CN115777793A - Enzyme modified cheese concentrate and preparation method thereof - Google Patents
Enzyme modified cheese concentrate and preparation method thereof Download PDFInfo
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- CN115777793A CN115777793A CN202211644007.8A CN202211644007A CN115777793A CN 115777793 A CN115777793 A CN 115777793A CN 202211644007 A CN202211644007 A CN 202211644007A CN 115777793 A CN115777793 A CN 115777793A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 131
- 239000012141 concentrate Substances 0.000 title claims abstract description 48
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 36
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title abstract description 15
- 108091005804 Peptidases Proteins 0.000 claims abstract description 74
- 102000035195 Peptidases Human genes 0.000 claims abstract description 66
- 102000004882 Lipase Human genes 0.000 claims abstract description 57
- 108090001060 Lipase Proteins 0.000 claims abstract description 57
- 239000004365 Protease Substances 0.000 claims abstract description 54
- 239000004367 Lipase Substances 0.000 claims abstract description 50
- 235000019421 lipase Nutrition 0.000 claims abstract description 50
- 235000019419 proteases Nutrition 0.000 claims abstract description 47
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 43
- 239000000796 flavoring agent Substances 0.000 claims abstract description 34
- 235000019634 flavors Nutrition 0.000 claims abstract description 34
- 150000003839 salts Chemical class 0.000 claims abstract description 32
- 235000019833 protease Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 19
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 19
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 19
- 239000006071 cream Substances 0.000 claims abstract description 17
- 239000005862 Whey Substances 0.000 claims abstract description 11
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 11
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000001694 spray drying Methods 0.000 claims abstract description 9
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract 8
- 229940088598 enzyme Drugs 0.000 claims description 32
- 238000002156 mixing Methods 0.000 claims description 25
- 239000000413 hydrolysate Substances 0.000 claims description 21
- 230000000415 inactivating effect Effects 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 17
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 239000001509 sodium citrate Substances 0.000 claims description 9
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 9
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 9
- 229940038773 trisodium citrate Drugs 0.000 claims description 9
- 102000004400 Aminopeptidases Human genes 0.000 claims description 8
- 108090000915 Aminopeptidases Proteins 0.000 claims description 8
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 108090000526 Papain Proteins 0.000 claims description 7
- 102000056251 Prolyl Oligopeptidases Human genes 0.000 claims description 7
- 101710178372 Prolyl endopeptidase Proteins 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 235000019834 papain Nutrition 0.000 claims description 7
- 229940055729 papain Drugs 0.000 claims description 7
- 238000005360 mashing Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 26
- 239000000126 substance Substances 0.000 abstract description 20
- 230000009286 beneficial effect Effects 0.000 abstract description 8
- 230000007547 defect Effects 0.000 abstract description 7
- 235000021588 free fatty acids Nutrition 0.000 abstract description 7
- 238000004945 emulsification Methods 0.000 abstract description 6
- 230000017854 proteolysis Effects 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 230000004130 lipolysis Effects 0.000 abstract description 2
- 239000003094 microcapsule Substances 0.000 abstract 1
- 239000000523 sample Substances 0.000 description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 10
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 229910000397 disodium phosphate Inorganic materials 0.000 description 4
- 235000019800 disodium phosphate Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229940054441 o-phthalaldehyde Drugs 0.000 description 3
- ZWLUXSQADUDCSB-UHFFFAOYSA-N phthalaldehyde Chemical compound O=CC1=CC=CC=C1C=O ZWLUXSQADUDCSB-UHFFFAOYSA-N 0.000 description 3
- YLLIGHVCTUPGEH-UHFFFAOYSA-M potassium;ethanol;hydroxide Chemical compound [OH-].[K+].CCO YLLIGHVCTUPGEH-UHFFFAOYSA-M 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 108010007119 flavourzyme Proteins 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 230000007065 protein hydrolysis Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000004860 Dipeptidases Human genes 0.000 description 1
