CN102450335A - Imitated cheese and its preparation method - Google Patents
Imitated cheese and its preparation method Download PDFInfo
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- CN102450335A CN102450335A CN2010105133124A CN201010513312A CN102450335A CN 102450335 A CN102450335 A CN 102450335A CN 2010105133124 A CN2010105133124 A CN 2010105133124A CN 201010513312 A CN201010513312 A CN 201010513312A CN 102450335 A CN102450335 A CN 102450335A
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Abstract
The invention discloses a preparation method of an imitated cheese, comprising the following steps of: (1) shearing and premixing raw materials consisting of, by weight, 21-30% of chymosin casein,1-5% of other milky solid substances excluding the chymosin casein, 20-60% of a fat product, 1-3% of an emulsifying salt and 11-44% of water, wherein the emulsifying salt is phosphate and/or citrate; (2) stirring and emulsifying a slurry obtained by premixing; and (3) molding and cooling. The method provided by the invention is simple, fast and easy to operate. The imitated cheese prepared by the method can maintain the original local flavor and functional properties of the classic natural Mozzarella cheese. In addition, the applied raw materials and the product are easy to store, and the wire drawing performance of the product will not be changed with the storage time, thus effectively reducing cost and food safety risk.
Description
Technical field
The present invention relates to a kind of imitated cheese and preparation method thereof.
Background technology
Mozzarella (Mozzarella) cheese is a kind of cheese that liked by the consumer, is characterized in that local flavor is gentle, stretch capability is excellent, is usually used in the making of Pizza.Patent CN1788592A discloses a kind of Mozzarella-type string cheese product, and the cheese grumeleuse is heated, mediates and stretches, and obtains the cheese rod of improved texture after the extrusion modling.Patent CN101194651A discloses a kind of cheese making method that can be used for Pizza, and this method only needs ziega is added suitable emulsification salt and acidity regulator, need not blanching and stretches, and can obtain finished product after the compression moulding.The processed cheese that above-mentioned cheese belongs to natural cheese or makes with natural cheese, the defective that all exists natural cheese to cause.Natural Mozzarella cheese mainly contains 2 defectives, and the one, cheese contains viable bacteria, cost is high so need refrigeration, and contaminated easily; The 2nd, along with shelf life or maturity period prolong, tensile property obviously descends.Make 2 defectives that Mozzarella cheese can solve natural mozzarella cheese to a certain extent again, but owing to contain the natural cheese more than at least 15% in the batching, thereby face above-mentioned two defectives equally.
Summary of the invention
Technical problem to be solved by this invention is to have overcome existing natural Mozzarella cheese or made in the Mozzarella cheese again to exist the refrigeration cost high, contaminated easily owing to inevitably containing the natural cheese composition; Wire-drawing performance descends with the prolongation of storage period; And the raw material of processed cheese uses the defective that also receives certain restriction; Provide a kind of and can keep classical original characteristic flavor on basis of natural Mozzarella cheese and functional characteristic; And use raw material and product all to be easy to storage, the product wire-drawing performance does not receive the variation of memory time and changes, and the preparation method is simple, quick, the imitated cheese of easy operating and preparation method thereof.
The preparation method of imitated cheese of the present invention comprises the steps:
(1) raw material is sheared premixed; Wherein, Described raw material contains renin casein 21%～30%, other milk solids materials 1%～5%, fatty goods 20%～60%, emulsification salt 1%～3%, acidity regulator 0.3%～0.5% and water 11%～44% except that the renin casein, and percentage accounts for the mass percent of raw material total amount for each raw material; Described emulsification salt is phosphate and/or citrate;
(2) the slurry stirring and emulsifying that premixed is obtained;
(3) the moulding cooling gets final product.
Below, further the preparation method to imitated cheese of the present invention describes in detail:
(1) raw material is sheared premixed; Wherein, Described raw material contains renin casein 21%～30%, other milk solids materials 1%～5%, fatty goods 20%～60%, emulsification salt 1%～3%, acidity regulator 0.3%～0.5% and water 11%～44% except that the renin casein, and percentage accounts for the mass percent of raw material total amount for each raw material; Described emulsification salt is phosphate and/or citrate.
Among the present invention, above-mentioned preferred especially raw material cooperates corresponding preparation technology, and the imitated cheese that can make method of the present invention make has good especially wire drawing characteristic.
