WO2023077734A1 - 一种提高再制干酪中甲硫基丙醛含量的方法 - Google Patents

一种提高再制干酪中甲硫基丙醛含量的方法 Download PDF

Info

Publication number
WO2023077734A1
WO2023077734A1 PCT/CN2022/087672 CN2022087672W WO2023077734A1 WO 2023077734 A1 WO2023077734 A1 WO 2023077734A1 CN 2022087672 W CN2022087672 W CN 2022087672W WO 2023077734 A1 WO2023077734 A1 WO 2023077734A1
Authority
WO
WIPO (PCT)
Prior art keywords
cheese
processed cheese
salt
content
processed
Prior art date
Application number
PCT/CN2022/087672
Other languages
English (en)
French (fr)
Inventor
王慧
肖功年
占东升
Original Assignee
熊猫乳品集团股份有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 熊猫乳品集团股份有限公司 filed Critical 熊猫乳品集团股份有限公司
Publication of WO2023077734A1 publication Critical patent/WO2023077734A1/zh

Links

Classifications

    • 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
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • 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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs

Definitions

  • the invention relates to the technical field of dairy product processing, in particular to a method for increasing the content of methional in processed cheese.
  • Cheese is a fresh or fermented dairy product made from raw milk, sterilized, added starter and enzymes, curdled and discharged whey, etc. It has very high nutritional value, and its protein is 21% ⁇ 32%, fat 22%-31%, lactose 0.1%-1.0%, calcium 700-900mg/kg, iron 0.6%-0.7%, and rich in vitamins. Cheese is not only rich in protein, but also has high protein digestibility and biological value, and is known as "milk gold" by the industry.
  • the flavor of finished cheese in my country is not good, and the proportion of milk used in cheese production is extremely low.
  • the flavor of processed cheese is usually adjusted by single methods such as changing the type of fermenting bacteria, the amount of fermenting bacteria added, and changing the production and operating conditions.
  • methionaldehyde in cheese that is closely related to the flavor. It has a strong onion and meat-like aroma.
  • the content of aldehyde substances can obviously change the flavor of cheese. How to appropriately increase the content of methionaldehyde in processed cheese is a research problem to be overcome by this application.
  • the present invention in order to overcome the defective of prior art, the present invention provides a kind of method that improves the content of methional in processed cheese, the present invention utilizes the characteristic of papain, and papain is a kind of proteolytic enzyme, It has a molecular weight of 23406 and consists of a single peptide chain with 212 amino acid residues. At least three amino acid residues exist in the active center of the enzyme, and they are Cys25, His159 and Asp158 respectively.
  • Cys25 When Cys25 is oxidized by an oxidant or combined with a metal ion, the activity of the enzyme is inhibited, and the reducing agent cysteine (or Sulfite) or EDTA can restore the activity of the enzyme and moderately increase the content of methional in processed cheese.
  • the technical solution of the present invention a method for increasing the content of methional in processed cheese, wherein the processed cheese includes the following raw materials by mass percentage: 30-35% of cheese, 20-25% of butter, 5% of skim milk powder -6%, leavening agent 0.05-0.1%, papain 0.01-0.05%, fructo-oligosaccharide 1-2%, emulsifying salt 1.0-1.5%, gellan gum 0.005-0.01%, glutamine transaminase 0.005-0.01% , salt 0.4%, the balance is water,
  • step (2) Take papain as the raw material and the semi-fluid cheese in step (1), stir and mix at a rotating speed of 200-350 rpm and a temperature of 55-65° C., and leave to enzymatically hydrolyze for 10-30 minutes to obtain the sulfur-containing compound. Then add the raw material butter, skim milk powder, fructooligosaccharide and water, stir and mix to obtain the mixed material;
  • step (3) Take raw material emulsified salt, gellan gum and table salt and the mixed material of step (2), under the condition of rotating speed of 30-50 rpm, heat and stir for 2-4 minutes to obtain emulsified material;
