CN109105523B - Method for prolonging shelf life of low-salt halloumi cheese by applying essential oil nanoemulsion coating - Google Patents
Method for prolonging shelf life of low-salt halloumi cheese by applying essential oil nanoemulsion coating Download PDFInfo
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- CN109105523B CN109105523B CN201810858573.6A CN201810858573A CN109105523B CN 109105523 B CN109105523 B CN 109105523B CN 201810858573 A CN201810858573 A CN 201810858573A CN 109105523 B CN109105523 B CN 109105523B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
- A23C19/105—Inorganic compounds; Inert or noble gases; Carbon dioxide
Abstract
The invention discloses a method for prolonging the shelf life of low-salt halloumi cheese by using an essential oil nanoemulsion coating, which comprises the following steps: (1) preparing low-salt halloumi cheese; (2) preparing an aqueous phase of the essential oil nanoemulsion; (3) preparing an oil phase of the essential oil nanoemulsion; (4) emulsification of the water phase and the oil phase; (5) and (3) soaking the salted halloumi cheese in the step (1) in the essential oil nanoemulsion in the step (4) for 10-30 min, standing for 2-5 h, performing vacuum packaging after the surface of the halloumi cheese is dried, and preserving at 4 ℃. According to the invention, the essential oil nano emulsion is prepared, the low-salt halloumi is soaked in the essential oil nano emulsion, and an essential oil coating is finally formed on the surface of the cheese, so that the phenomena that the storage quality of the halloumi is seriously affected by water loss, hardness reduction, mold and yeast breeding and the like of the low-salt halloumi cheese during the storage period are improved, and the shelf life of the low-salt halloumi cheese is further prolonged.
Description
Technical Field
The invention belongs to the field of dairy processing, relates to a method for prolonging the shelf life of halloumi cheese, and particularly relates to a method for prolonging the shelf life of low-salt halloumi cheese by applying an essential oil nanoemulsion coating.
Background
Halloumi is a traditional semi-hard cheese originating from the island of cyprus, which is currently popular in many countries and regions. Halloumi is distinguished from other cheeses by its high melting point, which changes its appearance to a crisp, golden yellow color when fried or grilled, and has grill marks that soften significantly but do not melt. The reason for this particular texture and sensory quality is that Halloumi requires blanching in whey solution for a certain time during the manufacturing process to denature endogenous enzymes such as alkaline phosphatase and lipoprotein lipase (LPL) and thereby inhibit cheese ripening. The Halloy after blanching needs to be salted, and the salting concentration can generally reach 10-15%. Salt plays a crucial role in cheese making, its main function being to increase flavour and facilitate preservation. However, in terms of sense, Chinese consumers are generally unacceptable for the hypersaline mouthfeel of high-salt cheese, and many other research data indicate that excessive salt intake is closely related to the increase of blood pressure, thereby becoming an important risk factor for inducing cardiovascular diseases. The world health organization recommends that salt intake per person not exceed 5g per day and "reduced salt intake" has become one of the most significant and challenging actions to drive global public health. Cheese is currently used as a main body of diet in developed countries, the consumption of Chinese samson cheese is gradually increased along with the adjustment of the dietary structure of consumers and the deepening of the understanding of the nutritional value of the cheese, and the cheese product is listed in the middle and long-term food development planning of the country. Therefore, the production of low-salt cheese is imperative. However, the shelf life of low-salt cheese is limited and the reduced salt content increases the risk of bacterial or fungal infection during storage of the cheese, especially when the cheese is cut in air, which is highly susceptible to potential risks such as staphylococcus aureus, listeria monocytogenes, salmonella enterica and escherichia coli infections.
The current methods applied to extend the shelf life of cheese are mainly vacuum and modified atmosphere packaging. Currently, polyethylene, polyamide, polypropylene, and the like are generally used as a packaging material. Coatings are also used for freshness preservation and packaging of cheese, as a separate packaging material, but also as additional protection when used in combination with other packaging materials. The traditional materials for coating production are petroleum resins (such as paraffin and polyvinyl chloride), however with the emphasis on sustainable development of environmental protection problems and associated legislative restrictions, the development of edible coatings or films has become an urgent technical problem in food preservation.