- 108090001081 Dipeptidases Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N EtOH Substances CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 239000012496 blank sample Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 150000004665 fatty acids Chemical group 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- IYDGMDWEHDFVQI-UHFFFAOYSA-N phosphoric acid;trioxotungsten Chemical compound O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.OP(O)(O)=O IYDGMDWEHDFVQI-UHFFFAOYSA-N 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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- Dairy Products (AREA)
Abstract
The invention relates to the technical field of cheese processing, in particular to an enzyme modified cheese concentrate and a preparation method thereof, wherein the preparation method comprises the steps of adding emulsifying salt, water, cream and whey powder into cheese curds for emulsification, so that a unique oil-in-water emulsified body is obtained, the dispersibility of the cheese curds is improved, the subsequent proteolysis and lipolysis are promoted, the enzymolysis time is shortened, and the bitter taste and chemical peculiar smell decomposed products generated by enzymolysis are reduced; then adding protease and peptidase for enzymolysis to generate flavor substances, and being beneficial to increasing flavor and reducing bitter taste; adding lipase for enzymolysis, and controlling the content of short-chain free fatty acid, which is beneficial to increasing the flavor and reducing the generation of odor; then adding maltodextrin to prepare an oil-in-water emulsified body, and forming a microcapsule embedding system through spray drying to effectively protect flavor substances of the enzyme modified cheese concentrate; the preparation method of the enzyme modified cheese concentrate improves flavor integrally, and reduces the defects of bitter taste, chemical peculiar smell and the like.
Description
Technical Field
The invention relates to the technical field of cheese processing, in particular to an enzyme modified cheese concentrate and a preparation method thereof.
Background
The enzyme modified cheese concentrate is a food ingredient which is produced by taking natural cheese with different maturation periods as a raw material and performing enzymolysis process and has strong cheese flavor. As a concentrated cheese flavor, it is used more and more widely in the food industry to meet various organoleptic requirements.
The existing enzyme modified cheese concentrate is influenced by enzymolysis in the processing process, the flavor of the cheese concentrate can be damaged, and the cheese concentrate has the defects of bitter taste, chemical peculiar smell and the like.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention aims to provide the preparation method of the enzyme modified cheese concentrate, which has the advantages of simple operation, convenient control, high production efficiency and low production cost and can be used for large-scale production; in the preparation process, special emulsifying salt, water, cream and whey powder are added into the cheese curd for emulsification, special protease, peptidase and lipase are added to control an enzymolysis product under a specific enzymolysis condition, and maltodextrin is added to keep the flavor for a long time, so that the defects of bitterness, chemical peculiar smell and the like are favorably reduced, and the cheese curd has good thermal stability.
It is a second object of the present invention to provide an enzyme-modified cheese concentrate.
One of the purposes of the invention is realized by the following technical scheme: a method of making an enzyme modified cheese concentrate comprising the steps of:
(S1) taking 100 parts by weight of cheese curd, mashing, adding emulsifying salt, water, cream and whey powder, emulsifying under a heating condition, inactivating for the first time, and homogenizing to obtain cheese slurry;
(S2) adding protease and peptidase into the cheese slurry, carrying out enzymolysis at the pH value of 5.5-6.5 and the temperature of 40-55 ℃, inactivating for the second time, and homogenizing to obtain a protease hydrolysate;
(S3) adding lipase into the protease hydrolysate, carrying out enzymolysis at the pH value of 5.5-6.5 and the temperature of 25-45 ℃, inactivating for the third time, and homogenizing to obtain a lipase hydrolysate;
(S4) adding maltodextrin into the lipase enzymolysis liquid, mixing, and spray drying at the temperature of 130-150 ℃ at the inlet and 65-70 ℃ at the outlet to obtain the enzyme modified cheese concentrate.
