CN113396988A - Processing method of defatted pumpkin seed cheese - Google Patents
Processing method of defatted pumpkin seed cheese Download PDFInfo
- Publication number
- CN113396988A CN113396988A CN202110590917.1A CN202110590917A CN113396988A CN 113396988 A CN113396988 A CN 113396988A CN 202110590917 A CN202110590917 A CN 202110590917A CN 113396988 A CN113396988 A CN 113396988A
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- CN
- China
- Prior art keywords
- pumpkin seed
- cheese
- defatted
- pumpkin
- pulp
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Classifications
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
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- A—HUMAN NECESSITIES
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a processing method of defatted pumpkin seed cheese, which comprises the following steps: adding degreased pumpkin seed pulp into pure milk, mixing and uniformly stirring to obtain a raw material solution, wherein the volume fraction of the degreased pumpkin seed pulp in the raw material solution is 50-70%; and step two, adding a leaven into the raw material liquid to obtain a compound liquid, fermenting the compound liquid to discharge whey, and then placing the compound liquid in a mold for drying to obtain the pumpkin seed cheese, wherein the leaven is a mixed bacterium of streptococcus thermophilus and bacillus bulgaricus, and the concentration of the leaven is 1-5 g/L. The defatted pumpkin seed cheese has the beneficial effects of unique flavor, good taste, rich nutrition, cholesterol reduction, hypertension relief and oxidation resistance.
Description
Technical Field
The invention relates to the field of pumpkin seed cheese preparation. More specifically, the invention relates to a processing method of defatted pumpkin seed cheese.
Background
Pumpkin seeds are ripe seeds of pumpkins, and contain substances required by human bodies, such as fatty acid, protein, vitamin, mineral substances and the like, wherein the substances contain a large amount of unsaturated fatty acid. Researches show that the pumpkin seeds not only can reduce cholesterol, reduce blood sugar, relieve hypertension and prevent and treat cardiovascular diseases, but also can treat and prevent male prostatic hyperplasia, have a health-care effect on male prostate, are good functional food raw materials, and have high development and utilization values.
The acid coagulation cheese is a product prepared by adding a proper amount of leaven into milk, over-fermenting the yoghourt, removing whey, and pressing a coagulum into blocks, wherein the main nutrient substances of the acid coagulation cheese are protein and fat. The yoghurt is a milk product formed by fermenting and concentrating milk, basically eliminates a large amount of moisture in the milk, reserves the essence part with extremely high nutritional value, and is known as 'gold' in the milk product.
At present, researches on pumpkin seed derived products are few, and how to prepare pumpkin seed cheese which has unique flavor, good taste, rich nutrition, cholesterol reduction, hypertension alleviation and oxidation resistance by compounding milk is a problem to be solved urgently at present.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
Still another object of the present invention is to provide a method for processing defatted pumpkin seed cheese, which can provide a defatted pumpkin seed cheese with unique flavor, good taste, rich nutrition, cholesterol-lowering, hypertension-relieving, and antioxidant effects.
Still another object of the present invention is to provide a defatted pumpkin seed cheese which has a unique flavor, good taste, rich nutrition, and has cholesterol lowering, hypertension alleviating, and antioxidant effects.
To achieve these objects and other advantages in accordance with the purpose of the invention, there is provided a method for processing live defatted pumpkin seed cheese, comprising the steps of:
adding degreased pumpkin seed pulp into pure milk, mixing and uniformly stirring to obtain a raw material solution, wherein the volume fraction of the degreased pumpkin seed pulp in the raw material solution is 50-70%;
and step two, adding a leaven into the raw material liquid to obtain a compound liquid, fermenting the compound liquid to discharge whey, and then placing the compound liquid in a mold for drying to obtain the pumpkin seed cheese, wherein the leaven is a mixed bacterium of streptococcus thermophilus and bacillus bulgaricus, and the concentration of the leaven is 1-5 g/L.
Preferably, the method for preparing the pumpkin seed pulp in the step one comprises the following steps: placing naked-kernel pumpkin seeds in a colloid mill, adding water for homogenizing, and filtering by using a 200-mesh sieve to obtain pumpkin seed slurry, wherein the mass ratio of the naked-kernel pumpkin seeds to the added water is 1: 6.
Preferably, the method for preparing the pumpkin seed pulp in the step one comprises the following steps: mixing naked-kernel pumpkin seeds and pine nuts, coarsely pulping, dividing into 2 parts, placing one part into a colloid mill, adjusting the clearance of the colloid mill to be 1-2mm, homogenizing, mixing with the other part, placing into the colloid mill again, adjusting the clearance of the colloid mill to be 4-5mm, re-homogenizing, and filtering with a 200-mesh sieve to obtain pumpkin seed pulp, wherein the mass ratio of the naked-kernel pumpkin seeds to the pine nuts is 8:1, and the mass ratio of the naked-kernel pumpkin seeds to added water is 1: 6.
Preferably, the method for preparing defatted pumpkin seed pulp in the first step comprises the following steps:
centrifuging the pumpkin seed pulp for 10-15min at 10000r/min of 5000-.
Preferably, the pure milk is fresh milk conforming to GB 25190-2010 or is prepared by standard milk powder conforming to GB 19644-2010.
Preferably, the volume fraction of the raw material liquid is 55% by weight of the de-esterified pumpkin seed pulp, and the concentration of the leavening agent is 5 g/L.
Preferably, the mass ratio of the streptococcus thermophilus to the bacillus bulgaricus is 1: 1.
