CN102630758A - Fat-free cheese, preparation method and raw material composition of fat-free cheese - Google Patents
Fat-free cheese, preparation method and raw material composition of fat-free cheese Download PDFInfo
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Abstract
The invention discloses a raw material composition of a fat-free cheese. The raw material composition comprises the following components by weight percent: 70-89.9wt% of skimmed milk, 4.6-10wt% of milk protein powder, 1.5-2.5u/100g of mesophilic lactic acid bacteria, 3.1-9.5wt% of white granulated sugar and 0.05-0.6wt% of stabilizing agent; the fat content in the skimmed milk is equal to or less than 0.3wt%; the protein content is 2.9-4.5wt%; and the fat content in the milk protein powder is equal to or less than 2.0wt%. The invention also discloses the fat-free cheese and a preparation method of the fat-free cheese. With the adoption of the fat-free cheese, chymosin is not added and whey is not discharged; the process is easy to come true; the fat-free cheese is appropriate in viscosity and good in mouthfeel and condition; the flavor of the cheese can be easily received by China consumers; and the requirements of parts of the consumers on nutrition and healthy food can be met.
Description
Technical field
The present invention is concrete relates to a kind of zero fatty cheese, its preparation method and feedstock composition.
Background technology
Fat same protein, carbohydrate together and claim three major nutrient, it offers the nutritional labeling of needed by human body.In recent years; Raising day by day along with living standard; The balance that people are higher fatty acid, traditional food has been broken in the absorption of high fatty foods; The more and more Chinese body weight for humans begins to exceed standard, and the obesity illness rate is also in rising trend, and a lot of researchs show overweight and obesity can cause a series of health, society and psychological problems.The energy that the expert recommends to come from fat should be lower than 30% of absorption gross energy; So the consumer is more and more responsive to fat content in the food; The market demand of low fat low cholesterol food day by day enlarges, the low fat product that this impels the food production merchant to provide the consumer to be more suitable for.
Cheese is meant an amount of leavening or the renin of adding in milk; Lactoprotein is solidified and discharge whey after one type of dairy products forming of compacting, nutritive value is very high, but most of cheese fat content is higher; The processing technology more complicated; So exploitation is simple and zero fat cheese preparation easily has the vast market potentiality, but the consumer can't be satisfied for zero fat prod rough mouthfeel and state, so are very big challenges to the food development personnel.
Sense organ, local flavor, smell, matter structure and the mouthfeel etc. of low fat or zero fatty foodstuff all can be influential.At first be sensory characteristic, low fat or zero fatty foodstuff lack the gloss of high-fat food, and the consumer will think that this food lacks nutrition or stale, and final influence is sold.Next is a local flavor, not only shows the disappearance of the local flavor of fat, also influences fat-soluble flavorant local flavor in the process of chewing and discharges gradually, and along with fat content descends, it is more obvious that the saline taste in the food, tart flavour, sweet taste and bitter taste can become.
Summary of the invention
Technical problem to be solved by this invention is relatively poor for the mouthfeel and the state that overcome existing zero fatty cheese, can't let the consumer satisfy, perhaps defective such as complicated process of preparation, and a kind of zero fatty cheese, its preparation method and feedstock composition are provided.Zero fatty cheese of the present invention can not add renin, not milk ejection is clear; Realize easily on the technology; Have the cheese flavor that suitable viscosity, good mouthfeel and state and Chinese Consumer's receive easily simultaneously, can satisfy the demand of part consumer nutrition, health diet.
The present invention at first provides a kind of feedstock composition of zero fatty cheese, and it comprises skimmed milk, milk protein powder, mesophilic lactic-bacteria, white granulated sugar and stabilizing agent, and wherein, the content of skimmed milk is mass percent 70～89.9wt%; The content of milk protein powder is mass percent 4.6～10wt%; The content of mesophilic lactic-bacteria is 1.5u～2.5u/100g feedstock composition; The content of stabilizing agent is mass percent 0.05～0.6wt%; In the described skimmed milk, fat content≤0.3wt%, protein content 2.9～4.5wt%; The content of described white granulated sugar is mass percent 3.1～9.5wt%; In the described milk protein powder, fat content≤2.0wt%.
Among the present invention, described milk protein powder is that this area milk protein powder commonly used refers to milk or whey is that raw material is processed and concentrated the powder product that makes.
Among the present invention; Described mesophilic lactic-bacteria can be this area mesophilic lactic-bacteria commonly used, and preferable is Lactococcus lactis lactic acid subspecies (Lactococcus lactis subsp.lactis) and lactococcus lactis subsp (Lactococcus lactis subsp.cremoris).
