CN114304280B - High-density carbon dioxide sterilized quark cheese and preparation method thereof - Google Patents
High-density carbon dioxide sterilized quark cheese and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to high-density carbon dioxide sterilized quark cheese and a preparation method thereof. The shelf life of the cheese can reach 14 to 21 days. Meanwhile, the quark cheese is subjected to post-sterilization by a high-density carbon dioxide sterilization technology, so that microorganisms such as molds, yeasts and lactic acid bacteria in the quark cheese subjected to high-density carbon dioxide sterilization are inactivated, enzymes are passivated, the cheese is prevented from being further acidified, the protein hydrolysis, the pH, the rheological property and the microstructure change of the cheese during storage are slowed down, the flavor substance retention during the cheese storage is facilitated, and the shelf life of the cheese is prolonged.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to high-density carbon dioxide sterilized quark cheese and a preparation method thereof.
Background
Quark cheese is a fresh, low fat, unripe cheese that has a smooth texture and good spreadability. It is milky white or yellowish in appearance and slightly sour. It can be directly eaten or used for preparing various products, such as salad, cheese cake, candy, etc., and can also be used as the formula of other cheeses, such as cream cheese and whey cheese. Quark cheese is usually made from pasteurized skim milk, partially skim milk or fully skim milk by fermentation with lactic acid bacteria and coagulation with rennet.
The quark cheese heat treatment is easy to cause oil-water separation defects, so that sterilization treatment is not generally carried out, the shelf life is short, and the risk of microbial hazards can occur. The common bacteriostatic preservative means adopted in the cheese is to add a preservative, wherein the most applied is a chemical preservative. Along with the advocation of nature, health and green by consumers, the market also provides high-efficiency, stable and safe natural preservatives, such as nisin and natamycin. However, studies have now shown that variants of pathogenic bacteria in cheese have developed resistance to these natural preservatives. Therefore, it is important and urgent in the art to provide an effective sterilization technique for preparing quark cheese in order to control the proliferation and growth of pathogenic bacteria in cheese more safely, effectively and conveniently and to prolong the shelf life of cheese.
Disclosure of Invention
The invention aims to provide high-density carbon dioxide sterilized quark cheese and a preparation method thereof.
In order to achieve the above object, the present invention provides a high-density carbon dioxide sterilized quark cheese having a shelf life of 14 to 21 days.
The invention also provides a preparation method of the high-density carbon dioxide sterilized quark cheese in the technical scheme, which comprises the following steps:
carrying out high-density carbon dioxide sterilization on the quark cheese to obtain high-density carbon dioxide sterilized quark cheese;
the pressure maintaining pressure of the high-density carbon dioxide sterilization is 10-30 MPa, the pressure maintaining time is 25-50 min, and the pressure maintaining temperature is 35-60 ℃.
Preferably, the high-density carbon dioxide sterilization is intermittent sterilization, and also comprises pressure boosting and pressure relief;
the pressure rising time is 7-9 min, and the pressure relief time is 4-5 min.
Preferably, the preparation method of the quark cheese comprises the following steps:
mixing the pre-fermented raw milk with rennin, fermenting until the pH is 4.3-4.7, and discharging whey to obtain quark cheese.
Preferably, the mass ratio of the rennet to the pre-fermented raw milk is (0.5-1) g:1t, the solid activity of the rennin is (800-900) IMCU/g.
Preferably, the fermentation temperature is 30 to 33 ℃.
Preferably, the step of pre-fermenting comprises:
mixing the pretreated raw milk with a leavening agent, and performing pre-fermentation to obtain pre-fermented raw milk;
the leavening agent comprises lactic acid bacteria;
the effective viable count of the lactobacillus is 10 8 ～10 9 CFU/g。
Preferably, the mass ratio of the leavening agent to the pretreated raw milk is 11-13 g:1t; the temperature of the pre-fermentation is 30-33 ℃, and the time is 30-60 min.
Preferably, the pretreatment comprises: sterilizing, homogenizing and cooling raw milk to 30-33 ℃ to obtain pretreated raw milk;
the sterilization temperature is 72-75 ℃ and the sterilization time is 15-20 s; the homogenizing rotating speed is 14000-16000 rpm, and the time is 0.5-1.5 min.
Preferably, the whey drainage comprises sling whey; the temperature of the whey drainage is 10-14 ℃, and the time is 6-8 h.
Has the beneficial effects that:
the invention provides high-density carbon dioxide sterilized quark cheese, and the shelf life of the cheese can reach 14-21 days. The cheese post-sterilization is carried out on the quark cheese by utilizing the high-density carbon dioxide sterilization technology, so that microorganisms such as molds, yeasts and lactic acid bacteria in the quark cheese subjected to high-density carbon dioxide sterilization are inactivated, enzymes are passivated, the cheese is prevented from being further acidified, the hydrolysis of cheese protein and the change of pH, rheological property and microstructure during storage are slowed down, the flavor substance retention during the storage of the cheese is facilitated, and the shelf life of the cheese is prolonged.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments will be briefly described below.
FIG. 1 is a graph of the change in protein and fat distribution during storage of quark cheese in example 7 and comparative example 2, with comparative example 2Day0 at the top left, comparative example 2Day14 at the bottom left, example 7Day0 at the top right, and comparative example 2Day14 at the bottom right;
FIG. 2 is a graph of the change in apparent viscosity during storage of the quark cheeses of example 7 and comparative example 2;
FIGS. 3-a to 3-d are non-targeted metabonomics characterization of cheese volatiles by PCA and OPLS-DA in example 7 and comparative example 2, wherein FIG. 3-a is a PCA score plot, FIG. 3-b is a PCA loading plot, FIG. 3-c is an OPLS-DA score plot, and FIG. 3-d is an OPLS-DAVIP plot.
Detailed Description
The invention provides high-density carbon dioxide sterilization quark cheese, which has a shelf life of 14-21 days. The shelf life of the high-density carbon dioxide sterilized quark cheese is remarkably prolonged compared with that of the existing quark cheese, the strong milk flavor aftertaste is still kept within 14-21 days of shelf life, no bitter taste is generated, and the sensory evaluation result is qualified.
