CN106063504A - 无菌奶酪基质 - Google Patents
无菌奶酪基质 Download PDFInfo
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- CN106063504A CN106063504A CN201610246745.5A CN201610246745A CN106063504A CN 106063504 A CN106063504 A CN 106063504A CN 201610246745 A CN201610246745 A CN 201610246745A CN 106063504 A CN106063504 A CN 106063504A
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- Prior art keywords
- cheese
- acid
- heat treatment
- aseptic
- intermediate product
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Abstract
本发明提出一种无菌奶酪基质,其由此得到:(a)将奶酪用乳热处理并由此产生第一中间产物,(b)将热处理的第一中间产物浓缩并由此产生液态奶酪基质作为第二中间产物,并且(c)将用于进一步加工的液态奶酪基质灌入无菌包装,在其中固化。
Description
发明领域
本发明属于奶酪生产领域并且涉及储存稳定的奶酪基质及其生产方法。
现有技术
在欧洲和美国,奶酪属于最重要的基本食品。为了生产奶酪,无论是基于奶或乳清,使用由牛、水牛、绵羊或山羊得到的奶,其具备充足量的乳蛋白酪蛋白。
如果使用奶作为原料用于生产奶酪,乳蛋白酪蛋白可以通过凝乳酶或通过酸凝结或酸沉积进行沉积(凝结)。通过酪蛋白凝结奶酪获得其固体质地。由此区分凝乳干酪(甜乳酪)和酸乳酪。
对于凝乳干酪,通过凝乳酶中所含的胃蛋白酶和凝乳酶的酶混合物进行凝结。对于酸乳酪,通过乳酸菌凝结酪蛋白。酸乳酪通常是奶油奶酪。然而也有熟化酸乳酪。
加工用于生产奶酪的奶必须符合严格的质量规定,包括检测奶的细菌情况、调节脂肪含量(加入或分离奶油)以及持续加热、巴氏杀菌或高温加热,只要不生产原料奶奶酪。
随后所谓的奶凝结决定了产生哪种奶酪。通过借助乳酸菌(明串珠菌属(Leuconostoc sp.),乳球菌属(Lactococcus sp.))的酸化产生奶油奶酪和熟化酸乳酪。通过凝乳酶(由牛胃或者在发酵罐中借助米黑根毛霉(Mucor mihei)或黑曲霉生物技术产生)得到硬奶酪、切片奶酪、半硬奶酪和软奶酪。如果向奶中加入凝乳酶和成熟培养物(菌群),则在半小时后已经凝结。该物质为称为“凝结物”或“凝乳”。
在奶酪工业生产中使用奶酪切割机(奶酪竖琴)将凝结乳切小。根据进一步加工将奶酪凝块小心加热,从而使破碎粒进一步收缩(脱水收缩)并从而失去更多乳清。这一过程被称为“Brennen des Bruchs”。根据奶酪种类在至高55℃的温度下出现。温度越高,流出越多乳清并且干物质越多。通过该进一步加工影响了奶酪的水含量以及强度和储存性。
随后使奶酪凝块形成给定种类的特定形状。产生圆形酪()。通过在盐水中浸泡新圆形酪的边缘进一步脱水并准备形成皮层。盐水的盐含量根据奶酪种类为15–22%。盐也会渗入奶酪并有助于味道形成。
与奶酪生产相关的一个重要问题是其防腐。许多固体奶酪种类在熟化前得到蜡保护层或反复用盐或盐水涂抹,由此外层脱水并产生硬且干燥的奶酪皮。在正确处理中与红皮一起产生一层类蜡半硬通气外皮。这种通气性的优势是使奶酪能够精确发酵。在蜡中密封发酵的奶酪具有较少的特征并且味道相应较淡。在发货前通常将圆形酪浸入石蜡。石蜡壳是不通气的并且终止熟化过程。
以外一些国家烹饪开发了一系列菜品,从而使较短保存期的奶酪如奶油奶酪能够保存更长时间。Le Pitchou和Crottin de Berry à l'Huile d'Olive属于法国菜品,其中用油腌制山羊奶鲜奶酪。然而所有已知方法的共性是,储存时间限于几天或几周并且优选应该在温度低于5℃的冰柜或冰箱中放置。
在这方面参考EP 1803355 A2(KRAFT),其公开了一种生产奶酪片的方法,其中将脂肪和蛋白的混合物加热至0至95℃并将pH值调节至5.4至6的范围,首先向混合物加入盐、乳化剂和助剂,随后在第二步加入水和填料。随后将该奶酪片包装并冷却。然而这种最终产品仍然仅具备有限的储存期。
因此本发明的任务在于,提供生产不同种类奶酪产品的前体,其易于加工为最终产品,并且相对于现有技术在显著更长的时间内防止腐败从而能够非冷却储存。
发明内容
本发明的第一主题涉及一种无菌奶酪基质,其由此得到
(a)将奶酪用乳热处理并由此产生第一中间产物,
(b)将热处理的第一中间产物浓缩并由此产生液态奶酪基质作为第二中间产物,并且
(c)将用于进一步加工的液态奶酪基质灌入无菌包装,在其中固化。
在第二实施方案中本发明涉及一种生产无菌奶酪基质的类似方法,其中
(a)将奶酪用乳热处理并由此产生第一中间产物,
(b)将热处理的第一中间产物浓缩并由此产生液态奶酪基质作为第二中间产物,并且
(c)将用于进一步加工的液态奶酪基质灌入无菌包装,在其中固化。
