 μm of ol tyrosine is a peptic activity of stomach unit.It is described
The content of porcine pepsin is preferably 9000~15000U/mL, is more preferably 9000~10500U/mL, most preferably for
10500U/mL.Wherein, the time of the enzymolysis is 20~120min, preferably 20~80min, more preferably for 60~
80min, it is most preferably 80min.The separation of solid and liquid is that this area is conventional, preferably centrifuges, is more preferably refrigerated centrifuge.Institute
It is conventional for this area to state the temperature of refrigerated centrifuge, preferably 4 DEG C, the time of the refrigerated centrifuge is conventional for this area, preferably
Ground is 15~30min, is more preferably 15~20min, is most preferably 20min.The rotating speed of the refrigerated centrifuge is that this area is conventional,
Preferably 17000 × g.The sterilization is this area conventional sterilization method, preferably filter sterilization or pasteurize, most preferably
Ground is filter sterilization.The filter sizes of the filter sterilization are that this area is conventional, preferably 0.22 μm.It is described to be heated and inactivated pig
The temperature of pepsin is that this area is conventional, and preferably 80 DEG C~85 DEG C, be more preferably 80 DEG C, described to be heated and inactivated pig stomach egg
The time of white enzyme is conventional for this area, preferably 12~15min, is more preferably 15 DEG C.PH value is adjusted after the cooling as this
Field is conventional, preferably adjusts pH value to 6.5~7.0, more preferably adjusts pH value to 6.5.After the supernatant sterilization, preferably
Can immediately using, be placed in that 4 DEG C~10 DEG C refrigerations are standby or to be made freeze-dried powder standby, can more preferably use immediately.
In the present invention, the thickener is that this area is conventional, preferably selected from sodium alginate, sodium carboxymethylcellulose, β
One or more in cyclodextrin, Arabic gum, xanthans and pectin, more preferably for selected from sodium alginate, carboxymethyl cellulose
One or more in sodium and beta cyclodextrin, it is most preferably sodium alginate.The stabilizer is that this area is conventional, preferably several
Fourth glycan.Depending on the addition of the stabilizer and thickener presses system volume, the content sum of the stabilizer and thickener
Preferably 0.9%-1.2%, the bittern gel to be formed can be made to maintain the state that can form relative sizing, ensure complete packet
The state of flow deformation will not occur while wrapping up in cheese, the percentage is that the stabilizer and thickener account for the bittern and coagulated
The quality percent by volume of glue cumulative volume.The addition of the stabilizer be 0.1%~0.7%, preferably 0.3%~
0.7%, it is more preferably 0.3%~0.5%, is most preferably 0.5%, the percentage is that the stabilizer quality accounts for the bittern
The quality percent by volume of gel cumulative volume.The addition of the thickener be 0.2%~1%, preferably 0.2%~
0.8%, it is more preferably 0.5%~0.8%, is most preferably 0.5%, the percentage is that the thickener qualities account for the bittern
The quality percent by volume of gel cumulative volume.
The two of technical solution of the present invention：A kind of preparation side for the bittern gel for storing fresh horse Soviet Union lira cheese as previously described
Method, it includes 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% stabilizer and 100% water is complemented to, the percentage is each group
Sub-prime amount accounts for the quality percent by volume of the bittern gel cumulative volume；The lactoferrin zymolyte is prepared into by the following method
Arrive：It is 9000~30000U/mL that porcine pepsin to content is added into 2%~10% lactoferrin solution, the percentage
To account for the quality percent by volume of the lactoferrin solution cumulative volume, the pig stomach egg is heated and inactivated after digesting 20~120min
White enzyme, by enzymolysis liquid separation of solid and liquid, supernatant is taken to produce the solution of the lactoferrin zymolyte after sterilizing；The preparation method
Comprise the steps：
(1) mixed liquor of the whey, the NaCl and the water is sterilized, obtains sterile bittern；
(2) lactoferrin zymolyte solution, the stabilizer and the institute are added into the sterile bittern obtained by step (1)
Thickener is stated, the bittern gel of the fresh horse Soviet Union lira cheese of the storage is produced after mixing.
In the present invention, step (1) sterilizing is conventional for this area, and preferably pasteurize or membrane filtration is degerming,
More preferably it is pasteurize, is most preferably 75 DEG C of sterilizing 12s.
In the present invention, step (1) the sterile bittern can use or standby in 4~10 DEG C immediately.
