LU500446B1 - Fresh cheese for replacing butterfat with diglyceride emulsified by microcrystallized oat bran - Google Patents

Abstract

The present invention relates to a fresh cheese for replacing butterfat with diglyceride emulsified by microcrystallized oat bran and a preparation method. The preparation method includes specific operating steps: 1) selecting clean oat bran; drying and grinding the clean oat bran; and performing superfine grinding to obtain cured microcrystallized oat bran; 2) adding the microcrystallized oat bran into skim milk; uniformly mixing the microcrystallized oat bran and the skim milk; adding a certain amount of butterfat modified diglyceride; dispersing the mixture at a high speed; and fully emulsifying the mixture to obtain strengthened butterfat diglyceride - oat bran milk; and 3) adding calcium chloride and a fermentation agent to produce an acid; curding, pressing and post - ripening the product to obtain the fresh cheese enriched in diglyceride and oat bran dietary fibres. The dietary fibre content in the fresh cheese is up to 0.67 g/100 g or more; the diglyceride content is up to 0.60 g/100 g or more; and chewiness is more than 182 g. In the present invention, dispersity of the diglyceride is increased by the microcrystallized oat bran; and quality and taste of the fresh cheese are improved. By adding the diglyceride and the dietary fibres, the chewiness of the fresh cheese is increased.

Description

FRESH CHEESE FOR REPLACING BUTTERFAT WITH DIGLYCERIDE EMULSIFIED BY MICROCRYSTALLIZED OAT BRAN LU500446 Technical Field The present invention belongs to the technical field of preparation technologies of functional food, and particularly relates to a preparation method of a fresh cheese. Background Cheese is a fresh or fermented dairy product prepared by taking milk as a raw material, conducting curding and isolating whey. The cheese is a pure natural food and has characteristics of high protein content, strong milk fragrance, high absorption rate and convenience to eat. The cheese has been a necessity in human diets abroad; generally about half of fresh cow milk is used for making cheese per year in developed countries; and varieties of the cheese are rich. Since many Chinese people do not adapt to a unique flavour of the traditional cheese in China, the cheese is low in national yield and limited in variety. At present, innovations of cheese products are mainly concentrated in ingredients. There are a series of patterned cheese products, such as almond cheese, cucumber cheese and chocolate cheese, thereby enriching flavour and nutrition of the cheese. Therefore, researching a novel high - quality special fresh cheese suitable for the mass consumer taste has important significance.

The cheese is enriched in proteins and high in fat content. From the perspectives of weight loss and health care, the high - fat cheese is not favoured. At present, more and more low - fat low - sugar special functional products have gradually entered the market. Functional cheese is produced by developing and strengthening specific functional components in the cheese, so that human requirements on different functional characteristics of food may be satisfied. Diglyceride is grease of which only two higher fatty acids are attached to a glycerine skeleton, and is also an intermediate product of a triglyceride metabolic process in the human body. The diglyceride has extremely low content in natural grease. The oil triglyceride is modified into the diglyceride by an enzymolysis method, and the diglyceride has the health effects of lowering blood lipids, relieving diabetes, decreasing visceral fat, controlling body weight and losing weight. Moreover, due to fatty acid groups of the diglyceride, the diglyceride has excellent oleophilic property; and due to hydroxyl on the glycerine skeleton, the diglyceride has excellent hydrophilic property and may be well applied to various foods. The diglyceride has been widely taken as a food material in USA and Japan, but is less applied in China. There is no report on application of the diglyceride in dairy products. Therefore, research and development of a low - fat cheese enriched in diglyceride and a preparation process not only increase the functional characteristics of the cheese, but also improve the taste of the cheese.

Summary LU500446 A purpose of the present invention is to provide a fresh cheese for replacing butterfat with diglyceride emulsified by microcrystallized oat bran.

The fresh cheese for replacing butterfat with diglyceride emulsified by microcrystallized oat bran has strong oat fragrance, total dietary fibre content of 0.67 g/100 g or more, diglyceride content of 0.60 g/100 g or more and chewiness of more than 182 g.

