Method for regulating and controlling aroma quality of reproduced mozzarella cheese and cheese

Abstract

The invention relates to a method for regulating and controlling aroma quality of reproduced mozzarella cheese and cheese, and relates to the technical field of cheese processing, the reproduced mozzarella cheese comprises the following raw materials: 15-25% of cheese, 15-25% of casein, 15-25% of butter, 1-1.5% of emulsifying salt, 1.5-2.5% of citric acid, 1-2% of table salt, 5-6% of a stabilizer, 0.02-0.06% of beta-carotene, and the balance of purified water. Shearing and premixing the raw materials except the fat product and the natural cheese in a melting pot for 1-5 minutes; the pre-shearing temperature is 40-50 DEG C, and the pre-shearing speed is 500-700 r / min; adding the cheese into a melting pot, heating with steam, and stirring at the speed of 600-800r / min for 1-5 minutes; adding grease into the melting pot, heating to 71-75 DEG C by steam, stirring and emulsifying at the speed of 200-300r / min for 9-10 minutes; and cooling: reducing the temperature to 4-7 DEG C within 1 hour, and refrigerating for 6-9 days. And cutting into granules by a cutting machine. The method has the advantage of improving the aroma quality of the reproduced mozzarella cheese.

Description

Technical Field

[0001] The present application relates to the technical field of cheese processing, and in particular to a method for regulating the aroma quality of reconstituted mozzarella cheese and cheese. Background Art

[0002] Processed cheese has the characteristics of uniform texture and mild aroma, which is more suitable for the preferences of Chinese consumers. In recent years, the consumption has been on a continuous upward trend. In the current cheese consumption structure, the consumption of original cheese and processed cheese accounts for about 3:7, among which mozzarella cheese has a large market share and is the main force of catering cheese consumption, with broad application prospects.

[0003] The sensory quality of cheese products is an important factor affecting their consumer acceptance, among which flavor is one of the main indicators to measure the quality characteristics of cheese, which directly affects consumers' purchasing intention. Processed cheese, as a mainstream product in my country's cheese market, will cause great aroma loss and changes in the product during the secondary processing, and the total aroma substance content loss rate can reach about 30%, which has become a key bottleneck restricting the improvement of processed cheese quality. Summary of the invention

[0004] In view of the deficiencies in the prior art, one of the purposes of the present application is to provide a method for regulating the aroma quality of reconstituted mozzarella cheese and cheese, which have the advantage of improving the aroma quality of reconstituted mozzarella cheese.

[0005] The above-mentioned purpose of the present application is achieved through the following technical solutions:

[0006] A reconstituted mozzarella cheese comprises the following raw materials: 15-25% cheese, 15-25% casein, 15-25% butter, 1-1.5% emulsifying salt, 1.5-2.5% citric acid, 1-2% salt, 5-6% stabilizer, 0.02-0.06% beta-carotene, and the balance is purified water.

[0007] In a preferred example, the present application can be further configured as follows: the cheese includes 30-60% 5-9 month matured cheddar and 30-60% mozzarella.

[0008] In a preferred example, the present application can be further configured as follows: the emulsifying salt is a mixture of potassium pyrophosphate and sodium hexametaphosphate.

[0009] In a preferred example, the present application can be further configured as follows: the stabilizer is one of xanthan gum, guar gum and modified starch.

[0010] The present application also discloses a method for regulating the aroma quality of reconstituted mozzarella cheese: for producing the above-mentioned reconstituted mozzarella cheese, a shearing knife is used to shear and premix the raw materials except fat products and natural cheese in a melting pot, and the duration is 1 to 5 minutes. The pre-shearing temperature is 40 to 50°C, and the pre-shearing rate is 500 to 700r / min; the cheese is added to the melting pot, steam heated, and stirred at a rate of 600 to 800r / min for 1 to 5 minutes; grease is added to the melting pot, steam heated to 71 to 75°C, and stirred and emulsified at a rate of 200 to 300r / min for 9 to 10 minutes; the wire drawing condition and glossiness are checked after the pot is opened, and the mixture is quickly filled and cooled with cold water, cooled to 4 to 7°C within 1 hour, and refrigerated for 6 to 9 days. The cutting machine can be cut into granules.