The preparation method of the enzyme modified cheese concentrate comprises the steps of adding emulsifying salt, water, cream and whey powder into cheese curds for emulsification, so that unique oil-in-water emulsified bodies are obtained, the dispersibility of the cheese curds is improved, the subsequent proteolysis and fat enzymolysis are promoted, the enzymolysis time is shortened, and the decomposed substances with bitter taste and chemical peculiar smell generated by enzymolysis are reduced; then adding protease and peptidase, carrying out enzymolysis for a certain time under specific conditions to generate flavor substances, and being beneficial to increasing the flavor and reducing the generation of bitter taste; adding lipase, carrying out enzymolysis for a certain time under specific conditions to increase the content of free fatty acid, controlling the length of a free fatty acid carbon chain by selecting and matching the enzyme, increasing the content of medium-long chain fatty acid, controlling the content of short chain free fatty acid, and being beneficial to increasing the flavor and reducing the generation of odor; then adding a proper amount of maltodextrin, and performing spray drying at a lower temperature of 130-150 ℃ to protect the flavor substances of the enzyme modified cheese concentrate, so as to avoid the phenomenon that the loss of volatile flavor substances is more and the flavor intensity is weakened; the preparation method of the enzyme modified cheese concentrate improves flavor on the whole, reduces the defects of bitterness, chemical peculiar smell and the like, and has good thermal stability.
Preferably, the emulsifying salt is at least one of sodium tripolyphosphate, disodium hydrogen phosphate and trisodium citrate.
Further, the emulsifying salt is sodium tripolyphosphate, disodium hydrogen phosphate and trisodium citrate, and the weight ratio of the sodium tripolyphosphate, the disodium hydrogen phosphate and the trisodium citrate is 1:1-3:1, the cheese has better effect, is more beneficial to obtaining a unique oil-in-water emulsified body, improves the dispersibility of cheese curd, promotes subsequent proteolysis and lipolysis, shortens the enzymolysis time, reduces the decomposition products of bitter taste and chemical peculiar smell generated by the enzymolysis, and finally obtains the enzyme modified cheese concentrated product with better quality.
Preferably, the cheese curd is mozzarella cheese curd, the addition amount of the emulsifying salt is 1.5-3.0% of the weight of the cheese curd, the addition amount of the water is 100% of the weight of the cheese curd, the addition amount of the cream is 5-10% of the weight of the cheese curd, and the addition amount of the maltodextrin is 3-8% of the weight of the lipase hydrolyzed liquid.
By adopting the technical scheme, the mozzarella cheese curd can provide the performance similar to that of natural mozzarella cheese, so that the mozzarella cheese curd becomes an ideal raw material for a series of processed mozzarella cheese application, the component dosage of emulsifying salt is less, the addition amount of the emulsifying salt is controlled to be 1.5-3.0% of the weight of the cheese curd, the salinity of enzyme modified cheese concentrate is favorably reduced, and a better emulsifying effect is achieved. The addition amount of maltodextrin is controlled to be 3-8% of the weight of the lipase enzymolysis liquid, and the maltodextrin is matched with spray drying at a lower temperature of 130-150 ℃, so that the flavor substances of the enzyme modified cheese concentrate are protected, and the phenomenon that the loss of volatile flavor substances is more and the flavor intensity is weakened is avoided.
Preferably, the protease is papain and flavourzyme, and the weight ratio of the papain to the flavourzyme is 5:1-2, mixing; the peptidase is an aminopeptidase and/or a prolyl endopeptidase.
Furthermore, the addition amount of the protease is 0.015 to 0.020 percent of the weight of the cheese pulp; the addition amount of the peptidase is 0.005-0.010% of the weight of the cheese pulp.
By adopting the technical scheme, the specific protease and the specific peptidase are mixed for enzymolysis, which is beneficial to removing bitter substances generated after protein enzymolysis. Further, the peptidase is an aminopeptidase and prolyl endopeptidase in a weight ratio of 3:1.0-1.5, which is more beneficial to removing bitter taste.
Preferably, the lipase is lipase TL100L and triacylglycerol acylhydrolase in a weight ratio of 4:2-3, and mixing.
Further, the addition amount of the lipase is 0.6-1.3% of the weight of the protease hydrolysate.
By adopting the technical scheme, the short-chain free fatty acid residue is reduced, the over-high concentration of the short-chain free fatty acid is avoided, and the flavor is increased and the odor is reduced.
Preferably, in the step (S1), the emulsifying temperature is 50-60 ℃ and the emulsifying time is 3-5h.
