Lonicera caerulea processed cheese with anti-oxidation effect and preparation method of Lonicera caerulea processed cheese

Abstract

The invention discloses lonicera caerulea processed cheese with an anti-oxidation effect and a preparation method of the lonicera caerulea processed cheese, and belongs to the technical field of dairy product processing. The antioxidant effect of the processed cheese is remarkably improved by adding the lonicera caerulea pulp, experimental data shows that along with increase of the addition amount of the pulp, the DPPH free radical scavenging rate can be increased, the ABTS free radical scavenging rate can reach 50% or above, it is indicated that ingredients such as anthocyanin in lonicera caerulea effectively endow the product with antioxidant activity, and gelatin (1-3%) does not directly affect the antioxidant activity and does not directly affect the antioxidant activity of the lonicera caerulea. The retention of active ingredients is indirectly supported by stabilizing the texture; sensory evaluation shows that the prepared lonicera caerulea processed cheese with the anti-oxidation effect presents a light purple appearance, the fruit fragrance and the milk fragrance are naturally fused, the texture is uniform, and the hardness is moderate.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of dairy product processing, and particularly relates to a blueberry reprocessed cheese with antioxidant effect and a preparation method thereof. BACKGROUND

[0002] Reprocessed cheese is usually prepared by adding emulsifiers, stabilizers, flavoring agents and other ingredients to natural cheese as a base material, and then heating and fusing in a series of processes. It is popular in the market because of its relatively long shelf life and the ability to meet the taste needs of different consumers by adding various flavoring substances. In recent years, the research on its components and the development of production technology have been rapid at home and abroad, and have reached a high level. However, there is still room for improvement in the natural fusion of flavors and the uniqueness of nutritional components of existing reprocessed cheese.

[0003] Blueberry is a fruit with unique characteristics, rich in various ingredients beneficial to the human body. Among them, active substances such as total phenol, total flavonoid and anthocyanin are rich in content, and also contain various mineral elements such as iron, zinc, copper, calcium, magnesium and potassium, as well as rich vitamin C. Studies have shown that blueberry has the effects of reducing blood lipids, blood sugar, anti-fatigue, anti-inflammatory and anti-cancer. Since the 1980s, China has carried out special research on the nutritional and health care functions of blueberry, and has developed some related products. For example, a composite extract oral liquid with anti-fatigue effect is prepared by taking blueberry as the main raw material, combined with hawthorn and yellow ginseng; a new type of effervescent tablet product is developed by using drying process, which has good sensory quality and significant antioxidant activity; the functional beverage with significantly improved antioxidant capacity is prepared by optimizing the enzyme hydrolysis process and fermentation conditions through the fermentation of blueberry and sea buckthorn compound juice by Lactobacillus rhamnosus and Lactobacillus acidophilus. At present, blueberry has been added to yogurt, but its application in reprocessed cheese has not been reported.

[0004] In the existing technology of reprocessed cheese, there is a lack of introduction technology of natural antioxidant ingredients with unique effects. Moreover, in improving the flavor of reprocessed cheese and increasing its nutritional value, the existing technology fails to fully utilize raw materials such as blueberry which have rich nutrients and various physiological active ingredients. How to combine the advantages of blueberry with the preparation of reprocessed cheese to develop a reprocessed cheese product with antioxidant effect, unique flavor and rich nutrition is a technical subject with exploratory value at present, and needs to be further studied through process optimization and formula adjustment. SUMMARY

[0005] In view of the above problems, the present application provides a blueberry reprocessed cheese with antioxidant effect and a preparation method thereof.

[0006] A blueberry reprocessed cheese with antioxidant effect comprises the following raw materials: cheese, white granulated sugar, butter, emulsifying salt, blueberry pulp, gelatin and milk.

[0007] The main active substance in blue indigo fruit is anthocyanin, which is a polyphenol compound. Phenols and proteins have a synergistic effect. For example, the interaction between polyphenols and proteins can improve antioxidant and digestibility, reduce allergenicity, and improve the emulsification and foaming properties of proteins.