[0011] In a preferred example, the present application can be further configured as follows: after the cheese is added to the melting pot, steam is heated to 70-72°C.

[0012] In a preferred example, the present application can be further configured as follows: the cutting machine cuts particles of 2mm×2mm×2mm.

[0013] In a preferred example, the present application can be further configured as follows: after being cut into particles, the particles are frozen and stored at a temperature of -18°C.

[0014] This application has the following advantages:

[0015] The invention provides an optimal ratio of three auxiliary materials in reconstituted mozzarella cheese, reduces aroma loss in the processing of reconstituted mozzarella cheese, and improves the aroma quality of reconstituted mozzarella cheese.

[0016] The present invention provides an optimal choice of three process parameters in processing mozzarella cheese, reduces the aroma loss in processing mozzarella cheese, and improves the aroma quality of mozzarella cheese.

[0017] By adding three kinds of aromatic raw materials, the loss of aroma is compensated and the aroma quality of reconstituted mozzarella cheese is restored.

[0018] The concentration loss of aroma substances in the processed mozzarella cheese is less than that before processing, which has a better regulation effect and effectively improves the aroma quality of the processed mozzarella cheese. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a schematic diagram of volatile compounds in the reconstituted mozzarella cheese sample before processing in the present application.

[0020] Figure 2 This is a schematic diagram of the effect of the amount of emulsifying salt added on the total number of aroma substances in the present application.

[0021] Figure 3 This is a schematic diagram of the effect of the amount of emulsifying salt added on the concentration of aroma substances in the present application.

[0022] Figure 4 This is a schematic diagram of the effect of the amount of citric acid added on the total number of aroma substances in the present application.

[0023] Figure 5 This is a schematic diagram of the effect of the amount of citric acid added on the concentration of aroma substances in the present application.

[0024] Figure 6 This is a schematic diagram of the effect of the amount of stabilizer added in the present application on the total number of aroma substances.

[0025] Figure 7 This is a schematic diagram of the effect of the amount of stabilizer added in the present application on the concentration of aroma substances.

[0026] Figure 8 This is a schematic diagram of the effect of the emulsification temperature on the total number of aroma substances in this application.

[0027] Fig. 9 This is a schematic diagram of the effect of the emulsification temperature on the concentration of aroma substances in the present application.

[0028] Fig.10 This is a schematic diagram of the effect of the emulsification time on the total number of aroma substances in this application.

[0029] Fig.11 This is a schematic diagram of the effect of the emulsification time on the concentration of aroma substances in the present application.

[0030] Fig.12 This is a schematic diagram of the effect of shear rate on the total number of aroma substances in this application.

[0031] Fig.13 This is a schematic diagram of the effect of shear rate on the concentration of aroma substances in the present application.

[0032] Fig.14 It is the response surface diagram of each factor of this application to the comprehensive score.

[0033] Fig.15 This is a graph showing the effects of the three groups of conditions in this application on the aroma loss and change of reconstituted mozzarella cheese.

[0034] Fig.16 This is a graph showing the influence of the three groups of conditions in this application on the total amount of aroma substances in reconstituted mozzarella cheese.

[0035] Fig.17 This is a graph showing the influence of the three groups of conditions in this application on the concentration of aroma substances in reconstituted mozzarella cheese. DETAILED DESCRIPTION

[0036] The following is combined with Figure 1 -Attached Fig.17This application is described in further detail.

[0037] Experimental methods involved in this application:

[0038] Volatile flavor compounds detection

[0039] The volatile compounds in cheese were extracted using the HS-SPME pretreatment method. The samples were frozen in liquid nitrogen for 5 minutes and then crushed. 3 grams of powder of each sample and 2-octanol (20 μL, 220 mg / L) were placed in a 20 ml glass vial and placed in a 60 °C water bath for equilibration for 30 minutes. The aroma compounds were extracted at 60 °C for 30 minutes and then desorbed at 250 °C for 5 minutes.