The bittern gel of the present invention for being used to store fresh horse Soviet Union lira cheese can be immediately available for fresh after being made
Horse revive lira cheese antistaling storing, can also be placed in 4 DEG C~10 DEG C it is standby.
The application method of the bittern gel of the fresh horse Soviet Union lira cheese of the foregoing storage of the present invention comprises the steps：Before use
State bittern gel and dip in and wrap up in fresh horse Soviet Union lira cheese, refrigerated after being sealed with sterilizable material.It is described dip in wrap up in finger and dip the bittern coagulate
Glue is allowed to wrap up the fresh horse Soviet Union lira cheese, and flow deformation will not occur while ensureing and wrapping up cheese.The sealing
Conventional, the preferably mechanical seal for this area.The sterilizable material can be arbitrary aseptic packaging material, preferably protect
Fresh film, such as various commercially available preservative films for being applied to packaging cheese, is applied to the present invention.The temperature of the refrigeration is this area
Ordinary temperature, preferably 4~10 DEG C, it is more preferably 4 DEG C, the relative humidity of the refrigeration is conventional for this area, preferably
85%~95%, it is more preferably 90%~95%, is most preferably 90%.
In the present invention, the usage amount of all raw materials is no more than the usage amount of the food additives of national regulation.
Agents useful for same and raw material of the present invention are commercially available.
It on the basis of common sense in the field is met, above-mentioned each optimum condition, can be combined, it is each preferably real to produce the present invention
Example.
The positive effect of the present invention is：For lacking in the prior art, to retain Italian original flavor for a long time fresh
The reagent of horse Soviet Union lira cheese flavor, quality and color and luster, bittern gel provided by the invention solve fresh horse Soviet Union lira milk
Junket storage phase is short, the defects of easy discoloration, can effectively preserve fresh horse and revive lira cheese up to 30 days, when substantially prolongs storage
Between；Stored horse Soviet Union lira cheese remained in 30 days keep elasticity mouthfeel, natural flavor, be adapted to for a long time transport and
Use.In addition bittern gel of the invention can also effectively suppress the harmful bacteria in fresh horse Soviet Union lira cheese growth and
Degraded of the non-natural microorganism to milk casein matter is prevented, produces discoloration iso-metamorphism situation, and production cost is low, method is easy easily
OK, it is easy to application.
Brief description of the drawings
Fig. 1:Total plate count (the log of embodiment 1~6 and different number of days in fresh horse Soviet Union lira cheese in comparative example 1~4
cfu/g)。
Embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to described reality
Apply among a scope.The experimental method of unreceipted actual conditions in the following example, conventionally and condition, or according to business
Product specification selects.
Embodiment 1
(1) raw material components formula：60g wheys, 2.66g NaCl, the solution of 30mL lactoferrin zymolytes, 8g stabilizers
With 3g thickeners, surplus is water.
Wherein, whey is derived from the whey discharged in cheese production process.Thickener is sodium alginate, and stabilizer gathers for chitin
Sugar.It is 1000mL that bittern gel volume, which is finally made, in the present embodiment.
(2) preparation method：
(1) 3.5g lactoferrins are dissolved in 100ml distilled water, are configured to concentration as 3.5% aqueous solution, described hundred
Divide than the mass percent to account for lactoferrin with distilling water quality.PH value is adjusted to 2.5 with 1M hydrochloric acid, adding enzyme activity is
300units/mg porcine pepsin 3.5g, 37 DEG C of hydrolysis 80min, 80 DEG C of heating enzymolysis solution 15min, stops hydrolysis
Only, 1M NaOH are added after being cooled to 32 DEG C system pH is neutralized most 6.5,4 DEG C, 17000 × g, refrigerated centrifuge 20min, taken
Supernatant crosses the solution that 0.22 μm of filter membrane obtains lactoferrin zymolyte, and total protein concentration is 32.5mg/mL after measured.
(2) whey, NaCl and water are mixed and obtains sterile bittern after 75 DEG C of sterilization 12s, be cooled to room temperature after 4 DEG C of preservations
It is standby.
(3) solution of the resulting lactoferrin zymolyte in 30mL steps (1) is added to the bittern obtained by step (2)
In, mixed after adding stabilizer and thickener, 1000mL bittern gels are made.Fresh Ma Su is wrapped up in the obtained bittern gel libation at an ancient wedding ceremony
Lira cheese, ensure the fully wrapped around firmly cheese of bittern gel, preservative film sealing places 4 DEG C, and relative humidity is 85% refrigeration ring
Stored under border.
