CN101933536A - Processed cheese and preparation method thereof - Google Patents
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Abstract
The invention discloses processed cheese and a preparation method thereof. The processed cheese comprises the following materials in percentage by mass: 16 to 26 percent of protein, 20 to 30 percent of fat, 37 to 50 percent of water and 1 to 3 percent of emulsifying salt, wherein complete casein accounts for 75 to 90 mass percent of total protein. The invention provides the processed cheese which can be fried, roasted, or subjected to microwave heating for the first time. After being fried, roasted or subjected to microwave heating, the processed cheese can still keep the external form of a solid phase instead of becoming fluid. The processed cheese is crisp outside and tender inside and delicious after being fried at a high temperature, can completely meet the requirement of frying, roasting or microwave operation, and has wide market prospect.
Description
Technical field
The invention belongs to field of food, particularly a kind of processed cheese and preparation method thereof.
Background technology
Sheet in the market or block processed cheese are based on directly edible, and moisture is 48%～70%, and protein content is 15%～20%, and protein is mainly non-complete casein or does not have the protein of modification.This type of cheese can not form crisp surface after putting into 180 ℃ of left and right sides oil cauldrons, promptly can diminish, be out of shape, become bits even disappearance about 10s, is difficult to be applied to frying, can not be used for barbecue or heating using microwave.
Summary of the invention
Therefore, the technical problem to be solved in the present invention be exactly at existing processed cheese being used to of existing fry, barbecue or heating using microwave with regard to fluidify, can not keep the defective of outer shape, a kind of processed cheese is provided, the formalness that also keeps solid phase after this processed cheese frying, barbecue or the heating using microwave, and tender in outer burnt, palatable crisp, mouthfeel quality are rather good.
The inventor is through discovering repeatedly, causes that processed cheese can not be fried, the reason of barbecue or heating using microwave is the low structure that causes processed cheese of complete casein content consolidation not in the processed cheese, thereby can not the supports outer shape and structure.Therefore the inventor adjusts prescription, the technology of processed cheese, increased complete caseic content in the product, finally obtain in oil cauldron frying or barbecue, the thick processed cheese that still keeps good outer shape of heating using microwave, thereby finished the present invention.
The present invention solves the problems of the technologies described above one of technical scheme of being adopted: a kind of processed cheese, contain following material: 16～26% protein, 20～30% fat, 37～50% moisture and 1～3% emulsification salt, wherein complete casein content accounts for 75～90% of total protein content, and described percentage is mass percent.
According to the present invention, preferable, also further contain in the described processed cheese and be selected from any or several in stabilizing agent, salt, flavor substance, pigment, meat cubelets, anticorrisive agent and the acidity regulator.Described stabilizing agent, salt, flavor substance, pigment, meat cubelets, anticorrisive agent and acidity regulator can be the conventional raw materials of this area.Described stabilizing agent is carragheen preferably.Described acidity regulator is citric acid preferably.Described stabiliser content is no more than 1%; Salt content is no more than 8%; Flavor substance content is no more than 0.1%; Pigment content is no more than 0.1%; Meat cubelets content is no more than 8%; Antiseptic content is no more than 0.1%; The acidity adjustment agent content is no more than 1%; Described content range does not comprise 0%, and described percentage is mass percent.
According to the present invention, preferable, what the pH of described processed cheese was preferable is 5.6～5.9.
The present invention solves the problems of the technologies described above two of the technical scheme that adopted: a kind of aforesaid preparation method of processed cheese may further comprise the steps:
1. with the raw material shear-mixed, described raw material comprises natural hard and/or semi-hard cheese, emulsification salt and water, the consumption of described natural hard and/or semi-hard cheese is 45～82%, the consumption of described emulsification salt is 1～3%, the consumption of described water is 10～25%, and described percentage is mass percent;
2. under shearing condition, raw material is heated, then emulsification pretreatment;
3. cooling.
According to the present invention, 1. step is: with the raw material shear-mixed; Described raw material comprises natural hard and/or semi-hard cheese, emulsification salt and water, the consumption of described natural hard and/or semi-hard cheese is 45～82%, the consumption of described emulsification salt is 1～3%, and the consumption of described water is 10～25%, and described percentage is mass percent.