  • step (3) (4) mixing the raw material transglutaminase with the emulsified material in step (3), and heat-treating it for 10-20 minutes at a temperature of 85-95° C. to obtain a whey protein-denatured cheese pre-material;
  • the leavening agent in the step (1) is baking soda.
  • the semi-fluid cheese in step (1) is obtained by stirring the raw cheese for 1-5 minutes at a rotational speed of 200-350 rpm and a temperature of 45-60°C.
  • the emulsifying salt in step (3) is composed of sodium hexametaphosphate and trisodium phosphate with a mass ratio of 1:1.
  • the present invention has the following beneficial effects:
  • the present invention adopts a new process to prepare processed cheese.
  • papain By adding papain and controlling the enzymatic hydrolysis time, the content of methionaldehyde in processed cheese can be moderately increased, and the quality and flavor of processed cheese can be changed, so that it is suitable for Chinese taste; at the same time, glutaminase is used to modify the whey protein of the emulsified material to form a more stable gel structure and improve the viscoelasticity of Anchor cheese.
  • step (1) the raw cheese is stirred at a speed of 200 to 350 rpm and a temperature of 45 to 60°C for 1 to 5 minutes to obtain a semi-fluid cheese and to react with other ingredients, and the raw material leavening agent is added to adjust the pH
  • the value is 6-7, which is the optimum pH value of papain enzymatic hydrolysis reaction;
  • step (2) the rotating speed condition is 200-350rpm, and the temperature condition is 55-65°C. After stirring and mixing, let it stand for 10-30 minutes for enzymatic hydrolysis. If the enzymatic hydrolysis time is too short, the enzymatic hydrolysis of sulfur-containing compounds will release less, and the time is too long. affect the overall flavor;
  • Step (3) adding emulsifying salt, and heating and stirring at a speed of 30-50 rpm for 2-4 minutes, which is beneficial to the improvement of the water-holding performance of the processed cheese;
  • step (4) transglutaminase is added, and treated at 200-350 rpm for 5-10 minutes, which facilitates the modification of whey protein and is more conducive to the formation of casein gel;
  • step (5) facilitates long-term preservation of the processed cheese.
  • the processed cheese preparation method of the present invention has simple processing steps, and the methional content in the processed cheese product is significantly increased, the flavor of the processed cheese is changed, and the cheese product is delicate and stable in texture.
  • raw materials were: 30kg cheese, 20kg butter, 5kg skimmed milk powder, 0.5kg leavening agent, 1kg fructo-oligosaccharide, 1kg emulsified salt, 0.005kg gellan gum, 0.4kg table salt, and the balance was water.
  • Group A raw materials: cheese 30kg, butter 20kg, skimmed milk powder 5kg, leavening agent 0.5kg, fructooligosaccharide 1kg, emulsified salt 1kg, papain 0.01kg, gellan gum 0.005kg, glutamine transaminase 0.005kg, Salt 0.4kg, the balance is water;
  • Group B raw materials: cheese 30kg, butter 20kg, skimmed milk powder 5kg, leavening agent 0.5kg, fructooligosaccharide 1kg, emulsified salt 1kg, papain 0.025kg, gellan gum 0.005kg, glutamine transaminase 0.005kg, Salt 0.4kg, the balance is water;
  • Group C raw materials: cheese 30kg, butter 20kg, skim milk powder 5kg, leavening agent 0.5kg, fructooligosaccharide 1kg, emulsified salt 1kg, papain 0.05kg, gellan gum 0.005kg, glutamine transaminase 0.005kg, Salt 0.4kg, the balance is water;
  • Group D raw materials: cheese 30kg, butter 20kg, skimmed milk powder 5kg, leavening agent 0.5kg, fructooligosaccharide 1kg, emulsified salt 1kg, papain 0.05kg, gellan gum 0.005kg, glutamine transaminase 0.01kg, Salt 0.4kg, the balance is water;
  • Group E Take raw materials: cheese 30kg, butter 20kg, skimmed milk powder 5kg, leavening agent 0.5kg, fructooligosaccharide 1kg, emulsified salt 1kg, papain 0.025kg, gellan gum 0.005kg, glutamine transaminase 0.008kg, Salt 0.4kg, the balance is water.
  • the leavening agent is baking soda;
  • the emulsifying salt is composed of sodium hexametaphosphate and trisodium phosphate with a mass ratio of 1:1.