Preferably, in the first step, pure milk is placed in a cheese tank, wherein the cheese tank comprises:
the tank body is provided with a cylindrical operation tank for containing the compound liquid, a first interlayer laid on the periphery of the operation tank, a second interlayer laid on the periphery of the first interlayer and a circulating pump, wherein a water inlet pipe is communicated with the bottom end of the first interlayer, the other end of the water inlet pipe is positioned outside the bottom end of the tank body and is detachably communicated with a water outlet of the circulating pump, communication holes are axially arranged at intervals at the top end of the side wall of the first interlayer so that the top end of the first interlayer is communicated with the top end of the second interlayer, a heater is arranged at the middle lower part of the second interlayer, a water outlet pipe is communicated with the bottom end of the second interlayer, the other end of the water outlet pipe is detachably communicated with a water inlet of the circulating pump, a water inlet valve is arranged on the part of the water inlet pipe positioned outside the tank body, and a water outlet valve is arranged on the part of the water outlet pipe positioned outside the tank body;
the bottom surface of the tank body is larger than the diameter of the round hole, the tank body is supported at the top end of the base, and the circulating pump is fixedly arranged in the base;
the stirring and cutting assembly comprises a pair of telescopic motors, a supporting plate, a stirring motor, a cutting blade and a stirring paddle, wherein the pair of telescopic motors are fixedly arranged in the base and positioned at two sides of the tank body;
sequentially adding defatted pumpkin seed pulp into a cheese tank, adding mixed bacteria of streptococcus thermophilus and bacillus bulgaricus, stirring and mixing uniformly, controlling the temperature in an operation tank to be 39 ℃, fermenting for 20 hours, regulating and controlling the heating temperature to be 95 ℃ for sterilization for 5min, and then cooling to room temperature;
and replacing the stirring paddle as a cutting blade, and cutting the whey discharge.
Preferably, the drying in the second step is specifically drying for 6-12 hours in an environment of 55-60 ℃.
A defatted pumpkin seed cheese.
The invention at least comprises the following beneficial effects:
firstly, grinding pumpkin seeds into pulp, degreasing, carrying out compound fermentation with milk to obtain degreased pumpkin seed cheese, enriching the nutrient components of the cheese through compound fermentation, and well delaying hypertension, resisting inflammation, resisting oxidation and reducing cholesterol besides meeting the nutrient substances required by a human body; the problems of peracid and small audience of the traditional cheese are solved, so that the flavor and the taste of the traditional cheese are improved, and the cheese is suitable for mass consumption; the dried degreased pumpkin seed cheese has low water content, long shelf life, light weight, convenient transportation and contribution to popularization of products; the process is complete, the operation is convenient, the method can be used for industrial production, and no other food additives are added in the preparation process, so that the method is truly nutritional, healthy and safe.
Secondly, before fermentation, a centrifugal mode is adopted for degreasing, so that part of grease in the pumpkin seed pulp can be removed, the oil extraction rate can be effectively controlled to be about 30.8%, the problems that the grease content of the traditional pumpkin seeds is high, and grease is separated out in the later drying process are solved, and the quality guarantee period of the degreased pumpkin seed pulp cheese is prolonged; meanwhile, compared with the traditional degreasing method, the method does not need to add any auxiliary agent, achieves the degreasing effect, simultaneously keeps the original effective components of the pumpkin seed pulp, and has simple, safe and quick operation; further, compared with the traditional degreasing method, the method can retain proper pumpkin seed oil, so that the prepared cheese retains the efficacy of partial pumpkin seed oil, and the sense of the prepared degreased pumpkin seed cheese is not influenced.
Thirdly, the strains of the mixed bacteria of the streptococcus thermophilus and the bulgaricus are selected for fermentation, and the strains are functionally complementary by double-strain fermentation, so that acid and fragrance can be better produced, the nutrient substances and the flavor of the product are enriched, and the utilization rate of the raw materials is improved; further, aiming at the raw material to be fermented by taking pumpkin seed pulp as a main material, compared with the traditional plant source strain or the composite strain of the plant source strain and the milk source, the mixed strain of the streptococcus thermophilus and the bulgaricus has a better fermentation effect, can effectively prevent the viscosity from being produced, avoids the influence on later-stage whey discharge, and has an unexpected effect.
Fourthly, the pumpkin seed pulp without the oil is sterilized at a lower temperature, so that the nutrient components of the pumpkin seeds can be well kept from being lost while the good sterilization condition is achieved, and the pumpkin seed pulp is safe and nutrient.
Fifthly, the operation groove is arranged to be cylindrical, the synchronous cutting blade comprises a bottom blade for vertical cutting and a vertical blade for horizontal cutting, and rapid cutting is realized under the control of a stirring motor and a telescopic motor; furthermore, the telescopic motor is matched with the stirring motor, the cutting blade and the stirring paddle can be disassembled and replaced, so that the effective stirring and cutting can be realized compared with the existing common use, and the stability of temperature maintenance is improved due to the arrangement of double interlayers; and the flow direction of water flow is controlled by the communication holes, the water inlet pipe and the water outlet pipe in the double interlayers, so that the uniformity of heat exchange is further promoted, and the heat insulation effect is improved.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a schematic diagram of the structure of a cheese tank according to one embodiment of the invention;
FIG. 2 is a schematic diagram of the structure of a cheese tank according to one embodiment of the invention;
FIG. 3 is a schematic view of a cutting blade according to one embodiment of the present invention;
FIG. 4 is a graph showing the effect of the amount of pumpkin seeds added on the yield of the pumpkin seed cheese according to one embodiment of the present invention.