Preferably, in the step (S2), the enzymolysis time is 20-30h; in the step (S3), the enzymolysis time is 14-24h.
By adopting the technical scheme, the influence on flavor caused by the reduction of the stability of an emulsification system due to excessive enzymolysis is avoided, and the odor caused by the overhigh concentration of free fatty acid due to excessive hydrolysis of fat is avoided.
The second purpose of the invention is realized by the following technical scheme: an enzyme modified cheese concentrate is prepared by the preparation method of the enzyme modified cheese concentrate.
The invention has the beneficial effects that: the preparation method of the enzyme modified cheese concentrate is simple to operate, convenient to control, high in production efficiency and low in production cost, and can be used for large-scale production; in the preparation process, special emulsifying salt, water, cream and whey powder are added into the cheese curd for emulsification, special protease, peptidase and lipase are added to control an enzymolysis product under a specific enzymolysis condition, and maltodextrin is added to keep the flavor for a long time, so that the defects of bitterness, chemical peculiar smell and the like are favorably reduced, and the cheese curd has good thermal stability.
The enzyme modified cheese concentrate provided by the invention provides natural cheese flavor substances for various foods and dairy products, has better and more pure flavor, and avoids bitter taste, chemical peculiar smell and the like from influencing the flavor.
Detailed Description
The present invention will be further described with reference to the following examples, which are not intended to limit the scope of the present invention.
Example 1
A method of making an enzyme modified cheese concentrate comprising the steps of:
(S1) taking 100 parts by weight of cheese curd, mashing, adding emulsifying salt, water, cream and whey powder, emulsifying for 4 hours at 55 ℃, inactivating for the first time, and homogenizing to obtain cheese slurry;
(S2) adding protease and peptidase into the cheese pulp, carrying out enzymolysis for 25 hours at the pH value of 6.0 and the temperature of 48 ℃, then carrying out secondary inactivation, and homogenizing to obtain a protease hydrolysate;
(S3) adding lipase into the protease hydrolysate, carrying out enzymolysis for 18h under the conditions of pH value of 6.0 and temperature of 38 ℃, inactivating for the third time, and homogenizing to obtain the lipase hydrolysate;
(S4) adding maltodextrin into the lipase enzymolysis liquid, mixing, and spray drying at the temperature of 140 ℃ at the inlet and 68 ℃ at the outlet to obtain the enzyme modified cheese concentrate.
The emulsifying salt is sodium tripolyphosphate, disodium hydrogen phosphate and trisodium citrate, and the weight ratio of the emulsifying salt to the sodium hydrogen phosphate is 1:2:1 are mixed.
The cheese curd is a mozzarella cheese curd, the addition amount of the emulsifying salt is 2.0% of the weight of the cheese curd, the addition amount of the water is 100% of the weight of the cheese curd, the addition amount of the cream is 8% of the weight of the cheese curd, and the addition amount of the maltodextrin is 5% of the weight of the lipase hydrolysate.
The protease is papain and flavor protease according to a weight ratio of 5:1.5 mixing; the peptidase is amino peptidase and prolyl endopeptidase according to the weight ratio of 3:1.3 mixing.
The addition amount of the protease is 0.018 percent of the weight of the cheese pulp; the amount of peptidase added was 0.008% by weight of the cheese pulp.
The lipase is lipase TL100L and triacylglycerol acylhydrolase according to the weight ratio of 4:2.5 mixing.
The addition amount of the lipase is 0.9 percent of the weight of the protease hydrolysate.
Example 2
A method of making an enzyme modified cheese concentrate comprising the steps of:
(S1) taking 100 parts by weight of cheese curd, mashing, adding emulsifying salt, water, cream and whey powder, emulsifying for 3 hours at 50 ℃, inactivating for the first time, and homogenizing to obtain cheese slurry;
(S2) adding protease and peptidase into the cheese slurry, carrying out enzymolysis for 20h under the conditions of pH value of 5.5 and temperature of 40 ℃, inactivating for the second time, and homogenizing to obtain a protease hydrolysate;
(S3) adding lipase into the protease hydrolysate, carrying out enzymolysis for 14h under the conditions of pH value of 5.5 and temperature of 25 ℃, inactivating for the third time, and homogenizing to obtain the lipase hydrolysate;
(S4) adding maltodextrin into the lipase enzymolysis liquid, mixing, and spray drying at the temperature of 130 ℃ at the inlet and 65 ℃ at the outlet to obtain the enzyme modified cheese concentrate.