A method for making the fresh cheese includes the following operating steps: (1) microcrystallized oat bran drying and preliminarily grinding oat bran to obtain cured oat bran powder; baking the oat bran powder; performing superfine grinding; and screening the oat bran powder through a sieve of 400 meshes to obtain cured microcrystallized oat bran; (2) preparation of diglyceride - oat bran milk adding the microcrystallized oat bran into skim milk according to a mass volume ratio of 3 - 6 g/100 mL; fully stirring the microcrystallized oat bran and the skim milk; then adding butterfat modified diglyceride according to an amount accounting for 0.8 - 1.2% of the volume percent of the skim milk; adding butterfat of fresh milk according to an amount accounting for 1.8 - 2.2% of the volume percent of the skim milk; homogenizing and dispersing the materials; and fully mixing and emulsifying the materials to obtain strengthened butterfat diglyceride - oat bran milk; (3) preparation of fresh cheese enriched in diglyceride and oat bran dietary fibres sterilizing the strengthened butterfat diglyceride - oat bran milk; cooling the butterfat diglyceride - oat bran milk to 30°C; adding calcium chloride in a mass volume ratio of 0.01 g/L and adding a fermentation agent, that is, lactic acid bacteria, in a mass volume ratio of 0.5 - 0.8 mL/100 mL into the sterilized strengthened butterfat diglyceride - oat bran milk; curding the acid at a temperature of 40 - 45°C for 6 - 8 h; pressing the product for 24 h; ripening the product at a temperature of 3 - 5°C for 24 h to prepare the fresh cheese enriched in diglyceride and oat bran dietary fibres; and storing the fresh cheese at a temperature of 4°C.

A further limited technical solution is as follows: In the step (1), baking conditions of the oat bran include a temperature of 100 - 120°C and time of 30 - 50 min.

In the step (1), the oat bran powder is screened by a copper mesh sieve of 200 - 400 meshes, so that the oat bran is microcrystallized.

In the step (2), the butterfat modified diglyceride is prepared by catalysing enzymolysis of glycerine in milk butterfat with an enzyme Novozyme435, and is obtained by centrifugal separation.

In the step (2), homogenizing and dispersing conditions include a rotation speed of 2000 r/min and dispersion time of 5 min.

The present invention has beneficial technical effects as follows:

1. To better enhance the emulsifying property and dispersity of the diglyceride in the bufferfat 500446 the microcrystallized oat bran prepared by secondary baking and superfine grinding serves as a dispersing agent in the present invention and then is added into the milk, to emulsify and disperse the butterfat modified diglyceride added into the milk and increase a homogenization effect. Therefore, various components are uniform in dispersion; and the prepared fresh cheese is uniform in texture.

2. In the present invention, the fresh cheese is prepared from the milk butterfat modified diglyceride and the microcrystallized oat bran powder subjected to superfine grinding. The oat bran is enriched in proteins and dietary fibres, has the total dietary fibre content of 21.20% (9.92% of B - glucan), and may achieve the effects of promoting gastrointestinal tract health, lowering cholesterol, controlling the blood glucose and losing weight. Therefore, the fresh cheese product not only contains the functional components such as the diglyceride and dietary fibres, but also has excellent edible safety.

3. The fresh cheese enriched in diglyceride and oat bran prepared in the present invention improves the texture and taste. Compared with the ordinary fresh cheese, the fresh cheese enriched in diglyceride and oat bran is strong in oat fragrance and unique in flavour, increases the chewiness to be more than 180 g, overcomes the defects that the fresh cheese is crumbly and single in flavour, and increases the edible property of the fresh cheese. Detailed Description The present invention will be further described below in combination with embodiments. Sources of raw materials used in embodiments below are described as follows: Skim milk powder, Inner Mongolia Yili Industrial Group Co., Ltd.; oat bran, Anhui Yanzhifang Food Co., Ltd.; SH - 486 lactic acid bacteria, Denmark Christian D.A. Hansen Co., Ltd.; butterfat, New Zealand Anchor Company; Novozyme435 (immobilized lipase), Denmark Novozymes Company. Embodiment 1 Specific operating steps of preparing a fresh cheese enriched in diglyceride and oat bran dietary fibres are as follows: (1) Microcrystallized oat bran Oat bran was selected, purified and cleaned; the oat bran was dried at 100°C; the dried oat bran was preliminarily ground by a common grinder to obtain cured oat bran powder; then the oat bran powder was tiled on a tray at a thickness of 5 mm; the tray was baked in an oven at a baking temperature of 100°C for baking time of 50 min; and the oat bran powder was subjected to superfine grinding and screened by a copper mesh sieve of 200 meshes to obtain the undersize cured microcrystallized oat bran. (2) Preparation of diglyceride - oat bran milk