It is that the present embodiment can be achieved by the extended shelf-life of fresh horse Soviet Union lira cheese to 30 days, 30 days by the above method
Interior, total plate count is maintained at 1 × 108Within, free amino acid increase unobvious, do not find that discoloration, cortex come off, moisture declines
Iso-metamorphism situation, and still possess soft and elasticity mouthfeel.
Embodiment 2
(1) raw material components formula：50g wheys, 2.5g NaCl, the solution of 15mL lactoferrin zymolytes, 5g thickeners
With 5g stabilizers, surplus is water.
Wherein, whey is derived from the whey discharged in cheese production process.Thickener is sodium carboxymethylcellulose (CMC), surely
It is chitosan to determine agent.It is 1000mL that bittern gel volume, which is finally made, in the present embodiment.
(2) preparation method：
(1) 2g lactoferrins are dissolved in 100ml distilled water, are configured to the aqueous solution that concentration is 2%, the percentage
For the mass percent for accounting for lactoferrin with distilling water quality.PH value is adjusted to 2.5 with 1M hydrochloric acid, adding enzyme activity is
300units/mg porcine pepsin 3g, 37 DEG C of hydrolysis 20min, 80 DEG C of heating enzymolysis solution 12min, stops hydrolysis,
1M NaOH are added after being cooled to 32 DEG C system pH is neutralized most 6.5,4 DEG C, 17000 × g, refrigerated centrifuge 15min, taken
Clear liquid crosses the solution that 0.22 μm of filter membrane obtains lactoferrin zymolyte, and total protein concentration is 18.7mg/mL after measured.
(2) whey, NaCl and water are mixed and obtains sterile bittern after 75 DEG C of sterilization 12s, be cooled to room temperature after 4 DEG C of preservations
It is standby.
(3) solution of the resulting lactoferrin zymolyte in 15mL steps (1) is added to the bittern obtained by step (2)
In, mixed after adding stabilizer and thickener, 1000mL bittern gels are made.Fresh Ma Su is wrapped up in the obtained bittern gel libation at an ancient wedding ceremony
Lira cheese, ensure the fully wrapped around firmly cheese of bittern gel, preservative film sealing places 4 DEG C, and relative humidity is 85% refrigeration ring
Stored under border.
It is that the present embodiment can be achieved by the extended shelf-life of fresh horse Soviet Union lira cheese to 30 days, 30 days by the above method
Interior, total plate count is maintained at 1 × 108Within, free amino acid increase unobvious, do not find that discoloration, cortex come off, moisture declines
Iso-metamorphism situation, and still possess soft and elasticity mouthfeel.
Embodiment 3
(1) raw material components formula：120g wheys, 12.5g NaCl, the solution of 100mL lactoferrin zymolytes, 2g thickenings
Agent and 7g stabilizers, surplus are water.
Wherein, whey is derived from the whey discharged in cheese production process.Thickener is beta cyclodextrin, and stabilizer gathers for chitin
Sugar.It is 1000m that bittern gel volume, which is finally made, in the present embodiment.
(2) preparation method：
(1) 10g lactoferrins are dissolved in 100ml distilled water, are configured to the aqueous solution that concentration is 10%, the percentage
Than the mass percent to account for lactoferrin with distilling water quality.PH value is adjusted to 2.5 with 1M hydrochloric acid, adding enzyme activity is
300units/mg porcine pepsin 10g, 37 DEG C of hydrolysis 120min, 85 DEG C of heating enzymolysis solution 12min, stops hydrolysis
Only, 1M NaOH are added after being cooled to 32 DEG C system pH is neutralized most 7.0,4 DEG C, 17000 × g, refrigerated centrifuge 30min, taken
Supernatant crosses the solution that 0.22 μm of filter membrane obtains lactoferrin zymolyte, and total protein concentration is 71.6mg/mL after measured.
(2) whey, NaCl and water are mixed and obtains sterile bittern after 75 DEG C of sterilization 12s, be cooled to room temperature after 4 DEG C of preservations
It is standby.
(3) solution of the resulting lactoferrin zymolyte in 100mL steps (1) is added to the halogen obtained by step (2)
In water, mixed after adding stabilizer and thickener, 1000mL bittern gels are made.Fresh horse is wrapped up in the obtained bittern gel libation at an ancient wedding ceremony
Su Lila cheese, ensure the fully wrapped around firmly cheese of bittern gel, preservative film sealing places 4 DEG C, and relative humidity is 90% refrigeration
Stored under environment.
