CN101273740A - Sweet sheet-shaped processed cheese and method of producing the same - Google Patents
Sweet sheet-shaped processed cheese and method of producing the same Download PDFInfo
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Abstract
The invention discloses a sweet platy processed cheese and a manufacturing method thereof. The manufacturing method includes the following steps: (1) the following raw materials including 30-65 percent of natural cheese, 5 to 20 percent of milk solid product, 10 to 18 percent of sweetener, 2 to 4 percent of emulsifying salt and 15 to 30 percent of water according to weight percentage are melted and mixed fully; (2) the platy processed cheese is shaped by emulsification after pasteurization or instant sterilization processing at ultra-temperature. The product of the invention has unique flavor, is moderately sweet and sour, improves the original flavors of being salty and bitter, etc., of the cheese with real mouthfeel, can be platy in shape, has good elasticity, low viscosity, solid texture and long guarantee time and is not prone to be broken.
Description
Technical field
The present invention relates to the dairy produce field, particularly a kind of sweet sheet-shaped processed cheese and manufacture method thereof.
Background technology
Present sheet-shaped processed cheese (sliced processed cheese) is all based on saline taste, and the general natural cheese raw material that uses reaches (Cheddar) to be waited to cut, tanginess, be fit to have tradition to practise and eat cheese, be mainly Hesperian consumer.And reach some east Asian countries such as Japan, Korea S at home, and consumer's overgenerous local flavor beyond affordability, and the Asians relatively likes the dairy products of food sweet taste.Yet, make the processed cheese of sweet taste, need to reduce the consumption of emulsification salt usually, and influence the matter structure of processed cheese, so sweet taste mostly be some smear type reproduced cheeses greatly, but smear type reproduced cheese quality thickness, hardness is on the low side, frangibility.Therefore, make sweet sheet-shaped processed cheese difficult problem especially with special matter structure.
Summary of the invention
The technical problem to be solved in the present invention is the defective that overcomes above-mentioned prior art, and a kind of good springiness, viscosity is low, quality is solid, local flavor is better sweet sheet-shaped processed cheese and manufacture method thereof are provided.
The inventor finds that under study for action the emulsification salt used in amounts in the sweet sheet-shaped processed cheese is controlled at certain limit, in order to avoid cause the salty mouthfeel in earlier sweet back, and the consumption of emulsification salt can obviously influence the matter structure of product.Therefore, the present invention selects preferable composition of raw materials by testing sieve: with natural cheese is main carrier, the extra milk solids goods that improve product lactoprotein and milk solids content that add, add the sweetener and the emulsification salt of certain consumption, be aided with butter oils such as butter in case of necessity, design and meet Asians's taste, good springiness, viscosity is low, quality is solid cheese product.In addition, in order to prolong shelf life of products, the present invention is except adopting conventional pasteurize, attempt first ultra high temperature short time sterilization (UHT) processing is applied among the preparation technology of sheet-shaped processed cheese, yet the UHT processing can make protein structure open, very big to the protein destruction of product, influence the final matter structure of product, except that adjusting composition of raw materials, also need further emulsification, make protein recover original space structure, to form good matter structure.
Therefore, the technical scheme of manufacture method of the present invention is: a kind of manufacture method of sweet sheet-shaped processed cheese can comprise the following steps:
1. will comprise the raw material that is about following percentage by weight component: natural cheese 30-65%, milk solids goods 5-20%, sweetener 10-18%, emulsification salt 2-4% and water 15-30% melting mixing are abundant;
2. pasteurize is handled, emulsification moulding again after perhaps ultra high temperature short time sterilization is handled.。
Preferably, for improving product appearance better, local flavor and mouthfeel can be added local flavor and be presented material, comprise conventional flavor substances such as flavoring essence, spices, and if cocoa power and materials such as fruit product grain, jam, they can be separately or custom mix use.Yet; wherein fruit product is such as the fruit sauce that contains fruit fruit grain or fruit particle; or fruit particle such as strawberry seed; or local flavor such as dried fruit goods presents the matter structure that material all can influence product; and in heat treatment process, easily influence the pasteurize effect of traditional sheet-shaped processed cheese; and then influence guaranteeing the quality the time of final products, so preferably select for use UHT to handle.Take into account aspect factors such as product special flavour, matter structure and shelf-life, also can add the local flavor that is no more than 10%, is preferably 0.05-5.0% in the step raw material 1. and present material.