Among the present invention, shear premix and be combined into the conventional described shearing premixed in this area, be generally and adopt the blunt knife shear agitation evenly to mix.The premixed condition of described shearing preferable for to stir 2min～4min with 1000rpm～3000rpm with blunt knife, better for to stir 2min～4min with 1500rpm～3000rpm with blunt knife.Described blunt knife is the conventional blunt knife that uses in this area, and that the thickness of knife edge of described blunt knife is preferable is 2mm～10mm, and that better is 4mm～6mm.
Among the present invention, described renin casein is the conventional described renin casein in this area.
Among the present invention, described other milk solids materials except that the renin casein are the conventional described milk solids material in this area, one or more that preferable is in skimmed milk powder, whole-fat milk powder, lactose and the lactalbumin, and better is skimmed milk powder.
Among the present invention; Described fatty goods are the fatty goods of the conventional use in this area; One or more that preferable is in butter, rare cream, palm oil, coconut oil, rapeseed oil and the sunflower oil, one or more that better is in butter, rare cream and the palm oil.When described fatty goods contained butter, what its consumption was preferable was 1%～27%; When described fatty goods contained rare cream, what its consumption was preferable was 1%～59%; When described fatty goods contained palm oil, what its consumption was preferable was 1%～23%, and percentage accounts for the mass percent of raw material total amount for each composition.
Among the present invention, described phosphate is the conventional used phosphate in this area, one or more that preferable is in sodium phosphate, sodium hydrogen phosphate, sodium dihydrogen phosphate, sodium phosphate trimer, sodium pyrophosphate and the calgon.Described citrate is the conventional used citrate in this area, and preferable is natrium citricum.Preferably, the further preferred combinations of described emulsification salt: 0.5%～0.75% calgon, 0.2%～0.3% sodium pyrophosphate and 1%～1.5% citrate, percentage account for the mass percent of raw material total amount for each composition.
Among the present invention, described acidity regulator is the conventional used acidity regulator in this area, one or more of preferable is citric acid, lactic acid, phosphoric acid and malic acid.The consumption of described acidity regulator is this area conventional amount used, and preferable for being not more than 1% but be not 0, percentage is the mass percent that acidity regulator accounts for the raw material total amount.Preferably, described acidity regulator is preferred 0.3%～0.5% citric acid further, and percentage is the mass percent that acidity regulator accounts for the raw material total amount.
Among the present invention, described raw material is preferable also contains salt, stabilizing agent and local flavor and presents in the material one or more.Other raw materials that the present invention further preferably can contain such as stabilizing agent carragheen etc.; Cooperate down at existing raw material of the present invention and preparation technology; Can further optimize the wire drawing structure of the imitated cheese that the present invention makes, be that imitated cheese has better mouthfeel and matter structure.
Wherein, described salt is that this area routine is used, and what described salt consumption was preferable is 0.7%～1.8%, and percentage is the mass percent that salt accounts for the raw material total amount.
Wherein, Described stabilizing agent is that this area routine is used, one or more that preferable is in carragheen, gelatin, xanthans, guar gum, konjac glucomannan, locust bean gum, hydroxymethyl-propyl cellulose, marine alga acids, converted starch, sodium carboxymethylcellulose and the pectin.The consumption of described stabilizing agent preferable for being not more than 1% but be not 0.Further, described stabilizing agent is preferably 0.01%～0.5% carragheen, and percentage is the mass percent of stabilizer comprises raw material total amount.
Wherein, it is that this area routine is used that described local flavor presents material, one or more that preferable is in flavoring essence, spices, cheesy flavor concentrate and the cheese zymolyte.Described flavoring essence is that this area routine is used, one or more of preferable is sour milk essence, milk flavour, sootiness essence, cheese essence and fruit essence.What described flavoring essence consumption was preferable is 0.1～0.5%, and percentage is the mass percent that flavoring essence accounts for the raw material total amount.
(2) the slurry stirring and emulsifying that premixed is obtained;
Among the present invention, described stirring and emulsifying is this area routine operation agitating heating emulsification.That the mixing speed of described stirring and emulsifying is preferable is 800rpm～1500rpm; What the temperature of described stirring and emulsifying was preferable is 75 ℃～85 ℃; Preferable directly the heating for steam of described stirring and emulsifying temperature control mode, that the time of described stirring and emulsifying is preferable is 2min～8min.
(3) the moulding cooling gets final product.
Among the present invention, described moulding is cooled to the conventional post processing mode in this area, and be generally heat and irritate aseptic packaging, cooling, refrigeration afterwards gets final product.
The invention still further relates to a kind of imitated cheese of the preparation method's gained by above-mentioned imitated cheese.
Preferably, the index of imitated cheese of the present invention is: protein 21%～28%, and fat 17%～24%, moisture 46%～50%, pH are 5.2～5.9, each composition of percentage accounts for the mass percent of imitated cheese total amount.