The reference numerals are specifically: a tank body 1; an operation slot 10; a first interlayer 2; a water inlet pipe 20; a water inlet valve 21; a second interlayer 3; a communication hole 30; a water outlet pipe 31; a water outlet valve 32; a telescopic motor 4; a support plate 40; a stirring motor 5; a stirring paddle 50; a cutting blade 6; a fixed shaft 60; a base blade 61; a vertical blade 62; a circulation pump 7; a base 8; a circular hole 80; a card slot 9; an engaging portion 90.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
< example 1>
The processing method of the degreased pumpkin seed cheese comprises the following steps:
s1, placing naked-kernel pumpkin seeds into a colloid mill, adding water for homogenizing, and filtering with a 200-mesh sieve to obtain pumpkin seed slurry, wherein the mass ratio of the naked-kernel pumpkin seeds to the added water is 1: 6;
s2, centrifuging the pumpkin seed pulp by a centrifuge at 10000r/min for 10min, removing upper-layer grease, and sterilizing at 60 ℃ for 30min to obtain degreased pumpkin seed pulp;
s3, adding the defatted pumpkin seed pulp into pure milk (pasteurized milk), mixing and uniformly stirring to obtain a raw material solution, adding a fermenting agent into the raw material solution, and uniformly stirring to obtain a compound solution, wherein the fermenting agent is a mixed bacterium of streptococcus thermophilus and bacillus bulgaricus in a mass ratio of 1:1, the concentration of the fermenting agent is 5g/L, and the volume fraction of the deesterified pumpkin seed pulp in the raw material solution is 55%;
s4, placing the compound liquid in a constant-temperature incubator, controlling the temperature to be 41 ℃, fermenting for 20 hours, sterilizing for 5 minutes at 95 ℃, cooling, discharging whey, placing in a 2cm x 2cm mould, drying for 6 hours at 60 ℃, measuring the moisture content by a moisture meter to be about 15%, and carrying out vacuum packaging to obtain the finished defatted pumpkin seed cheese.
< example 2>
The processing method of the degreased pumpkin seed cheese comprises the following steps:
s1, placing naked-kernel pumpkin seeds into a colloid mill, adding water for homogenizing, and filtering with a 200-mesh sieve to obtain pumpkin seed slurry, wherein the mass ratio of the naked-kernel pumpkin seeds to the added water is 1: 6;
s2, centrifuging the pumpkin seed pulp for 15min at 5000r/min by using a centrifuge, removing upper-layer grease, and sterilizing at 70 ℃ for 30min to obtain degreased pumpkin seed pulp;
s3, adding a starter and defatted pumpkin seed pulp accounting for 1 volume time of the starter into pure milk, mixing and uniformly stirring to obtain a compound liquid, wherein the starter is a mixed bacterium of streptococcus thermophilus and bacillus bulgaricus in a mass ratio of 1:1, and the concentration of the starter is 1 g/L;
and S4, controlling the temperature to be 39 ℃, fermenting for 20 hours, sterilizing for 5 minutes at 95 ℃, cooling, discharging whey, placing in a mold, and drying for 12 hours at 55 ℃ to obtain the defatted pumpkin seed cheese.
< example 3>
The processing method of the degreased pumpkin seed cheese comprises the following steps:
s1, placing naked-kernel pumpkin seeds into a colloid mill, adding water for homogenizing, and filtering with a 200-mesh sieve to obtain pumpkin seed slurry, wherein the mass ratio of the naked-kernel pumpkin seeds to the added water is 1: 6;
s2, centrifuging the pumpkin seed pulp for 13min at 8000r/min by using a centrifuge, removing upper-layer grease, and sterilizing at 65 ℃ for 30min to obtain degreased pumpkin seed pulp;
s3, adding a starter and defatted pumpkin seed pulp accounting for 2.3 times of the volume of the pure milk, mixing and uniformly stirring to obtain a compound liquid, wherein the starter is a mixed bacterium of streptococcus thermophilus and bacillus bulgaricus in a mass ratio of 1:1, and the concentration of the starter is 4 g/L;
and S4, controlling the temperature to be 39 ℃, fermenting for 20 hours, sterilizing for 5 minutes at 95 ℃, cooling, discharging whey, placing in a mold, and drying for 6 hours at the temperature of 60 ℃ to obtain the defatted pumpkin seed cheese.
< example 4>
The processing method of the defatted pumpkin seed cheese is the same as that of the example 1, except that the method for preparing the defatted pumpkin seed pulp is different, and the defatted pumpkin seed pulp is prepared by adopting an aqueous enzymatic method, and the method comprises the following steps:
crushing naked-kernel pumpkin seeds, sieving the crushed naked-kernel pumpkin seeds with a 100-mesh sieve, and drying the crushed naked-kernel pumpkin seeds to obtain a sample to be treated;
adding water in an amount which is 5 times the weight of a sample into the sample to be treated, grinding the mixture into emulsion, and adjusting the pH value of the emulsion to 7;
adding protease accounting for 3% of the total amount of the emulsion into the emulsion, controlling the temperature at 50 ℃, and performing enzymolysis for 6 hours to obtain an zymolyte;
centrifuging the zymolyte to remove the grease on the upper layer to obtain the degreased pumpkin seed pulp.
