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Studies on the Improvements of Flavor and Texture of Low-fat Processed Cheese by Enzyme-modified Cheese and Inulin

Author: SunWenFeng
Tutor: LuoHongXia
School: Xinjiang Agricultural University
Course: Of Food Science
Keywords: Enzyme modified cheese Flavourzyme Lipase Inulin Flavor Texture
CLC: TS252.53
Type: Master's thesis
Year: 2009
Downloads: 202
Quote: 2
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Abstract


Enzymatic hydrolysis of natural cheese cheese obtained is called enzyme modified cheese (Enzyme-modified Cheeses, EMCs), enzyme modified cheese flavor as a cheese food seasonings, its production cost is low, high flavor intensity, and natural Compared Cheese flavor formation time is greatly shortened. Inulin (Inulin) is a new fat substitute, is not only beneficial to human health, but also play a role in improving the texture of cheese. This topic using fresh cheddar cheese and butter as the main raw material, using a two-step method for enzymatic preparation of enzyme modified cheese ripening, and by the addition of enzyme modified cheese with inulin, studied its processed cheese flavor and texture effects. (1) protease enzyme studied by experiments cheddar critical process and optimize critical after enzymatic process parameters: the amount of 0.02% flavourzyme added, reaction temperature is 50 ℃, reaction time 12h, enzyme modified cut of soluble nitrogen content in cheese pH4.6 for 56% of the total nitrogen content, reaching the level of commercial enzyme modified cheese, its free amino acid content of 20mg / g. Compared with HPLC analysis as well as commercially available enzyme-modified Cheddar cheese commercial enzymatic modification of free amino acids. (2) experimentally studied the enzymatic hydrolysis of butter fat fat critical process parameters, lipase was 1%, reaction temperature 35 ℃, sensory evaluation results showed that the highest score 500rpm stirring enzymatic 5h, FFA content of approximately 12% (in oleic acid), fatty acids price reached the level of commercial enzyme modified cheese. (3) after the hydrolysis of fresh cheddar cheese and butter mixed at a ratio of 20:1, the resulting enzyme modified cheese with a rich aroma and flavor of mature cheese, soft and balanced flavor than a commercial enzyme-modified cheddar Cheese moisture content is slightly higher, but the dry protein to fat ratio and a commercial enzyme-modified cheddar close. In addition level of 6% that make processed cheese has good natural cheese flavor. (4) inulin substitute processed cheese in butter experiments showed that adding cheese 4% inulin can effectively reduce the cheese hardness, sensory evaluation is good. However, due to the reduced fat content, melting significantly lower (P lt; 0.05). (5) inulin as fat substitute, substitute different proportions of the butter processed cheese, formulation ingredients and processing conditions remaining unchanged. The results showed that inulin can significantly change the hardness of the cheese, the cheese softer, lower chewiness. Replace the original recipe of butter 40%, the physical properties of the control cheese closest and sensual little difference.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > The dairy processing industry > A variety of dairy > Cheese
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