The invention also provides a preparation method of the high-density carbon dioxide sterilized quark cheese in the technical scheme, which comprises the following steps:
carrying out high-density carbon dioxide sterilization on the quark cheese to obtain high-density carbon dioxide sterilized quark cheese;
the pressure maintaining pressure of the high-density carbon dioxide sterilization is 10-30 MPa, the pressure maintaining time is 25-50 min, and the pressure maintaining temperature is 35-60 ℃.
The method for preparing the quark cheese is not particularly limited, and preferably comprises the following steps: mixing the pre-fermented raw milk with rennin, fermenting until the pH is 4.3-4.7, and discharging whey to obtain quark cheese. The pretreated raw milk is preferably obtained by sterilizing, homogenizing and cooling raw milk. The raw milk of the invention is preferably raw milk. The temperature for sterilization in the invention is preferably 72-75 ℃, and more preferably 74-75 ℃; the time is preferably 15 to 20 seconds, more preferably 17 to 19 seconds. The rotation speed of the homogenizing device is preferably 14000-16000 rpm, more preferably 14700-15600 rpm, and the time is preferably 0.5-1.5 min, more preferably 0.8-1.3 min. After the pretreatment according to the invention, cooling is carried out, preferably to a temperature of from 30 to 33 ℃ and more preferably to a temperature of 31 ℃.
The invention preferably mixes the pretreated raw milk with a leaven for pre-fermentation to obtain the pre-fermented raw milk. The mass ratio of the starter to the pretreated raw milk is preferably 11-13 g:1t, more preferably 12g:1t. The leaven of the present invention preferably comprises lactic acid bacteria, further comprises lactococcus lactis subspecies lactis and/or lactococcus cremoris, more preferably comprises lactococcus lactis subspecies lactis or lactococcus cremoris; when the leaven comprises lactococcus lactis subspecies lactis and lactococcus cremoris subspecies cremoris, the mass ratio of the two bacteria is not particularly limited, and the total amount of the leaven can be met. The effective viable count of the lactic acid bacteria of the present invention is preferably 10 8 ～10 9 CFU/g, more preferably 10 8.6 CFU/g. Mixing the pretreated raw milk with a leavening agent, and preferably stirring; the rotating speed of the stirring is preferably 70-85 r/min, and more preferably 82r/min; the time is preferably 1 to 1.5min, more preferably 1min. According to the invention, pre-fermentation is carried out after the stirring, wherein the pre-fermentation temperature is preferably 30-33 ℃, and more preferably 31 ℃; the time is preferably 30 to 60min, more preferably 30min.
The invention preferably mixes the pre-fermented raw milk with rennin, and ferments until the pH is 4.3-4.7 to obtain the cheese base material. The mass ratio of the rennet to the pre-fermented raw milk is preferably (0.5-1) g:1t, more preferably 0.8g:1t. The solid activity of the rennet of the invention is preferably 800-900 IMCU/g, more preferably 890IMCU/g. The method preferably further comprises stirring after mixing the pre-fermented raw milk and the rennin, wherein the stirring rotating speed is preferably 70-85 r/min, more preferably 82r/min, and the time is preferably 2-3 min, more preferably 3min. The fermentation is carried out after the uniform stirring, and the fermentation temperature is preferably 30-33 ℃, and more preferably 31 ℃; the fermentation time is preferably 10 to 12 hours, more preferably 12 hours, resulting in a cheese base. The pH value of the fermented liquid is preferably 4.3-4.7 after fermentation for 10-12 h.
The cheese base is preferably subjected to stirring for demulsification and whey removal to obtain quark cheese. The rotation speed of the stirring demulsification is preferably 70-85 r/min, more preferably 70r/min, and the time is preferably 1-1.5 min, more preferably 1min. The whey drainage of the present invention preferably comprises a sling whey drainage; the time for discharging whey is preferably 6-8 h, and more preferably 8h; the temperature of the whey drainage is preferably 10 to 14 ℃, more preferably 12 ℃.
The method is used for sterilizing the quark cheese by high-density carbon dioxide to obtain the quark cheese sterilized by high-density carbon dioxide. The high-density carbon dioxide sterilization is preferably intermittent sterilization, and also preferably comprises pressure boosting and pressure relief, wherein the pressure boosting time is preferably 7-9 min, and more preferably 7min; the pressure relief time is preferably 4 to 5min, more preferably 4min. The pressure maintaining pressure for sterilizing by the high-density carbon dioxide is 10-30 MPa, and more preferably 20MPa; the pressure maintaining time is 25-50 min, preferably 35-48 min, and more preferably 45min; the dwell temperature is 35 to 60 ℃, preferably 45 to 57 ℃, and more preferably 55 ℃.
In order to further illustrate the present invention, the following detailed description of the technical solutions provided by the present invention is made with reference to the accompanying drawings and examples, but they should not be construed as limiting the scope of the present invention.
Example 1
A high density carbon dioxide sterilized quark cheese, which comprises the following steps:
raw milk pretreatment: the pretreatment of raw milk comprises sterilization, homogenization and cooling;
and (3) sterilization: the temperature is 75 ℃, and the time is 18s;
homogenizing: the rotating speed is 15500rpm, and the time is 1min;
and (3) cooling: cooled to 31 ℃.
The preparation method of quark cheese comprises the following steps: 12 g/ton of lactic acid bacteria (effective viable count: 10) was added to the pretreated raw milk 8.68 CFU/g) and stirring for 1min at a rotation speed of 82r/min. Pre-fermenting at 31 deg.C for 30min, adding 1 g/ton rennin (solid activity is890 IMCU/g) and stirring at 82r/min for 3min. Fermenting at 31 deg.C for 12h to obtain cheese base material, and stirring for demulsification at stirring speed of 70r/min for 1min. Placing into a sterilized gauze bag, and discharging whey at 12 deg.C for 8 hr to obtain quark cheese.
High-density carbon dioxide sterilization step of quark cheese: pressure boosting, pressure maintaining and pressure relief.
Boosting pressure: the process lasted 7min.