  • the preparation method of the processed cheese of the above-mentioned different component groups is as follows:
  • step (2) Take papain as the raw material and the semi-fluid cheese in step (1), stir and mix at a rotating speed of 200-350 rpm and a temperature of 55-65° C., and leave to enzymatically hydrolyze for 10-30 minutes to obtain the sulfur-containing compound. Then add the raw material butter, skim milk powder, fructooligosaccharide and water, stir and mix to obtain the mixed material;
  • step (3) Take raw material emulsified salt, gellan gum and table salt and the mixed material of step (2), under the condition of rotating speed of 30-50 rpm, heat and stir for 2-4 minutes to obtain emulsified material;
  • step (3) (4) mixing the raw material transglutaminase with the emulsified material in step (3), and heat-treating it at a temperature of 85-95° C. to obtain a whey protein-denatured cheese pre-material;
  • Example Methionaldehyde (mg/kg) control group 0.05 Group A 0.08 Group B 0.96 Group C 1.10 Group D 1.05 Group E 0.97
  • the experimental results are shown in Table 1 above.
  • the content of methional in the experimental groups A-E is higher than that of the control group, and the cheese viscosity of the experimental A-E groups is also better than that of the control group measured by physical means.
  • Processed cheese is made of raw materials "cheese 30kg, butter 20kg, skimmed milk powder 5kg, leavening agent 0.5kg, fructooligosaccharide 1kg, emulsified salt 1kg, papain 0.05kg, gellan gum 0.005kg, glutamine transaminase 0.005kg, Salt 0.4kg, the balance is water", the effect of increasing the content of methional and the viscoelasticity of cheese is the best.
  • step (2) Take the raw material papain and the semi-fluid cheese of step (1), stir and mix them at a speed of 200-350 rpm and a temperature of 55-65°C, and leave to stand for enzymolysis for 10 minutes to obtain a sulfur-containing compound, then add The raw material butter, skimmed milk powder, fructooligosaccharide and water are stirred and mixed to obtain the mixed material;
  • step (3) Take the raw material emulsified salt, gellan gum and table salt and the mixed material of step (2), and heat and stir for 3 minutes under the rotating speed condition of 40 rpm to obtain the emulsified material;
  • step (3) (4) mixing the raw material transglutaminase with the emulsified material in step (3), and heat-treating it for 15 minutes at a temperature of 90° C. to obtain a whey protein-denatured cheese pre-material;
  • the static enzymolysis time of this embodiment is 20 minutes, and the rest of the steps are consistent with the preparation method of the cheese group A products in the above embodiment.
  • composition raw material of C group among the embodiment one, get raw material: cheese 30kg, butter 20kg, skimmed milk powder 5kg, leavening agent 0.5kg, fructooligosaccharide 1kg, emulsifying salt 1kg, papain 0.05kg, gellan gum 0.005kg, transglutaminase 0.005kg, salt 0.4kg, and the balance is water.
  • the static enzymolysis time of this embodiment is 30 minutes, and the rest of the steps are consistent with the preparation method of cheese group A products in the above embodiment.
  • the preparation process of processed cheese according to the present invention by adding papain and controlling the enzymatic hydrolysis time, can moderately increase the content of methaldehyde in processed cheese, and change the content of processed cheese.
  • the quality and flavor of the cheese are suitable for Chinese tastes; and glutaminase is used to modify the whey protein of the emulsified material to form a more stable gel structure and improve the viscoelasticity of Anjia cheese.
  • the processed cheese is made of raw materials "cheese 30kg, butter 20kg, skimmed milk powder 5kg, leavening agent 0.5kg, fructooligosaccharide 1kg, emulsified salt 1kg, papain 0.05kg, gellan gum 0.005kg, glutamine transaminase 0.005kg , salt 0.4kg, and the balance is water", and the enzymatic hydrolysis time is 30min, the effect of increasing the content of methional is the best.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