Among the present invention; Described stabilizing agent is this area stabilizing agent commonly used; Like in carragheen, locust bean gum, gellan gum, gelatin, pectin, xanthans, guar gum, agar, sodium alginate and the konjac glucomannan one or more; One or more that preferable is in pectin, gelatin, xanthans and the guar gum, better is that gelatin and pectin are composite, preferred compound proportion is mass ratio 1: 2～1: 1.In described feedstock composition, the content of stabilizing agent is preferably 0.3～0.5wt%.
In the feedstock composition of the present invention, the preferable converted starch that also comprises, what its content was preferable is mass percent 0.02～0.55%, is preferably 0.1～0.2%.Described converted starch is this area converted starch commonly used; Mainly be to replace or crosslinking modified starch; Like in hydroxypropyl PASELLI EASYGEL, acetylated distarch adipate, PASELLI EASYGEL and the Ultra Tex 2 one or more; Better is that hydroxypropyl PASELLI EASYGEL and acetylated distarch adipate are composite, and compound proportion is 1: 2～2: 1.
Among the present invention, described feedstock composition is preferable also comprises dietary fiber, and what content was preferable is mass percent 0.5～5%.Described dietary fiber preferably inulin.
Among the present invention; Described feedstock composition is preferable also comprises phytosterol or phytostanol; Phytosterol or phytostanol belong to functional food, have the effect that reduces the cholesterol in serum level, can satisfy the healthy required of obese people and overweight crowd.That the content of phytosterol or phytostanol is preferable is 0.05～0.3wt%.
Among the present invention, also can contain other this areas conventional raw material or additive in the described feedstock composition, like in spices, pigment and the anticorrisive agent one or more.
Among the present invention, described feedstock composition independently or with each composition is divided into many components nested form of some groups for each composition, perhaps the simple mixtures form.
The present invention further provides a kind of preparation method of zero fatty cheese, and it comprises the following step:
(1) with in the above-mentioned raw materials composition, each raw material except that mesophilic lactic-bacteria mixes;
(2) material that step (1) is obtained carries out homogeneous, sterilization and cooling;
(3) with the mesophilic lactic-bacteria in the above-mentioned feedstock composition step (2) gained material is fermented;
(4) material with step (3) gained carries out the matter structureization, gets final product.The kind of each raw material is consistent with the kind and the content of each raw material in the above-mentioned raw materials composition with consumption.
In the step (1); Described with each raw material method of mixing preferable comprise the following step: in the above-mentioned raw materials composition; The mixture that obtains after each composition that removes mesophilic lactic-bacteria and skimmed milk mixes; Slowly join in 40～50 ℃ the skimmed milk, follow shear-mixed simultaneously, leave standstill 40～90min after the mixing; Wherein, shear rate is 1500～3000rpm, and the shear-mixed time is 10～30min.Pass through such shear-mixed and leave standstill, can guarantee the albumen powder abundant hydration in the system in the Ruzhong.
In the step (2), described homogeneous, sterilization and cooling are method commonly used in the industry, and processing condition can be 55～65 ℃ of temperature, pressure 150～250bar.Sterilization conditions can be 95 ℃, 5min.Described cooling can be and is cooled to 25～35 ℃ of fermentation temperatures.
In the step (3), fermentation condition can be conventional fermentation condition, and preferable is: 25～35 ℃ of static fermentation 15～22h, pH stopped in 4.6～4.7 o'clock.Step (3) can not added renin, relies on lactobacillus-fermented to produce skyr.
In the step (4), described matter structure method is preferable comprises the following step: the fermentation materials that step (3) is obtained turns over cylinder and is cooled to 20～22 ℃, through counterbalance valve material is carried out the processing of matter structure, and the compressed air pressure of said counterbalance valve is 0.6～0.8MPa.Through such PROCESS FOR TREATMENT, whey need not discharged, thereby realizes the feasibility that cheese is produced at home.Described counterbalance valve is a germplasm structure equipment, and its function through valve forms certain pressure, thereby realizes required material matter structure through the pressure adjusting.
Step (4) afterwards can the can material, and can onlinely add raisins-adding or not add raisins-adding, can preserve at 2～6 ℃ of warehouse-ins.
The zero fatty cheese that the present invention further provides the preparation method by above-mentioned zero fatty cheese to make.
In the zero fatty cheese that the present invention makes, preferable: every 100g cheese contains 0% fat, contains 6.6～9.5% protein, contains 10～18.9% carbohydrate, contains 17.6～28.5% dry, and described percentage is mass percent.
