Research On The Key Technologies Of Sterilized Processed Cheese Food

Sterilized Processed Cheese Food was a kind of cheese,with one or more kinds of the natural cheese as main raw material,and prepared with meat,fruits and vegetables,or other food added,which could be stored at room temperature for a long time.In this paper,the sterilization conditions,controlling means of oil precipitating,and controlling methods of browning during the process of sterilized processed cheese food were studied,the key technology was determined in the processing of normal temperature storage cheese food.The main content and the results were as follows:1.The study of the sterilization technology of sterilized processed cheese.Using changes of the total number of colonies and the chromatism ?E as indexs,through investigating the impact of different sterilization temperature and time on the quality of sterilized processed cheese food,the optimal sterilization conditions were determined that 121 ?,3min.Microbial indicators had reached the requirements of commercial sterilization,but there was a slight browning and fat separation showing on the product.2.The study of anti-browning inhibitor of sterilized processed cheese.Using the chromatism ?E as comprehensive assessment indicator,through the single-factor experiments and the Box-Behnken experiment design,Browning inhibitors of vitamin E,(VE),citric acid(CA),L-cysteine(L-Cys)were adopted,and the browning inhibition test and combination optimization of the composite browning inhibitor were carried out.The best combination was gotten that vitamin E(VE)0.015%,citric acid(CA)0.717%,L-Cysteine(L-Cys)0.178%.Through the verification test,the difference of ?E between the experimental group and the control group was 7.69 NBS,the effect of the inhibiting browning was remarkable(p<0.05).At last,through the storage test under 22±2? for 90 d,the changes of color and the fat oxidation index(TBA)of the samples,which was determined,were less than the ones of the control group(p<0.05).It indicated that the effect of this combination on the browning of the sterilized processed cheese was effective.3.The study of compound emulsifier to prevent sterilized processed cheese oil separation.The oil separation was used as the assessment index,4 kinds of emulsifiers were slected from the glyceryl monostearate,succinylated monoglycerides,Hexapolyglyceryl Mono Stearate,polyoxyethylene(20)sorbitan monooleat,sucrose esters of fatty acid and the polyoxyethylene(20)sorbitan monolaurate.The optimum HLB value of sterilized processed cheese was determine as 12.2,then the best combination of three kinds of compound emulsifier formula were gotten that glyceryl monostearate(14%),Hexapolyglyceryl Mono Stearate(30%),sucrose esters of fatty acid(56%),emulsifier total amount to 0.4%.At last,through storage test under the room temperature for 90 d,then changes of oil separation of the samples,which was determined,were less than the ones of the control group(p<0.05).It indicated that the effect of this kind of compound emulsifier on the oil separation of the sterilized processed cheese was effective.4.Analysis of quality changes of sterilized processed cheese food.The composite browning inhibitor and compound emulsifier had been added to pineapple coconuts and red beans matcha type of sterilized processed cheese food.Having been stored for 90 d under normal temperature,the sensory indicators,physicochemical indexes and the microbial indicators were up to the processed cheese's government standard GB25192-2010 through detection.In the present study,the optimum sterilizing condition normal temperature storage of processed cheese was determined,and the proportioning of the composite browning inhibitors and composite emulsifier formulation development were optimized.Through the verification test,it indicated that the sterilization process,browning inhibitors,composite emulsifier could be used for production of the room temperature storage cheese food.