一种提高再制干酪中甲硫基丙醛含量的方法，包括步骤如下：取原料干酪加热融化，得到半流质干酪，加入膨松剂调节pH值为6-7；取木瓜蛋白酶与半流质干酪搅拌混合，静置酶解10-30min后，得到含硫化合物，加入黄油、脱脂乳粉、低聚果糖及水混合，得到混合物料；取乳化盐、结冷胶及食盐与混合物料加热搅拌，得到乳化物料；取谷氨酰胺转氨酶与乳化物料混合，85-95℃热处理10-20min后，得到干酪预物料；将干酪预物料静置、烘干得到再制干酪。该方法可提高再制干酪中甲硫基丙醛的含量，改变干酪风味，并提高粘弹性。

Description

一种提高再制干酪中甲硫基丙醛含量的方法 技术领域
本发明涉及乳制品加工技术领域，特别是指一种提高再制干酪中甲硫基丙醛含量的方法。
背景技术
干酪是一种以生鲜乳为原料，经杀菌、添加发酵剂和酶、凝乳并排出乳清等工艺而制得的新鲜或发酵成熟的乳制品，营养价值非常高，其中蛋白质21％～32％，脂肪22％～31％，乳糖0.1％～1.0％，钙700～900mg/kg，铁元素0.6％～0.7％，且富含维生素。干酪不仅蛋白质含量丰富，而且蛋白质的消化率和生物学价值也极高，被业界誉为“奶黄金”。
目前，我国成品干酪风味不佳，牛奶被用于干酪生产的占比率极低。在现有技术中，通常采用改变发酵菌种类、发酵菌添加量、改变生产操作条件等单一方法实现调节再制干酪的风味，而采用上述几种方式调节后，干酪风味改变不明显。
在干酪中有一种甲硫基丙醛物质含量与风味密切相关，其具强烈的洋葱和肉香样香气，可微量用于肉香型、果香型食用香精，如果能适度提高甲硫基丙醛物质的含量，则可明显改变干酪风味。而如何适度的提高再制干酪中甲硫基丙醛含量，为本申请所要攻克的研究难题。
发明内容
本发明的目的：为了克服现有技术的缺陷，本发明提供了一种提高再制干酪中甲硫基丙醛含量的方法，本发明利用木瓜蛋白酶的特性，木瓜蛋白酶是一种蛋白水解酶，分子量为23406，由一种单肽链组成，含有212个氨基酸残基。至少有三个氨基酸残基存在于酶的活性中心部位，他们分别是Cys25、His159和Asp158，当Cys25被氧化剂氧化或与金属离子结合时，酶的活力被抑制，而还原剂半胱氨酸 (或亚硫酸盐)或EDTA能恢复酶的活力，适度提高再制干酪甲硫基丙醛的含量的方法。
本发明的技术方案：一种提高再制干酪中甲硫基丙醛含量的方法，所述再制干酪按质量百分比包括以下原料：干酪30～35％、黄油20～25％、脱脂乳粉5-6％、膨松剂0.05～0.1％、木瓜蛋白酶0.01～0.05％、低聚果糖1～2％、乳化盐1.0～1.5％、结冷胶0.005～0.01％、谷氨酰胺转氨酶0.005～0.01％、食盐0.4％、余量为水，
其中，再制干酪的制备步骤如下：
(1)取原料干酪，并将其加热融化，以得到水分含量≤30％的半流质干酪，并通过加入原料膨松剂调节pH值为6-7；
(2)取原料木瓜蛋白酶与步骤(1)的半流质干酪，在转速条件为200～350rpm、温度条件为55-65℃下搅拌混合，静置酶解10～30min后，得到含硫化合物，再加入原料黄油、脱脂乳粉、低聚果糖及水，进行搅拌混合后，得到混合物料；
(3)取原料乳化盐、结冷胶及食盐与步骤(2)的混合物料，在转速条件为30～50rpm下，加热搅拌2～4min，得到乳化物料；
(4)取原料谷氨酰胺转氨酶与步骤(3)的乳化物料混合，并在温度条件为85～95℃下，热处理10-20min后，得到乳清蛋白变性的干酪预物料；
(5)将干酪预物料静置，并烘干部分水分，得到再制干酪。
优选的，所述步骤(1)中的膨松剂为小苏打。
优选的，步骤(1)中的半流质干酪，是将原料干酪在转速条件为200～350rpm、温度条件为45～60℃下，搅拌1～5min后得到的。
优选的，步骤(3)中乳化盐由质量比为1：1的六偏磷酸钠和磷酸三钠组成。
