CN102334557B - Inflatable tiramisu processed cheese and preparation method thereof - Google Patents
Inflatable tiramisu processed cheese and preparation method thereof Download PDFInfo
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- CN102334557B CN102334557B CN201110328066.XA CN201110328066A CN102334557B CN 102334557 B CN102334557 B CN 102334557B CN 201110328066 A CN201110328066 A CN 201110328066A CN 102334557 B CN102334557 B CN 102334557B
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Abstract
The invention discloses inflatable tiramisu processed cheese and a preparation method thereof. The preparation method comprises the following steps of: (1) melting and mixing raw materials; (2) homogenizing the mixed raw materials and performing pasteurization; (3) refrigerating and emulsifying; and (4) inflating, encapsulating and refrigerating and storing at low temperature. By the method, the processed cheese is adjusted in the structure aspect, refrigerated and emulsified, inflated, encapsulated, and refrigerated and stored at low temperature; the method is simple in operation and low in cost; and the inflatable cheese has uniform texture and exquisite mouthfeel and does not collapse.
Description
Technical field
The present invention relates to a kind of inflation reproduced cheese, particularly relate to a kind of inflation reproduced cheese and manufacture method thereof.
Background technology
Common processed cheese is take sheet and smear shape as main in the market, and on market, have a lot of Puffer-type leisure sweets on market, to sell fiery, be similar to " lifting meter Su ", " mousse " etc., in order to make cheese product more attractive, enrich product line, when meeting nutrition, increase fashionable element, wish to release the inflation reproduced cheese that a kind of similar leisure sweets " lifts meter Su ".
From the production technology of current reproduced cheese, " inflation " this requirement cannot realize substantially, because reproduced cheese is to adopt stored under refrigeration in thawing, homogeneous, sterilization, filling, packing, freezer.
If adopt the ice-cream processing mode of cold drink, cheese temperature needs to reach below-25 ℃, and cheese is as processed through refrigerator, can play the effect of expansion, final products will be sold with the form of refrigeration, after freezing thawing, the slump of cheese institutional framework can occur, fat is separated out, and mouthfeel is too poor.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of inflation reproduced cheese and manufacture method thereof, and it is by reproduced cheese structural adjustment, refrigeration emulsification, inflation, filling, deepfreeze storage.
The present invention solves above-mentioned technical problem by following technical proposals: a kind of manufacture method of inflating reproduced cheese, it is characterized in that, and it comprises the following steps:
(1) raw materials melt is mixed;
(2) mixed raw material homogeneous, pasteurize processing;
(3) refrigeration emulsification;
(4) inflation, filling, deepfreeze storage.
Preferably, the melting mixing of described step (1) is that raw material shear agitation is mixed, and shear rate is 800～1800rpm; Described melt temperature is 80～90 ℃.
Preferably, the homogenization pressure of described step (2) is 10～20MPa; The laggard trip temperature of homogeneous is that 85～95 ℃, time are the pasteurize processing of 3 minutes～10 minutes.
Preferably, the refrigeration emulsifying temperature of described step (3) is 4～8 ℃, refrigerates 8 hours.
Preferably, the described inflation of described step (4) is that good refrigeration emulsification material is taken out, and adjusts charger operating temperature and drops to 2 ℃, and aeration quantity is 40-60%.
Preferably, the proportioning of raw material is preferably natural cheese 15-50%; Sweetener 20%-50%; Butter oil 5-50%; Emulsifying agent 2-8%; Stabilizing agent 0.5-5.0%; Water 25-60%, percentage is mass percent.Preferably, described natural cheese refers to take cow's milk or mixes breast as raw material, add leavening and renin, the cheese product obtaining through curdled milk, discharging whey, squeezing process, its composition is generally: fat content 24-34% (mass percent), protein content 8-28% (mass percent), moisture 35-55% (mass percent).
Preferably, described sweetener comprises sucrose, HFCS, corn syrup.
Preferably, described stabilizing agent comprises one or more in carragheen, gelatin, agar, locust bean gum, sodium alginate and konjac glucomannan.