[0040] GC conditions: HP-Innowax column (60m×0.25mm, 0.25μm); carrier gas is helium, flow rate is 1mL / min. Temperature program: initial column temperature is 40℃ and maintained for 4min, heating rate is 3℃ / min to 100℃ and maintained for 2min, then heating at 4℃ / min to 150℃, and finally heating at 10℃ / min to 230℃ and maintained for 10min; front inlet temperature is 250℃.

[0041] MS conditions: electron ionization source; ionization energy 70 eV; ion source temperature 230 °C; interface temperature 250 °C; quadrupole temperature 150 °C; full scan mode, mass scan range m / z 30 to 450. Each sample was measured three times in parallel.

[0042] GC-O analysis

[0043] Volatile aroma compounds were identified using a gas chromatography system equipped with an olfactory detection port. Equal amounts of GC carrier gas were delivered to the MS detector and the sniffer, respectively, and the temperature of the delivery line was maintained at 280°C. GC conditions and temperature ramp conditions were identical. 40 candidates received olfactory training, from which 15 olfactory panelists with a keen sense of smell and familiar with cheese aroma were screened. Each panelist used a glass sniffer to sniff the column effluent of each sample and recorded the start and end time of its odor, as well as its odor characteristics and intensity. Odor intensity was evaluated on a scale of 0 to 5, where 0 means no odor, 3 means moderate odor, and 5 means strong odor. Three parallel experiments were performed each time.

[0044] Aroma Vitality Value (OAV) calculation

[0045] The OAV value used to evaluate the contribution of each compound to the overall aroma of the cheese sample. When the OAV value of a compound is greater than or equal to 1, it is considered to contribute to the overall aroma of the sample, that is, it is an aroma-active compound. The larger the OAV value, the higher the aroma contribution. The calculation formula is as follows:

[0046]

[0047] Where: C represents the concentration of the volatile compound, μg / kg; OT represents the literature threshold value of the compound, μg / kg.

[0048] The present invention is further described below in conjunction with the accompanying drawings, comparative examples, embodiments and effect examples.

[0049] Detection of characteristic flavor compounds in samples of reprocessed mozzarella cheese before processing (hereinafter referred to as comparative example 1), the volatile compounds in the reprocessed mozzarella cheese samples before processing were detected by GC-MS, and the results are shown in Figure 1 The aroma-active compounds of reconstituted mozzarella cheese before processing were identified by GC-O combined with OAV value calculation. The results are shown in Table 1. Substances with OAV values ​​greater than or equal to 1 are considered to be aroma-active compounds. There are 15 species in total, among which 3-methylbutanal has an OAV as high as 515.28, which plays a key role in the overall flavor.

[0050] Table 1 Characteristic flavor compounds in processed mozzarella cheese samples before processing

[0051]

[0052]

[0053] The present application discloses a reconstituted mozzarella cheese, comprising the following raw materials: 20% cheese, 20% casein, 20% butter, 1-1.5% emulsifying salt, 1.5-2.5% citric acid, 1.5% salt, 5-6% stabilizer, 0.04% beta-carotene, and the balance being purified water. The cheese comprises 50% 8-month mature cheddar and 50% mozzarella. The emulsifying salt comprises potassium pyrophosphate and sodium hexametaphosphate, and the mass ratio of the two is 1:1 or 2:1 or 3:2, or potassium pyrophosphate and sodium hexametaphosphate are used alone. The stabilizer is one of xanthan gum, guar gum or modified starch, or a mixture of two or three thereof. When two are mixed, the ratio can be 2:1 or 3:2, and the ratio of the three is 1:2:3 or 3:4:3.

[0054] The present application also discloses a method for regulating the aroma quality of reconstituted mozzarella cheese (hereinafter referred to as Comparative Example 2), which is used to produce the above-mentioned reconstituted mozzarella cheese.

[0055] The raw materials except fat products and natural cheese were sheared and premixed in a melting pot using a shearing knife with a thickness of 6 mm for 3 minutes. The pre-shearing temperature was 45°C and the pre-shearing rate was 600 r / min.

[0056] Add the cheese to the melting pot, steam heat to 70 to 72°C, and stir at 700 r / min for 3 min.

[0057] Add oil to the melting pot, heat to 72°C with steam, and stir and emulsify at a rate of 250 r / min for 8 minutes.