与现有技术相比，本发明具有以下有益效果：
本发明是采用新的工艺来制备再制干酪的，通过加入木瓜蛋白酶以及控制酶解时间，以达到再制干酪中适度提高甲硫基丙醛含量，改变再制干酪的品质和风味，从而适合中国人口味；同时利用谷氨酰胺 酶对乳化物料的乳清蛋白改性，形成更加稳定的凝胶结构，提高安佳干酪的粘弹性。
步骤(1)中原料干酪在转速条件为200～350rpm、温度条件为45～60℃下，搅拌1～5min后，便于得到半流质干酪，便于与其他成分反应，且加入原料膨松剂调节pH值为6-7，为木瓜蛋白酶酶解反应的最适pH值；
步骤(2)中的转速条件为200～350rpm、温度条件为55-65℃下搅拌混合后，静置酶解10～30min，酶解时间过短含硫化合物酶解释放出来少，时间过长影响整体风味；
步骤(3)加入乳化盐，并以转速30～50rpm、加热搅拌2～4min，有利于再制干酪的持水性能的提升；
步骤(4)加入谷氨酰胺转氨酶，在200～350rpm下，处理5～10min，便于使乳清蛋白发生改性，更加有利于酪蛋白凝胶的形成；
步骤(5)烘干的操作，便于再制干酪的长时间保存。
本发明再制干酪制备方法，其加工步骤简单，制得的再制干酪产品中甲硫基丙醛含量明显提高，再制干酪风味改变，且干酪产品细腻、质构稳定。
具体实施方式
下面结合具体实施例对本发明进行详细说明。
再制干酪制备实施例一
不同成分配比的再制干酪
对照组，取原料：干酪30kg、黄油20kg、脱脂乳粉5kg、膨松剂0.5kg、低聚果糖1kg、乳化盐1kg、结冷胶0.005kg、食盐0.4kg，余量为水。
A组：取原料：干酪30kg、黄油20kg、脱脂乳粉5kg、膨松剂0.5kg、低聚果糖1kg、乳化盐1kg、木瓜蛋白酶0.01kg、结冷胶0.005kg、谷氨酰胺转氨酶0.005kg、食盐0.4kg，余量为水；
B组：取原料：干酪30kg、黄油20kg、脱脂乳粉5kg、膨松剂 0.5kg、低聚果糖1kg、乳化盐1kg、木瓜蛋白酶0.025kg、结冷胶0.005kg、谷氨酰胺转氨酶0.005kg、食盐0.4kg，余量为水；
C组：取原料：干酪30kg、黄油20kg、脱脂乳粉5kg、膨松剂0.5kg、低聚果糖1kg、乳化盐1kg、木瓜蛋白酶0.05kg、结冷胶0.005kg、谷氨酰胺转氨酶0.005kg、食盐0.4kg，余量为水；
D组：取原料：干酪30kg、黄油20kg、脱脂乳粉5kg、膨松剂0.5kg、低聚果糖1kg、乳化盐1kg、木瓜蛋白酶0.05kg、结冷胶0.005kg、谷氨酰胺转氨酶0.01kg、食盐0.4kg，余量为水；
E组：取原料：干酪30kg、黄油20kg、脱脂乳粉5kg、膨松剂0.5kg、低聚果糖1kg、乳化盐1kg、木瓜蛋白酶0.025kg、结冷胶0.005kg、谷氨酰胺转氨酶0.008kg、食盐0.4kg，余量为水。
其中，膨松剂为小苏打；乳化盐由质量比为1：1的六偏磷酸钠和磷酸三钠组成。
上述不同成分组再制干酪的制备方法如下：
(1)取原料干酪，并将其加热融化，以得到水分含量≤30％的半流质干酪，并通过加入原料膨松剂调节pH值为6-7；
(2)取原料木瓜蛋白酶与步骤(1)的半流质干酪，在转速条件为200～350rpm、温度条件为55-65℃下搅拌混合，静置酶解10～30min后，得到含硫化合物，再加入原料黄油、脱脂乳粉、低聚果糖及水，进行搅拌混合后，得到混合物料；
(3)取原料乳化盐、结冷胶及食盐与步骤(2)的混合物料，在转速条件为30～50rpm下，加热搅拌2～4min，得到乳化物料；
(4)取原料谷氨酰胺转氨酶与步骤(3)的乳化物料混合，并在温度条件为85～95℃下热处理，得到乳清蛋白变性的干酪预物料；
(5)将干酪预物料静置，并烘干部分水分，得到再制干酪。