[0008] Furthermore, the blue honeysuckle processed cheese with antioxidant effect includes, by mass percentage, 51% cheese, 8% white sugar, 2% butter, 2% emulsifying salt, 3-9% blue honeysuckle pulp, 1-3% gelatin, and the balance is made up with milk.

[0009] Furthermore, the emulsifying salt includes sodium citrate and sodium pyrophosphate.

[0010] Furthermore, the mass ratio of the sodium citrate to the sodium pyrophosphate is 3:1.

[0011] Furthermore, the cheese is original cheddar cheese.

[0012] Furthermore, the milk is whole milk.

[0013] A method for preparing the above-mentioned blue honeysuckle processed cheese with antioxidant efficacy comprises the following steps: weighing raw materials according to mass percentage, heating milk, adding white sugar, butter, cheese and emulsifying salt, stirring and dissolving, to obtain mixed milk I; as the temperature of the mixed milk I decreases, sequentially adding gelatin and blue honeysuckle pulp to the mixed milk I, stirring evenly, pouring into a mold, refrigerating, and then demoulding to obtain the blue honeysuckle processed cheese with antioxidant efficacy.

[0014] Furthermore, the heating temperature is 75°C.

[0015] Furthermore, when the temperature of the mixed milk I drops to 60°C, gelatin is added and stirred until dissolved to obtain mixed milk II. When the temperature of the mixed milk II drops to 40°C, blue loquat fruit pulp is added.

[0016] High temperature can increase the solubility of gelatin and dissolve it completely, avoiding the presence of undissolved particles. However, when the temperature exceeds 60°C, the structure of gelatin will be destroyed, affecting its gelling properties. Therefore, the present invention chooses to add gelatin at 60°C. In order to avoid high temperature destroying the activity of the effective components in the blue honeysuckle pulp, the present invention adds the blue honeysuckle pulp when the temperature of the mixed milk II drops to 40°C.

[0017] Compared with the prior art, the present invention has the following advantages and technical effects:

[0018] The present invention significantly improves the antioxidant effect of processed cheese by adding blue honeysuckle fruit pulp. Experimental data show that as the amount of fruit pulp added increases, the DPPH free radical scavenging rate can be improved, and the ABTS free radical scavenging rate reaches more than 50%, indicating that ingredients such as anthocyanins in blue honeysuckle effectively impart antioxidant activity to the product. Although gelatin (1-3%) does not directly affect the antioxidant property, it indirectly supports the retention of active ingredients by stabilizing the texture. Sensory evaluation shows that the blue honeysuckle processed cheese with antioxidant effect prepared by the present invention has a light purple appearance, a natural fusion of fruit and milk aroma, a uniform texture, and a soft and hard texture. The cheese is moderate in texture, and its hardness, elasticity and other indicators are significantly better than those of the control, while the control has a loose texture or high acidity due to insufficient gelatin or excessive pulp. In terms of structural stability, the antioxidant activity and physical stability are balanced by optimizing the ratio of pulp to gelatin, avoiding excessive pulp from destroying the gel network. Compared with traditional processed cheese, the present invention innovatively introduces natural antioxidant ingredients, which not only improves the nutritional value (rich in anthocyanins and vitamins), but also achieves dual optimization of flavor and texture, and ensures the controllability of industrial production by quantifying formula parameters (pulp / gelatin ratio, type of emulsifying salt). BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0020] Figure 1 This is a process flow chart for producing processed cheese from blueberry fruit with antioxidant efficacy provided by the present invention;

[0021] Figure 2 The hardness test results of processed cheeses made from blue loquat fruit prepared in Examples 1 to 6 and Comparative Examples 1 to 9 are as follows;

[0022] Figure 3 These are the adhesiveness test results of processed cheeses made from blue loquat fruit prepared in Examples 1 to 6 and Comparative Examples 1 to 9;