It is that the present embodiment can be achieved by the extended shelf-life of fresh horse Soviet Union lira cheese to 30 days, 30 days by the above method
Interior, total plate count is maintained at 1 × 108Within, free amino acid increase unobvious, do not find that discoloration, cortex come off, moisture declines
Iso-metamorphism situation, and still possess soft and elasticity mouthfeel.
Embodiment 4
(1) raw material components formula：60g wheys, 2.7g NaCl, the solution of 30mL lactoferrin zymolytes, 3g thickeners
With 6g stabilizers, surplus is water.
Wherein, whey is derived from the whey discharged in cheese production process.Thickener is Arabic gum, and stabilizer gathers for chitin
Sugar.It is 1000mL that bittern gel volume, which is finally made, in the present embodiment.
(2) preparation method：
(1) 3g lactoferrins are dissolved in 100ml distilled water, are configured to the aqueous solution that concentration is 3%, will with 1M hydrochloric acid
PH value is adjusted to 3.0, adds the porcine pepsin 3.5g that enzyme activity is 300units/mg, 37 DEG C of hydrolysis 60min, 85 DEG C are heated
Solution 15min is digested, stops hydrolysis, 1M NaOH is added after being cooled to 32 DEG C system pH is neutralized most 6.5,4
DEG C, 17000 × g, refrigerated centrifuge 20min, take supernatant liquid filtering film to obtain the solution of lactoferrin zymolyte, total protein is dense after measured
Spend for 26.1mg/mL.
(2) whey, NaCl and water are mixed and obtains sterile bittern after 75 DEG C of sterilization 12s, be cooled to room temperature after 4 DEG C of preservations
It is standby.
(3) solution of the resulting lactoferrin zymolyte in 30mL steps (1) is added to the bittern obtained by step (2)
In, mixed after adding stabilizer and thickener, 1000mL bittern gels are made.Fresh Ma Su is wrapped up in the obtained bittern gel libation at an ancient wedding ceremony
Lira cheese, ensure the fully wrapped around firmly cheese of bittern gel, preservative film sealing places 4 DEG C, and relative humidity is 95% refrigeration ring
Stored under border.
It is that the present embodiment can be achieved by the extended shelf-life of fresh horse Soviet Union lira cheese to 30 days, 30 days by the above method
Interior, total plate count is maintained at 1 × 108Within, free amino acid increase unobvious, do not find that discoloration, cortex come off, moisture declines
Iso-metamorphism situation, and still possess soft and elasticity mouthfeel.
Embodiment 5
(1) raw material components formula：80g wheys, 5g NaCl, the solution of 50mL lactoferrin zymolytes, 10g thickeners and
1g stabilizers, surplus are water.
Wherein, whey is derived from the whey discharged in cheese production process.Thickener is xanthans, and stabilizer gathers for chitin
Sugar.It is 1000mL that bittern gel volume, which is finally made, in the present embodiment.
(2) preparation method：
(1) 3.5g lactoferrins are dissolved in 100ml distilled water, are configured to concentration as 3.5% aqueous solution, described hundred
Divide than the mass percent to account for lactoferrin with distilling water quality.PH value is adjusted to 7.0 with 1M hydrochloric acid, adding enzyme activity is
300units/mg porcine pepsin 5g, 37 DEG C of hydrolysis 100min, 80 DEG C of heating enzymolysis solution 15min, stops hydrolysis
Only, 1M NaOH are added after being cooled to 32 DEG C system pH is neutralized most 6.5,4 DEG C, 17000 × g, refrigerated centrifuge 30min, taken
Supernatant crosses the solution that 0.22 μm of filter membrane obtains lactoferrin zymolyte, and total protein concentration is 34.8mg/mL after measured.
(2) whey, NaCl and water are mixed and obtains sterile bittern after 75 DEG C of sterilization 12s, be cooled to room temperature after 4 DEG C of preservations
It is standby.
(3) solution of the resulting lactoferrin zymolyte in 50mL steps (1) is added to the bittern obtained by step (2)
In, mixed after adding stabilizer and thickener, 1000mL bittern gels are made.Fresh Ma Su is wrapped up in the obtained bittern gel libation at an ancient wedding ceremony
Lira cheese, ensure the fully wrapped around firmly cheese of bittern gel, preservative film sealing places 4 DEG C, and relative humidity is 85% refrigeration ring
Stored under border.