More preferably, be taste and the matter structure that improves final products better, as required, can also add the butter oil that is no more than 25%, is preferably 5-15% in the step raw material 1., be no more than 2%, the acidity regulator of preferred 0.2-0.3%, and/or be no more than 0.5%, the stabilizing agent of preferred 0.1-0.3%.
According to the present invention, why said sheet-shaped processed cheese claims that sheet mainly is to be packaged form, but the product needed of this packaged form (being sheet) has special matter structure, mainly shows the foldability of sheet, specific viscosity and hardness.
According to the present invention, said natural cheese is meant according to prior art, is raw material with cow's milk or mixing breast, adds leavening, the cheese product that technologies such as through curdled milk, milk ejection is clear, squeezing obtain.The leading indicator of the natural cheese that the present invention selects for use is: fatty 12-24%, protein 12-16%, moisture 37-45%.
Said butter oil comprises that all kinds of butter and other butterfats etc. can improve the goods of product fat content.
Said milk solids goods comprise that Sodium Caseinate, renin casein, whole milk powder, skimmed milk power, whey powder or other milk ingredients can improve the goods of product lactoprotein and milk solids content.
Said sweetener comprises that sucrose (white granulated sugar), Aspartame, acesulfame potassium and other can bring the material of sweet taste.
Said stabilizing agent comprises carragheen, guar gum, locust bean gum, pectin, starch and xanthans etc., they can be separately or custom mix use.
Said acidity regulator comprises on existing any food such as citric acid acceptable, regulates the preparation of product pH value in 5.6～5.9 scopes.
According to the present invention, because the special matter structure requirement of sweet sheet-shaped cheese, it is all different that the instructions for use of emulsification salt and conventional saline taste sheet cheese or sweet taste are smeared cheese, except that consumption, emulsification salt preferably phosphate and/or the citrate of step of the present invention described in 1., more preferably weight ratio is 3～5: 25 phosphate and citrate mixt.The said phosphate of the present invention is selected from one or more in monophosphates such as sodium monophosphate/potassium (as sodium hydrogen phosphate/potassium, sodium dihydrogen phosphate/potassium and tertiary sodium phosphate/potassium etc.) and the polyphosphate (as sodium polyphosphate/potassium).The more preferably above-mentioned phosphatic mixture of the present invention, it is composite phosphate, sodium polyphosphate and sodium monophosphate/potassium mixture (sodium polyphosphate 60-85% for example, sodium monophosphate/potassium 40-15%): sodium polyphosphate, sodium hydrogen phosphate and tertiary sodium phosphate mixture (sodium polyphosphate 60-70%, sodium hydrogen phosphate 30-20% and tertiary sodium phosphate 10%, preferred sodium polyphosphate 60%, sodium hydrogen phosphate 30% and tertiary sodium phosphate 10%), sodium hydrogen phosphate and tertiary sodium phosphate mixture (sodium hydrogen phosphate 75%, tertiary sodium phosphate 25%) etc.
Above-mentioned raw materials of the present invention all can commerce be buied.
All can be as for the process conditions in each step of the present invention with reference to prior art.The present invention preferably mixes raw material, is heated to melt (step 1.) about 85 ℃.Subsequently, carrying out temperature is that 70-95 ℃, time are that the conventional pasteurize of the sheet-shaped processed cheese of 15s-5min is handled; Perhaps UHT handles: product arrives 135-145 ℃, insulation 2-9s by the direct injected with heated of steam, cheese product is quickly cooled to 80-90 ℃ again, carry out stirring and emulsifying, promptly carry out " back milk oiling ", improve viscosity to 〉=2900pa/s, generally 2900-3300pa/s aftershaping (step 2.); Promptly obtain cheese product of the present invention, cutting into sheet can produce in independent packaging.For making the 1. middle raw material of step be easy to melt and mix, preferably can be with natural cheese and butter oil (as taking) segmentation cutting; And the fast cooling when 2. step carries out emulsification behind the high temperature sterilization can preferred flash evaporation technology of the prior art.