< example 5>
The processing method of the degreased pumpkin seed cheese comprises the following steps:
s1, placing naked-kernel pumpkin seeds into a colloid mill, adding water for homogenizing, and filtering with a 200-mesh sieve to obtain pumpkin seed slurry, wherein the mass ratio of the naked-kernel pumpkin seeds to the added water is 1: 6;
s2, centrifuging the pumpkin seed pulp by a centrifuge at 10000r/min for 10min, removing upper-layer grease, and sterilizing at 60 ℃ for 30min to obtain degreased pumpkin seed pulp;
s3, placing pure milk into an operation tank 10 of a cheese tank, sequentially adding a leavening agent and defatted pumpkin seed pulp accounting for 1.5 times of the volume of the pure milk, mixing and uniformly stirring to obtain a compound liquid, wherein the leavening agent is a mixed bacterium of streptococcus thermophilus and bacillus bulgaricus in a mass ratio of 1:1, and the leavening agent has a concentration of 5 g/L;
as shown in fig. 1-3, the cheese vat includes:
a tank body 1 having a cylindrical operation tank 10 for containing a reconstituted liquid, a first jacket 2 laid on the outer periphery of the operation tank 10, a second jacket 3 laid on the outer periphery of the first jacket 2, and a circulation pump 7, wherein, a water inlet pipe 20 is communicated with the bottom end of the first interlayer 2, the other end of the water inlet pipe 20 is positioned outside the bottom end of the groove body 1 and is detachably communicated with the water outlet of the circulating pump 7, the top end of the side wall of the first interlayer 2 is provided with communication holes 30 at intervals in the axial direction so as to ensure that the top end of the first interlayer 2 is communicated with the top end of the second interlayer 3, the middle lower part of the second interlayer 3 is provided with a heater, a water outlet pipe 31 is communicated with the bottom end of the second interlayer 3, the other end of the water outlet pipe 31 is detachably communicated with a water inlet of the circulating pump 7, the part of the water inlet pipe 20 positioned outside the tank body 1 is provided with a water inlet valve 21, and the part of the water outlet pipe 31 positioned outside the tank body 1 is provided with a water outlet valve 32;
the tank comprises a base 8, a circulating pump 7 and a water tank, wherein the base 8 is a hollow shell with a round hole 80 in the center of the top end, the diameter of the bottom surface of the tank body 1 is larger than that of the round hole 80, the tank body 1 is erected at the top end of the base 8, and the circulating pump 7 is fixedly arranged in the base 8;
the stirring and cutting assembly comprises a pair of telescopic motors 4 fixedly arranged in a base 8 and positioned at two sides of the tank body 1, a supporting plate 40 supporting the top ends of output shafts of the pair of telescopic motors 4, a stirring motor 5 fixed on the supporting plate 40, a cutting blade 6 detachably arranged on an output shaft of the stirring motor 5 and a stirring paddle 50, wherein the cutting blade 6 comprises a disc reticular bottom blade 61 and a reticular vertical blade 62 vertically fixedly connected on the bottom blade 61, the stirring motor 5, an operation tank 10 and the bottom blade 61 are coaxially arranged, and the horizontal projection of the vertical blade 62 on the bottom blade 61 forms one diameter of the bottom blade 61; the bottom end of the output shaft of the stirring motor 5 extends upwards to form a clamping groove 9; the cutting blade 6 and the stirring paddle 50 both comprise a fixed shaft 60, the top end of the fixed shaft 60 is provided with a clamping part 90 matched with the clamping groove 9, wherein the part of the output shaft of the stirring motor 5, which is positioned in the clamping groove 9, is fixedly penetrated through the clamping part 90 by a screw, so that the cutting blade 6 and the stirring paddle 50 are selectively detachably arranged on the output shaft of the stirring motor 5;
s4, controlling the temperature in the operation tank 10 to be 39 ℃, fermenting for 20 hours, then regulating the heating temperature to be 95 ℃, sterilizing for 5min, and then cooling to room temperature;
the paddle 50 is replaced by a cutting blade 6, whey is cut,
s5, placing the mixture into a mould, and drying the mould for 6 hours at the temperature of 60 ℃ to obtain the defatted pumpkin seed cheese.
< example 6>
The processing method of the degreased pumpkin seed cheese is the same as that of the example 1, except that the method for preparing the pumpkin seed pulp is different, and the specific method for preparing the pumpkin seed pulp comprises the following steps: mixing naked-kernel pumpkin seeds and pine nuts, coarsely pulping, dividing into 2 parts, placing one part into a colloid mill, adjusting the clearance of the colloid mill to be 1-2mm, homogenizing, mixing with the other part, placing into the colloid mill again, adjusting the clearance of the colloid mill to be 4-5mm, homogenizing again, and filtering with a 200-mesh sieve to obtain pumpkin seed pulp, wherein the mass ratio of the naked-kernel pumpkin seeds to the pine nuts is 8:1, and the mass ratio of the total mass of the naked-kernel pumpkin seeds and the pine nuts to the added water is 1: 6.
< comparative example 1>
The processing method of the defatted pumpkin seed cheese is the same as that of the example 1, except that the leavening agent is a pure plant-based leavening agent.
< comparative example 2>
The processing method of the defatted pumpkin seed cheese is the same as that in example 1, except that the leavening agent is a mixed bacterium of a pure plant-based leavening agent, streptococcus thermophilus and bulgaricus in a mass ratio of 3:1: 1.
< comparative example 3>
The procedure of the defatted pumpkin seed cheese was the same as that of example 1, except that the pumpkin seed slurry in the compounded liquid was not defatted.
< comparative example 4>
The defatted pumpkin seed cheese was processed in the same manner as in example 1, except that the compounded liquid did not contain pure milk.
< comparative example 5>
The processing method of the defatted pumpkin seed cheese is the same as that of the example 1, except that pure milk is not included in the compound liquid, and the leavening agent is the plant leavening agent in the comparative example 2.
< comparative example 6>
The cheese was processed as in example 1, except that the compound liquid did not contain defatted pumpkin seed slurry.
Data detection
Firstly, the cheese products prepared in the example 1 and the comparative example 6 are taken for respectively carrying out sensory evaluation, measurement of physicochemical indexes and measurement of unsaturated fatty acid and quality guarantee period
1.1 sensory evaluation
The product prepared in the example 1 is light green in appearance, uniform in color and luster, uniform in texture, free of mildew spots and free of grease precipitation; the acidity is moderate in taste, and the taste is fine; the odor of cheese and pumpkin seed, no peculiar smell.