Pressure maintaining: the pressure is 10MPa, the temperature is 55 ℃, and the pressure maintaining time is 45min.
Pressure relief: the process lasts 4min.
Example 2
A high density carbon dioxide sterilized quark cheese, which comprises the following steps:
raw milk pretreatment: the pretreatment of raw milk comprises sterilization, homogenization and cooling;
and (3) sterilization: the temperature is 75 ℃, and the time is 18s;
homogenizing: the rotating speed is 15500rpm, and the time is 1min;
and (3) cooling: cooled to 31 ℃.
The preparation method of quark cheese comprises the following steps: 12 g/ton of lactic acid bacteria (effective viable count: 10) was added to the pretreated raw milk 8.68 CFU/g) and stirring for 1min at a rotation speed of 82r/min. After 30min of pre-fermentation at 31 ℃ 1 g/ton rennet (solids viability 890 IMCU/g) was added and stirred at 82r/min for 3min. Fermenting at 31 deg.C for 12h to obtain cheese base material, and stirring for demulsification at stirring speed of 70r/min for 1min. Placing into a sterilized gauze bag, and discharging whey at 12 deg.C for 8 hr to obtain quark cheese.
High-density carbon dioxide sterilization step of quark cheese: pressure boosting, pressure maintaining and pressure relief.
Boosting pressure: the process lasts 7min.
And (3) pressure maintaining: the pressure is 10MPa, the temperature is 45 ℃, and the pressure maintaining time is 35min.
Pressure relief: the process lasts 4min.
Example 3
A high density carbon dioxide sterilized quark cheese, which comprises the following steps:
pre-treating raw milk: the pretreatment of raw milk comprises sterilization, homogenization and cooling;
and (3) sterilization: the temperature is 75 ℃, and the time is 18s;
homogenizing: the rotating speed is 15500rpm, and the time is 1min;
and (3) cooling: cooled to 31 ℃.
The preparation method of quark cheese comprises the following steps: 12 g/ton of lactic acid bacteria (effective viable count: 10) was added to the pretreated raw milk 8.68 CFU/g) and stirring for 1min at the rotating speed of 82r/min. After 30min of pre-fermentation at 31 ℃,1 g/ton rennet (solids activity 890 IMCU/g) was added and stirred for 3min at 82r/min. Fermenting at 31 deg.C for 12h to obtain cheese base material, and stirring for demulsification at stirring speed of 70r/min for 1min. Placing into a sterilized gauze bag, and discharging whey at 12 deg.C for 8 hr to obtain quark cheese.
High-density carbon dioxide sterilization step of quark cheese: pressure boosting, pressure maintaining and pressure relief.
Boosting pressure: the process lasts 7min.
And (3) pressure maintaining: the pressure is 20MPa, the temperature is 45 ℃, and the pressure maintaining time is 25min.
Pressure relief: the process lasts 4min.
Example 4
A high density carbon dioxide sterilized quark cheese, which comprises the following steps:
pre-treating raw milk: the pretreatment of raw milk comprises sterilization, homogenization and cooling;
and (3) sterilization: the temperature is 75 ℃, and the time is 18s;
homogenizing: the rotating speed is 15500rpm, and the time is 1min;
and (3) cooling: cooled to 31 ℃.
The preparation method of quark cheese comprises the following steps: 12 g/ton of lactic acid bacteria (effective viable count: 10) was added to the pretreated raw milk 8.68 CFU/g) and stirring for 1min at the rotating speed of 82r/min. After 30min of pre-fermentation at 31 ℃,1 g/ton rennet (solids activity 890 IMCU/g) was added and stirred for 3min at 82r/min. Fermenting at 31 deg.C for 12 hr to obtain cheese base materialAnd stirring the obtained cheese base material for demulsification at the stirring speed of 70r/min for 1min. Placing into a sterilized gauze bag, and discharging whey at 12 deg.C for 8 hr to obtain quark cheese.
High-density carbon dioxide sterilization step of quark cheese: pressure boosting, pressure maintaining and pressure relief.
Boosting pressure: the process lasts 7min.
And (3) pressure maintaining: the pressure is 20MPa, the temperature is 55 ℃, and the pressure maintaining time is 35min.
Pressure relief: the process lasts 4min.
Example 5
A high density carbon dioxide sterilized quark cheese, which comprises the following steps:
raw milk pretreatment: the pretreatment of raw milk comprises sterilization, homogenization and cooling;
and (3) sterilization: the temperature is 75 ℃, and the time is 18s;
homogenizing: the rotating speed is 15500rpm, and the time is 1min;
and (3) cooling: cooled to 31 ℃.
The preparation method of quark cheese comprises the following steps: 12 g/ton of lactic acid bacteria (effective viable count: 10) was added to the pretreated raw milk 8.68 CFU/g) and stirring for 1min at the rotating speed of 82r/min. After 30min of pre-fermentation at 31 ℃ 1 g/ton rennet (solids viability 890 IMCU/g) was added and stirred at 82r/min for 3min. Fermenting at 31 deg.C for 12h to obtain cheese base material, and stirring for demulsification at stirring speed of 70r/min for 1min. Placing into a sterilized gauze bag, and discharging whey at 12 deg.C for 8 hr to obtain quark cheese.
High-density carbon dioxide sterilization step of quark cheese: pressure boosting, pressure maintaining and pressure relief.
Boosting pressure: the process lasted 7min.
Pressure maintaining: the pressure is 30MPa, the temperature is 55 ℃, and the pressure maintaining time is 25min.
Pressure relief: the process lasts 4min.
Example 6
A high density carbon dioxide sterilized quark cheese, which comprises the following steps:
raw milk pretreatment: the pretreatment of raw milk comprises sterilization, homogenization and cooling;
and (3) sterilization: the temperature is 75 ℃, and the time is 18s;
homogenizing: the rotating speed is 15500rpm, and the time is 1min;
and (3) cooling: cooled to 31 ℃.