On the basis of this area general knowledge, above-mentioned each optimum condition, but combination in any promptly get each preferred embodiments of the present invention.
Agents useful for same of the present invention and raw material are all commercially available to be got.
Positive progressive effect of the present invention is:
1, zero fatty cheese of the present invention has the cheesy flavor of the matter structure of soft and smooth property, pure and fresh high-quality and full mouthfeel, can satisfy the demand of consumer to lower-fat mozzarella cheese.
2, the present invention adopts the leavening metabolism to produce skyr, can not add renin, not milk ejection is clear, can realize fully on the production technology at home.
3, the cheese fat content is 0% in the present invention's one preferred embodiment, and makes the cheese product of zero fat content still have good local flavor and state, and the product whey is not separated out.
4, preparation process in the present invention's one preferred embodiment has adopted long time of repose, and matter structure process used counterbalance valve, has guaranteed the fine and smooth soft and smooth mouthfeel and the matter structure of zero fat cheese.
5, the present invention is for removing the worry of consumer to higher fatty acid cheese; Add dietary fiber and phytostanol in the one preferable cheese, can substitute part fat, can regulate the human body functions of intestines and stomach simultaneously; Reduce the cholesterol in the serum, satisfy the demand of consumer nutrition, health diet.
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.The experimental technique of unreceipted actual conditions in the following example according to conventional method and condition, or is selected according to catalogue.
In the following instance, raw materials used, equipment, additive is all commercially available gets.Raw materials used source is:
Skimmed milk: Shanghai Bright Dairy & Food Co., Ltd.;
White granulated sugar: commercially available;
Milk protein powder: my Food Co., Ltd;
Xanthans, pectin, gelatin, guar gum: Co., Ltd among Co., Ltd, the Si Bikaike in the Danisco;
Milk, fatty goods: Shanghai Bright Dairy & Food Co., Ltd.;
Butter essence: Qi Huadun essence and flavoring agent Co., Ltd;
Hydroxypropyl PASELLI EASYGEL, acetylated distarch adipate: national starch;
Potassium sorbate: Shanghai Licheng Food Industry Co., Ltd.;
Beta carotene: Co., Ltd in the DSM;
Strawberry jam, yellow peach fruit grain: system garden, Shanghai food technology Co., Ltd;
Leavening is Lactococcus lactis lactic acid subspecies (Lactococcus lactis subsp.lactis) and lactococcus lactis subsp (Lactococcus lactis subsp.cremoris), Co., Ltd in the Danisco;
Phytosterol, phytosterin ester: BASF AG;
Inulin: victory becomes Chinese trade Co., Ltd.
Among the following embodiment, the examination criteria and the method for product each item physical and chemical index are following:
Fat: measure according to GB 5009.6;
Protein: measure according to GB 5009.5;
Dry: dry=gross mass-moisture, determination of moisture GB 5009.3;
Carbohydrate: carbohydrate content=gross mass-moisture-albumen-fat-ash content, ash determination is according to GB 5009.4.
Embodiment 1
Composition of raw materials:
| Raw material type | Consumption |
| Skimmed milk | 70g |
| White granulated sugar | 3.1g |
| The milk protein powder | 6.3g |
| Xanthans | 0.1g |
| Gelatin | 0.2g |
| The hydroxypropyl PASELLI EASYGEL | 0.1g |
| Acetylated distarch adipate | 0.2g |
| Leavening | 2.5u |
| Strawberry jam | 15g |
| Inulin | 5g |
The preparation method comprises the steps:
Milk protein powder (fat content 1.1%), white granulated sugar, stabilizing agent are mixed, slowly join in the skimmed milk (fat content 0.2%) that is warming up to 40 ℃, follow shear-mixed simultaneously, shear rate is 2500rpm; The shear-mixed time is 25min, after leave standstill 80min, be heated to 65 ℃, 200bar pressure homogeneous; 95 ℃ of sterilization 5min are cooled to 35 ℃ of fermentation temperatures, add leavening and begin standing for fermentation; To pH is to stop in 4.6 o'clock, and the time is 15h, after material turned over cylinder be cooled to 21 ℃; Advance counterbalance valve, pressure is 0.6MPa, last can, warehouse-in, stored under refrigeration.
Product index: fat content 0%, protein content 6.6%, carbohydrate 17.8%, dry 25.8%.
