Effects Of Pre-emulsification On The Quality And Nutrient Activity Of Processed Cheese

Processed cheese is loved by people because of its rich nutrition and good mouth.The improvement of nutrition and function of processed cheese is also a research hotspot in recent years.Because the processed cheese needs to add a large amount of emulsified salt in the processing process,which is not conducive to human health,reducing the sodium salt content in the processed cheese and increasing the nutrient content are of great significance for the development of the processed cheese industry.In this study,the pre-emulsified emulsion gel was used to reduce the amount of emulsified salt in processed cheese,and the embedding and activity maintenance of curcumin and lutein in emulsion gel were studied,which has important guiding significance for the processing of sodium reduced and nutritious processed cheese.Firstly,the butter in processed cheese was pre-emulsified with heat denatured whey protein to study the effect of pre-emulsification on the quality of sodium reduced processed cheese.Conclusion: The pre-emulsified samples showed higher hardness and elastic modulus.With the increase of pre-emulsification degree,the free oil released extent decreased,and the microstructure showed a more uniform network structure.Compared with the processed cheese with 3% emulsified salt and no pre-emulsification(3%ES1),the hardness value,free oil released and melting diameter were close to the processed cheese with 1.5% emulsified salt and all pre-emulsification,and their protein and fat distribution were more uniform.The results showed that pre-emulsification with heat denatured whey protein as natural emulsifier could improve the emulsifying effect of sodium reduced processed cheese.Secondly,based on the better emulsification effect of pre-emulsification process,the effects of pre-emulsification emulsion gel induced by different ways and sodium reduced processed cheese on the stability of lutein were studied.Conclusion: TG enzyme induced emulsion gel(TG)had higher encapsulation efficiency of lutein,however,under the heat treatment condition of 85℃,the loss of lutein by GDL induced emulsion gel(GDL)was reduced by 1.32% compared with TG enzyme.The bioavailability of lutein in sodium reduced processed cheese(GDL-C))prepared by embedding lutein in GDL was 2.83%higher than that prepared by embedding lutein in TG enzyme,and the degradation of lutein was relatively slow during storage,indicating that TG enzyme and GDL were suitable for embedding lutein for the production of processed cheese.Finally,GDL was used as inducer to study the properties of emulsion gel prepared by pre-emulsification with different oil source(corn oil and butter)and volume(50%,65%and 75%)fraction were studied,and the stability of curcumin in emulsion gel and sodium reduced processed cheese was evaluated.Conclusion: high internal emulsion gel with corn oil as oil phase(75C))had smaller hardness,more elasticity,reflecting the characteristics of the gel.Compared with the high phase emulsion gel with butter as the oil phase(75B),the water holding capacity of 75 C was improved by 21.46% and showed good thermal stability.The laser confocal results showed that more small fat globules were distributed in the protein,and the embedding effect of curcumin was better.25% volume fraction of the oil phase as control,50% and 75% volume fraction as experimental group,making emulsion gel embedded curcumin to made sodium reduced processed cheese.The free oil released diameter of the sodium reduced processed cheese(75CC)was significantly reduced when the corn oil was used as the high phase emulsion gel of the oil phase,and the curcumin content was also higher.This study showed that corn oil can replace butter to make high phase emulsion gel embedded curcumin for sodium reduced processed cheese,so as to reduce the harm of saturated fatty acids in butter to human body,and provide unsaturated fatty acids and nutrients to improve the nutritional value of processed cheese.