The emulsifying salt is sodium tripolyphosphate, disodium hydrogen phosphate and trisodium citrate, and the weight ratio of the emulsifying salt to the sodium hydrogen phosphate is 1:1:1 are mixed.
The cheese curd is a mozzarella cheese curd, the addition amount of the emulsifying salt is 1.5% of the weight of the cheese curd, the addition amount of the water is 100% of the weight of the cheese curd, the addition amount of the cream is 5% of the weight of the cheese curd, and the addition amount of the maltodextrin is 3% of the weight of the lipase hydrolysate.
The protease is papain and flavor protease according to a weight ratio of 5:1, mixing; the peptidase is amino peptidase and prolyl endopeptidase according to the weight ratio of 3:1.0 and mixing.
The addition amount of the protease is 0.015 percent of the weight of the cheese pulp; the amount of peptidase added is 0.005% of the weight of the cheese pulp.
The lipase is lipase TL100L and triacylglycerol acylhydrolase according to the weight ratio of 4:2, mixing the components.
The addition amount of the lipase is 0.6 percent of the weight of the protease hydrolysate.
Example 3
A method of making an enzyme modified cheese concentrate comprising the steps of:
(S1) taking 100 parts by weight of cheese curd, mashing, adding emulsifying salt, water, cream and whey powder, emulsifying for 5 hours at the temperature of 60 ℃, inactivating for the first time, and homogenizing to obtain cheese slurry;
(S2) adding protease and peptidase into the cheese pulp, carrying out enzymolysis for 30 hours at the pH value of 6.5 and the temperature of 55 ℃, inactivating for the second time, and homogenizing to obtain a protease hydrolysate;
(S3) adding lipase into the protease hydrolysate, carrying out enzymolysis for 24 hours at the pH value of 6.5 and the temperature of 45 ℃, inactivating for the third time, and homogenizing to obtain the lipase hydrolysate;
(S4) adding maltodextrin into the lipase hydrolysate, mixing, and spray-drying at the temperature of 150 ℃ at the inlet and 70 ℃ at the outlet to obtain the enzyme modified cheese concentrate.
The emulsifying salt is sodium tripolyphosphate, disodium hydrogen phosphate and trisodium citrate, and the weight ratio of the emulsifying salt to the sodium hydrogen phosphate is 1:3:1 are mixed.
The cheese curd is a mozzarella cheese curd, the addition amount of the emulsifying salt is 3.0% of the weight of the cheese curd, the addition amount of the water is 100% of the weight of the cheese curd, the addition amount of the cream is 10% of the weight of the cheese curd, and the addition amount of the maltodextrin is 8% of the weight of the lipase hydrolyzed liquid.
The protease is papain and flavor protease according to a weight ratio of 5:2, mixing; the peptidase is amino peptidase and prolyl endopeptidase according to the weight ratio of 3:1.5 mixing.
The addition amount of the protease is 0.020% of the weight of the cheese pulp; the amount of peptidase added was 0.010% by weight of the cheese slurry.
The lipase is lipase TL100L and triacylglycerol acylhydrolase according to the weight ratio of 4:3, and mixing.
The addition amount of the lipase is 1.3 percent of the weight of the protease hydrolysate.