采用上述制备方法，得到1组对照组的再制干酪以及5组实验组的再制干酪，并分别测定上述再制干酪中甲硫基丙醛含量及干酪的粘弹性。
表1 再制干酪中甲硫基丙醛含量
实施例 甲硫基丙醛(mg/kg)
对照组 0.05
A组 0.08
B组 0.96
C组 1.10
D组 1.05
E组 0.97
实验结果如上表1所示，实验A-E组的甲硫基丙醛含量均高于对照组，并且通过物理手段测得实验A-E组的干酪粘性也好于对照组，
再制干酪以原料“干酪30kg、黄油20kg、脱脂乳粉5kg、膨松剂0.5kg、低聚果糖1kg、乳化盐1kg、木瓜蛋白酶0.05kg、结冷胶0.005kg、谷氨酰胺转氨酶0.005kg、食盐0.4kg，余量为水”的成分组合，提高甲硫基丙醛含量以及干酪粘弹性的效果为最佳。
再制干酪制备实施例二
不同酶解时长的再制干酪
1.选用实施例一中C组的成分原料，取原料：干酪30kg、黄油20kg、脱脂乳粉5kg、膨松剂0.5kg、低聚果糖1kg、乳化盐1kg、木瓜蛋白酶0.05kg、结冷胶0.005kg、谷氨酰胺转氨酶0.005kg、食盐 0.4kg，余量为水。
制备步骤如下：
(1)取原料干酪，并在转速条件为200～350rpm、温度条件为45～60℃下，搅拌2min后，以得到水分含量≤30％的半流质干酪，并通过加入原料膨松剂调节pH值为6-7；
(2)取原料木瓜蛋白酶与步骤(1)的半流质干酪，在转速条件为200～350rpm、温度条件为55-65℃下搅拌混合，静置酶解10min后，得到含硫化合物，再加入原料黄油、脱脂乳粉、低聚果糖及水，进行搅拌混合后，得到混合物料；
(3)取原料乳化盐、结冷胶及食盐与步骤(2)的混合物料，在转速条件为40rpm下，加热搅拌3min，得到乳化物料；
(4)取原料谷氨酰胺转氨酶与步骤(3)的乳化物料混合，并在温度条件为90℃下，热处理15min后，得到乳清蛋白变性的干酪预物料；
(5)将干酪预物料静置，并烘干部分水分，得到再制干酪；
(6)将再制干酪灌装，并迅速冷却至30℃以下，后置于温度条件为4～8℃的冷库中保存。
为再制干酪A组产品。
2.选用实施例一中C组的成分原料，取原料：干酪30kg、黄油20kg、脱脂乳粉5kg、膨松剂0.5kg、低聚果糖1kg、乳化盐1kg、木瓜蛋白酶0.05kg、结冷胶0.005kg、谷氨酰胺转氨酶0.005kg、食盐0.4kg，余量为水。
本实施例的静置酶解时长为20min，其余步骤与上实施例干酪A组产品的制备方法一致。
为再制干酪B组产品。
3.选用实施例一中C组的成分原料，取原料：干酪30kg、黄油20kg、脱脂乳粉5kg、膨松剂0.5kg、低聚果糖1kg、乳化盐1kg、木瓜蛋白酶0.05kg、结冷胶0.005kg、谷氨酰胺转氨酶0.005kg、食盐0.4kg，余量为水。
本实施例的静置酶解时长为30min，其余步骤与上实施例干酪A组产品的制备方法一致。
为再制干酪C组产品。
分别测定上述三组再制干酪中甲硫基丙醛含量，实验结果如下表2所示。
表2 再制干酪中甲硫基丙醛含量
Figure PCTCN2022087672-appb-000001
结合上表2及表1的测试结果可知，本发明再制干酪的制备工艺，通过加入木瓜蛋白酶以及控制酶解时间，以达到再制干酪中适度提高甲硫基丙醛含量，改变再制干酪的品质和风味，从而适合中国人口味；并且利用谷氨酰胺酶对乳化物料的乳清蛋白改性，形成更加稳定的凝胶结构，提高安佳干酪的粘弹性，
其中再制干酪以原料“干酪30kg、黄油20kg、脱脂乳粉5kg、膨松剂0.5kg、低聚果糖1kg、乳化盐1kg、木瓜蛋白酶0.05kg、结冷胶0.005kg、谷氨酰胺转氨酶0.005kg、食盐0.4kg，余量为水”的成分组合，并且以酶解时长为30min，提高甲硫基丙醛含量的效果最佳。