令人惊讶的发现,通过奶酪用乳的杀菌和随后的浓缩,特别是通过过滤方法得到一种产物,其可以无菌灌装并随后长时间非冷却储存,并且随后可以简单的方式转化为即食奶酪产品。
奶酪用乳
术语奶酪用乳是指原料乳,其在巴氏杀菌和调节脂肪后凝结用于生产奶酪,也可以是酸奶。由于以前奶酪生产主要在铁桶中进行—目前部分仍典型的用于生产帕尔马干酪(Parmesan)—也被称为Kesselmilch。
为了能够将原料乳用于生产奶酪,其必须符合奶酪规章中的法律要求。通常加工过程始于通过使用传热介质并同时部分热回收的热交换加热原料乳。脱脂乳,奶油和分离器淤渣的分离通常在内置分离器的巴氏杀菌单元进行。此外进行加热直至开始第一次热杀菌或巴氏杀菌。在随后的标准化后将标准化乳预堆积(vorgestapelt)在槽箱中,并且由槽箱排出的预堆积乳通常再次通过加热进行第二次巴氏杀菌。
或者奶酪用乳也可以根据EP 2661967 A1(DMK)的方法生产,其中
(a)将原料乳进行热处理,
(b)由热处理的产物去除固体组分,
(c)将得到的中间产物脱脂,
(d)将由此得到的脱脂乳进行微滤并且
(e)得到的滤液通过加入一定量在步骤(c)分离的奶油调节至想要的脂肪含量,随后
(f)最后将由此得到的标准乳进行巴氏杀菌。
优选地将奶酪用乳的脂肪含量调节至约10至约35重量%,并且特别是约15至约22重量%,蛋白含量调节至约15至约30重量%并且特别是约19至约24重量%。
热处理
在本发明的第一步骤中将奶酪用乳杀菌或巴氏杀菌,即在约70至约150℃下进行热处理,例如在超高温加热器中在1秒至20分钟并且优选5秒至10分钟内加热。典型实例是在120至130℃下处理3至6分钟或135至150℃下处理1至30秒。在该处理后所有嗜热菌和酶被杀灭或抑制。随后热处理的奶酪用乳或者直接进行浓缩步骤或者在无菌罐中临时储存。
浓缩
通常浓缩可以通过温和蒸发奶酪用乳中所含水分进行。优选进行微滤和/或超滤和/或纳滤浓缩。
本文涉及膜技术领域的过滤方法,借助这种方法可以将大分子物质和小颗粒由介质分离并浓缩。在分离级别上明确分为微滤、超滤和纳滤。排阻限度(也被称为“截留”)为100nm或更大,被称为微滤。排阻限度在2至100nm之间,被称为超滤。排阻限度小于2nm是纳滤。在各种情况下都涉及纯物理,即机械膜分离方法,其根据机械尺寸排阻原理工作:液体中所有大于膜孔的颗粒被膜拦截。两种分离方法中的驱动力是滤网入流和出流之间的压力差,其为0.1至40bar。
超滤膜的排阻限度也表达为NMWC(额定截留分子量,以及MWCO,截留分子量,单位:道尔顿)。其定义为被膜截留90%的球形分子的最小分子量。在实践中NMWC应当比待分离分子的摩尔量小至少20%。其他关于过滤的定量评估借助通量(flux,水当量)(跨膜流和渗透率)。在理想情况下其与跨膜压力成正比,而与膜阻成反比。这些参数不仅可以由所使用膜的性能,而且可通过浓度极化以及可能出现的结垢确定。渗透率基于1m2过滤表面。其单位为I/(m2h bar)。
通常使用孔直径大于0.1μm的膜进行微滤。孔直径在0.01至0.1μm范围内(对应选择性为约1000至约50000并且优选约5000至25000道尔顿)的膜特别适用于超滤。纳滤优选孔直径小于0.01μm(对应选择性为约100至约5000并且优选约500至2000道尔顿)。优选使用孔直径在0.01至0.1μm范围内的膜。
过滤表面的材料—对于超滤和纳滤的情况—可以是不锈钢、聚合材料、陶瓷、氧化铝、或纺织品。过滤元件有各种表现形式:烛形过滤器、平板膜、螺旋膜、袋滤器和中空纤维组件,在本发明中这些材料都是合适的。然而优选使用陶瓷膜,因为它们能够在无菌条件下用水蒸气简单清洗。或者可以使用金属膜。
在本发明中过滤过程可以在"热"或"冷",即在约4至约70℃的温度范围内进行。然而优选的是在约5至约55℃,并且特别是约30至约40℃的温度范围内工作,从而保持产物流动。
将滤液移除,而进一步加工滤渣。以这种方式将奶酪用乳的干物质量调节至约30至约60重量%并且特别是约35至约50重量%。
最终灌装
在生产方法的最后一步将仍是液体的奶酪基质灌入无菌包装,在其中固化。优选塑料袋,因为袋中流体质的冷却与真空效果相关,防止了大气氧气的侵入。灌装可以在离开浓缩步骤,即过滤单元后立刻进行,然而之前也可以把该物质导入无菌罐并临时储存。
此外还可以在灌入无菌最终包装前或在灌装过程中向液态奶酪基质加入助剂和添加剂。在本发明的其他实施方案中,食品含有其他助剂和添加剂,如例如发酵剂培养物、益生菌微生物、凝乳酶、益生元物质、乳化剂、增稠剂、食品酸、酸度调节剂、盐(特别是食用盐)、调料、维生素、抗氧化剂、香料物质、增味剂、食用色素等,其含量为例如0.1至约1‐重量%,优选约0.5至约8重量%,特别是约1至约5重量%并且特别优选约2至约3重量%,基于基质计。
发酵剂培养物和益生菌微生物
益生菌微生物,也称为“益生菌”,构成组(N),是具备有益性能的活的微生物。根据FAO/WHO的定义涉及“活的微生物,适当剂量下带来健康益处”。乳酸菌(LAB)和双歧杆菌是最著名的益生菌;也可以使用不同的酵母和杆菌。益生菌一般作为发酵食品的组分被摄入,在这种发酵食品中,如酸奶,酸豆奶或其他益生菌食品,使用特定的活的菌群。此外也得到含有冷冻形式微生物的片剂、胶囊、粉剂和袋剂。表A给出商用标准的益生菌及其相关的健康益处的概述,这些益生菌在本发明中使用。