Example 4
A method of making an enzyme modified cheese concentrate comprising the steps of:
(S1) taking 100 parts by weight of cheese curd, mashing, adding emulsifying salt, water, cream and whey powder, emulsifying for 3.5 hours at the temperature of 58 ℃, inactivating for the first time, and homogenizing to obtain cheese slurry;
(S2) adding protease and peptidase into the cheese slurry, carrying out enzymolysis for 23 hours at the pH value of 6.0 and the temperature of 48 ℃, inactivating for the second time, and homogenizing to obtain a protease hydrolysate;
(S3) adding lipase into the protease hydrolysate, carrying out enzymolysis for 16h under the conditions of pH value of 6.0 and temperature of 33 ℃, inactivating for the third time, and homogenizing to obtain the lipase hydrolysate;
(S4) adding maltodextrin into the lipase enzymolysis liquid, mixing, and spray drying at the temperature of 140 ℃ at the inlet and 68 ℃ at the outlet to obtain the enzyme modified cheese concentrate.
The emulsifying salt is sodium tripolyphosphate, disodium hydrogen phosphate and trisodium citrate, and the weight ratio of the emulsifying salt to the sodium hydrogen phosphate is 1:1.5:1 are mixed.
The cheese curd is a mozzarella cheese curd, the addition amount of the emulsifying salt is 2.0% of the weight of the cheese curd, the addition amount of the water is 100% of the weight of the cheese curd, the addition amount of the cream is 6% of the weight of the cheese curd, and the addition amount of the maltodextrin is 6% of the weight of the lipase hydrolysate.
The protease is papain and flavor protease according to a weight ratio of 5:1.2 mixing; the peptidase is amino peptidase and prolyl endopeptidase according to the weight ratio of 3:1.2 mixing.
The addition amount of the protease is 0.016 percent of the weight of the cheese pulp; the peptidase was added in an amount of 0.006% by weight of the cheese slurry.
The lipase is lipase TL100L and triacylglycerol acylhydrolase according to the weight ratio of 4:2.2, mixing.
The addition amount of the lipase is 0.9 percent of the weight of the protease hydrolysate.
Comparative example 1
This comparative example differs from example 1 in that:
the emulsifying salt is sodium tripolyphosphate and trisodium citrate in a weight ratio of 1:1 are mixed.
Comparative example 2
This comparative example differs from example 1 in that:
the peptidase is aminopeptidase and dipeptidase according to the weight ratio of 3:1.2 mixing to obtain
Comparative example 3
This comparative example differs from example 1 in that:
the lipase is triacylglycerol lipase.
Example 5 Performance testing
The enzyme-modified cheese concentrates of examples 1-4 and comparative examples 1-3 were tested for pH4.6 water-soluble nitrogen (pH 4.6 WSN), 5% phosphotungstic acid nitrogen (5% PTA-N), degree of proteolysis (DH), acid value (ADV) and bitterness values as follows:
ph4.6 water-soluble nitrogen: mixing the sample with distilled water according to the weight ratio of 1:2, magnetically stirring for 5min at normal temperature, heating for 1h at 50 ℃, adjusting the pH to 4.6 by using 1M HCl after cooling, centrifuging for 20min at 4 ℃ at the rotating speed of 6000r/min, removing fat, and taking supernatant with a certain volume to carry out Kjeldahl nitrogen (Fenelon et al, 2000).
5% nitrogen phosphotungstate: the supernatant was taken 10mL and added with 7mL of 3.95M sulfuric acid and 3mL of 33.3% (w/v) PTA, mixed well and left overnight at 4 ℃ and filtered through filter paper, and a volume of the filtrate was taken for Kjeldahl nitrogen (Tavariaaa et al, 2003).
Degree of proteolysis: measured by O-phthalaldehyde (OPA) (Nielsen et a., 2001)
(1) Determination of standard sample
Adding 400 μ L serine standard solution into a test tube containing 3mL OPA, shaking uniformly, reacting for 2min, and measuring absorbance at 340 nm.
The standard sample was measured twice before and after the blank and sample measurements, and the average of the four measurements was taken.
(2) Determination of the blank
Deionized water is used as a blank sample, and the determination method is the same as that of a standard sample.
(3) Sample processing and assay
Mixing the sample with deionized water according to the weight ratio of 1:1 ratio, centrifuged at 9500rpm for 20min to remove fat, and the supernatant diluted to an appropriate concentration for determination. The measuring method is the same as that of a standard sample.
