OPO structure fat-rich processed cheese and preparation method thereof
By encapsulating OPO structured lipids in the complex formed by the Maillard reaction of whey protein isolate and glucose, a highly stable OPO emulsion was prepared. This solved the problems of easy oxidation and flavor loss of OPO structured lipids in processed cheese, improved the absorption of energy and calcium in infants and young children, and enhanced the nutritional value and texture of processed cheese.
Patent Information
- Application Number
- CN202511202086.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-26
- Publication Date
- 2025-10-28
AI Technical Summary
The OPO structured lipids in existing processed cheeses are easily oxidized and degraded, and their flavor is not easily accepted, resulting in poor nutritional value and poor absorption of energy and calcium by infants and young children. At the same time, the high saturated fat content can easily cause constipation.
By encapsulating OPO structured lipids in a complex formed by the Maillard reaction of whey protein isolate and glucose, and adding α-tocopherol, a highly stable OPO emulsion is prepared. This emulsion is then combined with raw materials such as whole cheese to produce processed cheese rich in OPO, thereby improving its nutritional value and absorption.
Without affecting the flavor, it improves the absorption of energy and calcium in infants and young children, enhances the nutritional value of processed cheese, improves its texture, and prevents the formation of calcium soaps.
Smart Images
Figure CN120836617A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the technical field of processed cheese preparation, and more specifically relates to a processed cheese rich in OPO structured lipids and its preparation method. Background Technology
[0002] Processed cheese is a product made primarily from natural cheese, with the addition of emulsified salts, butter, and other ingredients, through processes such as heating, stirring, and emulsification. Processed cheese has high nutritional value, being rich in protein, fat, vitamins, and minerals. Its mild flavor, smooth texture, and dense, fine consistency make it very popular with consumers. However, butter is high in saturated fat, and its high calcium content can easily combine with fatty acids produced during fat digestion to form calcium soaps, potentially causing constipation.
[0003] OPO structured lipids, namely 1,3-dioleoyl-2-palmitoylglycerol (OPO), play a vital role in infant and young child health. They can enhance fat digestion and absorption, reduce fatty acid saponification, improve bone mineral absorption, support the gut microbiota, and promote neural development. However, due to the susceptibility of OPO to oxidative degradation and its less-than-ideal flavor, its inclusion in other functional foods will face certain limitations. Summary of the Invention
[0004] The main objective of this invention is to address the aforementioned problems by providing a processed cheese rich in OPO structured lipids and its preparation method. The method involves encapsulating OPO structured lipids using whey protein isolate and its Maillard reaction-derived complex, while simultaneously adding α-tocopherol to prepare a highly stable OPO emulsion. This emulsion is then combined with whole cheese, skim milk powder, sodium citrate, sodium pyrophosphate, butter, etc., to obtain a processed cheese rich in OPO structured lipids. This method improves infants' absorption and utilization of energy and calcium without affecting the flavor of the processed cheese, thereby enhancing its nutritional value.
[0005] To achieve the above objectives, the present invention is implemented through the following technical solution: One of the technical solutions of the present invention is a processed cheese rich in OPO structured lipids, comprising the following raw material components by total mass percentage of 100%: 51-55% pure cheese, 5-7% skim milk powder, 2-3% sodium citrate, 0.2-0.4% sodium pyrophosphate, 6.8-8.2% butter, 3-4.5% whey protein isolate, 15-25% OPO emulsion, and 2-11% water; The preparation of OPO emulsion includes the following steps: (1) Dissolve whey protein isolate and glucose in water, adjust the pH to 7.5-8.0, freeze dry to obtain a solid mixture; subject the solid mixture to Maillard primary reaction to obtain a complex; (2) The complex and whey protein isolate were added to water for hydration to obtain an aqueous phase; (3) Add α-tocopherol to the molten OPO structured lipid to obtain the oil phase; (4) Add the oil phase to the aqueous phase, and then perform shearing homogenization and sonication in sequence to obtain OPO emulsion.