Essential oils play an important role in food preservation because they are natural antibacterial agents, not only having high antibacterial activity but also being beneficial to health. In recent years, a large number of scholars at home and abroad research the antibacterial activity of essential oil and components thereof, and find that most of the essential oil has effective inhibiting effect on gram-positive bacteria and gram-negative bacteria, including some main food-borne pathogenic bacteria, such as listeria, salmonella enteritidis, escherichia coli, campylobacter jejuni and staphylococcus aureus. In tests of antibacterial activity of all essential oils, thyme essential oil has the widest antibacterial activity, and cinnamon essential oil and clove essential oil have stronger antibacterial effects on gram-positive and gram-negative food-borne pathogenic bacteria such as staphylococcus aureus, bacillus cereus, escherichia coli and pseudomonas aeruginosa. The antimicrobial activity of each essential oil is generally closely related to one or both of the major essential oil components it contains. Two important components, thymol and carvacrol, are found in thyme essential oil. The active ingredients in cinnamon oil and clove oil are cinnamaldehyde and eugenol, respectively. These essential oil components also have a broad spectrum antibacterial effect when used alone, and exhibit a stronger antibacterial effect due to a synergistic effect when used in combination of a plurality of kinds. The high antimicrobial activity of essential oils and their components is mainly due to their hydrophobic nature. On the other hand, however, due to their hydrophobic nature, the hydrophobic groups, if they are directly administered to the food, combine with certain ingredients in the food, such as proteins and lipids, causing their non-uniform distribution in the food, thereby reducing their antimicrobial efficacy. To achieve higher stabilization efficacy, essential oils are typically embedded in nanoemulsions.
The nanoemulsion is an important component in an essential oil delivery system. The nano emulsion has small water drops (the radius is less than 100 nm), and the phenomena of flocculation, coalescence, precipitation, delamination and the like are not easy to occur. It is usually prepared from synthetic surfactants such as polysorbates or amphiphilic polymers such as proteins, and the preparation methods are largely classified into two types according to the manner of obtaining energy, low energy mainly utilizes chemical energy existing in the system itself, and high energy is obtained by inputting mechanical energy such as an ultrasonic method, a shear stirring method, and a high-pressure homogenization method. Among them, the shear method can obtain a fine emulsion having a slightly larger particle size, and the ultrasonic method can obtain a nano emulsion having a smaller particle size. The currently prepared essential oil nanoemulsion is mainly used in the beauty and medicine industries, and the method mostly adopts a self-emulsifying method, such as the preparation of an oil-in-water type compound grape seed oil breast enlargement preparation, the preparation of a freckle removing nanoemulsion, the preparation of a desensitization composite nanoemulsion for sensitive skin repair and the like. At present, shear emulsification and ultrasonic emulsification are utilized to prepare composite essential oil nanoemulsion, and an edible coating is formed on the surface of cheese by utilizing the characteristics of film forming, bacteriostasis and the like of the composite essential oil nanoemulsion, so that the water dispersion and the breeding of food-borne pathogenic bacteria are inhibited on the basis of not influencing the mouthfeel of the cheese, and a method for prolonging the storage period of low-salt cheese is not reported.
Disclosure of Invention
The invention aims to provide a method for prolonging the shelf life of low-salt halloumi cheese by applying an essential oil nanoemulsion coating.
The purpose of the invention is realized by the following technical scheme:
a method for prolonging the shelf life of low-salt halloumi cheese by applying an essential oil nanoemulsion coating comprises the following steps:
(1) preparation of low-salt halloumi cheese: cooling the pasteurized milk to 30-35 ℃, adding calcium chloride and rennin for 20-40 min, controlling the addition of the calcium chloride to be 0.01-0.05% of the mass of the milk, adding the rennin to be 0.005-0.02% of the mass of the milk, cutting and standing the curd, gradually heating to 40-42 ℃ within 20-30 min to remove whey, squeezing the collected curd, pressing and forming, putting the curd into a high-temperature whey solution at 60-95 ℃ for blanching for 10-30 min, cooling the blanched curd to room temperature, immersing the cooled curd into a whey salt solution at 2-6% (w/v), and salting for 12-24 h to obtain low-salt Halloymi cheese with the water content of 45-55% and the protein content of 16-25%.
(2) Preparing the water phase of the essential oil nanoemulsion: uniformly dissolving one or more of sodium alginate, chitosan and zein in an amount of 0.1-2.5% (w/w) in ultrapure water at 70-80 ℃ under the action of a stirrer (200-800 rpm), and stirring for 60-120 min to form a stable colloidal solution.