It is that the present embodiment can be achieved by the extended shelf-life of fresh horse Soviet Union lira cheese to 30 days, 30 days by the above method
Interior, total plate count is maintained at 1 × 108Within, free amino acid increase unobvious, do not find that discoloration, cortex come off, moisture declines
Iso-metamorphism situation, and still possess soft and elasticity mouthfeel.
Embodiment 6
(1) raw material components formula：50g wheys, 12.5g NaCl, the solution of 30mL lactoferrin zymolytes, 2g thickeners
With 7g stabilizers, surplus is water.
Wherein, whey is derived from the whey discharged in cheese production process.Thickener is pectin, and stabilizer is chitosan.
It is 1000mL that bittern gel volume, which is finally made, in the present embodiment.
(2) preparation method：
(1) 2g lactoferrins are dissolved in 100ml distilled water, are configured to the aqueous solution that concentration is 2%, the percentage
For the mass percent for accounting for lactoferrin with distilling water quality.PH value is adjusted to 6.5 with 1M hydrochloric acid, adding enzyme activity is
300units/mg porcine pepsin 5g, 37 DEG C of hydrolysis 80min, 80 DEG C of heating enzymolysis solution 15min, stops hydrolysis,
1M NaOH are added after being cooled to 32 DEG C system pH is neutralized most 6.5,4 DEG C, 17000 × g, refrigerated centrifuge 30min, taken
72 DEG C of 15s of clear liquid sterilize lactoferrin zymolyte solution, total protein concentration is 17.5mg/mL after measured.
(2) whey, NaCl and water are mixed and obtains sterile bittern after 75 DEG C of sterilization 12s, be cooled to room temperature after 4 DEG C of preservations
It is standby.
(3) solution of the resulting lactoferrin zymolyte in 30mL steps (1) is added to the bittern obtained by step (2)
In, mixed after adding stabilizer and thickener, 1000mL bittern gels are made.Fresh Ma Su is wrapped up in the obtained bittern gel libation at an ancient wedding ceremony
Lira cheese, ensure the fully wrapped around firmly cheese of bittern gel, preservative film sealing places 4 DEG C, and relative humidity is 85% refrigeration ring
Stored under border.
It is that the present embodiment can be achieved by the extended shelf-life of fresh horse Soviet Union lira cheese to 30 days, 30 days by the above method
Interior, total plate count is maintained at 1 × 108Within, free amino acid increase unobvious, do not find that discoloration, cortex come off, moisture declines
Iso-metamorphism situation, and still possess soft and elasticity mouthfeel.
Comparative example 1
Identical bittern is made according to step (3) in embodiment 1, the difference is that not adding thickener in the bittern prepared
And stabilizer so that bittern does not condense.Fresh horse Soviet Union lira cheese is put into bittern, ensures that bittern is totally submerged milk
Junket, 4 DEG C are positioned over, humidity refrigerates in the environment of being 85%.
Comparative example 2
Raw material components formula：60g wheys, 2.7g NaCl, 30mL lactoferrin solutions, 8g sodium alginates and 3g chitins gather
Sugar, surplus are water.
The sterile lactoferrin solution that concentration is 3.5% is directly added into the bittern prepared, the amount added is 30mL,
The percentage is percent by volume of the sterile lactoferrin solution compared to bittern.Wrapped up in the obtained bittern gel libation at an ancient wedding ceremony fresh
Horse revive lira cheese, ensure bittern gel it is fully wrapped around live cheese, preservative film sealing place 4 DEG C, relative humidity be 85% it is cold
Hide and refrigerated under environment.
Comparative example 3
Using common fresh horse Soviet Union lira cheese storage method, 20g/L citric acid solution is prepared, 75 DEG C are sterilized 12s,
After being cooled to room temperature, fresh horse Soviet Union lira cheese is put into, ensures that bittern is totally submerged cheese, is positioned over 4 DEG C, humidity 85%
In the environment of refrigerate.
Comparative example 4
Using common fresh horse Soviet Union lira cheese storage method, 20g/L citric acid solution is prepared, 75 DEG C of sterilization 12s, is added
Enter the solution that identical lactoferrin zymolyte is made in step (1) in embodiment 1, institute's addition is 30mL, by fresh Ma Suli
Draw cheese to be put into, ensure that solution is totally submerged cheese, be positioned over 4 DEG C, humidity refrigerates in the environment of being 85%.