As for sweet sheet-shaped processed cheese of the present invention, be the sweet sheet-shaped processed cheese that above-mentioned manufacture method makes.Sweet sheet-shaped processed cheese of the present invention possesses good texture characteristic and mouthfeel, good springiness, and viscosity is low, the solid not frangibility of quality, independent packaging in the form of sheets, the shelf-life is longer; It is a sweet taste cheese, has avoided the original strong local flavor of conventional cheese, but simultaneously the local flavor of the nutrition of cheese and breast is remained.The every leading indicator such as the following table of sweet sheet-shaped processed cheese of the present invention:
Index:
| Project | Index |
| Moisture | 37-45％ |
| Fat | 12-24％ |
| Protein | 12.0-16.0％ |
| Carbohydrate | 16-31％ |
| Mineral matter | 3.7-6.2％ |
| pH | 5.6-5.9 |
The specific embodiment
Further specify the present invention with embodiment below, but the present invention is not limited.
Embodiment 1
Prescription:
Preparation technology:
1. will stir with milk solids goods, emulsification salt, sweetener and water after the natural cheese stripping and slicing, be warming up to back thawing complete (steam pressure 2.2bar) about 85 ℃ in 2 minutes;
2. with the conventional pasteurize (70 ℃, 5 minutes) of fused mass;
3. product viscosity is about about 3200pa/s after the sterilization, and independent sheet moulding promptly gets sweet sheet-shaped processed cheese of the present invention.
Index:
| Project | Index |
| Moisture | 41.86％ |
| Fat | 20.80％ |
| Protein | 16.10％ |
| Carbohydrate | 16.44％ |
| Mineral matter | 5.20％ |
| pH | 5.75 |
Embodiment 2
Prescription:
Preparation technology:
1. will present material and water stirring with milk solids goods, emulsification salt, sweetener, local flavor after natural cheese, the butter oil stripping and slicing, be warming up to back thawing complete (steam pressure 2.0bar) about 85 ℃ in 2 minutes;
2. with fused mass UHT sterilization (135 ℃, 9s);
3. adopt flash distillation the sterilization afterproduct to be cooled to 85 ℃ in 1 minute, stirring and emulsifying to viscosity is about 3300pa/s, and independent sheet moulding promptly gets sweet sheet-shaped processed cheese of the present invention.
Index:
| Project | Index |
| Moisture | 37.42％ |
| Fat | 20.00％ |
| Protein | 12.65％ |
| Carbohydrate | 24.93％ |
| Mineral matter | 5.00％ |
| pH | 5.6 |
Embodiment 3
Prescription:
Preparation technology:
1. will present material and water stirring with milk solids goods, sweetener, emulsification salt, local flavor after the natural cheese stripping and slicing, be warming up to back thawing complete (steam pressure 2.8bar) about 85 ℃ in 2 minutes;
2. fused mass is carried out conventional pasteurize (95 ℃, 15s);
3. product viscosity is about about 2900pa/s after the sterilization, and independent sheet moulding promptly gets sweet sheet-shaped processed cheese of the present invention.
Index:
| Project | Index |
| Moisture | 38.63％ |
| Fat | 15.70％ |
| Protein | 12.65％ |
| Carbohydrate | 26.82％ |
| Mineral matter | 6.20％ |
| pH | 5.8 |
Embodiment 4
Prescription:
Preparation technology:
1. will present material and water stirring with milk solids goods, sweetener, emulsification salt, acidity regulator, local flavor after natural cheese, the butter oil stripping and slicing, be warming up to back thawing complete (steam pressure 2.6bar) about 85 ℃ in 2 minutes;
2. with fused mass UHT sterilization (138 ℃, 5s);
3. in 1 minute the sterilization afterproduct is cooled to 88 ℃, stirring and emulsifying to viscosity is about 3000pa/s, and independent sheet moulding promptly gets sweet sheet-shaped processed cheese of the present invention.