(4) Formula for calculation
In the formula:
SerineNH 2 -millimolar SerineNH 2 Per gram of protein; x-sample mass (g); p-protein content in sample (g/100 g); v-sample volume (L); 0.9516-serine molar concentration
In the formula:
α＝1.039；β＝0.383
in the formula:
h tot -total number of peptide bonds in the protein in the substrate, mmoles/g protein. h is tot ＝8.2
Acid value: about 2g of the sample was weighed into a beaker, 10ml of petroleum ether was added, and the mixture was placed on a magnetic stirrer and stirred well for a certain time to extract fat. 1mL of the supernatant was titrated with 0.02 mol/LKOH-ethanol solution using phenolphthalein as an indicator (Katsiari et al, 2000, li Changsheng et al, 2010).
In the formula: concentration (mol/L) of C-KOH-ethanol solution;
V 1 -amount of KOH-ethanol solution (mL) used for blank titration;
V 2 -amount of KOH-ethanol solution (mL) at which the sample is titrated;
56.1-milligrams of potassium hydroxide equivalent to 1.0mmol of KOH-ethanol standard titration solution;
m-sample Mass (g)
Bitterness value: the bitterness score evaluation group consisted of 9 persons, and samples were taken and placed in the mouth, and 5-10 seconds later, were spit out, and were scored according to the scoring criteria in the following table, and the average of their scores was calculated after removing the highest score and the lowest score. Each assessment was done independently by each panelist, rinsing with clear water between sample assessments. (Lovsin-Kukman, et al, 1995)
TABLE 1 evaluation criteria for bitterness values
| Score value | 0 | 1 | 2 | 3 | 4 | 5 |
| Degree | Has no bitter taste | Very slight bitter taste | Slight bitterness | Moderate bitterness | Strong bitter taste | Very strong bitter taste |
The test results are shown in the following table:
TABLE 2
As can be seen from the above table 2, in the preparation method of the enzyme-modified cheese concentrate of the invention, the cheese curd is added with special emulsifying salt, water, cream and whey powder for emulsification in the preparation process, the enzymolysis products are controlled under the specific enzymolysis conditions of special protease, peptidase and lipase, and then maltodextrin is added for long-acting flavor maintenance, so that the defects of bitter taste, chemical peculiar smell and the like are favorably reduced, and the thermal stability is good. Wherein, compared with the comparative example 1, the enzyme modified cheese concentrate prepared by the special compound emulsifying salt adopted in the example 1 has better protein hydrolysis effect, lower bitter taste and better flavor; compared with the comparative example 2, the enzyme modified cheese concentrate prepared by the special compound peptidase adopted in the example 1 has better protein hydrolysis effect, lower bitter taste and better flavor; compared with the comparative example 3, the enzyme modified cheese concentrate prepared by the special compound lipase adopted in the example 1 has moderate acid value, lower bitter taste and better flavor.
The above-described embodiments are preferred implementations of the present invention, and the present invention may be implemented in other ways without departing from the spirit of the present invention.
Claims (10)
1. A method for preparing enzyme modified cheese concentrate, which is characterized in that: the method comprises the following steps:
(S1) taking 100 parts by weight of cheese curd, mashing, adding emulsifying salt, water, cream and whey powder, emulsifying under a heating condition, inactivating for the first time, and homogenizing to obtain cheese slurry;
(S2) adding protease and peptidase into the cheese slurry, carrying out enzymolysis at the pH value of 5.5-6.5 and the temperature of 40-55 ℃, inactivating for the second time, and homogenizing to obtain a protease hydrolysate;
(S3) adding lipase into the protease hydrolysate, carrying out enzymolysis at the pH value of 5.5-6.5 and the temperature of 25-45 ℃, inactivating for the third time, and homogenizing to obtain a lipase hydrolysate;
(S4) adding maltodextrin into the lipase hydrolysate, mixing, and spray-drying at the temperature of 130-150 ℃ at the inlet and 65-70 ℃ at the outlet to obtain the enzyme modified cheese concentrate.