Wherein, in the used raw material, described natural hard cheese is meant moisture≤44%, fat content cheese product in 43%～48% scope in dry.Described natural semi-hard cheese is meant moisture in 44%～46% scope, fat content cheese product in 46%～48% scope in dry.What the component target of described natural hard and/or semi-hard cheese was preferable is: protein 20～28%, wherein complete casein account for total protein 75～90%, fat 25～40%, moisture 30～40%, described percentage is mass percent.Described natural hard cheese is preferable is selected from your cheese of Eman tal fibre cheese, lattice Shandong coconut palm, 1～3 month maturity period Cheddar, Cheshire cheese and Qatar's cheese.Described natural semi-hard cheese is preferable is selected from any or several up in cheese and the Yi Damu cheese in unsalted curd piece, 3～6 months maturity periods.Protein in natural hard or the semi-hard cheese is based on complete casein, and complete casein can make product have solid matter structure, thereby can fry.The consumption of described natural hard and/or semi-hard cheese is 45～82%, preferably 50～75%, and described percentage is mass percent.
Among the present invention, the emulsification salt that described emulsification salt is this area routine, preferable for being selected from natrium citricum, sodium pyrophosphate and the calgon one or more.The consumption of emulsification salt is 1～3%, preferably 2～2.5%, and described percentage is mass percent.
Among the present invention, the consumption of described water is 10～25%, preferably 15～20%, and described percentage is mass percent.
Among the present invention, described raw material is preferable also further comprises fat.Described fat is the higher fat of fusing point, and the fat of preferable is fusing point 〉=30 ℃ better is selected from any or several in butter oil, hydrofining vegetable oil and the palm stearin.Butter oil preferable as butter.The consumption of described fat is no more than 14%, and preferably 6～12%, described amount ranges does not comprise 0%, described percentage is mass percent.Particularly under the less situation of the consumption of natural cheese, adding fat has better frying effect.If add the lower fat of fusing point, then can not be used for frying, barbecue or heating using microwave etc.
Among the present invention, preferable, also further comprise in the described raw material being selected from any or several in cow's milk protein and the modified potato starch.Described cow's milk protein is preferable is selected from any or several in renin casein, cow's milk protein powder, PURE WHEY, whole-fat milk powder, skimmed milk powder and the whey powder.The consumption of described cow's milk protein and/or modified potato starch is no more than 20%, and preferably 5～17%, described amount ranges does not comprise 0%, described percentage is mass percent.Add cow's milk protein, can increase caseic content complete in the processed cheese, thereby improve the quality of product.Described modified potato starch can partly or entirely substitute cow's milk protein, reaches the effect that improves products'texture equally.The modified potato starch low price can reduce cost.
Among the present invention, preferable also the interpolation is selected from any or several in stabilizing agent, salt, flavor substance, pigment, meat cubelets, anticorrisive agent and the acidity regulator in the described raw material.Described stabilizing agent, salt, flavor substance, pigment, meat cubelets, anticorrisive agent and acidity regulator can be the conventional raw materials of this area.Described stabilizing agent is carragheen preferably.Described acidity regulator is citric acid preferably.Described stabilizing agent dosage is no more than 1%; The salt consumption is no more than 8%; The flavor substance consumption is no more than 0.1%; The pigment consumption is no more than 0.1%; The meat cubelets consumption is no more than 8%; The anticorrisive agent consumption is no more than 0.1%; The acidity regulator consumption is no more than 1%; Described amount ranges does not comprise 0%, and described percentage is mass percent.
Among the present invention, 1. step is with the raw material shear-mixed.Wherein, described shear-mixed is the operation of this area routine, is preferably: rotating speed 1200～1800rpm, 40～50 ℃ of temperature, time 3～5min.