The cheese prepared in comparative example 6 was uniform in color and luster in appearance, uniform in texture, free from mildew spots and oil precipitation, but was too acid in mouthfeel to the popular taste compared to the defatted pumpkin seed cheese prepared in example 1. And then, the pumpkin seeds are ground into pulp and then are compounded and fermented with the milk, so that the problems of peracid and small audience of the traditional cheese are solved, the flavor and the taste of the traditional cheese are improved, and the pumpkin cheese is suitable for mass consumption.
1.2 measurement of physical and chemical indexes
And (3) measuring results: as shown in tables 1 and 2 below
TABLE 1 measurement results of physical and chemical indexes of defatted pumpkin seed cheese obtained in example 1
TABLE 2 measurement results of physical and chemical indexes of defatted pumpkin seed cheese prepared in comparative example 6
According to the table, the pumpkin seeds are ground into pulp and then are compounded and fermented with milk, so that the utilization rate of the pumpkin seed pulp is improved, and the nutritional ingredients of the cheese are enriched.
1.3 determination of unsaturated fatty acids
The types and contents of unsaturated fatty acids in the defatted pumpkin seed cheese obtained in example 1 and comparative example 6 were measured, and the results are shown in table 3 below:
table 3 unsaturated fatty acid data of defatted pumpkin seed cheese obtained in example 1 and comparative example 6
As can be seen from the table above, the fatty acid components in the defatted pumpkin seed cheese prepared in example 1 were: 14.3 percent of linoleic acid, 25.4 percent of oleic acid, 0.3 percent of linolenic acid, 30.3 percent of palmitic acid, 0.69 percent of cis-9-tetradecenoic acid and 1.4 percent of palmitoleic acid, the total content reaches 72.39 percent, and is far higher than the content of unsaturated fatty acid in the cheese prepared in the comparative example 6. The unsaturated fatty acid is the essential fatty acid in human body, the linoleic acid is not synthesized by human body and needs to be obtained from food, and the oleic acid and the linoleic acid can not only promote the growth and development of human body, but also reduce cholesterol in blood and prevent diseases such as atherosclerosis, cardiovascular disease and the like.
1.4 shelf life determination
The shelf life of the defatted pumpkin seed cheese prepared in example 1 and the cheese prepared in comparative example 6 were six months at-18 ℃.
1.5 evaluation of Oxidation resistance
Pumpkin seeds contain a large amount of antioxidant active substances such as iron, vitamin E and carotenoid. The methanol extract of pumpkin seeds is comparable to commercially acceptable synthetic antioxidants (mainly composed of polyphenols) in terms of antioxidant activity. The milk also contains iron which is an antioxidant active substance, and the pumpkin seed cheese not only enriches cheese products, but also improves the antioxidant activity of the cheese.
1.5.1 measurement of DPPH radical scavenging Rate
The determination principle is as follows: DPPH radical scavenging ratio (%) - (1-A)Measurement of-AControl)/ABlank space]×100％
In the formula: a. theMeasurement ofSample and working liquid 2: 3(v/v) absorbance at 517 nm;
AcontrolSample and methanol solution 2: 3(v/v) absorbance at 517 nm;
Ablank spaceMethanol solution and working solution 2: 3(v/v) and absorbance at 517 nm.
The test method comprises the following steps: dissolving the standard powder in 3.6mL of methanol to obtain 0.5mg/mL (Trolox) standard application solution, diluting with methanol to 5, 10, 15, 20, and 25 μ g/mL respectively, mixing 400 μ L of the solution with 600 μ L of the working solution, standing at 25 deg.C in dark for 30min at wavelength of 517nm, adjusting to zero with anhydrous ethanol before measurement, measuring absorbance, and making into standard curve. 12000r/min of the sample, centrifuging for 10min, taking 400 mu L of supernatant, mixing with 600 mu L of working solution, standing at room temperature at 25 ℃ in the dark for 30min, centrifuging for 5min at 4000r/min, and measuring the absorbance value of the sample.
And (3) measuring results: the DPPH radical clearance of the de-esterified pumpkin seed cheese prepared in example 1 was 61.40%, whereas the DPPH radical clearance of the cheese prepared in comparative example 6 was 0.
According to the measurement results, the pure milk cheese has no DPPH free radical scavenging effect, and the de-esterified pumpkin seed cheese shows remarkable DPPH free radical scavenging capacity, which indicates that vitamin E and carotenoid existing in pumpkin seeds can have remarkable free radical scavenging capacity.
1.5.2 measurement of FRAP antioxidant Activity
The test principle is as follows: the antioxidant activity is measured by performing redox reaction on potassium ferricyanide and an antioxidant substance to generate potassium ferrocyanide, adding ferric ions into the potassium ferrocyanide to react with the potassium Ferrocyanide (FRAP) to generate blue Prussian blue, wherein the substance has maximum absorption at 593nm, the content of the substance can be judged by measuring the absorbance of the substance by an ultraviolet-visible spectrophotometer, the reduction capacity of a sample and the energy for generating the Prussian blue form a certain linear relation, and the higher the absorbance, the higher the content, the stronger the reduction capacity of the sample.
The test method comprises the following steps: FeSO provided by the kit4·7H 20 accurately weighed 27.9mg, dissolved and made up to 1mL, at which point FeSO was added4·7H2The 0 concentration was 100 mM. Taking a proper amount of 100mM FeSO4·7H 20 solution was diluted to 0.15, 0.3, 0.6, 0.9, 1.2 and 1.5 mM. Taking standard substances with different concentrations and FRAP working solution according to the weight ratio of 1: mixing uniformly 36, reacting at 37 deg.C for 3-5min, measuring absorbance at wavelength of 593nm, and making into standard curve. The concentration of the standard substance corresponding to each OD value is ordinate, the OD value of the standard substance is abscissa, and a standard curve is prepared and used as a curve formula prepared by using figure software Origin 8.5. Accurately weighing the sample, and weighing the sample according to the weight (g): volume (mL) ═ 1:4, adding 4 times volume of physiological saline or PBS, homogenizing or ultrasonically treating to fully release antioxidant therein in a short time, centrifuging at 12000r/min at 4 deg.C for 5min,and (4) taking the supernatant for measurement, and substituting the OD value measured by the sample measuring tube into a standard curve formula to obtain a result.