Claims (4)

  1. 一种提高再制干酪中甲硫基丙醛含量的方法，其特征在于，所述再制干酪按质量百分比包括以下原料：干酪30～35％、黄油20～25％、脱脂乳粉5-6％、膨松剂0.05～0.1％、木瓜蛋白酶0.01～0.05％、低聚果糖1～2％、乳化盐1.0～1.5％、结冷胶0.005～0.01％、谷氨酰胺转氨酶0.005～0.01％、食盐0.4％、余量为水，
    其中，再制干酪的制备步骤如下：
    (1)取原料干酪，并将其加热融化，以得到水分含量≤30％的半流质干酪，并通过加入原料膨松剂调节pH值为6-7；
    (2)取原料木瓜蛋白酶与步骤(1)的半流质干酪，在转速条件为200～350rpm、温度条件为55-65℃下搅拌混合，静置酶解10～30min后，得到含硫化合物，再加入原料黄油、脱脂乳粉、低聚果糖及水，进行搅拌混合后，得到混合物料；
    (3)取原料乳化盐、结冷胶及食盐与步骤(2)的混合物料，在转速条件为30～50rpm下，加热搅拌2～4min，得到乳化物料；
    (4)取原料谷氨酰胺转氨酶与步骤(3)的乳化物料混合，并在温度条件为85～95℃下，热处理10-20min后，得到乳清蛋白变性的干酪预物料；
    (5)将干酪预物料静置，并烘干部分水分，得到再制干酪。
  2. 根据权利要求1所述的一种提高再制干酪中甲硫基丙醛含量的方法，其特征在于，所述步骤(1)中的膨松剂为小苏打。
  3. 根据权利要求1所述的一种提高再制干酪中甲硫基丙醛含量的方法，其特征在于，步骤(1)中的半流质干酪，是将原料干酪在转速条件为200～350rpm、温度条件为45～60℃下，搅拌1～5min后得到的。
  4. 根据权利要求1所述的一种提高再制干酪中甲硫基丙醛含量的方法，其特征在于，步骤(3)中乳化盐由质量比为1：1的六偏磷酸钠和磷酸三钠组成。
PCT/CN2022/087672 2021-11-08 2022-04-19 一种提高再制干酪中甲硫基丙醛含量的方法 WO2023077734A1 (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202111312486.9 2021-11-08
CN202111312486.9A CN114097891B (zh) 2021-11-08 2021-11-08 一种提高再制干酪中甲硫基丙醛含量的方法

Publications (1)

Publication Number Publication Date
WO2023077734A1 true WO2023077734A1 (zh) 2023-05-11

Family

ID=80381139

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2022/087672 WO2023077734A1 (zh) 2021-11-08 2022-04-19 一种提高再制干酪中甲硫基丙醛含量的方法

Country Status (2)

Country Link
CN (1) CN114097891B (zh)
WO (1) WO2023077734A1 (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114097891A (zh) * 2021-11-08 2022-03-01 熊猫乳品集团股份有限公司 一种提高再制干酪中甲硫基丙醛含量的方法

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103053698A (zh) * 2013-01-18 2013-04-24 中国农业科学院农产品加工研究所 一种酶改性干酪粉及其制备方法
CN104115941A (zh) * 2013-04-24 2014-10-29 任发政 一种低脂干酪的制备方法以及一种低脂干酪
FR3031008A1 (fr) * 2014-12-30 2016-07-01 Inst Nat De La Rech Agronomique - Inra Procede pour la fabrication d'une denree alimentaire fromagere, avantageusement du type fromage, specialite fromagere ou substitut de fromage
CN106387074A (zh) * 2016-09-26 2017-02-15 河南科技大学 一种酶改性干酪粉的制备方法
CN111955555A (zh) * 2020-08-19 2020-11-20 上海芝然乳品科技有限公司 一种再制干酪及其制备方法
CN112021412A (zh) * 2020-09-18 2020-12-04 熊猫乳品集团股份有限公司 一种再制干酪及其制备方法
CN114097891A (zh) * 2021-11-08 2022-03-01 熊猫乳品集团股份有限公司 一种提高再制干酪中甲硫基丙醛含量的方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5048163B1 (ja) * 2012-02-27 2012-10-17 長谷川香料株式会社 新規デカン酸誘導体および該化合物を含有する香料組成物
AU2014205122B2 (en) * 2013-01-11 2017-11-02 Impossible Foods Inc. Non-dairy cheese replica comprising a coacervate
JP6238454B2 (ja) * 2014-09-09 2017-11-29 長谷川香料株式会社 乳風味付与用粉末油脂組成物、および飲食品に乳風味を付与する方法
CN104839345B (zh) * 2015-05-09 2018-04-06 渤海大学 一种再制大豆干酪的制备方法
CN105815446A (zh) * 2016-03-30 2016-08-03 浙江科技学院 一种利用谷氨酰胺转氨酶提高酸奶凝固性的方法
CN110122583B (zh) * 2018-11-16 2022-08-19 光明乳业股份有限公司 一种葱香味涂抹型再制干酪及其制备方法
PE20230409A1 (es) * 2019-12-31 2023-03-07 Air Protein Inc Composiciones alimenticias con alto contenido en proteinas
US20220338497A1 (en) * 2021-04-23 2022-10-27 Cross Cultured Foods PBC Cultured cheese made from plants