Embodiment 2
Composition of raw materials:
| Raw material type | Consumption |
| Skimmed milk | 85.24g |
| White granulated sugar | 7.8g |
| The milk protein powder | 6.5g |
| Pectin | 0.2g |
| Gelatin | 0.1g |
| The hydroxypropyl PASELLI EASYGEL | 0.1g |
| Leavening | 2.0u |
| Butter essence | 0.06g |
The preparation method comprises the steps:
Milk protein powder (fat content 1.3%), white granulated sugar, stabilizing agent are mixed, slowly join in the skimmed milk (fat content 0.25%) that is warming up to 50 ℃, follow shear-mixed simultaneously, shear rate is 2000rpm; The shear-mixed time is 10min, after leave standstill 40min, be heated to 60 ℃, 200bar pressure homogeneous; 95 ℃ of sterilization 5min are cooled to 33 ℃ of fermentation temperatures, add leavening and begin standing for fermentation; To pH is to stop in 4.6 o'clock, and the time is 16h, after material turned over cylinder be cooled to 22 ℃; Advance counterbalance valve, pressure is 0.7MPa, last can, warehouse-in, stored under refrigeration.
Product index: fat content 0%, protein content 7.2%, carbohydrate 12.9%, dry 21.7%.
Embodiment 3
Composition of raw materials:
| Raw material type | Consumption |
| Skimmed milk | 89.9g |
| White granulated sugar | 4.5g |
| The milk protein powder | 4.6g |
| Inulin | 0.5g |
| Gelatin | 0.05g |
| Phytosterol | 0.15g |
| Acetylated distarch adipate | 0.1g |
| The hydroxypropyl PASELLI EASYGEL | 0.2g |
| Leavening | 1.5u |
The preparation method comprises the steps:
Milk protein powder (fat content 2.0%), white granulated sugar, stabilizing agent are mixed, slowly join in the skimmed milk (fat content 0.1%) that is warming up to 45 ℃, follow shear-mixed simultaneously, shear rate is 1500rpm; The shear-mixed time is 30min, after leave standstill 90min, be heated to 65 ℃, 250bar pressure homogeneous; 95 ℃ of sterilization 5min are cooled to 30 ℃ of fermentation temperatures, add leavening and begin standing for fermentation; To pH is to stop in 4.65 o'clock, and the time is 20.5h, after material turned over cylinder be cooled to 20 ℃; Advance counterbalance valve, pressure is 0.8MPa, last can, warehouse-in, stored under refrigeration.
Product index: fat content 0%, protein content 6.1%, carbohydrate 10.0%, dry 17.6%.
Embodiment 4
Composition of raw materials:
| Raw material type | Consumption |
| Skimmed milk | 79.88g |
| White granulated sugar | 9.5g |
| The milk protein powder | 10g |
| Pectin | 0.3g |
| Gelatin | 0.3g |
| The hydroxypropyl PASELLI EASYGEL | 0.02g |
| Leavening | 3.5u |
The preparation method comprises the steps:
Milk protein powder (fat content 1.6%), white granulated sugar, stabilizing agent are mixed, slowly join in the skimmed milk (fat content 0.2%) that is warming up to 50 ℃, follow shear-mixed simultaneously, shear rate is 2000rpm; The shear-mixed time is 25min, after leave standstill 70min, be heated to 58 ℃, 150bar pressure homogeneous; 95 ℃ of sterilization 5min are cooled to 25 ℃ of fermentation temperatures, add leavening and begin standing for fermentation; To pH is to stop in 4.7 o'clock, and the time is 22h, after material turned over cylinder be cooled to 20 ℃; Advance counterbalance valve, pressure is 0.6～0.8MPa, last can, warehouse-in, stored under refrigeration.
Product index: fat content 0%, protein content 9.5%, carbohydrate 14.9%, dry 263%.
Embodiment 5
Composition of raw materials:
| Raw material type | Consumption |
| Skimmed milk | 84.55g |
| White granulated sugar | 8.8g |
| The milk protein powder | 5.8g |
| Pectin | 0.4g |
| PASELLI EASYGEL | 0.1g |
| Leavening | 3.0u |
| Phytosterol | 0.3g |
| Potassium sorbate | 0.05g |
The preparation method comprises the steps:
Milk protein powder (fat content 0.3%), white granulated sugar, stabilizing agent are mixed, slowly join in the skimmed milk (fat content 1.2%) that is warming up to 40 ℃, follow shear-mixed simultaneously, shear rate is 3000rpm; The shear-mixed time is 15min, after leave standstill 50min, be heated to 55 ℃, 150bar pressure homogeneous; 95 ℃ of sterilization 5min are cooled to 28 ℃ of fermentation temperatures, add leavening and begin standing for fermentation; To pH be 4.7, the time is 20.5h, after material turned over cylinder be cooled to 20 ℃; Advance counterbalance valve, pressure is 0.6～0.8MPa, last can, warehouse-in, stored under refrigeration.