The preparation method of quark cheese comprises the following steps: 12 g/ton of lactic acid bacteria (effective viable count: 10) was added to the pretreated raw milk 8.68 CFU/g) and stirring for 1min at a rotation speed of 82r/min. After 30min of pre-fermentation at 31 ℃,1 g/ton rennet (solids activity 890 IMCU/g) was added and stirred for 3min at 82r/min. Fermenting at 31 deg.C for 12h to obtain cheese base material, and stirring for demulsification at stirring speed of 70r/min for 1min. Placing into a sterilized gauze bag, and discharging whey at 12 deg.C for 8 hr to obtain quark cheese.
High-density carbon dioxide sterilization step of quark cheese: pressure boosting, pressure maintaining and pressure relief.
Boosting pressure: the process lasts 7min.
And (3) pressure maintaining: the pressure is 30MPa, the temperature is 45 ℃, and the pressure maintaining time is 45min.
Pressure relief: the process lasts 4min.
Example 7
A high density carbon dioxide sterilized quark cheese, which comprises the following steps:
pre-treating raw milk: the pretreatment of raw milk comprises sterilization, homogenization and cooling;
and (3) sterilization: the temperature is 75 ℃, and the time is 18s;
homogenizing: the rotating speed is 15500rpm, and the time is 1min;
and (3) cooling: cooled to 31 ℃.
The preparation method of quark cheese comprises the following steps: 12 g/ton of lactic acid bacteria (effective viable count: 10) was added to the pretreated raw milk 8.68 CFU/g) and stirring for 1min at a rotation speed of 82r/min. After 30min of pre-fermentation at 31 ℃,1 g/ton rennet (solids activity 890 IMCU/g) was added and stirred for 3min at 82r/min. Fermenting at 31 deg.C for 12h to obtain cheese base material, stirring for demulsifying at 70r/min forIs 1min. Placing into a sterilized gauze bag, and discharging whey at 12 deg.C for 8 hr to obtain quark cheese.
High-density carbon dioxide sterilization step of quark cheese: pressure boosting, pressure maintaining and pressure relief.
Boosting pressure: the process lasts 7min.
And (3) pressure maintaining: the pressure is 20MPa, the temperature is 55 ℃, and the pressure maintaining time is 45min.
Pressure relief: the process lasted 4min.
Comparative example 1
A high density carbon dioxide sterilized quark cheese, which comprises the following steps:
raw milk pretreatment: the pretreatment of raw milk comprises sterilization, homogenization and cooling;
and (3) sterilization: the temperature is 75 ℃, and the time is 18s;
homogenizing: the rotating speed is 15500rpm, and the time is 1min;
and (3) cooling: cooled to 31 ℃.
The preparation method of quark cheese comprises the following steps: 12 g/ton of lactic acid bacteria (effective viable count: 10) was added to the pretreated raw milk 8.68 CFU/g) and stirring for 1min at a rotation speed of 82r/min. After 30min of pre-fermentation at 31 ℃ 1 g/ton rennet (solids viability 890 IMCU/g) was added and stirred at 82r/min for 3min. Fermenting at 31 deg.C for 12h to obtain cheese base material, and stirring for demulsification at stirring speed of 70r/min for 1min. Placing into a sterilized gauze bag, and discharging whey at 12 deg.C for 8 hr to obtain quark cheese.
High-density carbon dioxide sterilization step of quark cheese: pressure boosting, pressure maintaining and pressure relief.
Boosting pressure: the process lasts 7min.
Pressure maintaining: the pressure is 7MPa, the temperature is 30 ℃, and the pressure maintaining time is 15min.
Pressure relief: the process lasts 4min.
Comparative example 2
A high density carbon dioxide sterilized quark cheese, which comprises the following steps:
raw milk pretreatment: the pretreatment of raw milk comprises sterilization, homogenization and cooling;
and (3) sterilization: the temperature is 75 ℃, and the time is 18s;
homogenizing: the rotating speed is 15500rpm, and the time is 1min;
and (3) cooling: cooled to 31 ℃.
The preparation method of quark cheese comprises the following steps: 12 g/ton of lactic acid bacteria (effective viable count: 10) was added to the pretreated raw milk 8.68 CFU/g) and stirring for 1min at the rotating speed of 82r/min. After 30min of pre-fermentation at 31 ℃ 1 g/ton rennet (solids viability 890 IMCU/g) was added and stirred at 82r/min for 3min. Fermenting at 31 deg.C for 12h to obtain cheese base material, and stirring for demulsification at stirring speed of 70r/min for 1min. Placing into a sterilized gauze bag, and discharging whey at 12 deg.C for 8 hr to obtain quark cheese.
Example 8
The total number of colonies and the total number of mold yeasts of quark cheeses prepared in examples 1-6 and comparative examples 1-2 were measured, respectively. The colony count of the cheese is determined according to GB/T4789.2-2008; total mold and yeast counts were determined according to GB/T4789.15-2003 and the results are shown in Table 1:
TABLE 1 Total colonies and mold yeasts of examples 1 to 6 and comparative examples 1 to 2 Quke cheese
As can be seen from Table 1, the high density carbon dioxide has a significant bacteria reduction effect on quark cheese, the total number of colonies in quark cheese in examples 1-6 is significantly lower than the total number of colonies in quark cheese in comparative examples 1-2, the bacteria reduction effect in quark cheese depends on the high density carbon dioxide sterilization parameters, and the lower treatment pressure, time and temperature have a limited effect on cheese microorganism killing, e.g., the relatively lower treatment pressure, time and temperature in comparative example 1 is used, so that the total number of colonies in comparative example 1 is relatively higher.
Example 9
The measurements of microbial numbers, pH, protein hydrolysis and sensory evaluation during storage of quark cheeses of example 7 and comparative example 2 were carried out as follows:
the colony count of quark cheese is determined according to GB/T4789.2-2008;
the total number of moulds and yeasts is determined according to GB/T4789.15-2003;
the method for measuring the pH value comprises the following steps: 1g of cheese was dispersed in 2ml of distilled water, and the pH thereof was measured by a pH meter;
the degree of hydrolysis of the protein is characterized by the free amino group content of the cheese, and the specific method is as follows: 3g quark cheese was mixed with 27mL distilled water and vortexed to a homogeneous suspension. Centrifuging at 2000 Xg for 10min at 10 deg.C. 3mL of the supernatant was combined with 3mL of 40% trichloroacetic acid. Centrifugation was again carried out at 2000 Xg, 4 ℃ for 15min. 0.15mL of the supernatant was added with 3mL of LOPA reagent. Incubating for 5min, and measuring the light absorption value at 340 nm;
selecting 9 sensory evaluators, performing sensory evaluation by adopting a grading system, and judging whether the sensory acceptability of the cheese is qualified according to the standard in the table 2.