And (3) measuring results: the total antioxidant capacity of the de-esterified pumpkin seed cheese prepared in example 1 was 0.243mg/mL, whereas the total antioxidant capacity of the cheese prepared in comparative example 6 was 0.155 mg/mL.
According to the measurement results, the total antioxidant capacity of the de-esterified pumpkin seed cheese is lower than that of the pure milk cheese, and the iron content in the milk is higher than that of the pumpkin seeds, so that the de-esterified pumpkin seed cheese has obvious antioxidant capacity.
1.6 determination of volatile Components by means of solid phase microextraction
The determination method comprises the following steps: placing 5.0g of sample in a 20ml headspace bottle, inserting an aged 50/30umCAR/PDMS/DVB extraction head into the headspace of the sample bottle, adsorbing at 60 ℃ for 30min, taking out the adsorbed extraction head, inserting into a gas chromatography sample inlet, desorbing at 250 ℃ for 3min, and starting an instrument to collect data.
The sample was analyzed under the same chromatographic conditions using normal alkanes from C6 to C26, and the retention index RI of each substance was calculated by instrument operation software.
And (3) measuring results:
51 volatile flavor components, 12 fatty acids, 5 esters, 5 alcohols, 10 aldehydes, 9 ketones, 2 lactones and 6 alkenes are detected in the pumpkin seed cheese sample. Fatty acids, esters, lactones, ketones, aldehydes and olefins together constitute the overall flavor of the pumpkin seed cheese.
1.7 measurement of elasticity and cohesion
The effect of storage time on elasticity and cohesion of the de-esterified pumpkin seed cheese obtained in example 1 and example 6 was measured at-20 ℃ and shown in table 4 below:
TABLE 4 relationship between elasticity and cohesion of de-esterified pumpkin seed cheese and storage time
From the above table, it can be seen that the elasticity of de-esterified pumpkin seed cheese decreases with time at-20 ℃, mainly due to the fact that the protein micelles act as plasticizers due to the decrease of the moisture content of de-esterified pumpkin seed cheese with the passage of time, so that the elasticity decreases, resulting in easy breakage of the compression;
the cohesion of the de-esterified pumpkin seed cheese is gradually reduced along with the time change, which is mainly because the water of the de-esterified pumpkin seed cheese is lost along with the time, so that the tissues are loosened;
wherein, under the condition of equivalent initial elasticity and cohesion, the elasticity and cohesion of the embodiment 6 are better than those of the embodiment 1 at 40d, mainly because the addition of pine nuts in the embodiment 6 improves the cellulose content of the material for homogenizing as a whole in the homogenizing process, and further, in the homogenizing process, the embodiment 1 has the same time as the homogenizing time of the embodiment 6 under the condition that the gap of a colloid mill is 1-2mm, namely, the material homogenized in the embodiment 1 has finer and more uniform particle size compared with the embodiment 6, so that the water-locking effect of the internal fiber material is poor compared with the embodiment 6, and the internal fiber material is easier to lose water in the later storage process, while the embodiment 6 ensures that the water content of the prepared product can be lower than 15 percent, and has better water-locking effect in the later stage, so that the whole material is longer along with the storage time and has more stable properties.
Second, degreasing
2.1: the removed fats and oils of examples 1 and 4 were measured, and the data are shown in the following table:
TABLE 5
Wherein, the oil extraction rate is the mass of the extracted oil/(sample mass oil content);
as can be seen from the above table, compared with the oil removed by the aqueous enzymatic method, the oil removed by the method of example 1 has lower acid value and peroxide value, and is safe and convenient without adding any substance.
Further, the oil extraction rate of the embodiment 1 is 30.8%, which is lower than 55.91% of the embodiment 4, the requirement of removing part of oil in the pumpkin seed pulp is met, the problems that the oil content of the traditional pumpkin seeds is high, and oil is separated out in the later drying process are solved, and meanwhile, proper pumpkin seed oil can be reserved, so that the prepared cheese has the effect of reserving part of pumpkin seed oil.
2.2, taking the pumpkin seed cheese prepared in the comparative example 3 and the example 4 for sensory evaluation, and comparing the pumpkin seed cheese with the pumpkin seed cheese prepared in the example 1, specifically:
compared with example 1, the product prepared in comparative example 3 has a large amount of grease precipitation on appearance; has a heavy greasy feeling in the mouthfeel; the pumpkin seed cheese obtained in comparative example 3 was further determined to have a deterioration phenomenon, i.e., a shelf life much shorter than that of the pumpkin seed cheese of example 1, when stored at-18 c until day 27.
The products of example 1 and example 4 were comparable in appearance, mouthfeel, and odor.
Selection of leavening agent
3.1, observing the phenomena in the reaction process of the comparative examples 4 and 5, and comparing the sensory evaluation of the prepared products, the results are as follows:
the product made in comparative example 4 was poor in formability in appearance and lackluster; the odor of the defatted pumpkin seeds is strong and the taste of the defatted pumpkin seeds is strong, namely the mixed bacteria of the streptococcus thermophilus and the bulgaricus cannot effectively ferment the defatted pumpkin seeds;
the product prepared in comparative example 5 had good forming effect in appearance, but had uneven color and lackluster; has pumpkin seed flavor in smell; slightly rough in mouthfeel; compared with the mixed bacteria of streptococcus thermophilus and bulgaricus, the plant-derived leavening agent is more beneficial to the fermentation of defatted pumpkin seed pulp.