(3) Preparing an oil phase of the essential oil nanoemulsion: mixing the essential oil system and the emulsifier according to the weight ratio of 1: 1-5 (w/w), and then centrifuging for 3-10 min under the action of a high-speed centrifuge (10000-20000 rpm) to obtain a stable oil phase system. The essential oil system consists of one or more of 0.1-1% (w/w) thyme essential oil, 0.5-2% (w/w) cinnamon essential oil or 0.1-1% (w/w) clove essential oil; the emulsifier is composed of one or two of 0.5-2% (w/w) sucrose fatty acid ester SE-11 and 0.1-2% (w/w) Tween 20.
(4) Emulsification of the aqueous phase and the oil phase: mixing and stirring the oil phase in the step (3) and the water phase in the step (2) for 30-90 min to obtain a coarse emulsion, emulsifying for 1-5 min by using a high-shear emulsifying machine (10000-20000 rpm) to obtain a fine emulsion, wherein the particle size of the emulsion is about 250-350 nm, and emulsifying the fine emulsion for 10-20 min by using an ultrasonic emulsifying instrument (output power of 750 w) to obtain the essential oil nano-emulsion, wherein the particle size of the nano-emulsion is about 40-100 nm.
(5) Soaking the salted hamoumi cheese (with the diameter of 10cm and the height of 4 cm) obtained in the step (1) in the essential oil nanoemulsion obtained in the step (4) for 10-30 min, standing for 2-5 h, performing vacuum packaging after the surface of the soaked hamoumi cheese is dried, and preserving at the temperature of 4 ℃.
Compared with the prior art, the invention has the following advantages:
according to the invention, the essential oil nanoemulsion is prepared and embedded in the essential oil in an oil-in-water form, so that the essential oil can exert the bacteriostatic effect of the cheese stably for a long time, and after the essential oil nanoemulsion forms a coating on the surface of the halloumi cheese, the dispersion of halloumi water and the reduction of hardness can be effectively inhibited, meanwhile, the cheese has strong antibacterial effect on gram-positive and negative food-borne pathogenic bacteria such as staphylococcus aureus, bacillus cereus, escherichia coli and pseudomonas aeruginosa, the spoilage of halloumi is effectively delayed, and the storage period of the traditional low-salt cheese is prolonged to 3-5 months from about 1-2 months. Meanwhile, compared with the traditional high-salt cheese, the taste and flavor of the cheese are more in line with the consumption requirements of the public, the salt content is reduced, and the diseases such as hypertension, atherosclerosis and the like can be effectively prevented.
Drawings
Figure 1 shows the change in moisture content during 4 weeks storage for different treatments of low salt halloumi.
Detailed Description
The technical solution of the present invention is further described below with reference to the accompanying drawings, but not limited thereto, and any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention shall be covered by the protection scope of the present invention.
Example 1
The embodiment provides a method for prolonging shelf life of low-salt halloumi cheese by applying an essential oil nanoemulsion coating, which comprises the following specific steps of:
(1) preparation of low-salt halloumi cheese:
pasteurizing milk, cooling to 32 ℃ (the optimum temperature of rennin), adding 0.015% of calcium chloride and 0.01% of rennin, curding for 25min, cutting and standing the curd, gradually heating to 40 ℃ within 20min to remove whey, squeezing the collected curd, pressing for forming, putting the curd into 80 ℃ whey solution for blanching for 10min, cooling the blanched curd to room temperature, and soaking the blanched curd into 4% (v/w) prepared whey salt solution for salting for 12 h. The final low salt halloumi had a moisture content of 46.83% and a protein content of 21.65%.
(2) Preparing essential oil nanoemulsion:
water phase: uniformly dissolving 0.5% (w/w) of sodium alginate and 0.1% (w/w) of chitosan in 80 ℃ ultra-pure water under the action of a stirrer 600r/min, stirring for 60min until the mixture becomes a stable colloidal solution, and cooling to room temperature.
Oil phase: the essential oil system comprises 0.5% (w/w) thyme essential oil and 1% (w/w) cinnamon essential oil, the emulsifier comprises 1.5% (w/w) sucrose fatty acid ester SE-11 and 1.5% (w/w) Tween 20, the ratio of the essential oil to the emulsifier is 1:2 (w/w), and the essential oil system and the emulsifier are mixed and then centrifuged for 5min under the action of a high-speed centrifuge (10000 rpm).