表A:
益生菌物质
两种其他形式的乳酸菌将在下文列出,它们同样可以作为益生菌使用:
·保加利亚乳杆菌(Lactobacillus bulgaricus)、
·嗜热链球菌(Streptococcus thermophilus)、
·嗜热链球菌(Streptococcus thermophilus)、
·明串珠菌(Leuconostoc species)、
·乳酸乳球菌乳酸亚种双乙酰生物突变株(Lactococcus lactis subsp.lactisbiovar diacetylactis)、
·乳酸乳球菌乳酸亚种(Lactococcus lactis subsp.Lactis)、
·乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.Cremoris)和
·双歧杆菌B12(Bifido bakterium lactis B12)。
益生元物质
在本发明的另一实施方案中,制剂还可以进一步包含益生元物质,构成组H。益生元被定义难消化的食品组分,它的摄入刺激了大肠中一系列有益菌的生长或活性。加入益生元化合物改善了大肠中花青素抵抗分解过程的稳定性。根据本发明优选各种物质,特别是碳水化合物作为益生元。
果寡糖。果寡糖或简称为FOS特别包括含有3至5个碳原子的短链化合物,例如D‐果糖和D‐葡萄糖。FOS也被称为新糖(Neozucker),商业上基于蔗糖和由菌类得到的酶果糖转移酶生产。FOS特别辅助大肠中双歧杆菌的生长并且与益生菌一起在不同的保健食品中,尤其是在美国,投入市场。
菊粉。菊粉属于含有自然存在的果糖的一类寡糖。它们属于碳氢化合物的一类,并被称为果聚糖。其由菊苣类植物(菊苣(Cichorium intybus))或被称为菊芋(Jerusalem‐Artischocken)的根得到。菊粉主要由果糖单元构成并通常具有葡萄糖单元作为终止基团。果糖单元通过一个β‐(2‐1)糖苷键相互连接。在食品工业中作为益生元使用的菊粉的平均聚合度为10至12。菊粉同样刺激大肠中双歧杆菌的生长。
异麦芽低聚糖。本组涉及α‐D‐连接的葡萄糖低聚物的混合物,包括异麦芽糖、潘糖、异麦芽四糖、异麦芽五糖、黑莓糖(Nigerose)、曲二糖(Kojibiose)、异葡萄糖基麦芽糖(Isopanose)和更高支化的低聚糖。异麦芽低聚糖通过不同酶途径制备。它们同样刺激大肠中双歧杆菌和乳酸菌的生长。特别是在日本,在保健食品中使用异麦芽低聚糖作为食品添加剂。同时在美国应用也在扩展。
单水合乳糖醇。单水合乳糖醇是乳果糖的二糖。其医药应用在于对抗便秘以及海绵状脑病(Enzephalopathie)。单水合乳糖醇在日本用作益生元。它在消化道上部能够抵抗分解,但是可通过不同的大肠菌发酵,并导致大肠中双歧杆菌和乳酸菌生物量的增多。单水合乳糖醇同样以化学名称4‐0‐(β‐D‐吡喃半乳糖基)‐D‐葡糖醇已知。单水合乳糖醇的医药应用在美国由于缺乏研究而受限;在欧洲优选作为甜味剂使用。
低聚乳果糖。低聚乳果糖是由D‐半乳糖、D‐葡萄糖和D‐果糖构成的三糖。低聚乳果糖通过乳糖中的半乳糖基残基酶转移至蔗糖生产。它既不在胃中也不在大肠上部分解并仅被双歧杆菌消耗以用于生长。由生理学的角度低聚乳果糖用作肠道菌群的生长刺激剂。低聚乳果糖同样作为4G‐β‐D‐半乳蔗糖已知。在日本它作为食品添加剂和保健食品成分广泛使用,特别是用作酸奶添加剂。目前为了相同的应用目的低聚乳果糖同样在美国进行测试。
乳果糖。乳果糖是D‐乳糖和D‐果糖的半合成二糖。该糖通过β‐糖苷键连接,使其能够抵抗消化酶的水解。乳果糖可由限制量的肠道菌群发酵,导致特别是乳酸菌和双歧杆菌的生长。在美国乳果糖是治疗便秘和海绵状脑病的处方药。相反在日本它作为食品添加剂和保健食品的组成部分自由出售。
焦糊精。焦糊精包括在淀粉水解过程中产生的含有葡萄糖的低聚糖的混合物。焦糊精辅助双歧杆菌在大肠中增殖。它在大肠上部同样不分解。
大豆低聚糖。本组涉及通常仅能在大豆以及其他豆类如豌豆中找到的低聚糖。两种主要代表物是三糖蜜三糖和四糖水苏糖。蜜三糖由D‐半乳糖、D‐葡萄糖和D‐果糖各一个分子构成。水苏糖由两分子D‐半乳糖以及D‐葡萄糖和D‐果糖各一个分子构成。大豆低聚糖刺激大肠中双歧杆菌的生长并已经在日本作为食品添加剂以及在保健食品中使用。目前为了这种应用它在美国进行测试。
反式低聚半乳糖。反式低聚半乳糖(TOS)是基于D‐葡萄糖和D‐半乳糖的低聚糖的混合物。TOS由D‐乳糖借助米曲霉(Aspergillus oryzae)的β‐葡萄糖酶生产。如许多其他益生元,TOS在大肠中同样稳定并刺激大肠中双歧杆菌的生长。TOS已经在欧洲以及日本作为食品添加剂投放市场。
木寡糖。木寡糖含有β‐1,4‐连接的木糖单元。木寡糖的聚合度在2至4之间。它们通过木聚糖的酶水解得到。它们已经在日本作为食品添加剂投放市场,而在美国仍处于试验阶段。