The microcrystallized oat bran was added into skim milk according to a mass volume ratio of 500446 3 g/100 mL; the microcrystallized oat bran and the skim milk were fully stirred; then butterfat modified diglyceride was added according to an amount accounting for 0.8% of the volume percent of the skim milk; unmodified butterfat (butterfat of fresh milk) was added according to an amount accounting for 2.2% of the volume percent of the skim milk; the materials were homogenized and dispersed at a rotation speed of 2000 r/min for 5 min; and the materials were fully mixed and emulsified to obtain strengthened oat bran - butterfat diglyceride milk. The butterfat modified diglyceride is prepared by catalysing enzymolysis of glycerine in milk butterfat with an enzyme Novozyme435 and is obtained by centrifugal separation. (3) Preparation of the fresh cheese enriched in diglyceride and oat bran dietary fibres The strengthened butterfat diglyceride - oat bran milk was sterilized at 80°C for 30 min; the butterfat diglyceride - oat bran milk was cooled to 30°C; calcium chloride was added in a mass volume ratio of 0.01 g/L; a fermentation agent, that is, lactic acid bacteria, was added in a mass volume ratio of 0.5 mL/100 mL; acid curding was conducted at a temperature of 40°C for 6 h; the product was pressed for 24 h and ripened at a temperature of 4°C for 24 h to prepare the fresh cheese enriched in diglyceride and oat bran dietary fibres. The prepared fresh cheese is gentle in oat fragrance, and has dietary fibre content of 0.62 g/100 g, diglyceride content of 0.60 g/100 g and chewiness of 182.53 g. (4) The curd was cut; and the cheese was moulded and packed.

Embodiment 2 Specific operating steps of preparing a fresh cheese enriched in diglyceride and oat bran dietary fibres are as follows: (1) Microcrystallized oat bran Oat bran was selected, purified and cleaned; the oat bran was dried at 100°C; the dried oat bran was preliminarily ground by a common grinder to obtain cured oat bran powder; then the oat bran powder was tiled on a tray at a thickness of 5 mm; the tray was baked in an oven at a baking temperature of 110°C for baking time of 40 min; and the oat bran powder was subjected to superfine grinding and screened by a copper mesh sieve of 300 meshes to obtain the cured microcrystallized oat bran. (2) Preparation of diglyceride - oat bran milk The microcrystallized oat bran was added into skim milk according to a mass volume ratio of 4 g/100 mL; the microcrystallized oat bran and the skim milk were fully stirred; then butterfat modified diglyceride was added according to an amount accounting for 0.8% of the volume percent of the skim milk; unmodified butterfat (butterfat of fresh milk) was added according to an amount accounting for 2.4% of the volume percent of the skim milk; the materials were homogenized and dispersed at a rotation speed of 2000 r/min for 5 min; and the materials were fully mixed and emulsified to obtain strengthened oat bran - butterfat diglyceride milk.

(3) Preparation of the fresh cheese enriched in diglyceride and oat bran dietary fibres LU500446 The strengthened butterfat diglyceride - oat bran milk was sterilized at 80°C for 30 min; the butterfat diglyceride - oat bran milk was cooled to 30°C; calcium chloride was added in a mass volume ratio of 0.01 g/L; a fermentation agent, that is, lactic acid bacteria, was added in a mass 5 volume ratio of 0.6 mL/100 mL; acid curding was conducted at a temperature of 42°C for 6 h; the product was pressed for 24 h and ripened at a temperature of 4°C for 24 h to prepare the fresh cheese enriched in diglyceride and oat bran dietary fibres.

