CN101836678A - Reprocessed cheese capable of being preserved at normal temperature and preparation method thereof - Google Patents
Reprocessed cheese capable of being preserved at normal temperature and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a reprocessed cheese capable of being preserved at normal temperature and a preparation method thereof. The method comprises the following steps of: cutting, melting, mixing and stirring natural cheese serving as a main raw material; adding water, an emulsifying agent and the like into the natural cheese; heating the natural cheese for melting; after performing ultra-high-temperature (UHT) flash sterilization, filling an obtained cheese melt into a sterilized cellulose sausage casing while the cheese melt is hot; cooling the cheese melt to the temperature of between 20 and 40 DEG C; stripping off the sausage casing by using a bacteria-free stripping machine; spraying edible Pullulan, CMC and sodium alga acid in a ratio of 10-20:0-10:0-10 on the cheese melt to form an outer film; spraying or coating smoke solution; packaging by using edible glutinous rice paper; and packing and preserving by kinking aluminum foil sugar paper. The method has the characteristics of simple and easy implementation and easy operation; the outer sheath of a product is of a smoke color; and the inside of the product presents cream yellow like the natural cheese and has slightly smoke color and flavor. Based on the theory, the development of various application products such as breakfast grain cheese, jelly cheese and the like can be performed; and mouthfeel, texture, nutrition and the like meet the requirements of consumers.
Description
Technical field
The invention belongs to dairy product processing field, relate to cheese, but processed cheese that especially a kind of normal temperature is preserved and preparation method thereof.
Background technology
Domestic dairy industry is through the continuous development of recent years, and production technology is stabilisation, sequencing day by day, and this provides potential cost advantage for entering cheese market; Simultaneously, the international overall situation of cheese product is relatively more ripe, and this makes that also domestic manufacturers obtain manufacturing equipment safely and steadly and technical support becomes possibility.In conjunction with the supporting support of national industry development policies, enter the cheese industry and obtain cost advantage comparatively feasible.From the consumption angle, the consumer accepts the cheese product and does not have obstacle, younger generation especially, the domestic market that has possessed consumption cheese.But the consumption major part of China's cheese product still belongs to passive consumption, in case this passive consumption is converted to initiatively consumption, the market capacity of cheese product will increase fast.We can say, the development of China's cheese industry at present also is in the budding stage at initial stage, each producer does not drop into bigger man power and material and conducts vigorous propaganda and promote product, the competition of existing market is relatively tranquil, and huge market prospects and comparatively tranquil competition situation will mean abundant investment repayment.
Existing processed cheese is to be primary raw material with the natural cheese, adds auxiliary materials such as emulsifying agent, stabilizing agent, pigment, a kind of cheese product that makes and can preserve for a long time through operations such as heating and melting, emulsification, sterilizations.Because its local flavor is soft, form is various, be fit to Chinese taste, become that function is numerous, one of broad-spectrum dairy produce.But present processed cheese need 2～6 ℃ stored refrigerated, for daily edible and preserve all inconveniently, and in storage process, very easily be subjected to the pollution of external microbe and cause putrid and deteriorated.Therefore, be more suitable for popular demand but seek the processed cheese that a kind of normal temperature preserves, development prospect at home is expected very much.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art part, but processed cheese that a kind of unique flavor, long shelf-life, nutritious normal temperature preserves and preparation method thereof is provided.
The objective of the invention is to be achieved through the following technical solutions:
But the processed cheese that a kind of normal temperature is preserved comprises that following raw material and each raw materials in part by weight are respectively:
Cheese 20～80; Powder class dairy products 2～10; Butter 1～10; Emulsification salt 1～3;
Stabilizing agent 0～0.5; Smoke solution 0.01～0.3; Pure water 15～60.
And, also add the dietary fiber that is not more than 10 weight portions in the described processed cheese.