The measurement results of the above parameters are shown in table 3:
TABLE 2 Quark cheese evaluation criteria
| Index (es) | Sensory standard for qualified cheese |
| Color | Milky white or yellowish |
| Taste and smell | Has strong or thick milk flavor, slight sour taste, and no bitter taste |
| Tissue state | Soft and elastic, easy to be smeared, fine and smooth, and light in granular feel |
Table 3 changes in microbial count, pH, proteolytic index and organoleptic acceptability of quark cheeses of example 7 and comparative example 2 during storage
Note: different lower case letters indicate significant differences between different storage periods, P < 0.05; the different capital letters indicate that the cheese of comparative example 2 and the cheese of example 7 are significantly different at day0, with P < 0.05.
The shelf life of the cheese was determined according to the microbiological indicators and the organoleptic acceptability, as shown in table 3. Once an unacceptable sensory evaluation or an excessive number of mould yeasts has occurred, the cheese is not suitable for further storage. According to sensory description of the sensory member, the cheese after high-density carbon dioxide sterilization has slight granular feeling on the taste at day0, which is mainly attributed to that the high-density carbon dioxide treatment can increase the hydrophobicity of the surface of protein to enhance the intermolecular interaction to cause protein aggregation. The influence of the high-density carbon dioxide on the structure and physical properties of the casein has been researched, and the result shows that the particle size of the casein can be remarkably increased by the high-density carbon dioxide treatment under severe conditions. However, according to the sensory evaluation results, the slight grainy feel had little effect on the overall sensory acceptability of the cheese. The cheese sensory evaluation results before and after sterilization are qualified. After 7 days of storage, the cheese sensory evaluation results of example 7 and comparative example 2 were still acceptable, but the cheese of comparative example 2 was described to have a less milky aftertaste than the cheese of example 7. On day14 of storage, the cheese of comparative example 2 had little or no aftertaste, and even a noticeable bitterness, and therefore the cheese had an unacceptable sensory rating. While the cheese of example 7 still retained a strong milky aftertaste on day14 and did not exhibit any bitterness, so that the sensory evaluation thereof was still acceptable. Sensory evaluation results indicate that the high density carbon dioxide treatment is beneficial in enhancing the stability of the cheese flavor during storage.
The high density carbon dioxide treatment in example 7 reduced the total number of colonies in the cheese from 8.77lgCFU/g to 1.44lgCFU/g. And there was a tendency for the total number of cheese colonies to decrease during storage, probably because the consumption of lactose in the cheese and the continued increase in pH caused the lactic acid bacteria to switch from the dominant species to the non-dominant species. Regarding the amount of mold yeast, neither mold nor yeast was detected in the quark cheeses of example 7 and comparative example 2 on days 0 and 7 of storage, but the presence of fungi was detected on day14 in both the cheese of example 7 and comparative example 2 and was judged to be yeast based on the appearance of colonies. According to the limiting criteria of GB5420-2010 on the total number of cheese moulds or yeasts, the presence of approximately 66.5CFU/g of yeasts in cheese of comparative example 2 is considered to be microbiologically over-proof and unsuitable for further storage. However, only 3.5CFU/g yeast was detected in cheese of example 7, and the shelf life was not reached. The fungus count continued to increase in the cheese after 21 days of storage, wherein the total number of mould yeasts had increased dramatically to 3.87X 10 in cheese comparative example 2 7 CFU/g. Example 7 the increase in the total number of caseous yeasts to 589.5CFU/g was considered to be over-microbiological and not suitable for further storage. The sensory evaluation results and microbial counts were combined, with the shelf life of the cheese of comparative example 2 being 7-14 days and the shelf life of the cheese of example 7 being 14-21 days. Indicating that the high density carbon dioxide treatment effectively extended the shelf life of quark cheese.
The pH of the cheese treated with high density carbon dioxide increased slightly. This is probably because the high density of carbon dioxide increases the dissociation degree of the protein-releasable functional group (carboxyl group), changes the hydrogen ion concentration and thus the pH value thereof. During cheese storage, further acidification of the cheese is caused by both the lactic acid bacteria fermenting to produce lactic acid with lactose and the fat breaking down to produce free fatty acids. At the same time, however, the decomposition of the protein network by proteases and the generation decomposition of lactic acid will produce alkaline substances, and the growth and propagation of yeast using lactic acid as a carbon source will also reduce the acidity of cheese. The results of the change in the pH of the cheese showed that the pH exhibited a tendency to increase during storage, indicating that the latter plays a dominant role during storage. It can be seen that the pH of the quark cheese of comparative example 2 increased significantly faster than the quark cheese of example 7, probably due to the inactivating effect of the high density carbon dioxide on the cheese, thereby inhibiting proteolysis. On the other hand, according to the above analysis of the microbial count of quark cheese, more yeasts are present in quark cheese of comparative example 2 during the same period, which utilize the metabolism of lactic acid to raise the cheese pH faster.