[0006] Whey protein isolate provides excellent emulsifying and interfacial adsorption capabilities when encapsulating OPO structured lipids. However, when used alone, its interfacial film is thin and has limited tolerance to changes in external environment such as heat and ionic strength, resulting in poor encapsulation stability. This invention improves encapsulation stability by introducing the product of a Maillard primary reaction between whey protein isolate and glucose. The glycosylated whey protein isolate exhibits better emulsifying properties, and due to its extended molecular chain, it provides a greater steric hindrance effect. This, in conjunction with the whey protein isolate, allows for the formation of a thicker, denser, and more environmentally resistant composite film at the aqueous and oil phase interface. Furthermore, the addition of α-tocopherol provides antioxidant properties, resulting in a highly stable OPO emulsion. In addition to the physical barrier effect of the composite film against undesirable flavors of OPO structured lipids, the aroma produced by the complex after the Maillard primary reaction also helps to mask undesirable flavors of OPO structured lipids, which is beneficial for the application of OPO structured lipids in processed cheese.
[0007] This invention combines OPO emulsion with whole cheese, skim milk powder, sodium citrate, sodium pyrophosphate, butter, etc., to obtain processed cheese rich in OPO structured lipids. Without affecting the flavor of the processed cheese, it improves the absorption and utilization of energy and calcium by infants and young children, and enhances the nutritional value of the processed cheese.
[0008] More preferably, in step (1), the mass ratio of whey protein isolate to glucose is 1:1-2.
[0009] More preferably, in step (1), the conditions for the Maillard primary reaction are: heating to 60-70℃ and reacting for 1-2 hours.
[0010] More preferably, in step (2), the mass concentration of whey protein isolate and complex in the aqueous phase is 3-5%, and the mass ratio of whey protein isolate and complex is 1:0.8-1.2.
[0011] More preferably, in step (2), the hydration conditions are: hydration at 35-45℃ for 20-30 minutes.
[0012] More preferably, in step (3), the mass concentration of α-tocopherol in the oil phase is 1-2%.
[0013] More preferably, in step (4), the mass percentage of the aqueous phase and the oil phase is 80-90%: 10-20%.
[0014] More preferably, in step (4), the conditions for shearing homogenization are: homogenization for 5-10 min at 10000-15000 r / min.
[0015] More preferably, in step (4), the conditions for ultrasound are: intermittent ultrasound is used, with an interval of 20-40 seconds after 60-90 seconds of ultrasound, an ultrasound power of 400-500 W, a total ultrasound duration of 8-12 minutes, and the solution temperature is controlled to be no higher than 30℃ during the ultrasound process.
[0016] Intermittent ultrasound not only ensures the breaking down of the OPO oil phase, resulting in an OPO emulsion with suitable particle size and high stability, but also prevents localized high temperatures by allowing heat dissipation during shutdown.
[0017] More preferably, in step (4), the average particle size of the OPO emulsion is 400-700 nm.
[0018] The second technical solution of the present invention: a method for preparing processed cheese rich in OPO structured lipids, comprising the following steps: mixing original cheese, skim milk powder, sodium citrate, sodium pyrophosphate, butter, whey protein isolate, OPO emulsion and water, and then heating and beating to obtain processed cheese.
[0019] More preferably, the temperature for heating and stirring is 80-90℃, and the time is 30-40 minutes.
[0020] Compared with the prior art, the present invention has the following advantages: (1) By using whey protein isolate and the complex obtained after the reaction with glucose Maillard to encapsulate OPO structured lipids and adding α-tocopherol, the physical and oxidative stability of the emulsion can be improved and the unpleasant flavor of OPO structured lipids can be masked. (2) Adding OPO emulsion to processed cheese can prevent the formation of calcium soaps, improve the absorption and utilization of energy and calcium by infants and young children, and enhance the nutritional value of processed cheese. Attached Figure Description
[0021] Figure 1 An analysis diagram of an electronic nose for processed cheese. Detailed Implementation
[0022] The following examples further illustrate the above-described content of the present invention, but it should not be construed as limiting the scope of the subject matter of the present invention to the following examples. All technologies implemented based on the above-described content of the present invention fall within the scope of the present invention.
[0023] Example 1 Based on a total mass percentage of 100%, processed cheese comprises the following raw material components: 51% pure cheese, 7% skim milk powder, 2.6% sodium citrate, 0.4% sodium pyrophosphate, 8% butter, 4.2% whey protein isolate, 20% OPO emulsion, and 6.8% water.