生物聚合物。同样可以作为益生元的适当的生物聚合物,如β‐葡聚糖,特征在于,其基于植物基料生产,例如谷类植物如燕麦和大麦作为原料源,也可以使用真菌、酵母和细菌。此外适当的是具有高β‐葡聚糖值的微生物制造的细胞壁悬浮液或整个细胞。单体残基部分含有1‐3和1‐4或1‐3和1‐6个连接,其含量大幅变化。优选基于酵母得到β‐葡聚糖,特别是Saccharomyces,具体为酿酒酵母(Saccharomyces cerevisiae)。其他适当的生物聚合物是几丁质和几丁质衍生物,特别是典型的水状胶体,低聚葡糖胺和壳聚糖。
葡寡糖(GOS)。葡寡糖通过一种牛奶成分,乳糖的酶转化得到。GOS通常含有一列半乳糖‐单元,其通过连续的转糖基化反应形成并具有终端葡萄糖单元。终端葡萄糖单元大多通过GOS之前的水解形成。GOS的聚合度可以相当大的波动并达到2至8个单体。一系列的因素决定了单体的结构和顺序:酶源、原料(浓缩乳糖和乳糖源)、参与过程的酶、处理过程的条件以及介质的组成。
乳化剂
乳化剂的特征在于其重要的性能,在水中和油中都能溶解。乳化剂通常由油溶部分和水溶部分组成。它总是用于使水和油形成稳定的均匀混合物。在食品加工工业中使用的适当的乳化剂选自:抗坏血酸棕榈酸酯(E304)、卵磷脂(E322)、磷酸(E338)、磷酸钠(E399)、磷酸钾(E340)、磷酸钙(E341)、磷酸镁(E343)、海藻酸丙二醇(E405)、聚氧乙烯(8)硬脂酸酯(E430)、聚氧乙烯硬脂酸酯(E431)、铵磷脂(E442)、磷酸钠和磷酸钾(E450)、可食用脂肪酸钠盐(E470a)、可食用脂肪酸单和双甘油酯(E471)、乙酸单甘油酯(E472a)、乳酸单甘油酯(E472b)、柠檬酸单甘油酯(E472c)、酒石酸单甘油酯(E472d)、双乙酰基酒石酸单甘油酯(E472e)、可食用脂肪酸蔗糖酯(E473)、蔗糖甘油酯(E474)、聚甘油脂肪酸酯(E475)、聚甘油聚蓖麻酸酯(E476)、脂肪酸丙二醇酯(E477)、硬脂酰乳酸钠(E481)、硬脂酰乳酸钙(E482)、硬脂酰酒石酸酯(E483)、山梨醇酐单硬脂酸酯(E491)、硬脂酸(E570)。
增稠剂
增稠剂是首先与水结合的物质。通过去除未结合的水可增大粘稠度。由对任何各种增稠剂有代表性的浓度起,还出现网络效果,这大多导致稠度不成比例的增大。在这种情况下分子相互之间“交联”,即缠绕。大多数增稠剂涉及线性或支化大分子(例如多糖或蛋白质),它们能够通过分子间相互作用,如氢键、疏水相互作用或离子作用相互作用。增稠剂的极端情况是层状硅酸盐(膨润土、水辉石)或水合SiO2颗粒,它们以颗粒分散并能够以其类固体结构与水结合,或者基于所述的相互作用能够相互作用。实例是:
E 400 –褐藻酸
E 401 –褐藻酸钠
E 402 ‐褐藻酸钾
E 403 –褐藻酸铵
E 404 –海藻酸钙
E 405 –褐藻酸丙二醇
E 406 –琼脂
E 407 –卡拉胶、丹麦琼脂
E 407 –刺槐豆胶
E 412 –瓜尔胶
E 413 –胺黄树胶
E 414 –阿拉伯树胶
E 415 –黄原胶
E 416 –刺梧桐树胶(印度胺黄树胶)
E 417 –塔拉胶(秘鲁刺梧桐树胶)
E 418 –结冷胶
E 440 –果胶、Opekta
E 440ii –酰胺化果胶
E 460 ‐微晶纤维素、纤维素粉末
E 461 –甲基纤维素
E 462 –乙基纤维素
E 463 –羟丙基纤维素
E 465 –甲基乙基纤维素
E 466 –羧甲基纤维素、羧甲基纤维素钠
食品酸
食品可以含有羧酸。在本发明中酸优选食品中允许的酸,特别是此处列出的
E 260 ‐醋酸
E 270 ‐乳酸
E 290 ‐二氧化碳
E 296 ‐苹果酸
E 297 ‐富马酸
E 330 ‐柠檬酸
E 331 ‐柠檬酸钠
E 332 ‐柠檬酸钾
E 333 ‐柠檬酸钙
E 334 ‐酒石酸
E 335 ‐酒石酸钠
E 336 ‐酒石酸钾
E 337 ‐酒石酸钠‐钾
E 338 ‐磷酸
E 353 ‐偏酒石酸
E 354 ‐酒石酸钙
E 355 ‐己二酸
E 363 ‐琥珀酸
E 380 ‐柠檬酸三铵
E 513 ‐硫酸
E 574 ‐葡糖酸
E 575 ‐葡萄糖酸内酯
酸度调节剂
酸度调节剂是食品添加剂,保持酸度或碱度并从而保持食品pH值的稳定。其通常涉及有机酸及其盐,碳酸盐,偶尔也涉及无机酸及其盐。加入酸度调节剂部分增强了食品的稳定性和强度,得到想要的沉淀并改善防腐剂的作用。与酸味剂相反酸度调节剂不用于食品味道的改变。其作用基于在食品中形成缓冲体系,因此加入酸性或碱性物质时pH值不改变或仅细微改变。实例是:
E 170 ‐碳酸钙
E 260–263 ‐乙酸和乙酸盐
E 270 ‐乳酸
E 296 ‐苹果酸
E 297 ‐富马酸
E 325–327 ‐乳酸盐(乳酸)
E 330–333 ‐柠檬酸和柠檬酸盐
E 334–337 ‐酒石酸和酒石酸盐
E 339–341 ‐正磷酸盐
E 350–352 ‐苹果酸盐(苹果酸)
E 450–452 ‐二、三或多磷酸盐
E 500–504 ‐碳酸盐(碳酸)
E 507 ‐盐酸和氯化物
E 513–517 ‐硫酸和硫酸盐
E 524–528 ‐氢氧化物
E 529–530 ‐氧化物
E 355–357 ‐己二酸和己二酸盐
E 574–578 ‐葡糖酸和葡糖酸盐
维生素