The inflation reproduced cheese that the present invention also provides the manufacture method of above-mentioned inflation reproduced cheese to prepare.
Positive progressive effect of the present invention is: one, with the difference of the common reproduced cheese in market, on market, common reproduced cheese only has product on chip, to smear state, the product of the present invention's inflation is finer and smoother in mouthfeel, soft, and just melt in the mouth, has expanded reproduced cheese product scope.Two, designed inflation reproduced cheese gas filling technology, for process characteristic and the storage conditions of reproduced cheese uniqueness, increased gas filling technology, developed the new purposes of charger, cost simple to operate is low, inflates the homogeneous of cheese, and delicate mouthfeel, does not subside.Three, unique reproduced cheese formula, emulsifying effectiveness of the present invention is even, after inflation, do not subside, delicate mouthfeel, being easy to of similar dessert such as takes at the feature, during component design, make its emulsification even with hydrophilic emulsifier, form uniformity film after strengthening inflation, with carragheen, gelatin, locust bean gum, improve after structural stability is inflated it and do not subside, with the good cream cheese of mouthfeel and rare cream assurance delicate mouthfeel, reach product and be easy to take.
The specific embodiment
With embodiment, further illustrate the present invention below, but the present invention is not limited.The experimental technique of unreceipted actual conditions in the following example, conventionally according to normal condition, or the condition of advising according to manufacturer.
The raw material using in embodiment is all the conventional raw material that can buy;
The capital equipment using in embodiment:
Shear pot: the companies such as Stephen Universal machine UM/SK5, Sympak Asia Pacific Pte Ltd manufacture, volume 2kg/ batch.
Charger: Foshan Ya Lusi Industrial Equipment Co., Ltd manufactures, A20, treating capacity 5L/ hour.
Raw material comprises natural cheese, sweetening material, emulsifying agent, stabilizing agent and water etc.Natural cheese refers to take cow's milk or mixes breast as raw material, adds leavening and renin, the cheese product obtaining through techniques such as curdled milk, discharging whey, squeezings, its composition is generally: fat content 24-34%, protein content 8-28%, moisture 35-55%, percentage is mass percent.Sweetener comprises sucrose (white granulated sugar), HFCS, glucose syrup, corn syrup and other material that can bring sweet taste and can supplement solid content.Emulsifying agent is the conventional emulsification salt in this area and emulsifier combination, emulsification salt is preferably for being preferably sodium polyphosphate, potassium polyphosphate, natrium citricum, potassium citrate, one or more in tertiary sodium phosphate and potassium phosphate, better is sodium polyphosphate and/or potassium polyphosphate, natrium citricum and/or potassium citrate, and, the mixture of tertiary sodium phosphate and/or tripotassium phosphate, emulsifying agent is common emulsifying agent, be preferably single, double glyceride, sucrose ester, sorbester p18, one or more in Tween 80 and lecithin, emulsification salt is 6:1-15:1 with non-salt emulsifying agent preferred mass ratio.Stabilizing agent is for can be used for dairy products and to form stronger, the non-brittle colloid of gel, and stabilizing agent is preferably one or more in carragheen, gelatin, agar, locust bean gum, sodium alginate and konjac glucomannan.The proportioning of raw material is preferably natural cheese 15-50%; Sweetener 20%-50%; Butter oil 5-50%; Emulsifying agent 2-8%; Stabilizing agent 0.5-5.0%; Water 25-60%, percentage is mass percent.In the present invention, can also add one or more in dairy products, flavor substance, acidity regulator.The consumption of dairy products is preferably≤20%; The consumption of flavor substance is preferably≤0.1%; The consumption of acidity regulator is preferably≤08%; The consumption of pigment is preferably≤0.01%.Described dairy products refer to improve the material of milk solids content, are preferably one or more in other milk ingredients of whole milk powder, skimmed milk power and whey powder; Flavor substance, acidity regulator and pigment are the conventional material adding in this area, as, flavor substance is flavoring essence, spices; Acidity regulator is citric acid.The raw material that the present invention is used or reagent except special instruction, all commercially available obtaining.