The prepared fresh cheese is gentle in oat fragrance, and has dietary fibre content of 0.85 g/100 g, diglyceride content of 0.65 g/100 g and chewiness of 218.73 g. (4) The curd was cut; and the cheese was moulded and packed.

Embodiment 3 Specific operating steps of preparing a fresh cheese enriched in diglyceride and oat bran dietary fibres are as follows: (1) Microcrystallized oat bran Oat bran was selected, purified and cleaned; the oat bran was dried at 110°C; the dried oat bran was preliminarily ground by a common grinder to obtain cured oat bran powder; then the oat bran powder was tiled on a tray at a thickness of 5 mm; the tray was baked in an oven at a baking temperature of 110°C for baking time of 40 min; and the oat bran powder was subjected to superfine grinding and screened by a copper mesh sieve of 300 meshes to obtain the cured microcrystallized oat bran. (2) Preparation of diglyceride - oat bran milk The microcrystallized oat bran was added into skim milk according to a mass volume ratio of 5 g/100 mL; the microcrystallized oat bran and the skim milk were fully stirred; then butterfat modified diglyceride was added according to an amount accounting for 1.0% of the volume percent of the skim milk; unmodified butterfat (butterfat of fresh milk) was added according to an amount accounting for 2.0% of the volume percent of the skim milk; the materials were homogenized and dispersed at a rotation speed of 2000 r/min for 5 min; and the materials were fully mixed and emulsified to obtain strengthened oat bran - butterfat diglyceride milk. (3) Preparation of the fresh cheese enriched in diglyceride and oat bran dietary fibres The strengthened butterfat diglyceride - oat bran milk was sterilized at 80°C for 30 min; the butterfat diglyceride - oat bran milk was cooled to 30°C; calcium chloride was added in a mass volume ratio of 0.01 g/L; a fermentation agent, that is, lactic acid bacteria, was added in a mass volume ratio of 0.6 mL/100 mL; acid curding was conducted at a temperature of 42°C for 7 h; the product was pressed for 24 h and ripened at a temperature of 4°C for 24 h to prepare the fresh cheese enriched in diglyceride and oat bran dietary fibres.

The prepared fresh cheese is gentle in oat fragrance, and has dietary fibre content of 0.88 g/100 g, diglyceride content of 0.88 g/100 g and chewiness of 236.55 g.

(4) The curd was cut; and the cheese was moulded and packed.

LU500446 Embodiment 4 Specific operating steps of preparing a fresh cheese enriched in diglyceride and oat bran dietary fibres are as follows: (1) Microcrystallized oat bran Oat bran was selected, purified and cleaned; the oat bran was dried at 110°C; the dried oat bran was preliminarily ground by a common grinder to obtain cured oat bran powder; then the oat bran powder was tiled on a tray at a thickness of 5 mm; the tray was baked in an oven at a baking temperature of 120°C for baking time of 30 min; and the oat bran powder was subjected to superfine grinding and screened by a copper mesh sieve of 400 meshes to obtain the cured microcrystallized oat bran. (2) Preparation of diglyceride - oat bran milk The microcrystallized oat bran was added into skim milk according to a mass volume ratio of 6 g/100 mL; the microcrystallized oat bran and the skim milk were fully stirred; then butterfat modified diglyceride was added according to an amount accounting for 1.2% of the volume percent of the skim milk; unmodified butterfat (butterfat of fresh milk) was added according to an amount accounting for 2.0% of the volume percent of the skim milk; the materials were homogenized and dispersed at a rotation speed of 2000 r/min for 5 min; and the materials were fully mixed and emulsified to obtain strengthened oat bran - butterfat diglyceride milk. (3) Preparation of the fresh cheese enriched in diglyceride and oat bran dietary fibres The strengthened butterfat diglyceride - oat bran milk was sterilized at 80°C for 30 min; the butterfat diglyceride - oat bran milk was cooled to 30°C; calcium chloride was added in a mass volume ratio of 0.01 g/L; a fermentation agent, that is, lactic acid bacteria, was added in a mass volume ratio of 0.6 mL/100 mL; acid curding was conducted at a temperature of 42°C for 7 h; the product was pressed for 24 h and ripened at a temperature of 4°C for 24 h to prepare the fresh cheese enriched in diglyceride and oat bran dietary fibres.