And, also adding the anticorrisive agent of 0.1～0.3 weight portion in the described processed cheese, this anticorrisive agent is one or more the combination in nisin, potassium sorbate, the Sodium Benzoate.
And the natural cheese that described cheese is processed into through lactic acid bacteria, rennet ferment and curdled milk effect by cow's milk for Cheddar, up to one or more the combination in the cheese such as cheese, toll bar tal fibre, comprises above-mentioned ripe 1 month～6 months cheese.
And described powder class dairy products are one or more the combination in milk protein concentrate, whole-fat milk powder, skimmed milk powder, whey powder, the WPC.
And described emulsification salt is phosphate and/or citrate; Wherein phosphate is sodium phosphate, sodium hydrogen phosphate, sodium dihydrogen phosphate, sodium phosphate trimer or sodium pyrophosphate, and citrate is a natrium citricum.
And described stabilizing agent is selected from a kind of and several combination in carragheen, gelatin, xanthans, Arabic gum, guar gum, sodium carboxymethylcellulose, pectin, the agar.
And, described processed cheese with wherein one or more such as pulullan polysaccharide, sodium carboxymethylcellulose, sodium alginate as adventitia parcel cheese fused mass.
But the preparation method of processed cheese that a kind of normal temperature is preserved comprises the steps:
1. according to aforementioned proportion, cheese is cut into the cube of 1～2cm size;
2. powder class dairy products are added 40～70 ℃ water with agitator and mix, allotment mixes with cheese; The dissolving of emulsification salt water mixes this solution and mixed cheese, butter and/or stabilizing agent, anticorrisive agent then;
3. with step 2. in the mixture of gained put into and melt pot, stir also heating;
4. carry out the UHT ultra high temperature short time sterilization; While hot the cheese fused mass that obtains is poured into the cellulose sausage casing of sterilization, be cooled to 20～40 ℃ and slough casing with peeling machine, spray edibility pulullan polysaccharide, CMC and sodium alginate again, edibility pulullan polysaccharide, CMC and sodium alginate are according to (10～20): (0～10): (0～10) mass ratio sprays on it as adventitia, spray or coating smoke solution, after packing with the edibility wafer, pack to preserve with the kink of aluminium foil candy paper again and get final product.
Advantage of the present invention and good effect are:
1, the present invention uses the effective means that smoke dried preservation prolongs the food shelf life as breast and dairy products, and smoke dried preservation has following advantage: 1. can suppress growth and the breeding of particularly heat-resisting bacillus of harmful bacteria and clostridium effectively; 2. avoided the product oxidation; Shelf life of products is prolonged, help the storage and the transportation of product, save energy resource consumption, reduce product cost; 4. form extraordinary sootiness local flavor and smoking color.
2, the present invention utilizes safe, efficient, the natural food preservative of nisin (Nisin) as breast and dairy products aspect.Nisin is used for dairy products following advantage: 1. can suppress harmful bacteria effectively, particularly heat-resisting bacillus and growth of clostridium and breeding are because the spore of these bacteriums still can be survived after pasteurize; 2. the corruption of having avoided product to cause because of variations in temperature; 3. make shelf life of products prolong 4～6 times, be beneficial to the storage and the transportation of product; 4. reduce sterilization temperature, shorten sterilizing time, save energy resource consumption, reduce product cost, guarantee original local flavor of product and nutrition largely.
3, the cheese fused mass in this product uses pulullan polysaccharide as edibility outer wall packaging material.The pulullan polysaccharide film belongs to very important a kind of in the polysaccharide edible film, it has good water-soluble, water-soluble stability and digestibility, airtight, plasticity, caking property, anchorage, elasticity, good film forming, high-tensile, high resistant oxygen, heat sealability, and the mechanical adaptability of the continuous rolling of energy, its maximum feature is an edibility, drop in the water and can dissolve rapidly, at high temperature, all stable during low temperature, suitable for making has seal, light resistance, oil resistivity, impressionability, water-soluble, the cling film that the safety non-toxic of good characteristics such as heat seal is arranged.