[0024] The preparation of this processed cheese includes the following steps: Step 1: Preparation of OPO emulsion: (1) Dissolve whey protein isolate and glucose in water at a mass ratio of 1:1, adjust the pH to 7.5-8.0, freeze dry to obtain a solid mixture; subject the solid mixture to Maillard primary reaction, heat to 60℃ and react for 2h to obtain a complex; (2) The complex and whey protein isolate were added to water at a mass ratio of 1:1 and hydrated at 45°C for 25 min to obtain an aqueous phase. The total mass concentration of whey protein isolate and complex in the aqueous phase was 3.6%. (3) Add α-tocopherol to molten OPO structured lipid to obtain an oil phase, wherein the mass concentration of α-tocopherol in the oil phase is 1.4%; (4) Add the oil phase to the aqueous phase, with a mass percentage of 90%:10% for the aqueous phase and 13000 r / min for 9 min. Then, perform intermittent sonication, with a 30-s interval after 60 s of sonication. The sonication power is 450 W and the total sonication time is 10.5 min. During the sonication process, the solution temperature is controlled to be no higher than 30℃ to obtain an OPO emulsion with an average particle size of 550 nm.
[0025] Step 2: Add the original cheese, skim milk powder, sodium citrate, sodium pyrophosphate, butter, whey protein isolate, OPO emulsion and water to the melting pot, and heat to 85°C while stirring, and keep warm for 15 minutes; Step 3: Use a stand mixer to blend the ingredients from Step 2 for 2.5 minutes, reheat for 5 minutes, and continue blending for 3 minutes. Step 4: Put the materials from Step 3 into a sealed plastic bag, vacuum it, and then heat it at 85°C for 12 minutes. Fill and shape the mixture to obtain processed cheese. Store at 4°C.
[0026] Example 2 Based on a total mass percentage of 100%, processed cheese comprises the following raw material components: 53% pure cheese, 5% skim milk powder, 3% sodium citrate, 0.3% sodium pyrophosphate, 8.2% butter, 4.5% whey protein isolate, 15% OPO emulsion, and 11% water.
[0027] The preparation of this processed cheese includes the following steps: Step 1: Preparation of OPO emulsion: (1) Dissolve whey protein isolate and glucose in water at a mass ratio of 1:2, adjust the pH to 7.5-8.0, freeze dry to obtain a solid mixture; subject the solid mixture to Maillard primary reaction, heat to 70℃ and react for 1 h to obtain a complex; (2) The complex and whey protein isolate were added to water at a mass ratio of 1:1 and hydrated at 45°C for 25 min to obtain an aqueous phase. The total mass concentration of whey protein isolate and complex in the aqueous phase was 3.6%. (3) Add α-tocopherol to molten OPO structured lipid to obtain an oil phase, wherein the mass concentration of α-tocopherol in the oil phase is 1.4%; (4) Add the oil phase to the aqueous phase, with a mass percentage of 90%:10% for the aqueous phase and 15000 r / min for 9 min. Then, perform intermittent sonication, with a 30-s interval after 60 s of sonication. The sonication power is 450 W and the total sonication time is 10.5 min. During the sonication process, the solution temperature is controlled to be no higher than 30℃ to obtain an OPO emulsion with an average particle size of 420 nm.
[0028] Step 2: Add the original cheese, skim milk powder, sodium citrate, sodium pyrophosphate, butter, whey protein isolate, OPO emulsion and water to the melting pot, and heat to 85°C while stirring, and keep warm for 15 minutes; Step 3: Use a stand mixer to blend the ingredients from Step 2 for 2.5 minutes, reheat for 5 minutes, and continue blending for 3 minutes. Step 4: Put the materials from Step 3 into a sealed plastic bag, vacuum it, and then heat it at 85°C for 12 minutes. Fill and shape the mixture to obtain processed cheese. Store at 4°C.
[0029] Example 3 Based on a total mass percentage of 100%, processed cheese comprises the following raw material components: 51% pure cheese, 7% skim milk powder, 2.6% sodium citrate, 0.4% sodium pyrophosphate, 8% butter, 4.2% whey protein isolate, 20% OPO emulsion, and 6.8% water.