According to the present invention, 2. step is: under shearing condition raw material is heated, then emulsification pretreatment.Wherein, describedly under shearing condition, raw material heating preferably is heated to 90～92 ℃ under the shearing condition of 1200～1800rpm.After shearing is heated to 90～92 ℃; Mixing speed descends immediately, continues heat time heating time to prolong, and purpose is to make the better emulsification of system under the prerequisite of not destroying albumen.The rotating speed of described emulsification pretreatment is 300～900rpm preferably, and that better is 400～600rpm, and that the time is preferable is 5～10min, and that better is 6～8min.
According to the present invention, 3. step is: cooling.Wherein said cooling preferably is cooled to 6～8 ℃.Preferable should slowly lower the temperature, and rate of temperature fall is preferably 0.2～3 ℃/min, is more preferred from 0.5～1 ℃/min.Cooling slowly can be so that fat crystallization, protein-crosslinking and albumen be longer with the binding time of fat, thus protein structure of processed cheese formation closely, harder structural state.Cooling fast, protein-crosslinking degree are weak slightly, fat forms tiny crystal, and product structure is shaky.As this area routine, product can cool off after can again, and described can is undertaken by this area routine operation.
Cooled product promptly is a processed cheese of the present invention, can be cut into sheet or bulk by this area routine as required, further packing, storage or sale, use.
The present invention is except that specifying, described percentage all is mass percent.
Raw material that the present invention is used or reagent except that specifying, all commercially available getting.
Than prior art, beneficial effect of the present invention is as follows: the present invention provides a kind of first and can be used to fry, the processed cheese of barbecue or heating using microwave, also keeps the formalness of solid phase after frying, barbecue or heating using microwave, rather than fluidify.It both can directly be fried, and also can be used as the filling material of fried food such as spring roll, chicken wings, a ball, pie etc., and fried back keeps shape but not becomes fluid; Can also wrap barbecue with masking foil with other seafood, meat product, the barbecue back keeps shape but not sticks with paste.
Processed cheese of the present invention has proposed a kind of brand-new cheese eating method and cooking methods, has enriched the kind of cheese greatly.Processed cheese high temperature of the present invention is fried outer burnt interior tender, the palatable crisp in back, can satisfy the demand that frying, barbecue or microwave are operated fully, has vast market prospect.
The present invention is in process of the test, and the true cause that the discovery processed cheese can not be fried is that the height of complete caseic content has determined directly whether processed cheese can be fried.Little with the Protein content relation, the natural cheese of the fermenting-ripening that protein content is high can not be fried.The size of moisture and the relation that can fry are also little.The natural cheese of each maturity all cannot be fried, and has only through making again and could fry.Therefore, the inventor has overcome the difficulty that the frying of processed cheese high temperature or other high-temperature cookings can not keep shape, has just finished the present invention, has paid performing creative labour.
The specific embodiment
Further specify the present invention with embodiment below, but the present invention is not limited.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.Percentage described in the embodiment all is mass percent.
Unsalted curd piece: Inner Mongol knight's dairy industry limited company.
The Cheddar of each maturity, each maturity period up to your cheese of cheese, Eman tal fibre cheese, Yi Damu cheese, lattice Shandong coconut palm, Qatar's cheese, Cheshire cheese, renin casein, PURE WHEY, whey powder, butter: permanent natural commerce and trade (Shanghai) Co., Ltd..
Whole-fat milk powder, skimmed milk powder: Shanghai Bright Dairy ﹠ Food Co., Ltd..
Carragheen: Fu Manshi (Shanghai) commerce and trade Co., Ltd.
Sodium pyrophosphate, natrium citricum, calgon: the lucky Buddhist nun in German Bake Co., Ltd.
Oil with hydrogenated soybean, palm stearin: grain and oil Industrial Co., Ltd in Shanghai is good.
Citric acid, sorbic acid: sincere food industry Co., Ltd is encouraged in Shanghai.
Flavoring essence: Qi Huadun food flavor spices Co., Ltd.
Beta carotene: DSM (China) Co., Ltd.
Modified potato starch: the chemical (Shanghai) Co., Ltd. of national starch.
Cow's milk protein powder: Dai Weilin international trade (Shanghai) Co., Ltd..