4, this product use natural cheese and lactoprotein, butter oil have very high nutritive value as raw material, are the good sources of albumen and calcium; Through the processed cheese after the sootiness processing, not only reached the effect that normal temperature is preserved and extended the shelf life, be more suitable for Chinese taste; Pack with casing, contain antibiotic antiseptic in the inclusion, outside processed cheese has been carried out the sootiness processing, given processed cheese distinctive sootiness taste, accepted easilier by masses; Technology is simple, and is relatively low to ingredient requirement, with short production cycle, and product is to the raw material availability height, and economic benefit is good, and process is easy to control, and is lower to equipment and factory's hardware requirement, and, abundant to the utilization of resources, there is not waste, environmentally safe.
5, simple, the easy operating of the present invention, the product crust is a smoking color, inside presents the milk yellow of natural cheese, the color and the local flavor that slightly have sootiness, and can carry out the exploitation of multiple application product as theoretical foundation, as breakfast cereals cheese, jelly cheese etc., and aspect such as mouthfeel, quality, nutrition all satisfies the demands of consumers.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described; Following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
Embodiment 1
Prescription
Composition title addition % addition (g/kg)
Natural cheese (ripe 1 month) 12.5 125
Natural cheese (ripe 6 months) 15.0 150
Whey powder 10.0 100
Skimmed milk powder 8.0 80
Butter 10 100
Emulsification salt 3.0 30
Nisin 0.3 3.0
Dietary fiber 3.0 30
Pure water 37.9 379
Smoke solution 0.3 3.0
Raw material standard:
Natural cheese: protein 〉=25% fat 〉=35% moisture≤40%
Whey powder: protein 〉=10% fat 〉=2% moisture≤5% ash content≤13%
Skimmed milk power: protein 〉=28% fat 〉=2% moisture≤5%
Butter: the non-fat solid content of fat 〉=78% moisture≤10%≤3%.
Other components meet national food sanitation standard.
But the preparation method of processed cheese that a kind of normal temperature is preserved, preparation process is as follows:
1. selected natural cheese is cut into the cube of 1～2cm size,, is convenient to be heated to increase the heating surface area on natural cheese surface;
2. powder class dairy products are added 40～70 ℃ water with agitator and mix, allotment mixes with natural cheese; Emulsification salt water dissolving mixes this solution and mixed natural cheese and butter and/or stabilizing agent, anticorrisive agent then;
3. with step 2. the mixture of gained put into and melt pot, under the 1000rpm condition, premix 1min; Under the raw material low whipping speed 2000rpm condition behind the premix, progressively be heated to 85 ℃, about 5～8min; Directly logical then steam, and keep 2min, simultaneously, starting agitator, mixing speed 1500rpm is beneficial to heat transfer;
4. carry out the UHT ultra high temperature short time sterilization; While hot the cheese fused mass that obtains is poured into cellulose sausage casing, be cooled to 20～40 ℃ and slough casing with peeling machine, spray edibility pulullan polysaccharide, CMC and sodium alginate again, edibility pulullan polysaccharide, CMC and sodium alginate are according to (10～20): (0～10): (0～10) mass ratio sprays on it as adventitia, spray or coating smoke solution, after packing with the edibility wafer, pack to preserve with the kink of aluminium foil candy paper again and get final product.
Also can add acidity regulator and flavoring essence in the product of the present invention, acidity regulator can be selected from one or more combination of citric acid, lactic acid, phosphoric acid and malic acid; Flavoring essence can be selected a kind of and several combination of sour milk essence, milk flavour, sootiness essence, Mo Ziruila essence for use.
Also can add multiple other food in the product of the present invention: as jam additive, fruit additive, nut additive, cereal additive and other food additive etc., above additive can add in arbitrary combination.