[0058] Open the pot to check the wire drawing condition and glossiness, quickly fill and cool with cold water, cool to 4 to 7°C within 1 hour, and refrigerate for 7 days. Cut into 2mm×2mm×2mm particles with a cutting machine to obtain reconstituted mozzarella cheese. Store in a frozen state at -18°C.

[0059] Example 1

[0060] This embodiment provides a method for regulating the aroma quality of processed mozzarella cheese, wherein:

[0061] The raw materials for regulating processed mozzarella cheese are:

[0062] Cheese 20%, casein 20%, butter 20%, emulsifying salt (1%, 1.3%, 1.5%), citric acid 2%, salt 1.5%, stabilizer 5.5%, β-carotene 0.04%, and the balance is purified water.

[0063] The production steps of the remade mozzarella cheese are the same as those of Comparative Example 2.

[0064] Combining Comparative Example 1, Comparative Example 2 and Example 1, the flavor quality control analysis results are shown in Figure 2-Figure 3 .

[0065] Depend on Figure 2-Figure 3 It can be seen that the addition amount of different emulsifying salts has a certain effect on the aroma of reprocessed mozzarella cheese. Among them, the group with 1% emulsifying salt added has the least reduction in the total number of aroma substances compared with before processing, and the loss of total concentration of aroma compounds is the lowest. Compared with other groups, it has the best regulation effect.

[0066] Example 2

[0067] This embodiment provides a method for regulating the aroma quality of processed mozzarella cheese, wherein:

[0068] The raw materials for regulating processed mozzarella cheese are:

[0069] Cheese 20%, casein 20%, butter 20%, emulsifying salt 1.3%, citric acid (1.5%, 2%, 2.5%), salt 1.5%, stabilizer 5.5%, β-carotene 0.04%, and the balance is purified water.

[0070] The production steps of the remade mozzarella cheese are the same as those of Comparative Example 2.

[0071] Combining Comparative Example 1, Comparative Example 2 and Example 2, the flavor quality control analysis results are shown in Figure 4-Figure 5 .

[0072] Depend on Figure 4-Figure 5 It can be seen that different amounts of citric acid added have a certain effect on the aroma of reprocessed mozzarella cheese. With the increase of citric acid added, the total number and total concentration of aroma substances show a trend of first increasing and then decreasing. Among them, the group with 2% citric acid added has the least decrease in the total number of aroma substances compared with before processing, and the loss of total concentration of aroma compounds is the lowest. Compared with other groups, it has the best regulation effect.

[0073] Example 3

[0074] This embodiment provides a method for regulating the aroma quality of processed mozzarella cheese, wherein:

[0075] The raw materials for regulating processed mozzarella cheese are:

[0076] Cheese 20%, casein 20%, butter 20%, emulsifying salt 1.3%, citric acid 2%, salt 1.5%, stabilizer (5%, 5.5%, 6%), β-carotene 0.04%, and the balance is purified water.

[0077] The production steps of the remade mozzarella cheese are the same as those of Comparative Example 2.

[0078] Combining Comparative Example 1, Comparative Example 2 and Example 3, the flavor quality control analysis results are shown in Figure 6-Figure 7 .

[0079] Depend on Figure 6-Figure 7 It can be seen that different amounts of stabilizer added have a certain effect on the aroma of reprocessed mozzarella cheese. With the increase of the amount of stabilizer added, the total number and total concentration of aroma substances show a trend of first increasing and then decreasing. Among them, the group with 5.5% stabilizer added has the least decrease in the total number of aroma substances compared with before processing, and the loss of total concentration of aroma compounds is the lowest. Compared with other groups, it has the best regulation effect.

[0080] Example 4

[0081] This embodiment provides a method for regulating the aroma quality of processed mozzarella cheese, wherein:

[0082] The raw materials for regulating processed mozzarella cheese are:

[0083] Cheese 20%, casein 20%, butter 20%, emulsifying salt 1%, citric acid 2%, salt 1.5%, stabilizer 5.5%, β-carotene 0.04%, and the balance is purified water.