Index:
| Project | Index |
| Moisture | 37.01％ |
| Fat | 23.90％ |
| Protein | 12.94％ |
| Carbohydrate | 21.65％ |
| Mineral matter | 4.50％ |
| pH | 5.6 |
Embodiment 5
Prescription:
Preparation technology:
1. will stir with milk solids goods, sweetener, emulsification salt, stabilizing agent and water after natural cheese, the butter oil stripping and slicing, be warming up to back thawing complete (steam pressure 2.5bar) about 85 ℃ in 2 minutes;
2. with fused mass UHT sterilization (136 ℃, 8s);
3. in 1 minute the sterilization afterproduct is cooled to 80 ℃, stirring and emulsifying to viscosity is about 3300pa/s, and independent sheet moulding promptly gets sweet sheet-shaped processed cheese of the present invention.
Index:
| Project | Index |
| Moisture | 44.60％ |
| Fat | 18.64％ |
| Protein | 14.70％ |
| Carbohydrate | 18.06％ |
| Mineral matter | 4.00％ |
| pH | 5.7 |
Embodiment 6
Prescription:
Preparation technology:
1. will present material and water stirring with milk solids goods, sweetener, emulsification salt, local flavor after the natural cheese stripping and slicing, be warming up to back thawing complete (steam pressure 2.4bar) about 85 ℃ in 2 minutes;
2. with fused mass UHT sterilization (140 ℃, 2s);
3. in 1 minute the sterilization afterproduct is cooled to 85 ℃, stirring and emulsifying to viscosity is about 3200pa/s, and independent sheet moulding promptly gets sweet sheet-shaped processed cheese of the present invention.
Index:
| Project | Index |
| Moisture | 43.3％ |
| Fat | 10.5％ |
| Protein | 16.2％ |
| Carbohydrate | 24.0％ |
| Mineral matter | 6.0％ |
| pH | 5.9 |
Percentage in this specification foregoing all is weight percentage.
Each raw material sources in the foregoing description are:
Natural cheese: Fonterra company, leading indicator is: fatty 12-24%, protein 12-16%, moisture 37-45%;
Butter oil, milk solids goods: Wei Liao (VALIO) Co., Ltd;
Stabilizing agent: Degussa food material company, Danisco (China) Co., Ltd;
Local flavor presents material: international fragrance (China) Co., Ltd, Shanghai Givaudan Co., Ltd, Ai Disi (big factory) food ingredient Co., Ltd etc.;
All the other emulsification salt, acidity regulator and sweetener etc. are conventional delicatessen food level product.
Experimental example 1
Sweet sheet-shaped processed cheese of the present invention (embodiment 1,2,6 is example) is carried out the validity check of taste aspect, and with the existing common sheet reproduced cheese of commercially available presidential board (saline taste) in contrast, subjective appreciation is finished by 20 valuation officers.High person is then effective for the first six index score, estimates height, and " with the adhesive of packing " the low person of score is then effective, estimates high.The result is as shown in the table:
Show that by above data sweet sheet-shaped processed cheese of the present invention has greatly improved the local flavor of product, has increased mouthfeel, obtains higher preference degree, can make product have higher surcharge.Sweet sheet-shaped processed cheese also is not less than common saline taste sheet cheese on state simultaneously, meets the requirement of production and sales fully.Sweet sheet-shaped processed cheese of the present invention bigger improvement is arranged, and effect is remarkable compared with common saline taste sheet reproduced cheese on local flavor and mouthfeel.
Experimental example 2
Sweet sheet-shaped processed cheese of the present invention (embodiment 1,2,6 is example) is carried out the validity check of physical characteristic aspect, with the existing common sheet reproduced cheese of commercially available presidential board (saline taste) in contrast, (Britain Stable Micro System company) tests with TA-LH1 type characteristic tester.
Sample pretreatment: each independent monolithic as a sample, is placed under the probe, and every sample central part is relative with center probe.All unified being positioned in the 0-4 ℃ of refrigerator before all samples sampling back is extremely tested to prevent that temperature from exerting an influence to the product quality.Each sample is got 6 parallel samples.
Parameter is provided with: probe decrease speed 5.0mm/s before measuring; Test speed 1.0mm/s; Measure back probe opening speed 5.0mm/s; Following compressive strain 40%; Triggering power value 0.20N, probe type p/25.