[0030] The preparation of this processed cheese includes the following steps: Step 1: Preparation of OPO emulsion: (1) Dissolve whey protein isolate and glucose in water at a mass ratio of 1:2, adjust the pH to 7.5-8.0, freeze dry to obtain a solid mixture; subject the solid mixture to Maillard primary reaction, heat to 70℃ and react for 1 h to obtain a complex; (2) The complex and whey protein isolate were added to water at a mass ratio of 1:1 and hydrated at 45°C for 25 min to obtain an aqueous phase. The total mass concentration of whey protein isolate and complex in the aqueous phase was 4.2%. (3) Add α-tocopherol to molten OPO structured lipid to obtain an oil phase, wherein the mass concentration of α-tocopherol in the oil phase is 1.6%; (4) Add the oil phase to the aqueous phase, with a mass percentage of 80%:20% for the aqueous phase and 15000 r / min for 9 min. Then perform intermittent sonication, with an interval of 20 s after 80 s of sonication. The sonication power is 450 W and the total sonication time is 10 min. At the same time, the solution temperature is controlled not higher than 30℃ during the sonication process to obtain an OPO emulsion with an average particle size of 620 nm.
[0031] Step 2: Add the original cheese, skim milk powder, sodium citrate, sodium pyrophosphate, butter, whey protein isolate, OPO emulsion and water to the melting pot, and heat to 85°C while stirring, and keep warm for 15 minutes; Step 3: Use a stand mixer to blend the ingredients from Step 2 for 2.5 minutes, reheat for 5 minutes, and continue blending for 3 minutes. Step 4: Put the materials from Step 3 into a sealed plastic bag, vacuum it, and then heat it at 85°C for 12 minutes. Fill and shape the mixture to obtain processed cheese. Store at 4°C.
[0032] Comparative Example 1 Without the addition of OPO emulsion, the mass ratios of the remaining ingredients in the processed cheese and their preparation methods are the same as in Example 1.
[0033] Based on a total mass percentage of 100%, processed cheese comprises the following raw material components: 51% pure cheese, 7% skim milk powder, 2.6% sodium citrate, 0.4% sodium pyrophosphate, 8% butter, 4.2% whey protein isolate, and 26.8% water.
[0034] The preparation of this processed cheese includes the following steps: Step 1: Add the original cheese, skim milk powder, sodium citrate, sodium pyrophosphate, butter, whey protein isolate, and water to a melting pot, and heat to 85°C while stirring. Keep warm for 15 minutes. Step 2: Use a stand mixer to blend the ingredients from Step 1 for 2.5 minutes, reheat for 5 minutes, and continue blending for 3 minutes; Step 3: Put the materials from Step 2 into a sealed plastic bag, vacuum it, and then heat it at 85°C for 12 minutes. Fill and shape the mixture to obtain processed cheese. Store at 4°C.
[0035] Comparative Example 2 The OPO structured lipids and α-tocopherol were added directly, and the mass ratios and preparation methods of the remaining raw materials in the processed cheese were the same as in Example 1.
[0036] Based on a total mass percentage of 100%, processed cheese comprises the following raw material components: 51% pure cheese, 7% skim milk powder, 2.6% sodium citrate, 0.4% sodium pyrophosphate, 8% butter, 4.2% whey protein isolate, 20% OPO mixture, and 6.8% water.
[0037] The preparation of this processed cheese includes the following steps: Step 1: Preparation of OPO mixture: (1) α-Tocopherol was added to molten OPO structured lipid to obtain an oil phase, in which the mass concentration of α-tocopherol was 1.4%; (2) Add the oil phase to the water, with the mass percentage of water to oil phase being 90%:10%, to obtain an OPO mixture.
[0038] Step 2: Add the original cheese, skim milk powder, sodium citrate, sodium pyrophosphate, butter, whey protein isolate, OPO mixture and water to the melting pot, and heat to 85°C while stirring, and keep warm for 15 minutes. Step 3: Use a stand mixer to blend the ingredients from Step 2 for 2.5 minutes, reheat for 5 minutes, and continue blending for 3 minutes. Step 4: Put the materials from Step 3 into a sealed plastic bag, vacuum it, and then heat it at 85°C for 12 minutes. Fill and shape the mixture to obtain processed cheese. Store at 4°C.
[0039] Comparative Example 3 The homogenization and ultrasonic conditions differ in the preparation of OPO emulsion, while the mass ratios of the remaining raw materials in the processed cheese and their preparation methods are the same as in Example 1.
[0040] Based on a total mass percentage of 100%, processed cheese comprises the following raw material components: 51% pure cheese, 7% skim milk powder, 2.6% sodium citrate, 0.4% sodium pyrophosphate, 8% butter, 4.2% whey protein isolate, 20% OPO emulsion, and 6.8% water.