Agents useful for same of the present invention and raw material be all commercially available getting except that specified otherwise.
On the basis that meets this area general knowledge, above-mentioned each technical characterictic optimum condition can combination in any among the present invention, obtains preferred embodiments.
Positive progressive effect of the present invention is: the preparation method of imitated cheese of the present invention is simple, quick, easy operating; The imitated cheesy flavor that makes is gentle, and milk fragrance is strong, and tensile properties is excellent; Can keep classical original characteristic flavor on basis of natural Mozzarella cheese and functional characteristic; And use raw material and product all to be easy to storage, the product wire-drawing performance does not receive the variation of memory time and changes, and effectively reduces cost and food safety risk.
The specific embodiment
Mode through embodiment further specifies the present invention below, but does not therefore limit the present invention among the described scope of embodiments.
Raw material that uses among the following embodiment and use unit type are following:
Renin casein, butter, rare cream: permanent natural commerce and trade (Shanghai) Co., Ltd., Shanghai Bright Dairy & Food Co., Ltd.;
Palm oil: grain and oil Co., Ltd in good;
Cheese essence: Shanghai Givaudan Co., Ltd;
Natrium citricum, calgon, sodium pyrophosphate, citric acid, lucky Buddhist nun sky, Bake, Yunnan wound phosphate Co., Ltd;
Carragheen: Danisco (China) Co., Ltd;
Melt pot, Stephen Universal machine UM/SK 5, Sympak Asia Pacific PteLtd, volume 2kg/ batch.
Embodiment 1
Composition of raw materials:
The preparation method:
1. according to above-mentioned prescription, raw material put into melt pot, under heating condition not, use thickness of knife edge to get the premixed slurry with 1000rpm shear agitation 4min as the blunt knife of 2mm;
2. the premixed slurry is stirred with 1000rpm speed, steam directly is heated to 80 ℃ of temperature, is incubated 6min then and occurs to wire drawing;
3. heat is irritated aseptic packaging, cooling, and refrigeration.
Through detecting the imitated cheese index of gained: protein 23.1%; Fat 22.7%; Moisture 47.9%; PH is 5.2.
Embodiment 2
Composition of raw materials:
The preparation method:
1. according to above-mentioned prescription, all raw materials are put into melt pot, under heating condition not, use thickness of knife edge to get the premixed slurry with 1500rpm shear agitation 3min as the blunt knife of 10mm;
2. the premixed slurry is stirred with 800rpm speed, steam directly is heated to 80 ℃ of temperature, is incubated 8min then and occurs to wire drawing;
3. heat is irritated aseptic packaging, cooling, and refrigeration.
Through detecting the imitated cheese index of gained: protein 26.9%; Fat 17.7%; Moisture 47.6%; PH is 5.9.
Embodiment 3
Composition of raw materials:
The preparation method:
1. according to above-mentioned prescription, all raw materials are put into melt pot, under heating condition not, use thickness of knife edge to get the premixed slurry with 1500rpm shear agitation 3min as the blunt knife of 10mm;
2. the premixed slurry is stirred with 800rpm speed, steam directly is heated to 80 ℃ of temperature, is incubated 8min then and occurs to wire drawing;
3. heat is irritated aseptic packaging, cooling, and refrigeration.
Through detecting the imitated cheese index of gained: protein 27.9%; Fat 18.8%; Moisture 50.0%; PH is 5.3.
Embodiment 4
Composition of raw materials:
The preparation method:
1. according to above-mentioned prescription, all raw materials are put into melt pot, under heating condition not, use thickness of knife edge to get the premixed slurry with 3000rpm shear agitation 2min as the blunt knife of 5mm;
2. the premixed slurry is stirred with 1500rpm speed, steam directly is heated to 75 ℃ of temperature, is incubated 2min then and occurs to wire drawing;
3. heat is irritated aseptic packaging, cooling, and refrigeration.
Through detecting the imitated cheese index of gained: protein 21.1%; Fat 23.9%; Moisture 47.0%; PH is 5.7.
Embodiment 5
Composition of raw materials:
The preparation method:
1. according to above-mentioned prescription, all raw materials are put into melt pot, under heating condition not, use thickness of knife edge to get the premixed slurry with 2500rpm shear agitation 3min as the blunt knife of 6mm;
2. the premixed slurry is stirred with 800rpm speed, steam directly is heated to 80 ℃ of temperature, is incubated 6min then and occurs to wire drawing;
3. heat is irritated aseptic packaging, cooling, and refrigeration.