Cheese is susceptible to hydrolysis of its proteins to free amino acids by proteases or peptidases during storage and is affected by conditions such as microorganisms, pH, water activity, storage temperature, etc. There was a tendency for the free amino content of cheese to increase during storage, confirming the hydrolysis of proteins. It can be seen from table 3 that the quark cheese of comparative example 2, on day14 of storage, had a proteolytic index that increased from 2.96 to 3.48, a significantly greater increase than the quark cheese of example 7, which is consistent with the trend of pH change. This is mainly due to the molecular effect of carbon dioxide, which binds to the basic amino acids of proteases to form a complex, thereby acting as an enzyme inactivation. Considering that the acidic environment of quark cheese itself and the high density carbon dioxide treatment did not significantly reduce the cheese pH, the enzyme deactivation mechanism of the high density carbon dioxide pH reducing effect (by changing the ambient pH to inhibit enzyme activity) did not significantly work in cheese. In combination with the analysis of the microbial counts results, the large microbial population in cheese from comparative example 2 will result in more protein breakdown due to the metabolic growth of the microbes. And it is more vulnerable to microbial contamination than the quark cheese of example 7, and more fungi, especially yeasts, also have a degrading effect on the protein. Although the formation of free amino acids by proteolysis contributes to the formation of cheese-specific flavour substances, an increase in the content of free amino acids may also lead to undesirable flavour characteristics such as malty and bitterness. Sensory evaluation results demonstrated that more intense protein hydrolysis adversely affected cheese flavor.
Example 10
The changes in the fat and protein distribution during storage of the quark cheeses of example 7 and comparative example 2 were investigated by confocal laser microscopy. Cheese was stained with Nile Red (200 mg/L in acetone) and FITC (200 mg/L in acetone) for 10min, respectively, and the fluorescence of FITC and Nile Red was captured using filters with wavelengths of 513nm and 633 nm.
The results are shown in FIG. 1. The green part is the protein matrix, the red part is the fat, and the black, unstained part is other components such as moisture. It can thus be seen that the protein matrix of the cheese exhibits mainly a spongy microstructure and is intermingled with several fat globule particles. Before storage, the cheese of comparative example 2 was observed to have a microstructure without significant black gaps and a relatively uniform protein distribution. While a few gaps appear in the cheese microstructure of example 7, which is associated with the high density of carbon dioxide increasing the interaction between protein molecules to induce aggregation thereof. This results in a less uniform distribution of protein in the cheese, consistent with the sensory rating description of cheese. However, the high density carbon dioxide had no significant effect on the fat distribution of the cheese. After 14 days of storage, a significant change in the microstructure of the cheese of comparative example 2 was observed, with a significant increase in the black void fraction, indicating that the linking effect between the caseins gradually diminished and the skeletal structure became loose. Whereas the protein matrix in the cheese microstructure of example 7 did not change significantly. This is mainly due to the more intense proteolysis of the cheese of comparative example 2, destroying the protein network structure.
Example 11
The cheeses of example 7 and comparative example 2 were subjected to rheological characterisation analysis during storage. The specific method comprises the following steps:
through 1 to 100s- 1 The apparent viscosity of the cheese is determined by a shear scan, and a power law model is used as a typical equation to describe shear-thinning fluids, as follows:
η＝k·γ (n-1)
where η is the apparent viscosity, k is the consistency coefficient, γ is the shear frequency, and n is the non-Newtonian fluid index.
The results are shown in FIG. 2. All quark cheeses are pseudoplastic fluids with shear thinning flow behavior. It can be seen that the high density carbon dioxide treatment in example 7 significantly increased the apparent viscosity of the cheese due to the enhanced effect of the high density carbon dioxide on the protein network resulting in its greater shear resistance. During storage, it can be seen that the apparent viscosities of both the quark cheese of example 7 and the quark cheese of comparative example 2 are significantly reduced. This can be explained by the hydrolysis of proteases, casein is broken down by enzymes, which breaks down the protein network structure and weakens the protein-molecule interactions. This is consistent with the apparent increase in black voids in the cheese microstructure during storage. To further compare the apparent viscosity changes of the cheeses of example 7 and comparative example 2, a power law function was fitted to the curve and the consistency coefficient k was calculated. It is evident that the cheese of example 7 showed a significantly smaller degree of change in k-value during storage than the cheese of comparative example 2, demonstrating that the high density carbon dioxide treatment reduced the rheological profile of the cheese during storage. This is also consistent with the results of its microstructural changes.
Example 12
The cheese of comparative example 2 and example 7 was evaluated for L, a, b values using a LabScanXE colorimeter (Hunterlab, reston, VA, USA), and the results are shown in Table 4.
Table 4 colour change during storage of quark cheese in example 7 and comparative example 2
Note: different lower case letters indicate significant differences between different storage periods, P < 0.05; the different capital letters indicate that the cheese of comparative example 2 and the cheese of example 7 are significantly different at day0, with P < 0.05.
As can be seen from table 3, the high density carbon dioxide treatment in example 7 did not change the brightness of the quark cheese, but significantly reduced the a value and increased the b value of the cheese, indicating that the cheese exhibited a greener and more yellow color after the high density carbon dioxide treatment. Although the variation was statistically different, the numerical variation was so small that it was difficult to observe with the naked eye. There was a tendency for the brightness of the comparative example 2 cheese to increase slightly during storage, while the brightness of the example 7 cheese remained essentially unchanged. In terms of the a-value, the cheese of comparative example 2 showed a significantly greater increase in the a-value in the period of 0-14 days than the cheese of example 7. And both cheeses had significantly reduced b-values during storage, but there was no significant difference in the degree of change in yellowness. Thus, the cheese of example 7 retained its original color well during storage.
Example 13
The cheese of example 7 and comparative example 2 was evaluated for changes in moisture distribution during storage using a low field magnetic resonance imaging analyzer. The transverse relaxation time T of the sample is measured with a multipulse echo sequence using the program CarrPurcel MeibomGill (CPMG) 2 . Quark cheese (2-3 g) was placed in the center of the rf coil in the center of the permanent magnet for CPMG scan experiments. The pulse parameters were set as follows: sampling frequency (SW) =200kHz, offset frequency (O) =243544.10Hz, time Echo (TE) =0.2ms,90 ° pulse time (P1) =13 μ s,180 ° pulse time (P2) =27.04 μ s, waiting Time (TW) =200ms, sampling point (TD) =8010, number of Scans (NS) =4, nech (number of echoes) =200. The absolute relaxation amplitude is proportional to the amount of water present and the relative amplitude within the sample is used for this measurement. The i component unit mass signal is used to reflect the state of the corresponding water in the sample and is calculated as follows:
in the formula A 2i Is the corresponding water content (area ratio) of the i-th component, and m is the sample mass. The total moisture content per unit mass signal is the sum of the individual component mass signals, and the results are shown in Table 5:
table 5 relaxation times T during storage of quark cheese in example 7 and comparative example 2 2 And a moisture content A 2 Variations in
Note: different lower case letters indicate significant differences between different storage periods, P < 0.05; the different capital letters indicate that the cheese of comparative example 2 and the cheese of example 7 are significantly different at day0, with P < 0.05.