[0023] Figure 4 These are the elasticity test results of the processed cheeses prepared from blue loquat berries in Examples 1 to 6 and Comparative Examples 1 to 9;

[0024] Figure 5 The cohesion test results of processed cheeses made from blue loquat fruit prepared in Examples 1 to 6 and Comparative Examples 1 to 9 are shown;

[0025] Figure 6 The results of the adhesiveness test of the processed cheeses made from blue loquat fruit prepared in Examples 1 to 6 and Comparative Examples 1 to 9 are as follows;

[0026] Figure 7 These are the chewiness test results of processed cheeses made from blue loquat fruit prepared in Examples 1 to 6 and Comparative Examples 1 to 9;

[0027] Figure 8 The recovery test results of processed cheeses made from blue loquat fruit prepared in Examples 1 to 6 and Comparative Examples 1 to 9 are shown;

[0028] Figure 9 The results of the DPPH free radical scavenging ability test of the processed cheeses from Lonicera edulis prepared in Examples 1 to 6 and Comparative Examples 1 to 9 are as follows;

[0029] Figure 10 The results of the ABTS free radical scavenging ability test of the processed cheeses from Lonicera edulis prepared in Examples 1 to 6 and Comparative Examples 1 to 9 are as follows;

[0030] Figure 11 The sensory evaluation scores of the processed cheeses from blue loquat fruit prepared in Examples 1 to 6 and Comparative Examples 1 to 9 are shown;

[0031] Figure 12 These are pictures of processed cheeses made from blueberry fruit in Examples 1 to 6 and Comparative Examples 1 to 9. DETAILED DESCRIPTION

[0032] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0033] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any intermediate value within a stated value or stated range and any other stated value or intermediate value within the stated range is also encompassed by the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0034] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0035] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be exemplary only.

[0036] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0037] The room temperature in the present invention refers to 25±2°C.

[0038] The blue honeysuckle pulp used in the following examples and comparative examples was obtained by directly beating blue honeysuckle pulp with a wall breaking machine.

[0039] Example 1: Preparation method of processed cheese from blueberry fruit with antioxidant effect

[0040] S1. To 32 g of whole milk, add 8 g of sugar, 2 g of softened butter, 51 g of cheddar cheese, 1.5 g of sodium citrate, and 0.5 g of sodium pyrophosphate. Heat to 75°C with continuous stirring for 20 min to obtain mixed milk I.

[0041] S2. When the temperature drops to 60°C, add 2 g of gelatin and continue stirring to dissolve to obtain mixed milk II.

[0042] S3. When the temperature drops to 40°C, add 3 g of blue honeysuckle fruit pulp, stir evenly, pour into a mold while hot, and place in a 4°C refrigerator to set for 1 hour before demolding to prepare blue honeysuckle processed cheese with antioxidant effect.

[0043] Figure 1 This is a process flow chart for producing processed cheese from blueberry fruit with antioxidant efficacy provided by the present invention;

[0044] Example 2

[0045] The method is the same as Example 1, except that 29 g of whole milk is taken in step S1 and 6 g of blueberry pulp is added in step S3.

[0046] Example 3

[0047] The method is the same as Example 1, except that 26 g of whole milk is taken in step S1 and 9 g of blueberry pulp is added in step S3.

[0048] Example 4

[0049] The same as Example 1, except that 31 g of whole milk is taken in step S1 and 3 g of gelatin is added in step S2.

[0050] Example 5

[0051] The same as Example 1, except that 28 g of whole milk was taken in Step S1, 3 g of gelatin was added in Step S2, and 6 g of blueberry fruit pulp was added in Step S3.

[0052] Example 6

[0053] The same as Example 1, except that 25 g of whole milk was taken in Step S1, 3 g of gelatin was added in Step S2, and 9 g of blueberry fruit pulp was added in Step S3.

[0054] Comparative Example 1

[0055] The same as Example 1, except that 36 g of whole milk was taken in Step S1, 1 g of gelatin was added in Step S2, and no blueberry fruit pulp was added in Step S3.