[0041] The preparation of this processed cheese includes the following steps: Step 1: Preparation of OPO emulsion: (1) Dissolve whey protein isolate and glucose in water at a mass ratio of 1:1, adjust the pH to 7.5-8.0, freeze dry to obtain a solid mixture; subject the solid mixture to Maillard primary reaction, heat to 60℃ and react for 4 h to obtain a complex; (2) The complex and whey protein isolate were added to water at a mass ratio of 1:1 and hydrated at 45°C for 25 min to obtain an aqueous phase. The total mass concentration of whey protein isolate and complex in the aqueous phase was 3.6%. (3) Add α-tocopherol to molten OPO structured lipid to obtain an oil phase, wherein the mass concentration of α-tocopherol in the oil phase is 1.4%; (4) Add the oil phase to the aqueous phase, with a mass percentage of 90%:10% for the aqueous phase and 13000 r / min for 15 min. Then, perform continuous sonication with an ultrasonic power of 600 W and a total sonication time of 10.5 min. During the sonication process, the solution temperature is controlled to be no higher than 30℃ to obtain an OPO emulsion with an average particle size of 920 nm.
[0042] Step 2: Add the original cheese, skim milk powder, sodium citrate, sodium pyrophosphate, butter, whey protein isolate, OPO emulsion and water to the melting pot, and heat to 85°C while stirring, and keep warm for 15 minutes; Step 3: Use a stand mixer to blend the ingredients from Step 2 for 2.5 minutes, reheat for 5 minutes, and continue blending for 3 minutes. Step 4: Put the materials from Step 3 into a sealed plastic bag, vacuum it, and then heat it at 85°C for 12 minutes. Fill and shape the mixture to obtain processed cheese. Store at 4°C.
[0043] Comparative Example 4 In the preparation of OPO emulsion, the proportion of complex and whey protein isolate was too high. The mass ratio of the remaining raw materials in the processed cheese and their preparation methods were the same as in Example 1.
[0044] Based on a total mass percentage of 100%, processed cheese comprises the following raw material components: 51% pure cheese, 7% skim milk powder, 2.6% sodium citrate, 0.4% sodium pyrophosphate, 8% butter, 4.2% whey protein isolate, 20% OPO emulsion, and 6.8% water.
[0045] The preparation of this processed cheese includes the following steps: Step 1: Preparation of OPO emulsion: (1) Dissolve whey protein isolate and glucose in water at a mass ratio of 1:1, adjust the pH to 7.5-8.0, freeze dry to obtain a solid mixture; subject the solid mixture to Maillard primary reaction, heat to 60℃ and react for 2h to obtain a complex; (2) The complex and whey protein isolate were added to water at a mass ratio of 2:1 and hydrated at 45°C for 25 min to obtain an aqueous phase. The total mass concentration of whey protein isolate and complex in the aqueous phase was 3.6%. (3) Add α-tocopherol to molten OPO structured lipid to obtain an oil phase, wherein the mass concentration of α-tocopherol in the oil phase is 1.4%; (4) Add the oil phase to the aqueous phase, with a mass percentage of 90%:10% for the aqueous phase and 13000 r / min for 9 min. Then, perform intermittent sonication, with a 30-s interval after 60 s of sonication. The sonication power is 450 W and the total sonication time is 10.5 min. During the sonication process, the solution temperature is controlled to be no higher than 30℃ to obtain an OPO emulsion with an average particle size of 870 nm.
[0046] Step 2: Add the original cheese, skim milk powder, sodium citrate, sodium pyrophosphate, butter, whey protein isolate, OPO emulsion and water to the melting pot, and heat to 85°C while stirring, and keep warm for 15 minutes; Step 3: Use a stand mixer to blend the ingredients from Step 2 for 2.5 minutes, reheat for 5 minutes, and continue blending for 3 minutes. Step 4: Put the materials from Step 3 into a sealed plastic bag, vacuum it, and then heat it at 85°C for 12 minutes. Fill and shape the mixture to obtain processed cheese. Store at 4°C.
[0047] Comparative Example 5 In the preparation of OPO emulsion, a complex with an excessively long Maillard reaction time was added. The mass ratio of the remaining raw materials in the processed cheese and their preparation methods were the same as in Example 1.