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103053698A (zh) * 2013-01-18 2013-04-24 中国农业科学院农产品加工研究所 一种酶改性干酪粉及其制备方法
CN104115941A (zh) * 2013-04-24 2014-10-29 任发政 一种低脂干酪的制备方法以及一种低脂干酪
FR3031008A1 (fr) * 2014-12-30 2016-07-01 Inst Nat De La Rech Agronomique - Inra Procede pour la fabrication d'une denree alimentaire fromagere, avantageusement du type fromage, specialite fromagere ou substitut de fromage
CN106387074A (zh) * 2016-09-26 2017-02-15 河南科技大学 一种酶改性干酪粉的制备方法
CN111955555A (zh) * 2020-08-19 2020-11-20 上海芝然乳品科技有限公司 一种再制干酪及其制备方法
CN112021412A (zh) * 2020-09-18 2020-12-04 熊猫乳品集团股份有限公司 一种再制干酪及其制备方法
CN114097891A (zh) * 2021-11-08 2022-03-01 熊猫乳品集团股份有限公司 一种提高再制干酪中甲硫基丙醛含量的方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
LOU QIAO-QIAO; MA JIANG; CAO LEI; WENG PENG-CHEN; ZHANG ZHONG-MING; ZHANG WEI-BING: "Research Progress of Flavor Substances from Cheese", SHIPIN YU FAJIAO KEJI - SICHUAN FOOD AND FERMENTATION, SICHUAN SHENG SHIPIN FAJIAO GONGYE YANJIU SHEJIYUAN, CN, vol. 54, no. 1, 31 January 2018 (2018-01-31), CN , pages 96 - 100, XP009545945, ISSN: 1674-506X *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114097891A (zh) * 2021-11-08 2022-03-01 熊猫乳品集团股份有限公司 一种提高再制干酪中甲硫基丙醛含量的方法
CN114097891B (zh) * 2021-11-08 2023-10-10 熊猫乳品集团股份有限公司 一种提高再制干酪中甲硫基丙醛含量的方法

Also Published As

Publication number Publication date
CN114097891A (zh) 2022-03-01
CN114097891B (zh) 2023-10-10

Similar Documents

Publication Publication Date Title
CN104304451B (zh) 一种褐色乳酸菌饮料稳定剂、杀菌型褐色乳酸菌饮料及其制备方法
CN101167500B (zh) 稀奶油干酪及其制备方法
CN102640797B (zh) 一种乳脂肪酶解产物及其制备方法和用途
CN111248277A (zh) 一种高蛋白低脂肪酸奶及其制备方法
JPH06500467A (ja) 無脂肪ナチュラルチーズ
CN106212677A (zh) 一种应用生物法提升无增稠剂酸奶品质的方法
BRPI0720681A2 (pt) Método para produzir queijo
WO2023077734A1 (zh) 一种提高再制干酪中甲硫基丙醛含量的方法
JP2007300925A (ja) 低カゼインプロセスチーズ用改質ホエータンパク質
CN106615091A (zh) 一种发酵乳的原料组合物、搅拌型发酵乳及其制备方法
US2956885A (en) Cheese products and method for the manufacture thereof
CN103392831B (zh) 一种乳清蛋白食品及其制备方法
CN105053201A (zh) 一种酸奶稳定剂的制备方法及高品质酸奶
WO2008148895A1 (en) A natural low fat cheese and process for preparation thereof
CN102224849B (zh) 再制干酪及其加工方法
JP2013143956A (ja) ナチュラルチーズの製造方法
Ashour et al. Improving the quality of Domiati cheese made from recombined milk
Siapantas et al. Properties of Latin-American white cheese as influenced by glacial acetic acid
CN101558789A (zh) 一种含丝素的搅拌型酸奶及其制备方法
SU1622086A1 (ru) Способ получени кефирной закваски
RU2191519C1 (ru) Способ получения сыра домашнего "карат"
CN110235954B (zh) 原生干酪及其制备方法
CN113475579A (zh) 酸热凝乳奶酪及其制备方法
US20240074448A1 (en) Method for moderately increasing content of dimethyl disulfide in casein-containing processed cheese
CN106819104A (zh) 一种基于改性乳蛋白浓缩物的再生乳蛋白制品的制备方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 22888773

Country of ref document: EP

Kind code of ref document: A1