Product crust of the present invention is a smoking color, and inside presents the milk yellow of natural cheese, slightly has the color of sootiness, quality is pliable and tough, high resilience, exquisiteness, even, and product has the local flavor of good sootiness, adopt independent inner wrapping, instant, but normal temperature was preserved 6～9 months.
Product detects index:
Protein: 23～25g, fat: 25～30g, moisture: 40～50g, carbohydrate: 5～8g, calcium: 500～600mg, pH:5.0～6.5.
Embodiment 2:
Prescription
Composition title addition % addition (g/kg)
Natural cheese (ripe 1 month) 12.5 125
Natural cheese (ripe 6 months) 15.0 150
Whey powder 10.0 100
Skimmed milk powder 8.0 80
Butter 10.0 100
Potassium sorbate 0.1 1.0
Emulsification salt 3.0 30
Nisin 0.3 3.0
Pure water 37.8 378
Dietary fiber 3.0 30
Smoke solution 0.3 3.0
Raw material standard is same as embodiment 1.
The step of its preparation method is same as embodiment 1.
Embodiment 3:
Prescription
Composition title addition % addition (g/kg)
Natural cheese (ripe 1 month) 12.5 125
Natural cheese (ripe 6 months) 15.0 150
Whey powder 10.0 100
Skimmed milk powder 8.0 80
Butter 10.0 100
Emulsification salt 3.0 30
Nisin 0.3 3.0
Sodium Benzoate 0.1 1.0
Apple jam 3.0 30
Water 37.8 378
Smoke solution 0.3 3.0
Raw material standard is same as embodiment 1.
The step of its preparation method is same as embodiment 1.
Embodiment 4:
Prescription
Composition title addition % addition (g/kg)
Natural cheese (ripe 1 month) 12.5 125
Natural cheese (ripe 6 months) 15.0 150
Whey powder 10.0 100
Skimmed milk powder 8.0 80
Butter 10.0 100
Natrium citricum 3.0 30
Potassium sorbate 0.1 1.0
Nisin 0.3 3.0
Gelatin 0.1 1.0
Kermes red pigment 0.005 0.05
Dietary fiber 3.0 30
Water 37.695 376.95
Smoke solution 0.3 3.0
Other are same as embodiment 1:
The step of its preparation method is same as embodiment 1.
Embodiment 5:
Prescription
Composition title addition % addition (g/kg)
Natural cheese (ripe 1 month) 12.5 125
Natural cheese (ripe 6 months) 15.0 150
Whey powder 10.0 100
Skimmed milk powder 8.0 80
Butter 10.0 100
Sodium pyrophosphate 3.0 30
Nisin 0.3 3.0
Guar gum and pectin 0.1 1.0
Sootiness essence 0.1 1.0
Dietary fiber 3.0 30
Water 37.68 376.8
Smoke solution 0.3 3.0
Other are same as embodiment 1;
The step of its preparation method is same as embodiment 1.
Embodiment 6:
Prescription
Composition title addition % addition (g/kg)
Natural cheese (ripe 1 month) 12.5 125
Natural cheese (ripe 6 months) 15.0 150
Whey powder 10.0 100
Skimmed milk powder 8.0 80
Butter 10.0 100
Sodium dihydrogen phosphate 3.0 30
Potassium sorbate 0.1 1.0
Nisin 0.3 3.0
Gelatin 0.1 1.0
Dietary fiber 3.0 30
Water 37.68 376.8
Smoke solution 0.3 3.0
Milk flavour 0.005 0.05
Other are same as embodiment 1;
Its preparation method is same as embodiment 1.
Product sensory evaluation result
Contrast sample: be common commercially available processed cheese.
Product with example 1～6 is a laboratory sample, implements the local flavor test:
Test number: 200 people
Test mode: adopt blank marking mode to carry out local flavor, color and luster, mouthfeel, fine and smooth degree and estimate, full marks 5 minutes, statistics sees Table 1.