[0048] Based on a total mass percentage of 100%, processed cheese comprises the following raw material components: 51% pure cheese, 7% skim milk powder, 2.6% sodium citrate, 0.4% sodium pyrophosphate, 8% butter, 4.2% whey protein isolate, 20% OPO emulsion, and 6.8% water.
[0049] The preparation of this processed cheese includes the following steps: Step 1: Preparation of OPO emulsion: (1) Dissolve whey protein isolate and glucose in water at a mass ratio of 1:1, adjust the pH to 7.5-8.0, freeze dry to obtain a solid mixture; subject the solid mixture to Maillard primary reaction, heat to 70℃ and react for 4 h to obtain a complex; (2) The complex and whey protein isolate were added to water at a mass ratio of 1:1 and hydrated at 45°C for 25 min to obtain an aqueous phase. The total mass concentration of whey protein isolate and complex in the aqueous phase was 3.6%. (3) Add α-tocopherol to molten OPO structured lipid to obtain an oil phase, wherein the mass concentration of α-tocopherol in the oil phase is 1.4%; (4) Add the oil phase to the aqueous phase, with a mass percentage of 90%:10% for the aqueous phase and 13000 r / min for 9 min. Then, perform intermittent sonication, with a 30-s interval after 60 s of sonication. The sonication power is 450 W and the total sonication time is 10.5 min. During the sonication process, the solution temperature is controlled to be no higher than 30℃ to obtain an OPO emulsion with an average particle size of 580 nm.
[0050] Step 2: Add the original cheese, skim milk powder, sodium citrate, sodium pyrophosphate, butter, whey protein isolate, OPO emulsion and water to the melting pot, and heat to 85°C while stirring, and keep warm for 15 minutes; Step 3: Use a stand mixer to blend the ingredients from Step 2 for 2.5 minutes, reheat for 5 minutes, and continue blending for 3 minutes. Step 4: Put the materials from Step 3 into a sealed plastic bag, vacuum it, and then heat it at 85°C for 12 minutes. Fill and shape the mixture to obtain processed cheese. Store at 4°C.
[0051] Comparative Example 6 In the preparation of OPO emulsion, only whey protein isolate was used for encapsulation, and the mass ratios and preparation methods of the remaining raw materials in the processed cheese were the same as in Example 1.
[0052] Based on a total mass percentage of 100%, processed cheese comprises the following raw material components: 51% pure cheese, 7% skim milk powder, 2.6% sodium citrate, 0.4% sodium pyrophosphate, 8% butter, 4.2% whey protein isolate, 20% OPO emulsion, and 6.8% water.
[0053] The preparation of this processed cheese includes the following steps: Step 1: Preparation of OPO emulsion: (1) Add whey protein isolate to water and hydrate at 45°C for 25 min to obtain an aqueous phase. The mass concentration of whey protein isolate in the aqueous phase is 3.6%. (2) α-Tocopherol was added to molten OPO structured lipid to obtain an oil phase, in which the mass concentration of α-tocopherol was 1.4%; (3) Add the oil phase to the aqueous phase, with a mass percentage of 90%:10% for the aqueous phase and 13000 r / min for 9 min. Then, perform intermittent sonication, with a 30-s interval after 60 s of sonication. The sonication power is 450 W and the total sonication time is 10.5 min. During the sonication process, the solution temperature is controlled to be no higher than 30℃ to obtain an OPO emulsion with an average particle size of 490 nm.
[0054] Step 2: Add the original cheese, skim milk powder, sodium citrate, sodium pyrophosphate, butter, whey protein isolate, OPO emulsion and water to the melting pot, and heat to 85°C while stirring, and keep warm for 15 minutes; Step 3: Use a stand mixer to blend the ingredients from Step 2 for 2.5 minutes, reheat for 5 minutes, and continue blending for 3 minutes. Step 4: Put the materials from Step 3 into a sealed plastic bag, vacuum it, and then heat it at 85°C for 12 minutes. Fill and shape the mixture to obtain processed cheese. Store at 4°C.
[0055] The processed cheeses obtained in the above embodiments and comparative examples were tested, and the indicators are as follows: (1) Electronic nose analysis: Weigh 5 g of sample and place it in a 40 mL headspace vial and seal it. After equilibration in a 60℃ water bath for 30 min, use the electronic nose system to detect and analyze the gas at the top by absorbing it. The electronic nose is set to detect for 100 s and clean for 120 s.