[0056] Comparative Example 2

[0057] The same as Example 1, except that only 33 g of whole milk was taken in Step S1, and 1 g of gelatin was added in Step S2.

[0058] Comparative Example 3

[0059] The same as Example 1, except that 30 g of whole milk was taken in Step S1, 1 g of gelatin was added in Step S2, and 6 g of blueberry fruit pulp was added in Step S3.

[0060] Comparative Example 4

[0061] The same as Example 1, except that 27 g of whole milk was taken in Step S1, 1 g of gelatin was added in Step S2, and 9 g of blueberry fruit pulp was added in Step S3.

[0062] Comparative Example 5

[0063] The same as Example 1, except that 24 g of whole milk was taken in Step S1, 1 g of gelatin was added in Step S2, and 12 g of blueberry fruit pulp was added in Step S3.

[0064] Comparative Example 6

[0065] The same as Example 1, except that only 35 g of whole milk was taken in Step S1, and no blueberry fruit pulp was added in Step S3.

[0066] Comparative Example 7

[0067] The same as Example 1, except that only 23 g of whole milk was taken in Step S1, and 12 g of blueberry fruit pulp was added in Step S3.

[0068] Comparative Example 8

[0069] The same as example 1, except that 30 g of whole milk is taken in step S1, 3 g of gelatin is added in step S2, and no blueberry pulp is added in step S3.

[0070] Comparative example 9

[0071] The same as example 1, except that 22 g of whole milk is taken in step S1, 3 g of gelatin is added in step S2, and 12 g of blueberry pulp is added in step S3.

[0072] Performance test one

[0073] The texture profile analysis test of the blueberry reprocessed cheese prepared in examples 1-6 and comparative examples 1-9 is as follows: a British SMS TA.XT Plus texture analyzer is used for texture analysis, and the sample is stored in a 4°C refrigerator before testing. The texture analyzer is used for determination at room temperature, a P / 36R cylindrical metal probe is selected, and the texture analyzer parameters are set as follows: pre-test speed 5.00 mm / s, test speed 1.00 mm / s, post-test speed 5.00 mm / s, compression degree 70%, compression time 5.00 s, trigger value 5.0 g, each group of samples is determined in parallel for 6 times, and the determination results are shown in Table 1, wherein, Figures 2 to 8 The hardness, adhesiveness, elasticity, cohesiveness, gumminess, chewiness and resilience of the blueberry reprocessed cheese prepared in examples 1-6 and comparative examples 1-9 are shown in Table 1. Figures 2 to 8 As can be seen from Table 1, the blueberry reprocessed cheese prepared in examples 1-6 has higher values in hardness, elasticity, gumminess, chewiness and other indicators, and has the advantages of harder texture, good elasticity, good gumminess and chewiness; the relative values of the blueberry reprocessed cheese prepared in comparative examples 1-9 are low, and the texture is soft and the elasticity is weak, which shows that with the increase of the amount of pulp added, the overall value presents a trend of first increasing and then decreasing, and the excessive addition of pulp increases the acidity of the product, which makes the texture worse.

[0074] As can be seen from Table 1, the blueberry reprocessed cheese prepared in examples 1-6 has higher values in hardness, elasticity, gumminess, chewiness and other indicators, and has the advantages of harder texture, good elasticity, good gumminess and chewiness; the relative values of the blueberry reprocessed cheese prepared in comparative examples 1-9 are low, and the texture is soft and the elasticity is weak, which shows that with the increase of the amount of pulp added, the overall value presents a trend of first increasing and then decreasing, and the excessive addition of pulp increases the acidity of the product, which makes the texture worse. Figures 2 to 8 Performance test two

[0075] The DPPH free radical scavenging properties of the blueberry reprocessed cheese prepared in examples 1-6 and comparative examples 1-9 are determined as follows: 50 mg of sample is accurately weighed, ultrasonicated for 30 min at a ratio of sample:nitrogen free radical extraction solution = 1:15 and homogenized, the cells are broken to release the antioxidant substances, and centrifuged at 12000 r / min for 20 min at 4°C, and the supernatant is taken for use. The nitrogen free radical extraction solution is purchased from Regen Biotech Co., Ltd. (model: TO1141100T).