Emulsification of the aqueous phase and the oil phase: mixing the water phase and the oil phase, stirring for 2h, and sequentially performing dispersion with a high shear emulsifying machine (10000rpm, 5 min) and emulsification with an ultrasonic emulsifying instrument (750W, 10 min) to obtain the essential oil nanoemulsion with particle size of 45 nm.
(3) Soaking the salted halloumi cheese (with the diameter of 10cm and the height of 4 cm) in the essential oil nanoemulsion for 10min, standing for 3h, performing vacuum packaging after the surface of the salted halloumi cheese is dried, and preserving at the temperature of 4 ℃, thereby obtaining the low-salt halloumi cheese coated with the essential oil nanoemulsion.
Example 2
The embodiment provides a method for prolonging shelf life of low-salt halloumi cheese by applying an essential oil nanoemulsion coating, which comprises the following specific steps of:
(1) preparation of low-salt halloumi cheese: pasteurizing milk, cooling to 32 ℃ (the optimum temperature of rennin), adding 0.015% of calcium chloride and 0.01% of rennin, curding for 25min, gradually heating to 42 ℃ within 30min to remove whey, squeezing the collected coagulum, pressing for forming, putting the coagulum into a whey solution at 95 ℃ for blanching for 30min, cooling the blanched coagulum to room temperature, and soaking the blanched coagulum into a prepared whey salt solution at 2% (v/w) for salting for 24 h. The final low salt halloumi had a moisture content of 45.66% and a protein content of 20.95%.
(2) Preparing essential oil nanoemulsion:
water phase: uniformly dissolving 1.5% (w/w) of sodium alginate and 0.5% (w/w) of zein in 80 ℃ ultra-pure water under the action of a stirrer at 800r/min for 90min until the mixture becomes a stable colloidal solution, and cooling to room temperature.
Oil phase: the essential oil system comprises 0.5% (w/w) thyme essential oil and 0.5% (w/w) clove essential oil, and the emulsifier comprises: 0.5% (w/w) of sucrose fatty acid ester SE-11 and 0.5% (w/w) of Tween 20, wherein the mixing ratio of the essential oil system and the emulsifier is 1; 1 (w/w), the mixed system was centrifuged for 10min in an ultracentrifuge (15000 rpm).
Emulsification of the aqueous phase and the oil phase: mixing the water phase and the oil phase, stirring for 1h, sequentially performing dispersion action of a high shear emulsifying machine (10000rpm, 3min) and emulsification action of an ultrasonic emulsifying instrument (750W, 15 min) to obtain the essential oil nanoemulsion, and finally obtaining the nanoemulsion with the particle size of 42 nm.
(3) Soaking salted halloumi cheese (diameter 10cm, height 4 cm) in essential oil nanoemulsion for 20min, standing for 4h, vacuum packaging after surface drying, and preserving at 4 ℃. Thus, a low salt halloumi cheese coated with an essential oil nanoemulsion was obtained.
An essential oil nanoemulsion was prepared according to the above example and the low salt halloumi cheese obtained was coated and stored at 4 ℃ after vacuum packaging, with the control group being halloumi which was uncoated and the other experimental conditions being the same. The moisture content of the cheeses of the experimental and control groups was measured weekly during 4 weeks of storage (as shown in figure 1). And the experimental and control groups were counted for mold and yeast after 4 weeks (as shown in table 1).
The results in fig. 1 show that the water content of the halloumi after being coated with the essential oil nano coating is obviously higher than that of the control group during storage, and the invention can effectively inhibit the water loss of the low-salt halloumi.
TABLE 1 mould and yeast counts after 4 weeks storage of the different treated low salt halloumi
| Control group | Essential oil nanoemulsion group | |
| Mold and yeast (Log10 cfu. g)−1) | 3.16±1.73d | 1.51±1.02a |
The results in table 1 show that the content of mold and yeast after the nanometer coating of the essential oil is obviously lower than that of the control group after the storage for 4 weeks, which indicates that the invention can effectively inhibit the growth of low-salt mold and yeast.