Embodiment 1
Raw material: unsalted curd piece 50%; 4～6 months maturity periods up to cheese 22%; Water 25%; Carragheen 1%; Emulsification salt (sodium pyrophosphate) 2%.
Manufacture method:
1. with natural cheese stripping and slicing (3cm * 3cm), add all the other raw materials, shear-mixed by said ratio; Shear rotating speed 1500rpm, 45 ℃ are mixed 3min.
2. heating raw to 90 ℃, changing rotating speed then is 300rpm, emulsification times is 8min;
3. be cooled to 6 ℃ after the can, cooldown rate is 1 ℃/min.
According to the nutritional labeling of GB detection processed cheese product, as follows: protein 16.63%, wherein complete casein content accounts for 78% of total protein content; Fat 26.50%; Moisture 50.05%; PH5.7.
Embodiment 2
Raw material: Eman tal fibre cheese 40%; Yi Damu cheese 15%; Renin casein 8%; Water 25%; Emulsification salt (natrium citricum) 1%; Oil with hydrogenated soybean (47 ℃ of fusing points) 11%.
1. with natural cheese, hydrogenated vegetable oil stripping and slicing (3cm * 3cm), add all the other raw materials, shear-mixed by said ratio; Shear rotating speed 1200rpm, 40 ℃ are mixed 5min.
2. heating raw to 92 ℃, it is 500rpm that the back changes rotating speed, emulsification times is 6min;
3. be cooled to 8 ℃ after the can, cooldown rate is 0.5 ℃/min.
Detect the nutritional labeling of processed cheese product, as follows: protein 19.58%, wherein complete casein content accounts for 75% of total protein content; Fat 30.24%; Moisture 44.14%; PH5.9.
Embodiment 3
Raw material: 3 months Cheddar of maturity 40%; Eman tal fibre cheese 20%; Renin casein 12%; Water 18%; Emulsification salt 2% (natrium citricum 0.5%; Sodium pyrophosphate 1%; Calgon 0.5%); Carragheen 1%; The oil with hydrogenated soybean 7% that fusing point is 41 ℃.
1. with natural cheese, oil with hydrogenated soybean stripping and slicing, add all the other raw materials, shear-mixed by said ratio; 50 ℃ of shear temperature, incorporation time 3min shears rotating speed 1500rpm;
2. heating raw to 92 ℃, it is 600rpm that the back changes rotating speed, emulsification times is 7min;
3. be cooled to 8 ℃ after the can, cooldown rate is 0.8 ℃/min.
Processed cheese: protein 23.67%, wherein complete casein content accounts for 80% of total protein content; Fat 22.78%; Moisture 38.88%; PH5.7.
Embodiment 4
Raw material: lattice Shandong coconut palm that cheese 50%; Unsalted curd piece 20%; 3～4 months maturity periods up to cheese 12%; Renin casein 2.9%; Water 10%; Natrium citricum 0.5%; Sodium pyrophosphate 2.5%; Butter 2%; Citric acid 0.1%.
1. with natural cheese, butter stripping and slicing, add all the other raw materials, shear-mixed by said ratio; 45 ℃ of shear temperature, incorporation time 5min shears rotating speed 1800rpm;
2. heating raw to 90 ℃, it is 900rpm that the back changes rotating speed, emulsification times is 10min;
3. be cooled to 8 ℃ after the can, cooldown rate is 2 ℃/min.
Processed cheese: protein 22.78%, wherein complete casein content accounts for 76% of total protein content; Fat 31.08%; Moisture 38.16%; PH5.6.
Embodiment 5
Raw material: Qatar's cheese 45%; Modified potato starch 5%; Cow's milk protein powder 8%; Water 20%; Natrium citricum 0.5%; Sodium pyrophosphate 1%; Calgon 0.5%; Butter 14%; Whole-fat milk powder 6%.
1. with natural cheese, butter stripping and slicing, add all the other raw materials, shear-mixed by said ratio; 45 ℃ of shear temperature, incorporation time 4min shears rotating speed 1500rpm;
2. heating raw to 90 ℃, it is 600rpm that the back changes rotating speed, emulsification times is 8min;
3. be cooled to 8 ℃ after the can, cooldown rate is 3 ℃/min.