在本发明的另一实施方案中,食品添加剂可以包含作为其他任选添加剂的维生素。维生素具有不同的生物化学作用机理。一些与激素作用相似并调控矿物新陈代谢(例如维生素D),或影响细胞和组织生长以及细胞分化(例如维生素A的一些形式)。其他的是抗氧化剂(例如维生素E以及一定条件下的维生素C)。大部分维生素(例如B‐维生素)是酶辅因子的前体,辅助酶催化新陈代谢的某些过程。因此维生素与酶紧密相关,例如作为酶活动基的一部分:一个实例是生物素,其为酶的一部分,负责脂肪酸的产生。另一方面维生素也能够较弱相关并用作共催化剂,例如作为易于分离的基团,并在分子间传递化学基团或电子。例如叶酸将甲基、甲酰基和亚甲基运至细胞内。尽管已知它们在酶‐基料‐反应中的辅助作用,它们的其他性能对身体同样有意义。
在本发明中可以考虑用作维生素的物质选自下组,包括:
·维生素A(视黄醇、视黄醛、β‐胡萝卜素)、
·维生素B1(硫胺素)、
·维生素B2(核黄素)、
·维生素B3(烟酸、烟酰胺)、
·维生素B5(苯多生酸)、
·维生素B6(吡哆醇、吡哆胺、吡哆醛)、
·维生素B7(生物素)、
·维生素B9(叶酸、亚叶酸)、
·维生素B12(氰钴胺、羟基钴铵、甲基钴铵)、
·维生素C(抗坏血酸)、
·维生素D(胆骨化醇))、
·维生素E(生育酚、生育三烯酚)和
·维生素K(叶绿基甲萘醌、四烯甲萘醌)。
优选维生素,除了抗坏血酸,是生育酚组。
抗氧化剂
在食品工业中不仅使用天然也使用人工合成抗氧化剂物质。天然和人工合成的抗氧化剂区别首先在于,前者自然出现在食品中而后者被人工生产出。因此可以作为食品添加剂使用的天然抗氧化剂物质,由例如植物油得到。例如维生素E—也已知为生育酚—通常由豆油生产。反之合成抗氧化剂如没食子酸丙酯、没食子酸辛酯和没食子酸十二烷酯通过化学合成得到。没食子酸酯会引起敏感人群过敏。在本发明的组合物中使用的其他抗氧化剂是:二氧化硫(E220)、亚硫酸钠(E221)、亚硫酸氢钠(E222)、焦亚硫酸钠(E223)、焦亚硫酸钾(E224)、亚硫酸钙(E226)、亚硫酸氢钙(E227)、亚硫酸氢钾(E228)、乳酸(E270)、抗坏血酸(E300)、抗坏血酸钠(E301)、抗坏血酸钙(E302)、抗坏血酸酯(E304)、生育酚(E306)、α‐生育酚(E307)、γ‐生育酚(E308)、δ‐生育酚(E309)、没食子酸丙酯(E310)、没食子酸辛酯(E311)、没食子酸十二烷酯(E312)、异抗坏血酸(E315)、异抗坏血酸钠(E316)、叔丁基对苯二酚(TBHQ)(E319)、丁基羟基茴香醚(E320)、丁基羟基甲苯(E321)、卵磷脂(E322)、柠檬酸(E330)、柠檬酸盐(E331&E332)、柠檬酸钠(E331)、柠檬酸钾(E332)、乙二胺四乙酸二钠钙(E385)、焦磷酸盐(E450)、焦磷酸二钠(E450a)、焦磷酸三钠(E450b)、焦磷酸四钠(E450c)、焦磷酸二钾(E450d)、焦磷酸三钾(E450e)、焦磷酸二钙(E450f)、焦磷酸二氢钙(E450g)、三磷酸盐(E451)、三磷酸五钠(E451a)、三磷酸五钾(E451b)、多磷酸盐(E452)、多磷酸钠(E452a)、多磷酸钾(E452b)、多磷酸钠钾(E452c)、多磷酸钙(E452d)、氯化锌(E512).
香料物质
本发明特别可以使用具备酯、醛或内酯结构的香料物质,其在二氧化钛的存在下或在光影响下特别快速分解。因此本发明涉及香料物质的改善稳定性,特别是储存稳定性。
根据本发明的口服制剂可以含有一种或多种香料物质。典型实例包括:苯乙酮、己酸烯丙酯、α‐紫罗兰酮、β‐紫罗兰酮、茴香醛、乙酸茴香酯、甲酸茴香酯、苯甲醛、苯并噻唑、乙酸苄酯、苄醇、苯甲酸苄酯、β‐紫罗兰酮、丁酸丁酯、己酸丁酯、丁烯夫内酯、香芹酮、莰烯、丁香烯、桉油醇、乙酸肉桂酯、柠檬醛、香茅醇、香茅醛、乙酸香茅酯、乙酸环己酯、伞花烃、Damascon、癸内酯、二氢香豆素、氨基苯甲酸二甲酯、氨基苯甲酸二甲酯、十二内酯、乙酸乙氧基乙酯、乙基丁酸、丁酸乙酯、癸酸乙酯、己酸乙酯、巴豆酸乙酯、乙基呋喃酮、乙基愈创木酚、异丁酸乙酯、异戊酸乙酯、乳酸乙酯、甲基丁酸乙酯、丙酸乙酯、桉树脑、丁香油酚、庚酸乙酯、4‐(对‐羟苯基)‐2‐丁酮、γ‐癸内酯、香叶醇、乙酸香叶酯、乙酸香叶酯、Grapefruitaldehyd、二氢茉莉酮酸甲酯(例如)、胡椒醛、2‐庚酮、3‐庚酮、4‐庚酮、反式‐2‐庚稀醛、顺式‐4‐庚稀醛、反式‐2‐已烯醛、顺式‐3‐已烯醇、反式‐2‐己烯酸、反式‐3‐己烯酸、顺式‐2‐乙酸己烯酯、顺式‐3‐乙酸己烯酯、顺式‐3‐己酸己烯酯、反式‐2‐己酸己烯酯、顺式‐3‐甲酸己烯酯、顺式‐2‐乙酸己酯、顺式‐3‐乙酸己酯、反式‐2‐乙酸己酯、顺式‐3‐甲酸己酯、对‐羟基苄基丙酮、异戊醇、异戊酸异戊酯、丁酸异丁酯、异丁醛、异丁香油酚甲醚、异丙基甲基噻唑、月桂酸、乙酰丙酸、芳樟醇、芳樟醇氧化物、乙酸芳樟酯、薄荷醇、薄荷呋喃、氨基苯甲酸甲酯、甲基丁醇、甲基丁酸、乙酸2‐甲基丁酯、己酸甲酯、肉桂酸甲酯、5‐甲基糠醛、3,2,2‐甲基环戊烯醇、6,5,2‐甲基庚烯酮、二氢茉莉酮酸甲酯、茉莉酮酸甲酯、甲基丁酸2‐甲酯、2‐甲基‐2‐戊烯酸、硫代丁酸甲酯、3,1‐甲基硫代己醇、乙酸3‐甲基硫代己酯、橙花醇、乙酸橙花酯、反,反‐2,4‐壬二烯醛、2,4‐壬二烯醇、2,6‐壬二烯醇、2,4‐壬二烯醇、香柏酮、δ‐辛内酯、γ‐辛内酯、2‐辛醇、3‐辛醇、1,3‐辛烯醇、乙酸1‐辛酯、乙酸3‐辛酯、棕榈酸、三