3.2 the defatted pumpkin seed cheese obtained in comparative examples 1-2 was subjected to sensory evaluation and compared with the product obtained in example 1
3.2.1 sensory evaluation
The defatted pumpkin seed cheese prepared in the comparative example 1 has uneven color, no luster, no mildew spots and grease precipitation; the product has peracid, rough mouthfeel and strong peculiar smell; the smell is slightly cheese and pumpkin seed smell;
the defatted pumpkin seed cheese prepared in the comparative example 2 has the advantages of uneven appearance color, uniform texture, poor glossiness, no mildew spots and no grease precipitation; the pumpkin noodles have over-acid taste, rough mouthfeel, thick pumpkin seed taste and peculiar smell; has a slight flavor of cheese and pumpkin seeds.
In summary, aiming at the raw material to be fermented by taking pumpkin seed pulp as a main material, the mixed bacteria of streptococcus thermophilus and bulgaricus has a better fermentation effect compared with the traditional plant source bacteria or the plant source bacteria and milk source composite bacteria, and the possible reason is that the composite bacteria can utilize protein and lipid in pumpkin seeds to improve the utilization rate when fermenting lactose, milk protein and milk fat in milk source.
Five, single factor experiment
5.1 determination of the Effect of quality ratio of naked-Kernel pumpkin seeds to Water addition on sensory evaluation of the prepared pumpkin seed pulp cheese
Defatted pumpkin seed cheese was prepared by controlling the mass ratio of naked-kernel pumpkin seeds to water to be 1:4, 1:5, 1:6, 1:7 and 1:8, respectively, according to the method of < example 1>, and sensory evaluation was performed, and the results were as follows:
TABLE 6 Effect of pumpkin seed pulp concentration on defatted pumpkin seed pulp cheese
As can be seen from the above table, when the mass ratio of the naked-kernel pumpkin seeds to the added water is 1:6, the prepared defatted pumpkin seed pulp has better effects on appearance, taste and smell, and on the basis, when the concentration of the pumpkin seed pulp is higher, the problems of uneven color, peracid, rough taste and peculiar smell occur, which are mainly caused by that the concentration of the pumpkin seeds is too high, the color is darker, the utilization rate of lactic acid bacteria is lower, and complete fermentation cannot be performed, so that some bad fermentation smell and liquid can be generated, and the finished product has peculiar smell and rough taste; when the concentration of the pumpkin seed pulp is low, the problems of uneven color, peracid, rough mouthfeel and light pumpkin seed taste occur, and the problems are mainly that when the concentration of the pumpkin seeds is low, the color is light, the lactobacillus fermentation is sufficient and good, but the taste of the pumpkin seeds in the finished product is not prominent.
5.2 influence of the amount of pumpkin seeds added on the yield and quality of pumpkin seed cheese
5.2.1 defatted pumpkin seed cheese was obtained by controlling the volume fractions of the defatted pumpkin seed slurry to 40%, 50%, 70% and 80% based on the raw material liquid by the method described in < example 1> and the production and quality measurements were carried out
5.2.2 calculation of pumpkin seed cheese yield
The yield of pumpkin seed cheese was calculated according to the following formula:
yield of pumpkin seed cheese WFinal (a Chinese character of 'gan')/WOriginal source；
In the formula: wFinal (a Chinese character of 'gan')Mass obtained for the final product of the sample, g
WOriginal source-mass of initial pumpkin seed pulp and milk mixture, kg.
As can be seen from fig. 4, as the addition amount of the pumpkin seed pulp gradually increases, the yield of the pumpkin seed cheese gradually decreases, the yield is the highest and is 60.0g/kg when the volume fraction of the pumpkin seed pulp is 40%, the yield is greatly decreased when the addition amount of the pumpkin seed pulp reaches 70%, the yield is 20.5g/kg, and the yield is 5.0g/kg when the addition amount of the pumpkin seed pulp reaches 80%. The reason is that the fermentation substrates of the milk-derived composite strain are mainly lactose, milk protein, milk fat and the like, and although the fermentation substrates have the driving and utilizing effects on protein, lipid and the like in plants, the yield still tends to be gradually reduced along with the increase of the addition amount of the pumpkin seed pulp. And selecting the addition amount of the pumpkin seed pulp with the volume fraction of 60% by combining sensory evaluation.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (10)
1. The processing method of the degreased pumpkin seed cheese is characterized by comprising the following steps:
adding degreased pumpkin seed pulp into pure milk, mixing and uniformly stirring to obtain a raw material solution, wherein the volume fraction of the degreased pumpkin seed pulp in the raw material solution is 50-70%;
and step two, adding a leaven into the raw material liquid to obtain a compound liquid, fermenting the compound liquid to discharge whey, and then placing the compound liquid in a mold for drying to obtain the pumpkin seed cheese, wherein the leaven is a mixed bacterium of streptococcus thermophilus and bacillus bulgaricus, and the concentration of the leaven is 1-5 g/L.
2. The method of processing defatted pumpkin seed cheese according to claim 1, wherein the method of preparing pumpkin seed pulp in the first step comprises: placing naked-kernel pumpkin seeds in a colloid mill, adding water for homogenizing, and filtering by using a 200-mesh sieve to obtain pumpkin seed slurry, wherein the mass ratio of the naked-kernel pumpkin seeds to the added water is 1: 6.