2. The method of making an enzyme-modified cheese concentrate according to claim 1, wherein: the emulsifying salt is at least one of sodium tripolyphosphate, disodium hydrogen phosphate and trisodium citrate.
3. The method of making an enzyme-modified cheese concentrate according to claim 1, wherein: the cheese curd is a mozzarella cheese curd, the addition amount of the emulsifying salt is 1.5-3.0% of the weight of the cheese curd, the addition amount of the water is 100% of the weight of the cheese curd, the addition amount of the cream is 5-10% of the weight of the cheese curd, and the addition amount of the maltodextrin is 3-8% of the weight of the lipase enzymolysis liquid.
4. The method of making an enzyme-modified cheese concentrate according to claim 1, wherein: the protease is papain and flavor protease according to a weight ratio of 5:1-2, mixing; the peptidase is an aminopeptidase and/or a prolyl endopeptidase.
5. The method of making an enzyme-modified cheese concentrate according to claim 1, wherein: the addition amount of the protease is 0.015-0.020% of the weight of the cheese pulp; the amount of peptidase added is 0.005-0.010% of the weight of the cheese pulp.
6. The method of making an enzyme-modified cheese concentrate according to claim 1, wherein: the lipase is lipase TL100L and triacylglycerol acylhydrolase according to the weight ratio of 4:2-3, and mixing.
7. The method of making an enzyme-modified cheese concentrate according to claim 1, wherein: the addition amount of the lipase is 0.6-1.3% of the weight of the protease hydrolysate.
8. The method of making an enzyme-modified cheese concentrate of claim 1, wherein: in the step (S1), the emulsifying temperature is 50-60 ℃, and the emulsifying time is 3-5h.
9. The method of making an enzyme-modified cheese concentrate according to claim 1, wherein: in the step (S2), the enzymolysis time is 20-30h; in the step (S3), the enzymolysis time is 14-24h.
10. An enzyme-modified cheese concentrate, characterized by: prepared by the process of preparing an enzyme modified cheese concentrate according to any of claims 1-9.
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| EP0981965A1 (en) * | 1998-08-27 | 2000-03-01 | Kraft Foods, Inc. | Highly flavored component for use in cheese manufacture and method for producing |
| CN101564062A (en) * | 2008-04-25 | 2009-10-28 | 光明乳业股份有限公司 | Method for preparing platy or lump processed cheese and cheese obtained |
| CN101775426A (en) * | 2010-02-09 | 2010-07-14 | 青海青海湖生物科技发展有限公司 | Production method of casein by lipase method |
| CN102144673A (en) * | 2011-03-03 | 2011-08-10 | 天津科技大学 | Method for preparing cheese flavor pulp by enzymatic method |
| CN103053698A (en) * | 2013-01-18 | 2013-04-24 | 中国农业科学院农产品加工研究所 | Enzymatic modified cheese powder and preparation method thereof |
| CN106387074A (en) * | 2016-09-26 | 2017-02-15 | 河南科技大学 | Preparation method of enzyme modified cheese powder |
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2022
- 2022-12-20 CN CN202211644007.8A patent/CN115777793A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0981965A1 (en) * | 1998-08-27 | 2000-03-01 | Kraft Foods, Inc. | Highly flavored component for use in cheese manufacture and method for producing |
| CN101564062A (en) * | 2008-04-25 | 2009-10-28 | 光明乳业股份有限公司 | Method for preparing platy or lump processed cheese and cheese obtained |
| CN101775426A (en) * | 2010-02-09 | 2010-07-14 | 青海青海湖生物科技发展有限公司 | Production method of casein by lipase method |
| CN102144673A (en) * | 2011-03-03 | 2011-08-10 | 天津科技大学 | Method for preparing cheese flavor pulp by enzymatic method |
| CN103053698A (en) * | 2013-01-18 | 2013-04-24 | 中国农业科学院农产品加工研究所 | Enzymatic modified cheese powder and preparation method thereof |
| CN106387074A (en) * | 2016-09-26 | 2017-02-15 | 河南科技大学 | Preparation method of enzyme modified cheese powder |
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