聚乙醛、非兰烯、戊二酮、乙酸苯基乙酯、苯基乙基醇、苯基乙基醇、异戊酸苯基乙酯、胡椒醛、丙醛、丁酸丙酯、蒲勒酮、蒲勒醇、甜橙醛、硫醇、松油稀、松油醇、异松油烯、8,3‐硫代薄荷酮、4,4,2‐硫代甲基戊酮、麝香草酚、δ‐十一内酯、γ‐十一内酯、Valencen、戊酸、香草醛、3‐羟基丁酮、乙基香草醛、异丁酸乙基香草酯(=3‐乙氧基‐4‐异丁氧基苯甲醛)、2,5‐二甲基‐4‐羟基‐3(2H)‐呋喃酮及其衍生物(优选环高呋喃酮(=2‐乙基‐4‐羟基‐5‐甲基‐3(2H)‐呋喃酮))、高呋喃酮(=2‐乙基‐5‐甲基‐4‐羟基‐3(2H)‐呋喃酮和5‐乙基‐2‐甲基‐4‐羟基‐3(2H)‐呋喃酮)、麦芽酚和麦芽酚衍生物(优选乙基麦芽酚)、香豆素及其衍生物、γ‐内酯(优选γ‐十一内酯、γ‐壬内酯、γ‐癸内酯)、δ‐内酯(优选4‐甲基‐δ‐癸内酯、马索亚内酯、δ‐癸内酯、Tuberolacton)、山梨酸甲酯、双香草醛、4‐羟基‐2(或5)‐乙基‐5(或2)‐甲基‐3(2H)呋喃酮、2‐羟基‐3‐甲基‐2‐环戊烯酮、3‐羟基‐4,5‐二甲基‐2(5H)‐呋喃酮、乙酸异戊酯、丁酸乙酯、丁酸正丁酯、丁酸异戊酯、3‐甲基‐丁酸乙酯、正己酸乙酯、正己酸烯丙酯、正己酸正丁酯、正辛酸乙酯、3‐甲基‐3‐苯基代去水甘油酸乙酯、2‐反‐4‐顺‐癸二烯乙酯、4‐(对‐羟苯基)‐2‐丁酮、1,1‐二甲氧基‐2,2,5‐三甲基‐4‐己烷、2,6‐二甲基‐5‐庚烯‐1‐醛和苯基已烯醛、2‐甲基‐3‐(甲基硫代)呋喃、2‐甲基‐3‐呋喃硫醇、双(2‐甲基‐3‐呋喃基)二硫醚、糠硫醇、甲基硫代丙醛、2‐乙酰基‐2‐噻唑啉、3‐巯基‐2‐戊酮、2,5‐二甲基‐3‐呋喃硫醇、2,4,5‐三甲基噻唑、2‐乙酰基噻唑,2,4‐二甲基‐5‐乙基噻唑、2‐乙酰基‐1‐吡珞啉、2‐甲基‐3‐乙基吡嗪、2‐乙基‐3,5‐二甲基吡嗪、2‐乙基‐3,6‐二甲基吡嗪、2,3‐二乙基‐5‐甲基吡嗪、3‐异丙基‐2‐甲氧基吡嗪,3‐异丁基‐2‐甲氧基吡嗪、2‐乙酰基吡嗪、2‐戊基吡啶、(E,E)‐2,4‐癸二烯醛、(E,E)‐2,4‐壬二烯醛、(E)‐2‐辛烯醛、(E)‐2‐壬烯醛、2‐十一烯醛、12‐甲基十三醛、1‐戊烯‐3‐酮、4‐羟基‐2,5‐二甲基‐3(2H)‐呋喃酮、愈创木酚、3‐羟基‐4,5‐二甲基‐2(5H)‐呋喃酮、3‐羟基‐4‐甲基‐5‐乙基‐2(5H)‐呋喃酮、肉桂醛、肉桂醇、水杨酸甲酯、异蒲勒醇以及(不具体列出)立体异构体、对映异构体、结构异构体、非对映异构体、顺式/反式‐异构体,特别是这些物质的差向异构体。
增味剂
制剂以及香料混合物可以含有其他额外香料物质用于增强咸味、任选微酸和/或鲜味‐味觉感受。本发明的产品和香料混合物可以与至少一种其他的适用于增强怡人味道感受(咸味、鲜味、有时微酸)的物质结合使用。为此优选咸味化合物和咸味增强化合物。优选的化合物在WO 2007/045566中公开。进一步优选的鲜味化合物如WO2008/046895和EP 1989 944中所记载。
此外根据本发明优选的香料混合物和产品也可以含有用于遮蔽苦味和/或涩味的味道感受的香料物质。这些进一步的味道校正剂选自,例如下表:核苷酸(例如5‘‐单磷酸腺苷、5‘‐单磷酸胞苷)或其医药可接受盐、克替醇(lactisole)、钠盐(例如氯化钠、乳酸钠、柠檬酸钠、乙酸钠、葡萄糖酸钠)、羟基黄酮类(例如圣草酚(Eriodictyol)、高圣草酚(Homoeriodictyol)、或其钠盐),特别根据US 2002/0188019、羟基苯甲酸酰胺,根据DE 102004 041 496(例如2,4‐二羟基苯甲酸香草酰胺、2,4‐二羟基苯甲酸‐N‐(4‐羟基‐3‐甲氧基苄基)酰胺、2,4,6‐三羟基苯甲酸‐N‐(4‐羟基‐3‐甲氧基苄基)酰胺、2‐羟基‐苯甲酸‐N‐4‐(羟基‐3‐甲氧基苄基)酰胺、4‐羟基苯甲酸‐N‐(4‐羟基‐3‐甲氧基苄基)酰胺、2,4‐二羟基苯甲酸‐N‐(4‐羟基‐3‐甲氧基苄基)酰胺‐单钠盐、2,4‐二羟基苯甲酸‐N‐2‐(4‐羟基‐3‐甲氧基苯基)乙酰胺、2,4‐二羟基苯甲酸‐N‐(4‐羟基‐3‐乙氧基苄基)酰胺、2,4‐二羟基苯甲酸‐N‐(3,4‐二羟基苄基)酰胺和2‐羟基‐5‐甲氧基‐N‐[2‐(4‐羟基‐3‐甲氧基苯基)乙基]酰胺(Aduncamid);4‐羟基苯甲酸香草胺),遮蔽苦味的Hydroxydeoxybenzoinen,例如根据WO2006/106023(例如2‐(4‐羟基‐3‐甲氧基苯基)‐1‐(2,4,6‐三羟苯基)乙酮、1‐(2,4‐二羟苯基)‐2‐(4‐羟基‐3‐甲氧基苯基)‐乙酮、1‐(2‐羟基‐4‐甲氧基苯基)‐2‐(4‐羟基‐3‐甲氧基苯基)乙酮)、氨基酸(例如根据WO 2005/096841用于避免或遮蔽不适味道印象如苦味的γ‐氨基丁酸)、根据WO 2006/003107的苹果酸苷、根据PCT/EP 2006/067120的咸味混合物、根据WO 2006/058893的双乙酰三聚体、乳清蛋白与卵磷脂混合物和/或根据WO2007/003527的苦味遮蔽物质如姜二酮。
优选的香料物质是产生甜的味道印象的那些,其中这些产生甜的味道印象的香料物质优选自组包括:
香草醛、乙基香草醛、异丁酸乙基香草酯(=3‐乙氧基‐4‐异丁氧基苯甲醛)、呋喃酮(2,5‐二甲基‐4‐羟基‐3(2H)‐呋喃酮)及其衍生物(例如环高呋喃酮、2‐乙基‐4‐羟基‐5‐甲基‐3(2H)‐呋喃酮)、高呋喃酮(2‐乙基‐5‐甲基‐4‐羟基‐3(2H)‐呋喃酮和5‐乙基‐2‐甲基‐4‐羟基‐3(2H)‐呋喃酮)、麦芽酚及其衍生物(例如乙基麦芽酚)、香豆素及其衍生物、γ‐内酯(例如γ‐十一内酯、γ‐壬内酯)、δ‐内酯(例如4‐甲基‐δ‐癸内酯、二氢戊基吡喃、δ‐癸内酯、Tuberolacton)、山梨酸甲酯、双香草醛、4‐羟基‐2(或5)‐乙基‐5(或2)‐甲基‐3(2H)呋喃酮、2‐羟基‐3‐甲基‐2‐环戊烯酮、3‐羟基‐4,5‐二甲基‐2(5H)‐呋喃酮、水果酯(Fruchtester)和水果内酯(例如乙酸正丁酯、乙酸异戊酯、丙酸乙酯、丁酸乙酯、丁酸正丁酯、丁酸异戊酯、三甲基丁酸乙酯、正己酸乙酯、正己酸烯丙酯、正己酸正丁酯、正辛酸乙酯、3‐甲基‐3‐苯基代去水甘油酸乙酯、2‐反‐4‐顺‐癸二烯乙酯)、4‐(对‐羟苯基)‐2‐丁酮、1,1‐二甲氧基‐2,2,5‐三甲基‐4‐己烷、2,6‐二甲基‐5‐庚烯‐1‐醛、4‐羟基肉桂酸、4‐甲氧基‐3‐羟基肉桂酸、3‐甲氧基‐4‐羟基肉桂酸、2‐羟基肉桂酸、2,4‐二羟基苯甲酸、3‐羟基苯甲酸、3,4‐二羟基苯甲酸、香草酸、高香草酸、香草扁桃酸和苯基乙醛。
用于遮挡不适味道感受的活性物质
此外口服组合物还可以含有其他同样用于遮挡苦味和/或涩味感受的物质。这类其他的味道校正剂可以选自下组:核苷酸(例如5‘‐单磷酸腺苷、5‘‐单磷酸胞苷)或其生理上可接受盐、克替醇、钠盐(例如氯化钠、乳酸钠、柠檬酸钠、乙酸钠、葡萄糖酸钠)、羟基黄酮类,优选圣草酚、Sterubin(圣草酚‐7‐甲酯)、高圣草酚(Homoeriodictyol)、和其钠盐、钾盐、钙盐、镁盐或锌盐(特别是EP 1258200 A2中记载的那些,其中公开的相关化合物通过引用成为本申请的一部分),羟基苯甲酸酰胺,优选2,4‐二羟基苯甲酸香草酰胺、2,4‐二羟基苯甲酸‐N‐(4‐羟基‐3‐甲氧基苄基)酰胺、2,4,6‐三羟基苯甲酸‐N‐(4‐羟基‐3‐甲氧基苄基)酰胺、2‐羟基‐苯甲酸‐N‐4‐(羟基‐3‐甲氧基苄基)酰胺、4‐羟基苯甲酸‐N‐(4‐羟基‐3‐甲氧基苄基)酰胺、2,4‐二羟基苯甲酸‐N‐(4‐羟基‐3‐甲氧基苄基)酰胺‐单钠盐、2,4‐二羟基苯甲酸‐N‐2‐(4‐羟基‐3‐甲氧基苯基)乙酰胺、2,4‐二羟基苯甲酸‐N‐(4‐羟基‐3‐乙氧基苄基)酰胺、2,4‐二羟基苯甲酸‐N‐(3,4‐二羟基苄基)酰胺和2‐羟基‐5‐甲氧基‐N‐[2‐(4‐羟基‐3‐甲氧基苯基)乙基]酰胺;4‐羟基苯甲酸香草胺(特别是WO 2006/024587中记载的那些,其中公开的相关化合物通过引用成为本申请的一部分);Hydroxydeoxybenzoinen,优选2‐(4‐羟基‐3‐甲氧基苯基)‐1‐(2,4,6‐三羟苯基)乙酮,1‐(2,4‐二羟苯基)‐2‐(4‐羟基‐3‐甲氧基苯基)‐乙酮和1‐(2‐羟基‐4‐甲氧基苯基)‐2‐(4‐羟基‐3‐甲氧基苯基)乙酮)(特别是WO 2006/10602中记载的那些,其中公开的相关化合物通过引用成为本申请的一部分);羟苯基烷二酮,如姜二酮‐[2]、姜二酮‐[3]、姜二酮‐[4]、去氢姜二酮‐[2]、去氢姜二酮‐[3]、去氢姜二酮‐[4](特别是WO 2007/003527中记载的那些,其中公开的相关化合物通过引用成为本申请的一部分);双乙酰三聚体(特别是WO 2006/058893中记载的那些,其中公开的相关化合物通过引用成为本申请的一部分);γ‐氨基丁酸(特别是WO 2005/096841中记载的那些,其中公开的相关化合物通过引用成为本申请的一部分);Divanillinen(特别是WO 2004/078302中记载的那些,其中公开的相关化合物通过引用成为本申请的一部分)和4‐羟基二氢查耳酮(优选US 2008/0227867 A1中记载的那些,其中公开的相关化合物通过引用成为本申请的一部分),特别是根皮素(Phloretin)和二羟苯基羟基丙酮、氨基酸或乳清蛋白与卵磷脂的混合物、WO 2007/014879公开的橘皮素,其中公开的相关化合物通过引用成为本申请的一部分、WO 2007/107596中公开的4‐羟基二氢查耳酮,其中公开的相关化合物通过引用成为本申请的一部分、或EP 1955601 A1中记载丙烯基苯基糖苷(Chavicolglycosiden),其中公开的相关化合物通过引用成为本申请的一部分、或EP2298084 A1中记载的甜茶(Rubus suavissimus)提取物、八仙花(Hydrangea macrophylla)提取物、EP 2008530 A1中记载的佩利特灵(Pellitorin)及由其产生的香料组合物、WO2008/046895 A1和EP 1989944 A1中记载的鲜味组合物、EP 2064959 A1中和EP 2135516A1中记载的鲜味组合物、Vanillyllignanen、肠二醇、以及N‐癸二酰烯基氨基酸及其混合物。
食用色素