The prepared fresh cheese is gentle in oat fragrance, and has dietary fibre content of 1.17 g/100 g, diglyceride content of 0.98 g/100 g and chewiness of 236.55 g. (4) The curd was cut; and the cheese was moulded and packed.

Embodiment 5 Specific operating steps of preparing a fresh cheese enriched in diglyceride and oat bran dietary fibres are as follows: (1) Microcrystallized oat bran Oat bran was selected, purified and cleaned; the oat bran was dried at 100°C; the dried oat bran was preliminarily ground by a common grinder to obtain cured oat bran powder; then the oat bran powder was tiled on a tray at a thickness of 5 mm; the tray was baked in an oven at a baking temperature of 120°C for baking time of 30 min; and the oat bran powder was subjected 0500446 superfine grinding and screened by a copper mesh sieve of 400 meshes to obtain the cured microcrystallized oat bran. (2) Preparation of diglyceride - oat bran milk The microcrystallized oat bran was added into skim milk according to a mass volume ratio of © g/100 mL; the microcrystallized oat bran and the skim milk were fully stirred; then butterfat modified diglyceride was added according to an amount accounting for 1.0% of the volume percent of the skim milk; unmodified butterfat (butterfat of fresh milk) was added according to an amount accounting for 2.2% of the volume percent of the skim milk; the materials were homogenized and dispersed at a rotation speed of 2000 r/min for 5 min; and the materials were fully mixed and emulsified to obtain strengthened oat bran - butterfat diglyceride milk. (3) Preparation of the fresh cheese enriched in diglyceride and oat bran dietary fibres The strengthened butterfat diglyceride - oat bran milk was sterilized at 80°C for 30 min; the butterfat diglyceride - oat bran milk was cooled to 30°C; calcium chloride was added in a mass volume ratio of 0.01 g/L; a fermentation agent, that is, lactic acid bacteria, was added in a mass volume ratio of 0.6 mL/100 mL; acid curding was conducted at a temperature of 40°C for 8 h; the product was pressed for 24 h and ripened at a temperature of 4°C for 24 h to prepare the fresh cheese enriched in diglyceride and oat bran dietary fibres.

The prepared fresh cheese is gentle in oat fragrance, and has dietary fibre content of 1.35 g/100 g, diglyceride content of 0.82g/100 g and chewiness of 234.94 g. (4) The curd was cut; and the cheese was moulded and packed.

Embodiment 6 Specific operating steps of preparing a fresh cheese enriched in diglyceride and oat bran dietary fibres are as follows: (1) Microcrystallized oat bran Oat bran was selected, purified and cleaned; the oat bran was dried at 100°C; the dried oat bran was preliminarily ground by a common grinder to obtain cured oat bran powder; then the oat bran powder was tiled on a tray at a thickness of 5 mm; the tray was baked in an oven at a baking temperature of 120°C for baking time of 40 min; and the oat bran powder was subjected to superfine grinding and screened by a copper mesh sieve of 400 meshes to obtain the cured microcrystallized oat bran. (2) Preparation of diglyceride - oat bran milk The microcrystallized oat bran was added into skim milk according to a mass volume ratio of 6 g/100 mL; the microcrystallized oat bran and the skim milk were fully stirred; then butterfat modified diglyceride was added according to an amount accounting for 1.2% of the volume percent of the skim milk; unmodified butterfat (butterfat of fresh milk) was added according to an amount accounting for 2.0% of the volume percent of the skim milk; the materials were homogenized and dispersed at a rotation speed of 2000 r/min for 5 min; and the materials Were 500446 fully mixed and emulsified to obtain strengthened oat bran - butterfat diglyceride milk. (3) Preparation of the fresh cheese enriched in diglyceride and oat bran dietary fibres The strengthened butterfat diglyceride - oat bran milk was sterilized at 80°C for 30 min; the butterfat diglyceride - oat bran milk was cooled to 30°C; calcium chloride was added in a mass volume ratio of 0.01 g/L; a fermentation agent, that is, lactic acid bacteria, was added in a mass volume ratio of 0.6 mL/100 mL; acid curding was conducted at a temperature of 42°C for 8 h; the product was pressed for 24 h and ripened at a temperature of 4°C for 24 h to prepare the fresh cheese enriched in diglyceride and oat bran dietary fibres.