From table 5 it can be derived: the high water content of quark cheese makes it extremely easySpoiling and reducing the shelf life of the cheese. Changes in moisture status and moisture content during storage of cheese samples were studied using low field nuclear magnetic resonance techniques. T is a unit of 2 The transverse relaxation time refers to the time required by the hydrogen proton spin nucleus to reach transverse thermal equilibrium after being excited by radio frequency pulses received by an external magnetic field, and the larger the value of the transverse relaxation time, the stronger the mobility of water molecules is reflected. T for food samples in general 2 There are three peaks in the inverted spectrum, T 21 (about 1 ms) and T 22 (about 10 ms) and T 23 (around 100 ms) representing bound water, semi-bound water and free water, respectively. It can be seen that the moisture in quark cheese is mostly free water, accounting for around 80% of the total moisture of the cheese, which makes the cheese very vulnerable to microbial infestation. The high density carbon dioxide treatment of example 7 significantly reduced the cheese moisture relaxation time T 22 And T 23 Indicating that the treatment significantly improved the binding capacity of water molecules to the cheese matrix. This is consistent with the previous high density carbon dioxide sterilization process increasing the apparent viscosity of the cheese. And during storage, the free water content A of the cheese of comparative example 2 was observed 23 Significantly larger, whereas example 7 cheese A 23 The variation was not significant. This is probably due to the more vigorous hydrolysis of the protein in cheese comparative example 2 reducing its binding capacity to water molecules and producing more free water. This also explains the greater degree of change in apparent viscosity of the cheese of comparative example 2 during storage.
Example 14
Volatile flavour materials were determined in cheese example 7 and comparative example 2, respectively, using a gas chromatograph mass spectrometer for headspace solid phase microextraction. Weigh 3g cheese samples into sample bottles, 2 replicates per group. Heating the sample bottle in 50 deg.C water bath for 15min, extracting with aged PDMS/DVB (65 μm) extraction head at 50 deg.C for 30min, desorbing for 5min, and performing GC-MS analysis.
And (3) GC-MS detection: the column used was an elastic quartz capillary column DB-5 column (30 m × 0.25mm, 0.25 μm); temperature rising procedure: maintaining at 40 deg.C for 3min, increasing the temperature at 5 deg.C/min to 220 deg.C, increasing the temperature at 40 deg.C/min to 280 deg.C, and maintaining for 4.5min.
And (3) data analysis: the data were analyzed quantitatively and qualitatively according to the nist14.L library using MSD chemical analysis software. To further analyze the similarity and differences in volatile components during storage of the cheese of comparative example 2 and the cheese of example 7, multivariate statistical analyses including unsupervised Principal Component Analysis (PCA) and supervised orthogonal partial least squares discriminant analysis (OPLS-DA) were performed using SIMCA14.1 (Umetrics, umea, sweden).
The results are shown in Table 6 and FIGS. 3-a to 3-d.
Table 6 change in volatile matter content (%) during storage of quark cheese in example 7 and comparative example 2
Note: different lower case letters indicate significant differences between different storage periods, P < 0.05; different capital letters indicate significant differences between the cheese of comparative example 2 and the cheese of example 7 at day0, P < 0.05.
In methods for characterizing the organoleptic properties of cheese, flavor is one of the most important factors that determine the acceptability of a consumer with cheese. The flavour of most cheeses is produced by a combination of a large number of volatile substances, and these volatile substances are complex biochemical reactions that arise during the preparation, deterioration, of the cheese.
Table 6 shows that a total of 40 volatile compounds were identified in the cheese samples, including sulfur compounds, aliphatic hydrocarbons, heterocyclic compounds, acids, alcohols, aldehydes, ketones, ethers, and aromatic hydrocarbons. The high density carbon dioxide treatment in example 7 reduced the amount of cheese flavor. The content of the acid substances including acetic acid, butyric acid, caproic acid, caprylic acid and n-capric acid is obviously reduced after the high-density carbon dioxide treatment, wherein the content of the acetic acid is most obviously reduced, which is consistent with the result that the pH value of the cheese is increased by the high-density carbon dioxide treatment. Acetic acid gives the milk fermented product a strong taste, and too much acetic acid causes the product to smell waxy. Caproic, caprylic, butyric and n-capric acid provide an odor of sheep, an unpleasant smell, a rancid sourness and a sweat smell, respectively, which may reduce the organoleptic acceptability of quark cheese. Thus, high density carbon dioxide processing may have the potential to improve quark cheese flavor. The cheese of example 7 has a significantly greater alcoholic content than the cheese of comparative example 2, in which ethanol is the main constituent of the alcoholic substance, which acts as a substrate for the synthesis of other volatile substances, directly affecting the cheese flavor.
After 14 days of storage, the volatile components of the quark cheese changed significantly. Dimethyl disulfide was the only sulfide detected in the cheese. Although in lower amounts, they are key flavor components in cheese due to a lower odor threshold. The sulphides generally have a strong garlic, onion, cabbage and ripened cheese odour, generally from methionine. However, dimethyl disulfide was present only in the cheese before storage, neither of which was detectable after storage.
Aliphatic hydrocarbons are not normally the main flavor component in cheese due to the high odor threshold. 3 aliphatic hydrocarbons were detected in the cheese of comparative example 2 or the cheese of example 7 before storage, with 2, 4-dimethylheptane as the main component. After 14 days of storage, the total content of aliphatic hydrocarbons did not change significantly, but a significant increase in the number of aliphatic hydrocarbons was observed, including the formation of decane, undecane, D-limonene, etc., with octane being the highest aliphatic hydrocarbon content. The formation of aliphatic hydrocarbons during storage may be due to oxidation of fats.