Through detecting the imitated cheese index of gained: protein 24.1%; Fat 23.8%; Moisture 48.0%; PH is 5.4.
Embodiment 6
Composition of raw materials:
The preparation method:
1. according to above-mentioned prescription, all raw materials are put into melt pot, under heating condition not, use thickness of knife edge to get the premixed slurry with 1500rpm shear agitation 3min as the blunt knife of 5mm;
2. the premixed slurry is stirred with 1500rpm speed, steam directly is heated to 80 ℃ of temperature, is incubated 3min then and occurs to wire drawing;
3. heat is irritated aseptic packaging, cooling, and refrigeration.
Through detecting the imitated cheese index of gained: protein 23.2%; Fat 24.2%; Moisture 46.2%; PH is 5.8.
Embodiment 7
Composition of raw materials:
The preparation method:
1. according to above-mentioned prescription, raw material put into melt pot, under heating condition not, use thickness of knife edge to get the premixed slurry with 1000rpm shear agitation 4min as the blunt knife of 2mm;
2. the premixed slurry is stirred with 1000rpm speed, steam directly is heated to 80 ℃ of temperature, is incubated 3min then and occurs to wire drawing;
3. heat is irritated aseptic packaging, cooling, and refrigeration.
Through detecting the imitated cheese index of gained: protein 24.1%; Fat 22.7%; Moisture 48.1%; PH is 5.6.
Effect embodiment 1
Imitated cheese of the present invention (embodiment 1,4,6 is example) is carried out the validity check of taste aspect, and as contrast, subjective appreciation is accomplished by 10 assessment officers with the natural cheese of commercially available mozzarella.According to ten point system marking, 9～10, good; 7～8, better; 5～6 is general; 3～4, poor; 1～2, very poor.Mark adds up, and the result is as shown in table 1 below in the back.
Table 1 subjective appreciation data
Data by last table 1 can be known: imitated cheese of the present invention is not sacrificed the local flavor of product because satisfying the special nature of product, slightly descend on the mouthfeel, but tension type but also more excellent than mozzarella natural cheese.The score of sample among the embodiment aspect overall assessment is not less than commercially available control sample at least, meets the demand of suiting one's taste in the food and drink fully.
Effect embodiment 2
Composition of raw materials:
Embodiment 8 is the renin caseins that adopt in the raw material through storage in 6 months with embodiment 6 differences, and other raw materials are all identical with technology.Comparative Examples 1 is that to replace to the maturity period to the milk solids material among the embodiment 8 and fatty goods be 6 months natural mozzarella cheese, other components unchanged.Comparative Examples two is 100% natural mozzarella cheese.According to the evaluation method of effect embodiment 1, it is following to obtain the result:
Table 2 subjective appreciation
| Index | Embodiment 8 | Comparative Examples 1 | Comparative Examples 2 |
| Outward appearance | 72 | 64 | 72 |
| Color and luster | 78 | 68 | 75 |
| Draftability | 89 | 48 | 61 |
| Local flavor | 78 | 56 | 72 |
| Mouthfeel | 71 | 65 | 68 |
The result shows; 6 embodiment of the sensory evaluation of embodiment 8 and front compare; Obviously do not descend, be much better than Comparative Examples 1 and Comparative Examples 2, especially tensile property far above Comparative Examples 1 and Comparative Examples 2; This shelf life that renin casein has been described is much better than natural cheese, helps to keep the stable of imitated cheese functional characteristic and reduces the cost of storage.
Effect embodiment 3
Imitated cheese of the present invention (embodiment 2) and control group (commercially available mozzarella natural cheese) are carried out the shelf life experiment, and subjective appreciation is accomplished by 10 assessment officers.According to ten point system marking, 9～10, good; 7～8, better; 5～6 is general; 3～4, poor; 1～2, very poor.Mark adds up, and the result is as shown in table 3 below in the back.
The experiment of table 3 shelf life
The result shows that embodiment 2 compares with natural cheese, and the sensory evaluation in trimestral shelf life does not have notable difference, and edible quality does not obviously descend, and can reach the effect of simulation natural cheese, thereby realizes industrialization production.
Claims (10)
1. the preparation method of an imitated cheese, it is characterized in that: it comprises the steps:
(1) raw material is sheared premixed; Wherein, Described raw material contains renin casein 21%～30%, other milk solids materials 1%～5%, fatty goods 20%～60%, emulsification salt 1%～3%, acidity regulator 0.3%～0.5% and water 11%～44% except that the renin casein, and percentage accounts for the mass percent of raw material total amount for each raw material; Described emulsification salt is phosphate and/or citrate;
(2) the slurry stirring and emulsifying that premixed is obtained;
(3) the moulding cooling gets final product.