[0076]

[0077] ​Set up blank tubes, sample test tubes, sample control tubes, and positive control tubes as follows. Add the solutions in the order shown, mix thoroughly, and let stand at room temperature in the dark for 30 minutes.

[0078] Blank tube: 0.05 mL of nitrogen radical extract, 0.225 mL of anhydrous ethanol, and 0.225 mL of DPPH solution.

[0079] Sample measurement tube: 0.05 mL of supernatant, 0.225 mL of anhydrous ethanol, and 0.225 mL of DPPH solution.

[0080] Sample control tube: 0.05 mL of supernatant, 0.45 mL of anhydrous ethanol.

[0081] Positive control tube (standard tube): 0.05 mL of Vc standard working solution, 0.225 mL of anhydrous ethanol, and 0.225 mL of DPPH solution.

[0082] 300 μL of the solution in each tube was pipetted into a 96-well plate, and the absorbance was measured at 517 nm using a microplate reader and recorded as A0, A1, and A2, respectively.

[0083] Calculation formula: DPPH free radical scavenging rate (%) = [A0-(A1-A2)] ÷ A0 × 100;

[0084] Among them: A0 represents the sample test tube; A1 represents the sample control tube; A2 represents the positive control tube.

[0085] The results of the test are as follows Figure 9 As shown by Figure 9 The antioxidant activity of the processed cheese prepared with Lonicera edulis fruit pulp was found to be primarily due to the addition of Lonicera edulis fruit pulp. Without Lonicera edulis fruit pulp, the DPPH radical scavenging rate was low. The DPPH radical scavenging rate increased with increasing fruit pulp addition, while the amount of gelatin added had no significant effect on DPPH radical scavenging ability (p < 0.05).

[0086] Performance Test 3

[0087] The ABTS free radical scavenging properties of the processed cheeses prepared in Examples 1 to 6 and Comparative Examples 1 to 9 were determined. The determination method was as follows: 50 mg of sample was accurately weighed, 200 μL of pre-cooled 0.01 mol / L PBS was added, and the mixture was ultrasonicated for 30 min and homogenized to fully disrupt the cells and release antioxidant substances. The mixture was centrifuged at 12,000 rpm for 20 min at 4°C, and the supernatant was collected for later use.

[0088] Prepare ABTS working solution: Mix equal volumes of ABTS solution and oxidant (potassium persulfate) to make ABTS working stock solution. Store in the dark at room temperature for 12 to 16 hours before use. Dilute the ABTS working stock solution 40-fold with PBS before use to obtain ABTS working solution.

[0089] Set up blank wells, assay wells, and standard wells as follows. Add the solutions to the 96-well plate in that order, mix well, and let stand at room temperature in the dark for 30 minutes.

[0090] Blank wells: 280 μL ABTS working solution, 7 μL distilled water.

[0091] Sample assay tube: 280 μL ABTS working solution, 7 μL supernatant.

[0092] Positive control tube (standard tube): 280 μL ABTS working solution, 7 μL Trolox standard solution.

[0093] After 6 minutes of reaction at room temperature, the absorbance was measured at 734 nm using a microplate reader and recorded as A 空白 、A 测定 、A 标准 .

[0094] Calculation: ABTS free radical scavenging rate (%) = [A 空白 -A 测定 ]÷A 空白 ×100

[0095] The results of the test are as follows Figure 10 As shown by Figure 10 It can be seen that the antioxidant activity of the blue honeysuckle processed cheese prepared by the present invention mainly comes from the addition of blue honeysuckle pulp. When blue honeysuckle pulp is not added, the ABTS free radical scavenging rate of the sample is low. With the increase of the amount of pulp added, the ABTS free radical scavenging rate gradually increases and the antioxidant activity is enhanced. The amount of gelatin added has no significant effect on the ABTS free radical scavenging ability (p<0.05).