食用色素或简称色素是用于食品调色的食品添加剂。色素可分为天然色素和合成色素。同自然(naturidentischen)色素同样是源自合成。同自然色素是自然中存在的有颜色物质的合成仿制品。在本发明的组合物中使用的适当的色素选自:姜黄素,E100、核黄素(Riboflavin)、乳黄素(Lactoflavin、Laktoflavin)、维生素B2,E101、柠檬黄,E102、喹啉乙(Chinolingelb),E104、橙黄色S、橙黄色RGL,E110、胭脂虫红(Cochenille)、胭脂红酸、胭脂红,E120、偶氮玉红(Azorubin)、Carmoisin,E122、阿玛兰斯(Amaranth),E123、胭脂红(Cochenillerot A、Ponceau 4 R)、Victoriascharlach 4 R,E124、赤藓红(Erythrosin),E127、诱惑红(Allurarot AC),E129、专利蓝,E131、靛蓝(Indigotin、Indigo‐Karmin),E132、亮蓝FCF(Brillantblau FCF)、专利蓝AE、Amidoblau AE,E133、叶绿素(Chlorophylle)、叶绿酸(Chlorophylline),E140、叶绿素铜配合物、叶绿酸铜配合物,E141、亮绿、绿S,E142、焦糖色(Zuckercouleur),E150a、苛性亚硫酸盐焦糖(Sulfitlaugen‐),E150b、氨法焦糖(Ammoniak‐),E150c、亚硫酸铵‐焦糖,E150d、亮黑FCF、亮黑PN、黑PN,E151、蔬菜碳,E153、棕FK,E154、棕羟色胺(Braun HT),E155、胡萝卜素(Carotin、Karotin),E160a、胭脂树红(Annatto)、胭脂树橙(Bixin)、降胭脂树橙(Norbixin),E160b、辣椒红素(Capsanthin、Capsorubin),E160c、菌脂色素(Lycopin),E160d、阿朴‐8'‐胡萝卜素醛、Apocarotinal、β‐Apocarotinal,E160e、β‐阿卜‐8'‐胡萝卜酸乙酯(C30)、Apocarotinester、β‐胡萝卜酸酯,E160f、叶黄素(Lutein)、叶黄色素(Xanthophyll),E161b、角黄素(Canthaxanthin),E161g、甜菜红苷(Betanin、Betenrot),E162、花青素(Anthocyane),E163、碳酸钙,E170、二氧化钛,E171、氧化铁、氢氧化铁,E172、铝,E173、银,E174、金,E175、利索玉红(Litholrubin BK、Rubinpigment BK),E 180。
工业应用性
本发明的另一个主题涉及本发明的奶酪基质用于生产即食奶酪产品的用途。
实施例
实施例1
通过直接注射水蒸气在138℃的温度下将含有3.3重量%脂肪、4.3重量%乳糖和3.6重量%蛋白质的1000L奶酪用乳加热2秒并杀菌。将无菌产品在45℃下进行微滤(浓缩因子8),其中产生875L滤液。向得到125L残渣加入凝乳酶、酸度调节剂和调料并凝结。最后灌装无菌奶酪基质。
Claims (14)
1.无菌奶酪基质,其由此得到
(a)将奶酪用乳热处理并由此产生第一中间产物,
(b)将热处理的第一中间产物在约30至约40oC的温度范围内浓缩并由此产生液态奶酪基质作为第二中间产物,并且
(c)将用于进一步加工的液态奶酪基质灌入无菌包装,在其中固化。
2.用于生产无菌奶酪基质的方法,其包括以下步骤
(a)将奶酪用乳热处理并由此产生第一中间产物,
(b)将步骤(a)的热处理的第一中间产物在约30至约40oC的温度范围内浓缩并由此产生液态奶酪基质作为第二中间产物,并且
(c)将步骤(b)的液态第二中间产物灌入无菌包装,在其中固化。
3.根据权利要求2所述的方法,其中,使用脂肪含量为约10至约35重量%并且蛋白含量为约15至约30重量%的奶酪用乳。
4.根据权利要求2所述的方法,其中,奶酪用乳在约70至约150℃下进行热处理。
5.根据权利要求2所述的方法,其中,奶酪用乳在约5秒至约20分钟内进行热处理。
6.根据权利要求2所述的方法,其中,在浓缩前将热处理的奶酪用乳在无菌罐中临时储存。
7.根据权利要求2所述的方法,其中,将奶酪用乳微滤和/或超滤和/或纳滤进行浓缩。
8.根据权利要求7所述的方法,其中,使用陶瓷膜进行过滤。
9.根据权利要求7所述的方法,其中,使用金属膜进行过滤。
10.根据权利要求7所述的方法,其中,使用孔尺寸为0.01至约0.1mm的膜进行过滤。
11.根据权利要求7所述的方法,其中,在4至70℃的温度范围内进行过滤。
12.根据权利要求2所述的方法,其中,将奶酪用乳调节至干物质量为约30至约60重量%。
13.根据权利要求2所述的方法,其中,在最终灌装前将液态奶酪基质在无菌罐中临时储存。
14.根据权利要求2所述的方法,其中,在灌入无菌最终包装前或在灌装过程中向液态奶酪基质加入助剂和添加剂。
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CN108740062A (zh) * | 2018-08-20 | 2018-11-06 | 江南大学 | 一种高产花香和果香的油腐乳的制备方法 |
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