2. preparation method as claimed in claim 1 is characterized in that: the premixed condition of described shearing is for to stir 2min～4min with blunt knife with 1000rpm～3000rpm, and is preferable for to stir 2min～4min with blunt knife with 1500rpm～3000rpm.
3. preparation method as claimed in claim 2 is characterized in that: wherein, the thickness of knife edge of described blunt knife is 2mm～10mm, and that preferable is 4mm～6mm.
4. like each described preparation method of claim 1～3; It is characterized in that: described other milk solids materials except that the renin casein are one or more in skimmed milk powder, whole-fat milk powder, lactose and the lactalbumin, and preferable is skimmed milk powder; And/or described phosphate is one or more in sodium phosphate, sodium hydrogen phosphate, sodium dihydrogen phosphate, sodium phosphate trimer, sodium pyrophosphate and the calgon; Described citrate is a natrium citricum; The preferred combinations of described emulsification salt: 0.5%～0.75% calgon, 0.2%～0.3% sodium pyrophosphate and 1%～1.5% citrate, percentage account for the mass percent of raw material total amount for each composition.
5. like each described preparation method of claim 1～4; It is characterized in that: described fatty goods are one or more in butter, rare cream, palm oil, coconut oil, rapeseed oil and the sunflower oil, one or more that preferable is in butter, rare cream and the palm oil; When described fatty goods contained butter, its consumption was 1%～27%; When described fatty goods contained rare cream, its consumption was 1%～59%; When described fatty goods contained palm oil, its consumption was 1%～23%; And/or described acidity regulator is one or more of citric acid, lactic acid, phosphoric acid and malic acid; The consumption of described acidity regulator is for being not more than 1% but be not 0; Described acidity regulator is preferably 0.25%～0.5% citric acid; Percentage accounts for the mass percent of raw material total amount for each composition.
6. like each described preparation method of claim 1～5, it is characterized in that: described raw material also contains salt, stabilizing agent and local flavor and presents in the material one or more;
Described salt consumption is 0.7%～1.8%;
Described stabilizing agent is one or more in carragheen, gelatin, xanthans, guar gum, konjac glucomannan, locust bean gum, hydroxymethyl-propyl cellulose, marine alga acids, converted starch, sodium carboxymethylcellulose and the pectin; The consumption of described stabilizing agent is for being not more than 1% but be not 0; Described stabilizing agent is preferably 0.01%～0.5% carragheen;
It is in flavoring essence, spices, cheesy flavor concentrate and the cheese zymolyte one or more that described local flavor presents material; Wherein, described flavoring essence is one or more of sour milk essence, milk flavour, sootiness essence, cheese essence and fruit essence; Described flavoring essence consumption is 0.1～0.5%;
Above-mentioned percentage accounts for the mass percent of raw material total amount for each composition.
7. like each described preparation method of claim 1～6, it is characterized in that: the mixing speed of described stirring and emulsifying is 800rpm～1500rpm; The temperature of described stirring and emulsifying is 75 ℃～85 ℃; Described stirring and emulsifying temperature control mode is that steam directly heats; The time of described stirring and emulsifying is 2min～8min.
8. like each described preparation method of claim 1～7, it is characterized in that: described moulding is cooled to heat and irritates aseptic packaging, cooling, and refrigeration afterwards gets final product.
9. imitated cheese that makes like the method for each described imitated cheese of claim 1～8.
10. imitated cheese as claimed in claim 9; It is characterized in that: saidly must be: protein 21%～28%, fat 17%～24%, moisture 46%～50% for the index of imitated cheese; PH is 5.2～5.9, and each composition of percentage accounts for the mass percent of imitated cheese total amount.
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| CN106070605A (en) * | 2016-08-02 | 2016-11-09 | 山东省农业科学院农业质量标准与检测技术研究所 | A kind of cow's milk protein goods and preparation method thereof |
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| CN112165863A (en) * | 2018-06-04 | 2021-01-01 | 森永乳业株式会社 | Cheese-like food and process for producing the same |
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| CN112544953A (en) * | 2020-12-14 | 2021-03-26 | 广州合诚实业有限公司 | Cheese-free pizza sauce with long shelf life, and preparation method and application thereof |
| CN112544953B (en) * | 2020-12-14 | 2023-07-25 | 广州合诚实业有限公司 | Cheese-free pizza wire drawing sauce with long shelf life and preparation method and application thereof |
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