Effect example 1
The fresh horse Soviet Union lira cheese of 10g is respectively taken 0 day, 7 days, 14 days, 21 days, 30 days respectively, at least invites 20 every time
Volunteer carries out subjective appreciation to the fresh horse Soviet Union lira cheese of storage.All groups of starting sensory evaluation in 0th day is with reference to new
Fresh cheese, specific evaluation criterion are shown in Table 1.
1 fresh horse of table Soviet Union lira cheese evaluation criteria
The results of sensory evaluation of table 2 (the 0th day)
| Project | Tissue morphology | Color and luster | 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)
From the data in table 2：The fresh horse that the inventive method is stored revives lira cheese items organoleptic indicator 30
Considerable degree can still be reached after it, mouthfeel, color and luster keep good, compared to taking conventional method and be not added with using pig
The comparative example 2 and 3 of the lactoferrin solution of pepsin hydrolysis, is greatly prolonged, comparative example 2 is after 14 days on the shelf-life
Even there is blue spot after 7 days in the problems such as appearance institutional framework loosens, and taste changes greatly, comparative example 3；In comparative example 4
The bittern gel is not added, and the shelf-life is greatly shortened, and institutional framework and profile are easily destroyed in storage, breast
The bacteria resistance function of ferritin zymolyte fails to play completely；And in comparative example 1, due to not adding sodium alginate and chitosan,
Fresh cheese directly is stored by the way of the immersion of common bittern, although remaining to keep preferable degree on color and luster, due to
Cheese water suction causes tissue morphology to expand, and profile variation is obvious, and mouthfeel excessively water is greasy, and this method is not suitable for transport.Thus
It can be seen that the fresh horse Soviet Union lira cheese that the present invention is stored still is not judged person after the storage phase of long period and liked, technique can
OK, it is adapted to transport, complies fully with commercialized requirement.
Effect example 2
Compare total plate count and qualitative change bacterium (fluorescence in fresh horse Soviet Union lira cheese when being stored using different bittern gels
Pseudomonad) quantity.
Total plate count determines：The fresh horse Soviet Union lira cheese that 1g is stored is taken, is fully dissolved in 10mL sterile distilled waters, makes
Into lysate, take 100 μ L lysates to add to flat board agar and count in culture medium (PCA), 30 DEG C, cultivate 24h, calculate all thermophilic
The aerobic Microflora of heat.
Qualitative change bacterium (Pseudomonas fluorescens) quantitative measurement：The fresh horse Soviet Union lira cheese that 1g is stored is taken, is fully dissolved to
In 10mL sterile distilled waters, lysate is made.Ring acetimide is added into potato dextrose agar (PDA), than
Example is 100mg/mL, to suppress the growth of saccharomycete and mould.100 μ L lysates are taken to add in so far PDA culture medium, 15
DEG C, cultivate 96h.
The quantity (cfu/g) of Pseudomonas fluorescens in 3 fresh horse of table Soviet Union lira cheese
It can be drawn by effect example 2 to draw a conclusion：1st, the control in each embodiment for total plate count in cheese compared with
It is good, not less than 1 × 10 in 30 days8, as shown in figure 1, explanation lactoferrin zymolyte is obvious to the inhibitory action of pathogenic bacteria.2、
Comparative example 1 is due to the stored manner using fluid-tight, and total system is still in open environment, as the extension of storage phase, bacterium colony are total
Number increases in normal linear, and comparative example 2 and 3 comparatively fast reaches 1 due to lacking effective bacteriostatic agent and stored manner, total plate count
×1010, a certain amount of Pseudomonas fluorescens particularly is detected in comparative example 3, it can accelerate cheese deterioration, cause discoloration,
Situations such as producing peculiar smell.3rd, comparative example 4 does not add the bittern gel of formulated, only relies on the antibacterial work of hydrolysates of lactoferrin
With can not preservation fresh cheese well.It can be seen that storage method of the invention can effectively control fresh cheese to be stored in long-time
During microorganism breeding, the growth of particularly harmful mushroom.
Effect example 3
Compare the deterioration of fresh horse Soviet Union lira cheese when being stored using different bittern gels.