[0056] (2) Determination of textural properties: The textural properties of processed cheese (taken out at 4℃ and placed at room temperature for 15 min) were determined using a TA-XT2i texture analyzer. The cheese sample was cut into cylinders with a height of 20 mm and a diameter of 20 mm. The parameters were set as follows: the probe descent speed before the test was 5.0 mm / s, the test speed was 1.0 mm / s, the probe return speed after the test was 5.0 mm / s, the downward deformation was 40%, the trigger force was 20 g, and the probe type was P / 35.
[0057] (3) Sensory evaluation: The appearance, texture, taste, aroma and acceptability of processed cheese were evaluated using a 10-point scale. The sensory scoring criteria are shown in Table 2.
[0058] like Figure 1 As shown, the processed cheeses of Examples 1-3 had a relatively small overall impact on the response signals of sensors S1-S28, similar to Comparative Example 1 without added OPO emulsion. Conversely, Comparative Example 2, with directly added OPO structured lipids, showed significantly higher response signals to sensors S1-S28 than Comparative Example 1 and Examples 1-3. This is because the directly added OPO structured lipids may have undergone oxidation during heating, leading to a significant increase in oxidation products such as alkanes, thus altering its basic flavor characteristics. In contrast, adding OPO structured lipids in emulsion form effectively limits the direct contact between fat and oxygen, and the addition of α-tocopherol also slows down oil oxidation caused by high temperatures. Therefore, the addition of OPO emulsion does not affect the flavor of the processed cheese.
[0059] This invention utilizes whey protein isolate and its Maillard reaction-derived complex to co-encapsulate OPO structured lipids, achieving excellent encapsulation results. Furthermore, the resulting OPO emulsion exhibits good interfacial stability, reducing the exposure of OPO structured lipids during the processed cheese preparation process and minimizing off-flavor release at the source. In contrast, Comparative Example 6, which only used whey protein isolate for encapsulation, and Comparative Example 4, which had an excessively high ratio of complex to whey protein isolate, both resulted in interfacial imbalance. However, the encapsulation effect of the OPO structured lipids in Comparative Example 6 was significantly worse, resulting in a smaller overall impact on the response signals of sensors S1-S28 compared to Comparative Example 4.
[0060] In Comparative Example 5, the complex underwent a prolonged Maillard reaction, which introduced other off-flavors, thus affecting the flavor of the processed cheese. In Comparative Example 3, the homogenization and ultrasonic conditions exceeded the specified range, making the interfacial film easily damaged. Although this also affected the flavor of the processed cheese, its impact was less than that of Comparative Example 5. Consequently, the processed cheese obtained in Comparative Example 5 had a slightly greater overall impact on the response signals of sensors S1-S28 than that obtained in Comparative Example 3.
[0061] Table 1. Texture properties of processed cheese As shown in Table 1, compared with Comparative Example 1 without OPO emulsion, the hardness, elasticity, cohesiveness, adhesiveness, chewiness, and resilience of Examples 1-3 were significantly improved (P<0.05). This indicates that the addition of OPO emulsion can significantly improve the textural properties of processed cheese because the micro-protein-encapsulated fat globules formed in the OPO emulsion act as active fillers, effectively integrating with and enhancing the structure of the milk protein network. Conversely, compared with Examples 1-3, the textural properties of Comparative Example 2, which directly added OPO structured lipids, were significantly decreased (P<0.05). This is because the aggregation of OPO structured lipids interferes with the key cross-linking points formed between whey protein molecules and between proteins and emulsion salts, thereby weakening the ability to form a strong, continuous protein network.
[0062] Table 2 Sensory Scoring Criteria for Processed Cheese Table 3 Sensory evaluation of processed cheese As shown in Table 3, compared with Comparative Example 1 without OPO emulsion, the appearance, taste, odor, and acceptability scores of Examples 1-3 showed no significant changes (P>0.05), while the texture score was significantly improved (P<0.05). This indicates that the addition of OPO emulsion does not affect the appearance, taste, odor, and acceptability of processed cheese, but it does improve its texture. Comparative Example 2, with direct addition of OPO structured lipids, showed significantly reduced appearance, texture, taste, odor, and acceptability scores (P>0.05).