The acid content was significantly reduced especially in the cheese of comparative example 2 during storage, but a significant increase in the butyric acid content of the cheese of comparative example 2, from 3.55% to 5.21%, with a significantly higher increase in amplitude than the cheese of example 7, could be seen. It was reported that butyric acid may be responsible for the rancid taste of cheese, which would result in the flavor of the cheese of comparative example 2 being more susceptible to deterioration during storage.
Less aldehydes were detected in the cheese and in lower amounts. It is mainly derived from amino acids, generates decarboxylated intermediate imide through transamination, and can also be generated through Strecker degradation. Aldehydes are short-lived compounds in cheese and will rapidly reduce to primary alcohols and even oxidize to the corresponding acids, which may explain the relatively low amount and content of aldehydes in this study. However, aldehydes, especially linear aldehydes, are reported to contribute significantly to the freshness and floral aroma of cheese. It can be seen that the caproaldehyde and nonanal content increased significantly after storage in the cheese of example 7, while the cheese of comparative example 2 did not change significantly. The high density carbon dioxide sterilization thus helps the cheese to retain flavor freshness.
To further analyze the effect of high density carbon dioxide treatment on cheese volatile components and their storage stability, the GC-MS data were subjected to dimensionality reduction using Principal Component Analysis (PCA). 4 main components with characteristic values larger than 1 are extracted, the variances of PC1 and PC2 are 44.5 percent and 23.7 percent respectively, and the cumulative contribution rate is 68.2 percent. FIG. 3-a is a graph of PCA scores showing that cheese day0 of comparative example 2 and cheese day0 of example 7 are closely spaced, indicating a greater degree of similarity, indicating that the high density carbon dioxide treatment has no significant effect on the flavor component of the cheese. However, the cheese day14 group of comparative example 2 and the cheese day14 group of example 7 were located in the third and second quadrants, respectively. This is mainly attributed to the substances such as acetic acid, decane, acetoin, butyric acid and the like in the cheese day14 of comparative example 2 and the substances such as nonanal, hexanal, D-limonene, octane and the like in the cheese day14 of example 7.
The cheese from comparative example 2 and the cheese from example 7 were further analyzed for differential metabolites after 14 days of storage using the OPLS-DA model, which had R2Y and Q2 values of 0.966 and 0.859, respectively, and had better predictive power. On the OPLS-DA score plot, the two groups can be clearly separated. FIG. 3-d is a graph of VIP of the cheese volatile material of comparative example 2 and example 7 after 14 days of storage, with a greater value of VIP indicating that the material is a differential metabolite between the two groups. The results show that the difference between the two groups is mainly composed of nonanal, acetoin, acetic acid, hexanal, 1, 3-bis (1, 1-dimethylethyl) benzene, butyric acid, 2-heptanone, n-hexanol and ethanol. Wherein more nonanal and hexanal are formed during the storage of the cheese in example 7, which contributes to the fresh flavor of the cheese. Although the cheese of comparative example 2 gives a milk flavor to the cheese due to the formation of a large amount of acetoin by proteolysis, it also generates a large amount of flavor substances derived from food spoilage such as butyric acid, which seriously affects the shelf life thereof.
From the above examples, it can be seen that post-sterilization of quark cheese by high density carbon dioxide sterilization techniques inactivates mold, yeast, lactic acid bacteria and other microorganisms in the quark cheese and inactivates enzymes, prevents further acidification of the cheese, slows down the proteolysis and changes in pH, rheological properties, microstructure of the cheese during storage, facilitates flavor retention during storage, and extends shelf life of the cheese.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (9)
1. The preparation method of the high-density carbon dioxide sterilized quark cheese is characterized by comprising the following steps of:
carrying out high-density carbon dioxide sterilization on the quark cheese to obtain high-density carbon dioxide sterilized quark cheese;
the pressure maintaining pressure for high-density carbon dioxide sterilization is 10 to 30MPa, the pressure maintaining time is 25 to 50min, and the pressure maintaining temperature is 35 to 60 ℃;
the high-density carbon dioxide sterilization is intermittent sterilization, and also comprises pressure boosting and pressure relief;
the pressure rise time is 7 to 9min, and the pressure relief time is 4 to 5min.
2. The method of manufacturing according to claim 1, wherein the quark cheese includes the steps of:
mixing the pre-fermented raw milk with rennin, fermenting until the pH value is 4.3 to 4.7, and discharging whey to obtain quark cheese.
3. The preparation method according to claim 2, wherein the mass ratio of the rennin to the pre-fermented raw milk is (0.5 to 1) g:1t, the solid activity of the chymosin is (800 to 900) IMCU/g.
4. The method according to claim 2, wherein the fermentation temperature is from 30 ℃ to 33 ℃.
5. The method of claim 2, wherein the step of pre-fermenting comprises:
mixing the pretreated raw milk with a leavening agent, and performing pre-fermentation to obtain pre-fermented raw milk;
the leavening agent comprises lactic acid bacteria;
the effective viable count of the lactic acid bacteria is 10 8 ~10 9 CFU/g。
6. The preparation method of claim 5, wherein the mass ratio of the starter culture to the pretreated raw milk is 11-13 g:1t; the temperature of the pre-fermentation is 30 to 33 ℃, and the time is 30 to 60min.
7. The production method according to claim 5 or 6, wherein the pretreatment comprises: sterilizing, homogenizing and cooling raw milk to 30 to 33 ℃ to obtain pretreated raw milk;
the sterilization temperature is 72 to 75 ℃, and the time is 15 to 20s; the homogenizing rotating speed is 14000 to 16000rpm, and the time is 0.5 to 1.5min.
8. The method of manufacturing of claim 2, wherein the whey bar comprises a sling whey bar; the temperature of the whey drainage is 10 to 14 ℃, and the time is 6 to 8 hours.
9. The high-density carbon dioxide-sterilized quark cheese produced by the production process according to any one of claims 1 to 8, wherein the shelf life of the high-density carbon dioxide-sterilized quark cheese is from 14 to 21 days.
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