Embodiment 1
Raw material: natural cheese 15%; Butter 10%; Whey powder 5%; Corn syrup 30%; Emulsifying agent 3% (citrate sodium 0.3%, sodium phosphate trimer 1.5%, monoglyceride 0.5%, locust bean gum 0.7%); Carragheen 4%; Water 33%.
Manufacture method:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1000rpm, and melt temperature is 80 ℃.
2. mixed raw material homogeneous, homogenization pressure is 10MPa; The laggard trip temperature of homogeneous is that 85 ℃, time are the pasteurize processing of 10 minutes.
3. refrigerate emulsification, after sterilization, raw material frozen water is cooled to 8 ℃.Be placed in 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 50%, 2 ℃ of temperature, are placed in deepfreeze refrigerator (2 ℃), after 2 hours, take.Inflation is that good refrigeration emulsification material is taken out, and adjusts charger operating temperature and drops to 2 ℃ of temperature.
Embodiment 2
Raw material: natural cheese 50%, butter 5%; Malt syrup 20%; Emulsifying agent 8% (sodium phosphate trimer 2.0%, calgon 2.0%, lecithin 2.0%, diand monoglycerides 2.0%); Gelatin 1.5%; Water 15.5%.
Manufacture method:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1200rpm, and melt temperature is 90 ℃.
2. mixed raw material homogeneous, homogenization pressure is 20MPa; The laggard trip temperature of homogeneous is that 95 ℃, time are the pasteurize processing of 3 minutes.
3. refrigerate emulsification, after sterilization, raw material frozen water is cooled to 4 ℃.Be placed in 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 60%, 2 ℃ of temperature, are placed in deepfreeze refrigerator (2 ℃), after 2 hours, take.
Embodiment 3
Raw material: natural cheese 20%; Rare cream 30%; Whole milk powder 10%; Sucrose 30%; Emulsifying agent 2.5% (sodium hydrogen phosphate 2.0%, Tween 80 0.5%); Agar 5%; Citric acid 0.8%; Water 1.7%.
Manufacture method:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 800rpm, and melt temperature is 80 ℃.
2. mixed raw material homogeneous, homogenization pressure is 15MPa; The laggard trip temperature of homogeneous is that 90 ℃, time are the pasteurize processing of 5 minutes.
3. refrigerate emulsification, after sterilization, raw material frozen water is cooled to 6 ℃.Be placed in 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 60%, 2 ℃ of temperature, are placed in deepfreeze refrigerator (2 ℃), after 2 hours, take.
Embodiment 4
Raw material: natural cheese 20%; Butter 5%; Whey powder 5%; Whole milk powder 5%; HFCS 30%; Emulsifying agent 4% (natrium citricum 0.4%, sodium pyrophosphate 1.6%, lecithin 1.0%, Tween 80 1.0%); Carragheen 1%; Water 30.0%.
Manufacture method:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1500rpm, and melt temperature is 90 ℃.
2. mixed raw material homogeneous, homogenization pressure is 15MPa; The laggard trip temperature of homogeneous is that 90 ℃, time are the pasteurize processing of 10 minutes.
3. refrigerate emulsification, after sterilization, raw material frozen water is cooled to 4 ℃.Be placed in 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 50%, 2 ℃ of temperature, are placed in deepfreeze refrigerator (2 ℃), after 2 hours, take.
Embodiment 5
Raw material: natural cheese 30%; Rare cream 5%; Whole milk powder 5%; Corn syrup 25%; Emulsifying agent 3% (sodium phosphate trimer 1.0%, calgon 0.5%, lecithin 1.5%); Konjac glucomannan 1.2%; Water 30.8%.
Manufacture method:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1500rpm, and melt temperature is 85 ℃.
2. mixed raw material homogeneous, homogenization pressure is 10MPa; The laggard trip temperature of homogeneous is that 95 ℃, time are the pasteurize processing of 3 minutes.
3. refrigerate emulsification, after sterilization, raw material frozen water is cooled to 6 ℃.Be placed in 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 40%, 2 ℃ of temperature, are placed in deepfreeze refrigerator (2 ℃), after 2 hours, take.