Table 1 product sensory evaluation result of the present invention tables of data
Experiment conclusion: above data show, but the processed cheese that normal temperature of the present invention is preserved all is well received by consumers on local flavor, mouthfeel, quality and nutritive value.
Claims (9)
1. but the processed cheese preserved of a normal temperature is characterized in that: comprise that following raw material and each raw materials in part by weight are respectively:
Cheese 20～80; Powder class dairy products 2～10; Butter 1～10; Emulsification salt 1～3;
Stabilizing agent 0～0.5; Smoke solution 0.01～0.3; Pure water 15～60.
2. but the processed cheese that normal temperature according to claim 1 is preserved is characterized in that: also add the dietary fiber that is not more than 10 weight portions in the described processed cheese.
3. but the processed cheese that normal temperature according to claim 1 is preserved, it is characterized in that: also add the anticorrisive agent of 0.1～0.3 weight portion in the described processed cheese, this anticorrisive agent is one or more the combination in nisin, potassium sorbate, the Sodium Benzoate.
4. but the processed cheese that normal temperature according to claim 1 is preserved, it is characterized in that: the natural cheese that described cheese is processed into through lactic acid bacteria, rennet ferment and curdled milk effect by cow's milk, for Cheddar, up to one or more the combination in the cheese such as cheese, toll bar tal fibre, comprise above-mentioned ripe 1 month-6 months cheese.
5. but the processed cheese that normal temperature according to claim 1 is preserved is characterized in that: described powder class dairy products are one or more the combination in milk protein concentrate, whole-fat milk powder, skimmed milk powder, whey powder, the WPC.
But 6. the processed cheese that normal temperature according to claim 1 is preserved, it is characterized in that: described emulsification salt is phosphate and/or citrate; Wherein phosphate is sodium phosphate, sodium hydrogen phosphate, sodium dihydrogen phosphate, sodium phosphate trimer or sodium pyrophosphate, and citrate is a natrium citricum.
7. but the processed cheese preserved of the normal temperature of stating according to claim 1, it is characterized in that: described stabilizing agent is selected from a kind of and several combination in carragheen, gelatin, xanthans, Arabic gum, guar gum, sodium carboxymethylcellulose, pectin, the agar.
8. but the processed cheese that normal temperature according to claim 1 is preserved is characterized in that: described processed cheese with wherein one or more such as pulullan polysaccharide, sodium carboxymethylcellulose, sodium alginate as adventitia parcel cheese fused mass.
9. but the preparation method of processed cheese that normal temperature as claimed in claim 1 is preserved is characterized in that: comprise the steps:
1. according to aforementioned proportion, cheese is cut into the cube of 1～2cm size;
2. powder class dairy products are added 40～70 ℃ water with agitator and mix, allotment mixes with cheese; The dissolving of emulsification salt water mixes this solution and mixed cheese, butter and/or stabilizing agent, anticorrisive agent then;
3. with step 2. in the mixture of gained put into and melt pot, stir also heating;
4. carry out the UHT ultra high temperature short time sterilization; While hot the cheese fused mass that obtains is poured into the cellulose sausage casing of sterilization, be cooled to 20～40 ℃ and slough casing with peeling machine, spray edibility pulullan polysaccharide, CMC and sodium alginate again, edibility pulullan polysaccharide, CMC and sodium alginate are according to (10～20): (0～10): (0～10) mass ratio sprays on it as adventitia, spray or coating smoke solution, after packing with the edibility wafer, pack to preserve with the kink of aluminium foil candy paper again and get final product.
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| CN 201010204354 CN101836678A (en) | 2010-06-21 | 2010-06-21 | Reprocessed cheese capable of being preserved at normal temperature and preparation method thereof |
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| CN 201010204354 CN101836678A (en) | 2010-06-21 | 2010-06-21 | Reprocessed cheese capable of being preserved at normal temperature and preparation method thereof |
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