Processed cheese: protein 18.49%, wherein complete casein content accounts for 90% of total protein content; Fat 29.38%; Moisture 37.76%; PH5.7.
Embodiment 6
Raw material: Cheshire cheese 61%; Cow's milk protein powder 8%; Water 21%; Natrium citricum 1%; Sodium pyrophosphate 1%; Calgon 0.5%; The oil with hydrogenated soybean 7.5% that fusing point is 30 ℃.
1. with natural cheese, oil with hydrogenated soybean stripping and slicing, add all the other raw materials, shear-mixed by said ratio; 45 ℃ of shear temperature, incorporation time 3min shears rotating speed 1200rpm;
2. heating raw to 92 ℃, it is 700rpm that the back changes rotating speed, emulsification times is 6min;
3. be cooled to 8 ℃ after the can, cooldown rate is 1.2 ℃/min.
Processed cheese: protein 20.97%, wherein complete casein content accounts for 80% of total protein content; Fat 28.60%; Moisture 43.43%; PH5.9.
Embodiment 7
Raw material: Eman tal fibre cheese 22%; Yi Damu cheese 15%; PURE WHEY 10%; Skimmed milk powder 5%; Whey powder 5%; Salt 8%; Water 21%; Sodium pyrophosphate 1%; Calgon 0.5%; The palm stearin 4.1% that fusing point is 44 ℃; Carragheen 0.17%; Flavoring essence 0.05%; Beta carotene 0.03%; Sorbic acid 0.09%; Citric acid 0.1%; Meat cubelets 8%.
1. with natural cheese, palm stearin stripping and slicing, add all the other raw materials, shear-mixed by said ratio; 40 ℃ of shear temperature, incorporation time 5min shears rotating speed 1200rpm;
2. heating raw to 92 ℃, it is 500rpm that the back changes rotating speed, emulsification times is 5min;
3. be cooled to 6 ℃ after the can, cooldown rate is 0.2 ℃/min.
Processed cheese: protein 26.04%, wherein complete casein content accounts for 78% of total protein content; Fat 20.06%; Moisture 40.66%; PH5.8.
Further specify beneficial effect of the present invention below by the test example.
Effect embodiment 1
With the processed cheese sample of embodiments of the invention 3 preparations, fry control experiment with the natural Cheddar in 1 month maturity period, natural Eman tal fibre cheese, natural horse Soviet Union lira cheese, the commercially available shape of clamp dog again cheese 1,2,3.The commercially available shape of clamp dog again cheese 1,2,3 is respectively: 1, and bright cheese original flavor cheese sheet is available from Shanghai Bright Dairy ﹠ Food Co., Ltd.; 2, Japanese Seichin cheese piece is available from Japanese Snow Brand Milk Products Co., Ltd; 3, hundred lucky good fortune cheese's sheets are available from right (Tianjin) Food Co., Ltd of health care; Concrete physical and chemical index sees Table 1.
The basis of the commercially available clamp dog again of table 1. shape cheese 1,2,3
| The commercially available shape of clamp dog again cheese | 1/％(wt) | 2/％(wt) | 3/％(wt) |
| Albumen | 18.5 | 22.2 | 16.8 |
| Fat | 29.9 | 20.9 | 26.9 |
| Moisture | 48.2 | 51.4 | 48.8 |
Method of testing:
Sample takes out from refrigerating box, is cut into the bulk of 3cm * 1cm * cm size, and the one-level purified soyabean oil is poured in the cooking fryer, be heated to 180 ℃, again 7 samples put into oil cauldron simultaneously, frying 30s, take out all samples at last, the sample after the frying is carried out sensory evaluation.
The sensory evaluation method: to the subjective appreciation of sample, total points is 100 minutes, and grade form sees Table 2.By 12 common processed cheese production technology composition of personnel subjective appreciation groups, outside organization, mouthfeel, color and luster are comprehensively given a mark, get its mean value.The sense organ standards of grading see Table 2.Evaluation result sees Table 3.