3. The method of processing defatted pumpkin seed cheese according to claim 1, wherein the method of preparing pumpkin seed pulp in the first step comprises: mixing naked-kernel pumpkin seeds and pine nuts, coarsely pulping, dividing into 2 parts, placing one part into a colloid mill, adjusting the clearance of the colloid mill to be 1-2mm, homogenizing, mixing with the other part, placing into the colloid mill again, adjusting the clearance of the colloid mill to be 4-5mm, homogenizing again, and filtering with a 200-mesh sieve to obtain pumpkin seed pulp, wherein the mass ratio of the naked-kernel pumpkin seeds to the pine nuts is 8:1, and the mass ratio of the total mass of the naked-kernel pumpkin seeds and the pine nuts to the added water is 1: 6.
4. A method of processing defatted pumpkin seed cheese according to any of claims 2 to 3, wherein the method of preparing defatted pumpkin seed pulp in the first step is:
centrifuging the pumpkin seed pulp for 10-15min at 10000r/min of 5000-.
5. The method for processing defatted pumpkin seed cheese, according to claim 4, wherein the pure milk is fresh milk conforming to GB 25190-2010 or is prepared by standard milk powder conforming to GB 19644-2010.
6. The method of processing defatted pumpkin seed cheese, according to claim 5, wherein the volume fraction of the defatted pumpkin seed slurry is 55% and the concentration of the leaven is 5 g/L.
7. The method for processing defatted pumpkin seed cheese, according to claim 1, wherein the mass ratio of streptococcus thermophilus to bulgaricus is 1: 1.
8. The method of processing defatted pumpkin seed cheese according to claim 1, wherein the step one comprises placing pure milk in a cheese tank, wherein the cheese tank comprises:
the tank body is provided with a cylindrical operation tank for containing the compound liquid, a first interlayer laid on the periphery of the operation tank, a second interlayer laid on the periphery of the first interlayer and a circulating pump, wherein a water inlet pipe is communicated with the bottom end of the first interlayer, the other end of the water inlet pipe is positioned outside the bottom end of the tank body and is detachably communicated with a water outlet of the circulating pump, communication holes are axially arranged at intervals at the top end of the side wall of the first interlayer so that the top end of the first interlayer is communicated with the top end of the second interlayer, a heater is arranged at the middle lower part of the second interlayer, a water outlet pipe is communicated with the bottom end of the second interlayer, the other end of the water outlet pipe is detachably communicated with a water inlet of the circulating pump, a water inlet valve is arranged on the part of the water inlet pipe positioned outside the tank body, and a water outlet valve is arranged on the part of the water outlet pipe positioned outside the tank body;
the bottom surface of the tank body is larger than the diameter of the round hole, the tank body is supported at the top end of the base, and the circulating pump is fixedly arranged in the base;
the stirring and cutting assembly comprises a pair of telescopic motors, a supporting plate, a stirring motor, a cutting blade and a stirring paddle, wherein the pair of telescopic motors are fixedly arranged in the base and positioned at two sides of the tank body;
sequentially adding defatted pumpkin seed pulp into a cheese tank, adding mixed bacteria of streptococcus thermophilus and bacillus bulgaricus, stirring and mixing uniformly, controlling the temperature in an operation tank to be 39 ℃, fermenting for 20 hours, regulating and controlling the heating temperature to be 95 ℃ for sterilization for 5min, and then cooling to room temperature;
and replacing the stirring paddle as a cutting blade, and cutting the whey discharge.
9. The processing method of the defatted pumpkin seed cheese according to claim 1, wherein the drying in the second step is drying for 6-12 hours at 55-60 ℃.
10. Defatted pumpkin seed cheese obtained by processing the defatted pumpkin seed cheese according to any of claims 1 to 9.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103320253A (en) * | 2013-05-21 | 2013-09-25 | 天津科技大学 | Preparation method of fermented-type sea-buckthorn sparkling wine |
| CN103609719A (en) * | 2013-11-20 | 2014-03-05 | 山东伊怡乳业有限公司 | Fabrication method of nutrient-reinforced fresh milk cheese of pumpkin and strawberry |
| CN204400998U (en) * | 2015-01-09 | 2015-06-17 | 漯河市盛粮生物科技有限公司 | A kind of novel microbial ferment device |
| CN112369468A (en) * | 2020-11-17 | 2021-02-19 | 蚌埠学院 | Pumpkin seed buckwheat sugar-free yogurt and preparation method thereof |
| CN215123005U (en) * | 2021-05-28 | 2021-12-14 | 新疆农垦科学院 | Cheese groove |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103320253A (en) * | 2013-05-21 | 2013-09-25 | 天津科技大学 | Preparation method of fermented-type sea-buckthorn sparkling wine |
| CN103609719A (en) * | 2013-11-20 | 2014-03-05 | 山东伊怡乳业有限公司 | Fabrication method of nutrient-reinforced fresh milk cheese of pumpkin and strawberry |
| CN204400998U (en) * | 2015-01-09 | 2015-06-17 | 漯河市盛粮生物科技有限公司 | A kind of novel microbial ferment device |
| CN112369468A (en) * | 2020-11-17 | 2021-02-19 | 蚌埠学院 | Pumpkin seed buckwheat sugar-free yogurt and preparation method thereof |
| CN215123005U (en) * | 2021-05-28 | 2021-12-14 | 新疆农垦科学院 | Cheese groove |
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Effective date of registration: 20231120 Address after: 832000 community of Shihezi Academy of Agricultural Sciences, Xinjiang Uygur Autonomous Region Patentee after: XINJIANG ACADEMY OF AGRI-RECLAMATION SCIENCES Patentee after: Institute of agricultural product processing and design, Hainan Academy of Agricultural Sciences Address before: 832000 community of Shihezi Academy of Agricultural Sciences, Xinjiang Uygur Autonomous Region Patentee before: XINJIANG ACADEMY OF AGRI-RECLAMATION SCIENCES |