[0084] The production steps of regulating and processing mozzarella cheese are as follows:

[0085] Based on the process route provided in Comparative Example 2, the emulsification temperature was changed (70°C, 73°C, 76°C, 79°C), the emulsification time was set to 8 min, and the shear rate was set to 250 r / min.

[0086] Combining Comparative Example 1 and Example 4, the flavor quality control analysis results are shown in Figure 8-Figure 9 .

[0087] Depend on Figure 8-Figure 9 It can be seen that different emulsification temperatures have a certain influence on the aroma of reprocessed mozzarella cheese. With the increase of emulsification temperature, the total number and total concentration of aroma substances show a trend of first increasing and then decreasing. Among them, in the emulsification temperature group of 76℃, the total number of aroma substances decreased the least compared with before processing, and the total concentration loss of aroma compounds was the lowest. Compared with other groups, it has the best regulation effect.

[0088] Example 5

[0089] This embodiment provides a method for regulating the aroma quality of processed mozzarella cheese, wherein:

[0090] The raw materials for regulating processed mozzarella cheese are:

[0091] Cheese 20%, casein 20%, butter 20%, emulsifying salt 1%, citric acid 2%, salt 1.5%, stabilizer 5.5%, β-carotene 0.04%, and the balance is purified water.

[0092] The production steps of regulating and processing mozzarella cheese are as follows:

[0093] Based on the process route provided in Comparative Example 2, the emulsification time was changed (3 min, 6 min, 9 min, 12 min), the emulsification temperature was set to 72° C., and the shear rate was set to 250 r / min.

[0094] Combining Comparative Example 1 and Example 5, the flavor quality control analysis results are shown in Figure 10-11 .

[0095] Depend on Figure 10-11 It can be seen that different emulsification times have a certain influence on the aroma of reprocessed mozzarella cheese. With the increase of emulsification time, the total number and total concentration of aroma substances show a trend of first increasing and then decreasing. Among them, in the emulsification time group of 6 minutes, the total number of aroma substances decreased the least compared with before processing, and the total concentration loss of aroma compounds was the lowest. Compared with other groups, the regulation effect was the best.

[0096] Example 6

[0097] This embodiment provides a method for regulating the aroma quality of processed mozzarella cheese, wherein:

[0098] The raw materials for regulating processed mozzarella cheese are:

[0099] Cheese 20%, casein 20%, butter 20%, emulsifying salt 1%, citric acid 2%, salt 1.5%, stabilizer 5.5%, β-carotene 0.04%, and the balance is purified water.

[0100] The production steps of regulating and processing mozzarella cheese are as follows:

[0101] Based on the process route provided in Comparative Example 2, the shear rate was changed (100 r / min, 150 r / min, 200 r / min, 250 r / min), the emulsification temperature was set to 72° C., and the emulsification time was set to 8 min.

[0102] Combining Comparative Example 1 and Example 6, the flavor quality control analysis results are shown in Figure 12-13 .

[0103] Depend on Figure 12-13 It can be seen that different shear rates have a certain influence on the aroma of reprocessed mozzarella cheese. With the increase of shear rate, the total number and total concentration of aroma substances show a trend of first increasing and then decreasing. Among them, in the shear rate group of 200r / min, the total number of aroma substances decreased the least compared with before processing, and the total concentration loss of aroma compounds was the lowest. Compared with other groups, the regulation effect was the best.

[0104] Example 7

[0105] In this example, the flavor control effects of the reprocessed mozzarella cheese of Examples 1 to 6 were compared, and the amount of emulsifying salt added, the amount of stabilizer added, the emulsification time and the shear rate were selected as variables to predict the optimal preparation process for controlling the aroma quality of the reprocessed mozzarella cheese. The level combination is shown in Table 2. 15 trained R&D personnel were invited to conduct sensory evaluation. The evaluation method is shown in Table 3. The analysis results are shown in Table 4. Fig.14 The optimal production process for regulating the aroma quality of reprocessed mozzarella cheese is: 1% emulsifying salt addition, 5.5% stabilizer addition, 5 minutes of emulsification time, and a shear rate of 200 r / min. The theoretical value of sensory evaluation is 85.79 points.