Table 2. frying cheese sensory evaluation table
Table 3. frying cheese sensory evaluation result
By table 3 as seen, the processed cheese that adopts the inventive method to produce than natural cheese and commercially available processed cheese, demonstrates good frying performance, advantage such as have in good moldability, the frying process that loss is little, golden yellow color, mouthfeel are good.
Claims (9)
1. processed cheese, it is characterized in that, contain following material: 16～26% protein, 20～30% fat, 37～50% moisture and 1～3% emulsification salt, wherein complete casein content accounts for 75～90% of total protein content, and described percentage is mass percent.
2. processed cheese according to claim 1 is characterized in that, also further contains in the described processed cheese to be selected from any or several in stabilizing agent, salt, flavor substance, pigment, meat cubelets, anticorrisive agent and the acidity regulator; Described stabiliser content is no more than 1%; Salt content is no more than 8%; Flavor substance content is no more than 0.1%; Pigment content is no more than 0.1%; Meat cubelets content is no more than 8%; Antiseptic content is no more than 0.1%; The acidity adjustment agent content is no more than 1%; Described percentage is mass percent.
3. processed cheese according to claim 2 is characterized in that described stabilizing agent is a carragheen.
4. processed cheese according to claim 1 is characterized in that, the pH of described processed cheese is 5.6～5.9.
5. a preparation method of processed cheese as claimed in claim 1 is characterized in that, may further comprise the steps:
1. with the raw material shear-mixed, described raw material comprises natural hard and/or semi-hard cheese, emulsification salt and water, the consumption of described natural hard and/or semi-hard cheese is 45～82%, the consumption of described emulsification salt is 1～3%, the consumption of described water is 10～25%, and described percentage is mass percent;
2. under shearing condition, raw material is heated, then emulsification pretreatment;
3. cooling.
6. preparation method according to claim 5, it is characterized in that the 1. described natural hard cheese of step is selected from any or several in your cheese of Eman tal fibre cheese, lattice Shandong coconut palm, 1～3 month maturity period Cheddar, Cheshire cheese and Qatar's cheese; Described natural semi-hard cheese is selected from any or several up in cheese and the Yi Damu cheese in unsalted curd piece, 3～6 months maturity periods; Described emulsification salt is selected from any or several in natrium citricum, sodium pyrophosphate and the calgon.
7. preparation method according to claim 5, it is characterized in that the 1. described raw material of step also further comprises any or several in fat, cow's milk protein and/or modified potato starch, stabilizing agent, salt, flavor substance, pigment, meat cubelets, anticorrisive agent and the acidity regulator that is selected from fusing point 〉=30 ℃; Described fatty consumption is no more than 14%, described cow's milk protein and/or modified potato starch consumption are no more than 20%, described stabilizing agent dosage is no more than 1%, the salt consumption is no more than 8%, and the flavor substance consumption is no more than 0.1%, and the pigment consumption is no more than 0.1%, the meat cubelets consumption is no more than 8%, the anticorrisive agent consumption is no more than 0.1%, and the acidity regulator consumption is no more than 1%, and described percentage is mass percent.
8. preparation method according to claim 7 is characterized in that, described fat is selected from any or several in butter oil, hydrofining vegetable oil and the palm stearin; Described cow's milk protein is selected from any or several in renin casein, cow's milk protein powder, PURE WHEY, whole-fat milk powder, skimmed milk powder and the whey powder; Described stabilizing agent is a carragheen; Described acidity regulator is a citric acid.
9. preparation method according to claim 5 is characterized in that, the 1. described shear-mixed of step is: rotating speed 1200～1800rpm, 40～50 ℃ of temperature, time 3～5min; 2. described under shearing condition raw material heating of step is to be heated to 90～92 ℃ under the shearing condition of 1200～1800rpm; The rotating speed of described emulsification pretreatment is 300～900rpm, and the time is 5～10min; The 3. described cooling of step is to be cooled to 6～8 ℃, 0.2～3 ℃/min of rate of temperature fall.
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