The measure of free amino acid：Using Glycine Levels as index, assay method is：AOAC 985.28
Free amino acid level (Glycine Levels) (μ g Gly/ml) in 4 fresh horse of table Soviet Union lira cheese
As seen from the results in Table 4, the level of free amino acid was at 30 days in the fresh horse Soviet Union lira cheese that the present invention is stored
Storage phase in rise it is slow, show to be influenceed by non-natural microorganism protein degradation matter it is relatively low, miscellaneous bacteria for cheese flavor,
Tissue morphology does not produce obvious destruction, and effective control of total clump count directly affects the quality of cheese.And in comparative example 2 and 3
In, the free amino acid rate of climb is very fast, embodies its cheese system by non-natural microorganism heavy damage, protein hydrolysis
Substantially, the index such as texture declines obvious.In comparative example 1, because the preservation mode used is fluid-tight, it can not completely cut off completely external
Microorganism, therefore increase as more obvious free amino acid equally occurs in the extension of storage phase；In comparative example 4, do not adopt
The bittern gel for taking the present invention to make coordinates preservation, and free amino acid is also obvious after 7 days to be risen.It can be seen that storage side of the invention
Method is more preferable for the hold capacity of flavor substance in cheese, can effectively reduce the metabolism of microorganism in cheese.
It should be understood that after the above of the present invention has been read, those skilled in the art can be to the correlation of the present invention
Condition makes various changes or modifications, and these equivalent form of values equally fall within the application appended claims limited range.
Claims (14)
1. a kind of bittern gel for storing fresh horse Soviet Union lira cheese, it is characterised in that it includes following components：5%~12%
Whey, 0.25%~1.25%NaCl, 0.03%~0.72% lactoferrin zymolyte, 0.2%~1% thickener, 0.1%
~0.7% stabilizer and the water for complementing to 100%, the percentage are the matter that each component quality accounts for the bittern gel cumulative volume
Measure percent by volume；The lactoferrin zymolyte is prepared by the following method：Add into 2%~10% lactoferrin solution
It is 9000~30000U/ milliliters to enter porcine pepsin to content, and the percentage is to account for the lactoferrin solution cumulative volume
Quality percent by volume, enzymolysis are heated and inactivated the porcine pepsin after 20~120 minutes, enzymolysis liquid separation of solid and liquid take
The solution of the lactoferrin zymolyte is produced after clear liquid sterilization.
2. the bittern gel of fresh horse Soviet Union lira cheese is stored as claimed in claim 1, it is characterised in that the content of the whey
For 6%~8%；And/or the content of the NaCl is 0.25%~0.27%；The percentage is total to account for the bittern gel
The quality percent by volume of volume.
3. the bittern gel of fresh horse Soviet Union lira cheese is stored as claimed in claim 1, it is characterised in that the lactoferrin enzyme
The content for solving thing is 0.03%~0.1%, and the percentage is the quality percent by volume for accounting for the bittern gel cumulative volume；
And/or the lactoferrin is bovine lactoferrin；And/or in the lactoferrin solution lactoferrin content for 3%~
3.5%；The percentage is the quality percent by volume for accounting for lactoferrin solution cumulative volume.
4. the bittern gel of fresh horse Soviet Union lira cheese is stored as claimed in claim 1, it is characterised in that the porcine pepsin
For the porcine pepsin of 300U/ milligrams；And/or the content of the porcine pepsin is 9000~15000U/ milliliters newborn iron
Protein solution；And/or the time of the enzymolysis is 20~80 minutes；And/or the temperature of the enzymolysis is 37 DEG C.
5. the bittern gel of fresh horse Soviet Union lira cheese is stored as claimed in claim 1, it is characterised in that described to be heated and inactivated institute
PH value is adjusted to 6.5~7.0 after stating porcine pepsin cooling；And/or it is described be heated and inactivated the porcine pepsin temperature be
80 DEG C~85 DEG C；And/or the time for being heated and inactivated the porcine pepsin is 12~15 minutes.
6. the bittern gel of fresh horse Soviet Union lira cheese is stored as claimed in claim 1, it is characterised in that the separation of solid and liquid is
Centrifugation；And/or the sterilization is filter sterilization or pasteurize.
7. the bittern gel of fresh horse Soviet Union lira cheese is stored as claimed in claim 6, it is characterised in that the centrifugation is freezing
Centrifugation；And/or the rotating speed of the centrifugation is 17000 × g.
8. the bittern gel of fresh horse Soviet Union lira cheese is stored as claimed in claim 7, it is characterised in that the refrigerated centrifuge
Temperature is 4 DEG C；And/or the time of the refrigerated centrifuge is 15~30 minutes.
9. the bittern gel of fresh horse Soviet Union lira cheese is stored as claimed in claim 6, it is characterised in that the filter sterilization
Filter sizes are 0.22 micron.