The result is as shown in the table:
| Sample | Hardness (N) | Tackness (Ns) | Coherency | Elasticity | Colloidality (N) | Chewiness (N) |
| To in the same old way | 31.47001 | 456.15 | 0.624991 | 0.967237 | 19.74343 | 19.0896 |
| Embodiment 1 | 425.2632 | 1628.6 | 1.71891 | 3.89205 | 182.2793 | 177.3204 |
| Embodiment 2 | 80.88259 | 315.975 | 0.526815 | 0.931311 | 42.51225 | 39.58076 |
| Embodiment 6 | 289.3715 | 766.2 | 2.165043 | 3.85062 | 156.1527 | 150.3426 |
Show that by above data sweet sheet-shaped cheese each index on quality all has improvement clearly.Better hardness can guarantee to tear the back integrality; On the elasticity, because embodiment 2 contains jam, quality is soft partially, but also with to more approaching in the same old way, the elasticity of embodiment 1 and embodiment 6 then outclass in the same old way; As can be seen, the index of 3 kinds of embodiment all is higher than in the same old way, proves that the texture of the sweet sheet-shaped cheese of the present invention is better on the chewiness index.Therefore, sweet sheet-shaped processed cheese of the present invention not only has bigger improvement compared with common saline taste sheet-shaped processed cheese on local flavor and mouthfeel, also have made marked progress on quality.
Claims (10)
1. the manufacture method of a sweet sheet-shaped processed cheese, it comprises the following steps:
The raw material that 1. will comprise following percentage by weight component: natural cheese 30-65%, milk solids goods 5-20%, sweetener 10-18%, emulsification salt 2-4% and water 15-30% melting mixing are abundant;
2. pasteurize is handled, emulsification moulding again after perhaps ultra high temperature short time sterilization is handled.
2. manufacture method as claimed in claim 1 is characterized in that also can adding in the step raw material 1. and is no more than 10% local flavor and presents material, be no more than 25% butter oil, be no more than 2% acidity regulator and/or be no more than 0.5% stabilizing agent.
3. manufacture method as claimed in claim 2 is characterized in that the local flavor that also can add 0.05-5.0% in the step raw material 1. presents the butter oil of material, 5-15%, the acidity regulator of 0.2-0.3% and/or the stabilizing agent of 0.1-0.3%.
4. manufacture method as claimed in claim 3 is characterized in that described local flavor presents material and is selected from flavoring essence, spices, cocoa power, chocolate cream, fruit grain and the jam one or more, and described butter oil is selected from butter and other butterfats.
5. manufacture method as claimed in claim 1 is characterized in that the emulsification salt described in step 1. is phosphate and/or citrate.
6. manufacture method as claimed in claim 5 is characterized in that described phosphate is selected from monophosphate and/or polyphosphate.
7. manufacture method as claimed in claim 5, the weight ratio that it is characterized in that described phosphate and citrate is 3～5: 25.
8. manufacture method as claimed in claim 1 is characterized in that fat content is 12-24% in the natural cheese described in step 1., and protein content is 12-16%, and moisture is 37-45%; Described milk solids goods are selected from a kind of and several in Sodium Caseinate, renin casein, whole milk powder, skimmed milk power and the whey powder; Described sweetener is selected from white granulated sugar, Aspartame and the acesulfame potassium one or more.
9. manufacture method as claimed in claim 1 is characterized in that the melt temperature described in step 1. is 85 ℃; The pasteurizing temperature of step described in 2. is that 70-95 ℃, time are 15s-5min, and described ultra high temperature short time sterilization temperature is that 135-140 ℃, time are 2s-9s, and described emulsification is to be stirred to viscosity at 80-90 ℃ to reach the 2900-3300pa/s aftershaping.
10. the sweet sheet-shaped processed cheese that makes as each manufacture method of claim 1～9.
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Assignee: Shanghai Bright Cheese and Butter Co., Ltd. Assignor: Shanghai Bright Dairy & Food Co., Ltd. Contract record no.: 2011310000188 Denomination of invention: Sweet sheet-shaped processed cheese and method of producing the same Granted publication date: 20110209 License type: Exclusive License Open date: 20081001 Record date: 20110905 |