Embodiment 6
Raw material: natural cheese 40%; Butter 5%; Corn syrup 40%; Emulsifying agent 6% (natrium citricum 0.6%, calgon 3%, lecithin 1.2%, single, double glyceride 1.2%); Carragheen 0.3%, locust bean gum 0.3%; Water 8.4%.
Manufacture method:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1800rpm, and melt temperature is 80 ℃.
2. mixed raw material homogeneous, homogenization pressure is 15MPa; The laggard trip temperature of homogeneous is that 90 ℃, time are the pasteurize processing of 8 minutes.
3. refrigerate emulsification, after sterilization, raw material frozen water is cooled to 4 ℃.Be placed in 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 50%, 2 ℃ of temperature, are placed in deepfreeze refrigerator (2 ℃), after 2 hours, take.
Embodiment 7
Raw material: natural cheese 20%; Butter 5%; Whey powder 5%; Whole milk powder 5%; HFCS 30%; Emulsifying agent 4% (natrium citricum 0.4%, sodium pyrophosphate 1.6%, lecithin 1.0%, Tween 80 1.0%); Carragheen 1%; Water 30.0%.
Manufacture method:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1500rpm, and melt temperature is 90 ℃.
2. mixed raw material homogeneous, homogenization pressure is 15MPa; The laggard trip temperature of homogeneous is that 90 ℃, time are the pasteurize processing of 10 minutes.
3. refrigerate emulsification, after sterilization, raw material frozen water is cooled to 4 ℃.Be placed in 4 ℃ of freezer storages, 8 hours.4. inflation, aeration quantity 40%, 2 ℃ of temperature, are placed in deepfreeze refrigerator (2 ℃), after 2 hours, take.
Embodiment 4
Raw material: natural cheese 20%; Butter 5%; Whey powder 5%; Whole milk powder 5%; HFCS 30%; Emulsifying agent 4% (natrium citricum 0.4%, sodium pyrophosphate 1.6%, lecithin 1.0%, Tween 80 1.0%); Carragheen 1%; Water 30.0%.
Manufacture method:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1500rpm, and melt temperature is 90 ℃.
2. mixed raw material homogeneous, homogenization pressure is 15MPa; The laggard trip temperature of homogeneous is that 90 ℃, time are the pasteurize processing of 10 minutes.
3. refrigerate emulsification, after sterilization, raw material frozen water is cooled to 4 ℃.Be placed in 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 60%, 2 ℃ of temperature, are placed in deepfreeze refrigerator (2 ℃), after 2 hours, take.
Embodiment 9
Raw material: natural cheese 40%; Butter 5%; HFCS 25%; Emulsifying agent 8% (natrium citricum 0.8%, sodium pyrophosphate 2.6%, lecithin 2.0%, Tween 80 2.6%); Carragheen 2.0%, sodium alginate 1.0%; Water 19.0%.
Manufacture method:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1500rpm, and melt temperature is 90 ℃.
2. mixed raw material homogeneous, homogenization pressure is 15MPa; The laggard trip temperature of homogeneous is that 90 ℃, time are the pasteurize processing of 10 minutes.
3. refrigerate emulsification, after sterilization, raw material frozen water is cooled to 4 ℃.Be placed in 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 50%, 2 ℃ of temperature, are placed in deepfreeze refrigerator (2 ℃), after 2 hours, take.
Effect embodiment:
The present invention's (embodiment 1,4 is example and 7,8,9) is carried out to product evaluation validity check, (wherein 7 is that the constant aeration quantity of formula is adjusted into 40% to the comparative example that wherein embodiment 7,8,9 is embodiment 4, the 8th, the constant aeration quantity of filling a prescription is adjusted into 60%, the 9th, technique is constant, formula is adjusted), subjective appreciation is completed by 20 valuation officers.The high person of front score is effective, and result is as shown in the table:
By above data, shown, the present invention inflates reproduced cheese taste good, and state uniform and smooth is not subsided, and meets the requirement of leisure dessert and obtains more evaluation person certainly, meets the requirement of liking cuisines crowd.And during in comparative example, sample is evaluated, be not easily to subside, be exactly that cheese matter structure is fineless and smooth, cause not liking, not accepting of evaluating member.Comprehensive Assessment embodiment 4 meets product requirement, has opened up new cheese edible way.