[0096] Performance Test 4

[0097] The sensory properties of the processed cheeses of blue indigo fruit prepared in Examples 1 to 6 and Comparative Examples 1 to 9 were investigated. The sensory evaluation standards were modified with reference to GB 25192-2022 "National Food Safety Standard - Processed Cheese and Cheese Products". The samples were scored by 14 sensory scorers. The sensory scorers observed the color and texture of the samples under natural light, smelled them, rinsed their mouths with warm water, and tasted them. The sample scores will eventually adopt the average value of the results given by the sensory evaluation team. The sensory evaluation standards are shown in Appendix 1. The sensory evaluation results are shown in Table 1. Figure 11 As shown. Figure 11It can be seen that the products of Examples 1-6 have balanced scores in color, taste, odor, state and quality, have a light purple appearance, a suitable combination of fruit and milk flavors, a uniform texture, and a moderate hardness. Comparative Examples 1, 6, and 8 have no obvious fruit flavor; Comparative Examples 2-5 contain 1% gelatin, have a soft texture, and loose organization; Comparative Examples 7 and 9 have too much blueberry pulp, resulting in a large acidity, which affects the gel properties of the cheese, thus the texture and state are poor, and the fruit flavor covers the milk flavor. Figure 12 Pictures of blueberry reprocessed cheese prepared for Examples 1-6 and Comparative Examples 1-9.

[0098] Table 1

[0099]

[0100] The above merely illustrates the preferred embodiments of the present application, but the protection scope of the present application is not limited thereto, and any person skilled in the art can easily think of changes or replacements within the technical scope disclosed by the present application, which should be covered within the protection scope of the present application.

Claims

1. A processed cheese derived from blueberry fruit with antioxidant effect, characterized in that: Includes the following ingredients: cheese, sugar, butter, emulsifying salt, blueberry pulp, gelatin and milk.

2. The processed cheese with antioxidant effect of blue honeysuckle according to claim 1, characterized in that Calculated by mass percentage, it includes: 51% cheese, 8% white sugar, 2% butter, 2% emulsified salt, 3-9% blue indigo fruit pulp, 1-3% gelatin, and the balance is made up with milk.

3. The processed cheese with antioxidant effect of blue honeysuckle according to claim 1, characterized in that The emulsifying salts include sodium citrate and sodium pyrophosphate.

4. The processed cheese with antioxidant effect derived from blueberries according to claim 3, characterized in that: The mass ratio of the sodium citrate to the sodium pyrophosphate is 3:

1.

5. The processed cheese with antioxidant effect derived from blueberry fruit according to claim 1, characterized in that: The cheese is cheddar cheese.

6. The processed cheese with antioxidant effect derived from blueberry fruit according to claim 1, characterized in that: The milk is whole milk.

7. A method for preparing the processed cheese with antioxidant effect from blueberries according to any one of claims 1 to 6, characterized in that: The following steps are involved: Weigh the raw materials according to mass percentage, heat the milk, add white sugar, butter, cheese and emulsifying salt, stir and dissolve, and obtain mixed milk I; As the temperature of the mixed milk I decreases, gelatin and blueberry pulp are added to the mixed milk I in sequence, stirred evenly, poured into a mold, and demoulded after refrigeration to obtain the blueberry processed cheese with antioxidant effect.

8. The preparation method according to claim 7, characterized in that The heating temperature is 75° C. and the heating time is 20 min.

9. The preparation method according to claim 8, characterized in that When the temperature of the mixed milk I drops to 60° C., gelatin is added and stirred until dissolved to obtain mixed milk II. When the temperature of the mixed milk II drops to 40° C., blue loquat fruit pulp is added.

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