10. the bittern gel of fresh horse Soviet Union lira cheese is stored as claimed in claim 1, it is characterised in that the supernatant kills
After bacterium immediately using, being placed in 4 DEG C~10 DEG C, refrigeration is standby or that freeze-dried powder is made is standby.
11. the bittern gel of fresh horse Soviet Union lira cheese is stored as claimed in claim 1, it is characterised in that the thickener is
One or more in sodium alginate, sodium carboxymethylcellulose, beta cyclodextrin, Arabic gum, xanthans and pectin；With/
Or, the content of the thickener is 0.2%~0.8%；The percentage is the quality volume for accounting for the bittern gel cumulative volume
Percentage.
12. the bittern gel of fresh horse Soviet Union lira cheese is stored as claimed in claim 1, it is characterised in that the stabilizer is
Chitosan；And/or the content of the stabilizer is 0.3%~0.7%；The percentage is overall to account for the bittern gel
Long-pending quality percent by volume.
13. a kind of preparation method for the bittern gel for storing fresh horse Soviet Union lira cheese as claimed in claim 1, its feature exist
In it includes 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% stabilizer and 100% water is complemented to, the percentage is each group
Sub-prime amount accounts for the quality percent by volume of the bittern gel cumulative volume；The lactoferrin zymolyte comprises the following steps：
It is 9000~30000U/ milliliters that porcine pepsin to content is added into 2%~10% lactoferrin solution, and the percentage is
The quality percent by volume of the lactoferrin solution cumulative volume is accounted for, enzymolysis is heated and inactivated the pig stomach egg after 20~120 minutes
White enzyme, by enzymolysis liquid separation of solid and liquid, supernatant is taken to produce the solution of the lactoferrin zymolyte after sterilizing；The preparation method
Comprise the steps：
(1) mixed liquor of the whey, the NaCl and the water is sterilized, obtains sterile bittern；
(2) solution of the lactoferrin zymolyte, the stabilizer and described are added into the sterile bittern obtained by step (1)
Thickener, the bittern gel of the fresh horse Soviet Union lira cheese of the storage is produced after mixing.
A kind of 14. preparation side of the bittern gel of the fresh horse Soviet Union lira cheese of the storage as any one of claim 2-12
Method, it is characterised in that the preparation method comprises the steps：
(1) mixed liquor of the whey, the NaCl and the water is sterilized, obtains sterile bittern；
(2) solution of the lactoferrin zymolyte, the stabilizer and described are added into the sterile bittern obtained by step (1)
Thickener, the bittern gel of the fresh horse Soviet Union lira cheese of the storage is produced after mixing.
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| CN201510203623.3A CN104757125B (en) | 2015-04-24 | 2015-04-24 | A kind of bittern gel for storing fresh horse Soviet Union lira cheese and preparation method thereof |
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| CN101235408A (en) * | 2007-11-27 | 2008-08-06 | 江南大学 | Method for preparing Lactoferrins antibiotic peptide by enzyme method |
| CN101489401A (en) * | 2006-07-14 | 2009-07-22 | 雪印乳业株式会社 | Fresh cheese and process for producing the same |
| CA2684721A1 (en) * | 2008-11-14 | 2010-05-14 | Kraft Foods Global Brands Llc | Method of making fresh cheese with enhanced microbiological safety |
| CN103891907A (en) * | 2012-12-31 | 2014-07-02 | 天津市泰亨气体有限公司 | Low-temperature preservation method of modified atmosphere packaging type soft cheese |
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|---|---|---|---|---|
| JP5226820B2 (en) * | 2010-03-31 | 2013-07-03 | 森永乳業株式会社 | Method for producing mozzarella cheese |
| KR101383973B1 (en) * | 2013-01-28 | 2014-04-14 | 전북대학교산학협력단 | Method for producing antifungal ripening cheese natural spread essential oil and antifungal ripening cheese produced thereby |
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| CN101489401A (en) * | 2006-07-14 | 2009-07-22 | 雪印乳业株式会社 | Fresh cheese and process for producing the same |
| CN101235408A (en) * | 2007-11-27 | 2008-08-06 | 江南大学 | Method for preparing Lactoferrins antibiotic peptide by enzyme method |
| CA2684721A1 (en) * | 2008-11-14 | 2010-05-14 | Kraft Foods Global Brands Llc | Method of making fresh cheese with enhanced microbiological safety |
| CN103891907A (en) * | 2012-12-31 | 2014-07-02 | 天津市泰亨气体有限公司 | Low-temperature preservation method of modified atmosphere packaging type soft cheese |
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