Although more than described the specific embodiment of the present invention, it will be understood by those of skill in the art that these only illustrate, do not deviating under the prerequisite of principle of the present invention and essence, can make various changes or modifications to these embodiments.Therefore, protection scope of the present invention is limited by appended claims.
Claims (1)
1. a manufacture method of inflating reproduced cheese, is characterized in that, raw material is: natural cheese 20%; Butter 5%; Whey powder 5%; Whole milk powder 5%; HFCS 30%; Emulsifying agent 4%; Carragheen 1%; Water 30.0%; Wherein emulsifying agent is natrium citricum 0.4%, sodium pyrophosphate 1.6%, lecithin 1.0%, Tween 80 1.0%;
Manufacture method step is as follows:
1. raw materials melt is mixed; All raw material shear agitation are mixed, and shear rate is 1500rpm, and melt temperature is 90 ℃;
2. mixed raw material homogeneous, homogenization pressure is 15MPa; The laggard trip temperature of homogeneous is that 90 ℃, time are the pasteurize processing of 10 minutes;
3. refrigerate emulsification, after sterilization, raw material frozen water is cooled to 4 ℃, is placed in 4 ℃ of freezer storages, 8 hours;
4. inflation, aeration quantity 50%, 2 ℃ of temperature, are placed in 2 ℃ of deepfreeze refrigerators, after 2 hours, take.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110328066.XA CN102334557B (en) | 2011-10-25 | 2011-10-25 | Inflatable tiramisu processed cheese and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110328066.XA CN102334557B (en) | 2011-10-25 | 2011-10-25 | Inflatable tiramisu processed cheese and preparation method thereof |
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| CN102334557A CN102334557A (en) | 2012-02-01 |
| CN102334557B true CN102334557B (en) | 2014-04-16 |
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| CN103749717A (en) * | 2013-12-26 | 2014-04-30 | 光明乳业股份有限公司 | Cheese candy and preparation method thereof |
| CN103704361A (en) * | 2013-12-31 | 2014-04-09 | 李丹榕 | Sweet potato cheese and preparation method thereof |
| CN106234609A (en) * | 2016-07-27 | 2016-12-21 | 徐州瑞富食品工业有限公司 | A kind of preparation method of milk product leisure food |
| CN109662155A (en) * | 2018-12-26 | 2019-04-23 | 光明乳业股份有限公司 | A kind of inflation natural cheeses and preparation method thereof |
| CN110313522A (en) * | 2019-08-15 | 2019-10-11 | 山东大树达孚特膳食品有限公司 | A kind of reproduced cheese and preparation method thereof |
| CN114271338A (en) * | 2021-12-30 | 2022-04-05 | 光明乳业股份有限公司 | Fresh cheese stick and preparation method thereof |
| CN115005281A (en) * | 2022-05-18 | 2022-09-06 | 上海妙可蓝多生物技术研发有限公司 | Cheese formula for improving texture of aerated cheese and preparation method and preparation system thereof |
| CN115349554A (en) * | 2022-07-04 | 2022-11-18 | 上海妙可蓝多生物技术研发有限公司 | Aerated processed cheese and preparation method thereof |
| CN115336635A (en) * | 2022-07-04 | 2022-11-15 | 上海妙可蓝多生物技术研发有限公司 | Quick-cooling formed aerated reproduced cheese and preparation method thereof |
| CN115336633A (en) * | 2022-07-04 | 2022-11-15 | 上海妙可蓝多生物技术研发有限公司 | Cheese formula for prolonging shelf life of aerated reproduced cheese and preparation method thereof |
| CN115868551A (en) * | 2022-10-10 | 2023-03-31 | 中国农业科学院农产品加工研究所 | Fermented aerated cheese and preparation method thereof |
| CN115644255A (en) * | 2022-11-03 | 2023-01-31 | 上海妙可蓝多生物技术研发有限公司 | Original low-sodium cheese and preparation method thereof |
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