Study On Process And Hydrolysis Condition Of Enzyme Modified Cheese

As a strong cheese flavor ingredients in the food industry, Enzyme ModifiedCheese (EMC) powder is added to a variety of products according to the requirementsof different sensory characteristics. In order to meet the market demand for highstrength and low cost of cheese flavor, considering both nutritional and convenience,EMC has gradually developed into a modern cheese food which has been more andmore widely used, the research on various aspects of EMC also began subsequently. Inthis paper, the species and dosage of emulsifying salts, melting process, homogeneousprocesses and enzymatic hydrolysis conditions during the manufacture of the EMCwere studied, aiming at enhancing the flavor characteristics of EMC, and improvingthe production efficiency to a certain extent. The main experimental contents andresults are as follows:1. The type and dosage of composite emulsifying salts during the manufactureprocess of EMC was determined by the pH4.6soluble nitrogen (WSN),5%phosphotungstic acid soluble nitrogen (PTA-SN), FFA content and sensory score ofEMCs produced by adding of six type of emulsifying salt (sodium tripolyphosphate,Sodium hexametaphosphate, sodium pyrophosphate and their1:1combinations) withdifferent additive amount (0.1%,0.2%and0.3%). The best result was composite salt A(sodium tripolyphosphate and sodium pyrophosphate was1:1), additive amount0.2%,while the EMC produced have the content of pH4.6WSN45.85%, the content of5%PTA-SN19.23%, the content of FFA25.06mg/100g, the sensory score89; The besthomogeneous pressure of25MPa was chosen among five homogeneous pressure (10,15,20,25, and30MPa); The design of orthogonal experiment was carried on the basisof single factor experiment, the results showed that the order of the effect that meltingprocess of various factor had on EMC flavor characteristics was melting temperature>melting time>stirring speed. The optimum melting condition was stirring at the speed of1200ram for15min at85℃.2. Based on the above research, four kinds of commonly used protease (protease,neutral protease, acid protease and alkaline protease) were chosen to digest cheeseslurry respectively, in order to determine the most efficient enzyme solution. Then,compounding the preferred enzyme with the three other enzymesm, the design oforthogonal experiment was carried on the basis of single factor experiment. The resultsshowed that the composite enzyme digestion was significantly more effective than thesingle protease, when the flavor protease and neutral protease were compounded withthe rate of3:1, the hydrolysis degree of protein reached the highest, the order of theeffect that protein enzymatic hydrolysis conditions had on EMC flavor characteristicswas enzyme solution time> temperature> enzyme dosage. Optimum hydrolysiscondition was50℃, with0.10%of the amount of enzyme,and the enzymatic timewas2h. The similar experiment was conducted to optimize the temperature, time andenzyme dosage of lipase solution. The result showed that the order of the effect thatlipase solution conditions had on EMC flavor characteristics was hydrolysis time>hydrolysis temperature> enzyme dosage. Optimum hydrolysis condition wastemperature45℃,time16h, and enzyme dosage0.9%.