[0063] In Comparative Example 6, only whey protein isolate was used for encapsulation, resulting in significantly reduced encapsulation effectiveness and interfacial stability. This led to a decrease in the appearance, texture, taste, aroma, and acceptability of the processed cheese. In Comparative Example 4, the ratio of complex to whey protein isolate was too high. Excessive addition of the complex resulted in excessive polysaccharide chains hindering WPI adsorption to the oil-water interface, causing an imbalance in interfacial properties. The encapsulation effect of OPO structured lipids was poor, and they were easily exposed during the processing of processed cheese, affecting the sensory evaluation of the processed cheese.
[0064] In Comparative Example 3, excessively long shear homogenization time during OPO emulsion preparation affects the binding interface between whey protein isolate and the complex. Furthermore, prolonged sonication under excessively high ultrasonic power generates localized high temperatures, easily damaging the interfacial film. Consequently, adding this OPO emulsion to processed cheese can negatively impact the cheese's texture and appearance. In Comparative Example 5, the complex, due to prolonged Maillard reaction, exhibits poorer emulsification and encapsulation effects, and may introduce off-flavors and affect the cheese's color.
[0065] Unless otherwise specified, the raw materials and equipment used in this invention are all commonly used in the field; unless otherwise specified, the methods used in this invention are all conventional methods in the field.
[0066] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any simple modifications, alterations, and equivalent transformations made to the above embodiments based on the technical essence of the present invention shall still fall within the protection scope of the present invention.
Claims
1. A processed cheese rich in OPO structured lipids, characterized in that, Based on a total mass percentage of 100%, the ingredients include the following components: 51-55% pure cheese, 5-7% skim milk powder, 2-3% sodium citrate, 0.2-0.4% sodium pyrophosphate, 6.8-8.2% butter, 3-4.5% whey protein isolate, 15-25% OPO emulsion, and 2-11% water; The preparation of OPO emulsion includes the following steps: (1) Dissolve whey protein isolate and glucose in water, adjust the pH to 7.5-8.0, freeze dry to obtain a solid mixture; subject the solid mixture to Maillard primary reaction to obtain a complex; (2) The complex and whey protein isolate were added to water for hydration to obtain an aqueous phase; (3) Add α-tocopherol to the molten OPO structured lipid to obtain the oil phase; (4) Add the oil phase to the aqueous phase, and then perform shearing homogenization and sonication in sequence to obtain OPO emulsion.
2. The processed cheese rich in OPO structured lipids as described in claim 1, characterized in that, In step (1), the mass ratio of whey protein isolate to glucose is 1:1-2.
3. The processed cheese rich in OPO structured lipids as described in claim 1 or 2, characterized in that, In step (1), the conditions for the Maillard primary reaction are: heating to 60-70℃ and reacting for 1-2 hours.
4. The processed cheese rich in OPO structured lipids as described in claim 1, characterized in that, In step (2), the mass concentration of whey protein isolate and complex in the aqueous phase is 3-5%, and the mass ratio of whey protein isolate to complex is 1:0.8-1.
2.
5. The processed cheese rich in OPO structured lipids as described in claim 1 or 4, characterized in that, In step (2), the hydration conditions are: hydration at 35-45℃ for 20-30 minutes.
6. The processed cheese rich in OPO structured lipids as described in claim 1, characterized in that, In step (3), the mass concentration of α-tocopherol in the oil phase is 1-2%.
7. The processed cheese rich in OPO structured lipids as described in claim 1, characterized in that, In step (4), the mass percentage of the aqueous phase and the oil phase is 80-90%: 10-20%.
8. The processed cheese rich in OPO structured lipids as described in claim 1, 6, or 7, characterized in that, In step (4), the conditions for shear homogenization are: homogenization for 5-10 min at 10000-15000 r / min.
9. The processed cheese rich in OPO structured lipids as described in claim 1, 6, or 7, characterized in that, In step (4), the conditions for ultrasound are as follows: intermittent ultrasound is used, with an interval of 20-40 seconds after 60-90 seconds of ultrasound, an ultrasound power of 400-500 W, a total ultrasound duration of 8-12 minutes, and the solution temperature is controlled to be no higher than 30℃ during the ultrasound process.
10. A method for preparing processed cheese rich in OPO structured lipids as described in any one of claims 1-9, characterized in that, The process includes the following steps: mixing raw cheese, skim milk powder, sodium citrate, sodium pyrophosphate, butter, whey protein isolate, OPO emulsion, and water, then heating and beating to obtain processed cheese.