[0106] Table 2 Level combination table

[0107]

[0108] Table 3 Sensory evaluation method

[0109]

[0110]

[0111] Effect Example 1

[0112] The aroma quality of reprocessed mozzarella cheese was compared and analyzed before and after processing with and without adding aroma raw materials in combination with Comparative Example 1 and Example 7. The results showed that the three important aroma active compounds (3-methylbutanal, δ-dodecalactone, and acetoin) were lost more in the group without adding aroma raw materials than before processing, among which 3-methylbutanal and δ-dodecalactone were not detected in the group without adding aroma raw materials. Aroma compensation was performed by adding aroma raw materials such as 3-methylbutanal, δ-dodecalactone and acetoin with a mass fraction of 0.1%, respectively. Comparative Example 1 and Example 7 were compared to compensate for the loss of aroma and regulate the aroma quality of reprocessed mozzarella cheese. The effects of the three groups of conditions on the loss and change of aroma are shown in the figure. Fig.15 The effects of the three groups of conditions on the total amount and total concentration of aroma substances in processed mozzarella cheese are shown in Figure 16-Figure 17 The OAV values ​​of 3-methylbutyraldehyde, acetoin and δ-dodecalactone in the reprocessed mozzarella cheese with the addition of three kinds of aroma raw materials were significantly improved, and the three substances that had not been detected before were supplemented. The total concentration of aroma substances was 13489.45μg / kg, and the total concentration of aroma compounds was only reduced by 13.8%, achieving a better effect of regulating the aroma quality of reprocessed mozzarella cheese.

[0113] The implementation principle of this embodiment is: by controlling the ratio and time, the concentration loss of aroma substances in the reprocessed mozzarella cheese is less than that before processing, which has a better regulation effect and effectively improves the aroma quality of the reprocessed mozzarella cheese.

[0114] The embodiments of this specific implementation method are all preferred embodiments of the present application, and are not intended to limit the protection scope of the present application. Therefore, all equivalent changes made based on the structure, shape, and principle of the present application should be included in the protection scope of the present application.

Claims

1. A processed mozzarella cheese, characterized in that: Including the following ingredients: Cheese 15-25%, casein 15-25%, butter 15-25%, emulsifying salt 1-1.5%, citric acid 1.5-2.5%, salt 1-2%, stabilizer 5-6%, β-carotene 0.02-0.06%, and the balance is purified water.

2. The processed mozzarella cheese according to claim 1, characterized in that: The cheese includes 30-60% mozzarella and 30-60% cheddar aged for 5-9 months.

3. The processed mozzarella cheese according to claim 2, characterized in that: The emulsifying salt is potassium pyrophosphate or sodium hexametaphosphate or a mixture of the two.

4. The processed mozzarella cheese according to claim 3, characterized in that: The stabilizer includes at least one of xanthan gum, guar gum or modified starch.

5. A method for regulating the aroma quality of processed mozzarella cheese, for producing the processed mozzarella cheese according to any one of claims 1 to 4, characterized in that: In a melting pot, the raw materials except fat products and natural cheese are sheared and pre-mixed for 1 to 5 minutes, the pre-shearing temperature is 40 to 50°C, and the pre-shearing rate is 500 to 700 r / min; the cheese is added to the melting pot, heated, and stirred at a rate of 600 to 800 r / min for 1 to 5 minutes; oil is added to the melting pot, heated to 71 to 75°C, and stirred and emulsified at a rate of 200 to 300 r / min for 9 to 10 minutes; the wire drawing condition and glossiness are checked after the pot is opened, and the mixture is filled and cooled, cooled to 4 to 7°C within 1 hour, refrigerated for 6 to 9 days, and cut into granules by a cutting machine.

6. The method for regulating the aroma quality of processed mozzarella cheese according to claim 5, characterized in that: After adding cheese to the melting pot, heat to 70-72℃.

7. The method for regulating the aroma quality of processed mozzarella cheese according to claim 5, characterized in that: The cutting machine cuts into 2mm×2mm×2mm particles.

8. The method for regulating the aroma quality of processed mozzarella cheese according to claim 5, characterized in that: After being cut into particles, the mixture is frozen and stored at -18°C.

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