The prepared fresh cheese is gentle in oat fragrance, and has dietary fibre content of 1.19 g/100 g, diglyceride content of 0.70 g/100 g and chewiness of 271.44 g. (4) The curd was cut; and the cheese was moulded and packed.

Claims (5)

1. A fresh cheese for replacing butterfat with diglyceride emulsified by microcrystallized oat bran, which has strong oat fragrance, total dietary fibre content of 0.67 g/100 g or more, diglyceride content of 0.60 g/100 g or more and chewiness of more than 182 g, wherein the method for making the fresh cheese comprises the following operating steps: (1) microcrystallized oat bran drying and preliminarily grinding oat bran to obtain cured oat bran powder; baking the oat bran powder; performing superfine grinding; and screening the oat bran powder through a sieve of 400 meshes to obtain cured microcrystallized oat bran; (2) preparation of diglyceride - oat bran milk adding the microcrystallized oat bran into skim milk according to a mass volume ratio of 3-6 g/100 mL; fully stirring the microcrystallized oat bran and the skim milk; then adding butterfat modified diglyceride according to an amount accounting for 0.8 - 1.2% of the volume percent of the skim milk; adding butterfat of fresh milk according to an amount accounting for 1.8 - 2.2% of the volume percent of the skim milk; homogenizing and dispersing the materials; and fully mixing and emulsifying the materials to obtain strengthened butterfat diglyceride - oat bran milk; (3) preparation of fresh cheese enriched in diglyceride and oat bran dietary fibres sterilizing the strengthened butterfat diglyceride - oat bran milk; cooling the butterfat diglyceride - oat bran milk to 30°C; adding calcium chloride in a mass volume ratio of

0.01 g/L and adding a fermentation agent, that is, lactic acid bacteria, in a mass volume ratio of 0.5 - 0.8 mL/100 mL into the sterilized strengthened butterfat diglyceride - oat bran milk; curding the acid at a temperature of 40 - 45°C for 6 - 8 h; pressing the product for 24 h; ripening the product at a temperature of 3 - 5°C for 24 h to prepare the fresh cheese enriched in diglyceride and oat bran dietary fibres; and storing the fresh cheese at a temperature of 4°C.

2. The fresh cheese for replacing butterfat with diglyceride emulsified by microcrystallized oat bran according to claim 1, wherein in the step (1), baking conditions of the oat bran comprise a temperature of 100 - 120°C and time of 30 - 50 min.

3. The fresh cheese for replacing butterfat with diglyceride emulsified by microcrystallized oat bran according to claim 1, wherein in the step (1), the oat bran powder is screened by a copper mesh sieve of 200 - 400 meshes, so that the oat bran is microcrystallized.

4. The fresh cheese for replacing butterfat with diglyceride emulsified by microcrystallized oat, 500446 bran according to claim 1, wherein in the step (2), the butterfat modified diglyceride is prepared by catalysing enzymolysis of glycerine in milk butterfat with an enzyme Novozyme435, and is obtained by centrifugal separation.

5. The fresh cheese for replacing butterfat with diglyceride emulsified by microcrystallized oat bran according to claim 1, wherein in the step (2), homogenizing and dispersing conditions comprise a rotation speed of 2000 r/min and dispersion time of 5 min.