Claims (8)
1. A method for prolonging the shelf life of low-salt halloumi cheese by applying an essential oil nanoemulsion coating is characterized by comprising the following steps:
(1) preparation of low-salt halloumi cheese: cooling pasteurized milk to 30-35 ℃, adding calcium chloride and rennin to curd for 20-40 min, cutting and standing the curd, gradually heating to 40-42 ℃ within 20-30 min to remove whey, squeezing the collected curd, putting the curd into a high-temperature whey solution at 60-95 ℃ to be blanched for 10-30 min after squeezing and forming, cooling the blanched curd to room temperature, and soaking the cooled curd into a whey salt solution of 2-6% (w/v) for salting for 12-24 h to obtain low-salt Halloym cheese;
(2) preparing the water phase of the essential oil nanoemulsion: uniformly dissolving one or more of sodium alginate, chitosan or zein in an amount of 0.1-2.5% (w/w) in ultrapure water at 70-80 ℃ under the action of a stirrer to form a stable colloidal solution;
(3) preparing an oil phase of the essential oil nanoemulsion: mixing the essential oil system and the emulsifier according to the weight ratio of 1: 1-5 (w/w) and then centrifuging for 3-10 min under the action of a high-speed centrifuge to obtain a stable oil phase system, wherein the essential oil system is composed of one or more of 0.1-1% (w/w) thyme essential oil, 0.5-2% (w/w) cinnamon essential oil or 0.1-1% (w/w) clove essential oil, and the emulsifier is composed of one or two of 0.5-2% (w/w) sucrose fatty acid ester SE-11 and 0.1-2% (w/w) tween 20;
(4) emulsification of the aqueous phase and the oil phase: mixing and stirring the oil phase in the step (3) and the water phase in the step (2) for 30-90 min to obtain a coarse emulsion, emulsifying for 1-5 min by using a high-shear emulsifying machine to obtain a fine emulsion, and emulsifying the fine emulsion for 10-20 min by using an ultrasonic emulsifying machine to obtain an essential oil nanoemulsion;
(5) and (3) soaking the salted halloumi cheese in the step (1) in the essential oil nanoemulsion in the step (4) for 10-30 min, standing for 2-5 h, performing vacuum packaging after the surface of the halloumi cheese is dried, and preserving at 4 ℃.
2. The method for prolonging the shelf life of low-salt halloumi cheese by using the essential oil nanoemulsion coating according to claim 1, wherein the addition amount of the calcium chloride is 0.01-0.05% of the mass of the milk, and the addition amount of the rennin is 0.005-0.02% of the mass of the milk.
3. The method for prolonging the shelf life of low-salt Halloumi cheese by using the essential oil nanoemulsion coating according to claim 1, wherein the low-salt Halloumi cheese has a water content of 45-55% and a protein content of 16-25%.
4. The method of using an essential oil nanoemulsion coating to extend the shelf life of low-salt Halloumi cheese as claimed in claim 1, wherein the low-salt Halloumi cheese has a diameter of 10cm and a height of 4 cm.
5. The method for prolonging the shelf life of low-salt halloumi cheese by using the essential oil nanoemulsion coating according to claim 1, wherein the rotating speed of the stirrer in the step (2) is 200-800 rpm, and the stirring time is 60-120 min.
6. The method for prolonging the shelf life of low-salt halloumi cheese by using the essential oil nanoemulsion coating according to claim 1, wherein the rotation speed of the high-speed centrifuge is 10000-20000 rpm.
7. The method for prolonging the shelf life of low-salt halloumi cheese by using the essential oil nanoemulsion coating according to claim 1, wherein the rotation speed of the high-shear emulsifying machine is 10000-20000 rpm, and the output power of the ultrasonic emulsifying machine is 750 w.
8. The method for prolonging the shelf life of low-salt halloumi cheese by using the essential oil nanoemulsion coating according to claim 1, wherein the grain size of the emulsion of the miniemulsion is 250-350 nm, and the grain size of the essential oil nanoemulsion is 40-100 nm.
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| CN113455549B (en) * | 2021-06-29 | 2022-09-13 | 黑龙江飞鹤乳业有限公司 | Cheese product and preparation method and application thereof |
| CN115299585B (en) * | 2022-08-24 | 2023-11-21 | 雪天盐业集团股份有限公司 | Composite thallus seasoning salt and preparation method thereof |
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