Product index: fat content 0%, protein content 6.7%, carbohydrate 13.7%, dry 22.0%.
Embodiment 6
Composition of raw materials:
| Raw material type | Consumption |
| Skimmed milk | 78.58g |
| White granulated sugar | 4.2g |
| The milk protein powder | 8.9g |
| Pectin | 0.3g |
| Gelatin | 0.2g |
| Ultra Tex 2 | 0.2g |
| Leavening | 19u |
| Yellow peach fruit grain | 5.6g |
| Inulin | 2g |
| Beta carotene | 0.02g |
The preparation method comprises the steps:
Milk protein powder (fat content 0.1%), white granulated sugar, stabilizing agent are mixed, slowly join in the skimmed milk (fat content 1.1%) that is warming up to 45 ℃, follow shear-mixed simultaneously, shear rate is 2500rpm; The shear-mixed time is 20min, after leave standstill 60min, be heated to 60 ℃, 150bar pressure homogeneous; 95 ℃ of sterilization 5min are cooled to 32 ℃ of fermentation temperatures, add leavening and begin standing for fermentation; To pH is to stop in 4.65 o'clock, and the time is 16h, after material turned over cylinder be cooled to 20 ℃; Advance counterbalance valve, pressure is 0.6MPa, last can, warehouse-in, stored under refrigeration.
Product index: fat content 0%, protein content 8.7%, carbohydrate 16.9%, dry 27.4%.
Embodiment 7
Composition of raw materials:
| Raw material type | Consumption |
| Skimmed milk | 76.28g |
| White granulated sugar | 6.5g |
| The milk protein powder | 7.9g |
| Pectin | 0.1g |
| The hydroxypropyl PASELLI EASYGEL | 5g |
| Leavening | 2.0u |
| Aloe fruit grain | 2g |
| Inulin | 2.2g |
| Milk flavour | 0.02g |
The preparation method comprises the steps:
Milk protein powder (fat content 1.5%), white granulated sugar, stabilizing agent are mixed, slowly join in the skimmed milk (fat content 0.2%) that is warming up to 45 ℃, follow shear-mixed simultaneously, shear rate is 2500rpm; The shear-mixed time is 20min, after leave standstill 60min, be heated to 60 ℃, 150bar pressure homogeneous; 95 ℃ of sterilization 5min are cooled to 32 ℃ of fermentation temperatures, add mesophilic lactic-bacteria and begin standing for fermentation; To pH is to stop in 4.65 o'clock, and the time is 19h, after material turned over cylinder be cooled to 20 ℃; Advance counterbalance valve, pressure is 0.6MPa, last can, warehouse-in, stored under refrigeration.
Product index: fat content 0%, protein content 7.9%, carbohydrate 18.9%, dry 28.5%.
Embodiment 8
Composition of raw materials:
| Raw material type | Consumption |
| Skimmed milk | 83.71g |
| White granulated sugar | 5.4g |
| The milk protein powder | 9.2g |
| Pectin | 0.08g |
| PASELLI EASYGEL | 0.06g |
| Leavening | 2.5u |
| Inulin | 1.5g |
| Plant stanol ester | 0.05g |
The preparation method comprises the steps:
Milk protein powder (fat content 1.4%), white granulated sugar, stabilizing agent are mixed, slowly join in the skimmed milk (fat content 0.3%) that is warming up to 45 ℃, follow shear-mixed simultaneously, shear rate is 2500rpm; The shear-mixed time is 20min, after leave standstill 60min, be heated to 60 ℃, 150bar pressure homogeneous; 95 ℃ of sterilization 5min are cooled to 27 ℃ of fermentation temperatures, add mesophilic lactic-bacteria and begin standing for fermentation; To pH is to stop in 4.65 o'clock, and the time is 18h, after material turned over cylinder be cooled to 20 ℃; Advance counterbalance valve, pressure is 0.6MPa, last can, warehouse-in, stored under refrigeration.
Product index: fat content 0%, protein content 9.0%, carbohydrate 13.2%, dry 23.6%.
Embodiment 9
Composition of raw materials:
| Raw material type | Consumption |
| Skimmed milk | 84.3g |
| White granulated sugar | 6.0g |
| The milk protein powder | 9.2g |
| Pectin | 0.2g |
| Gelatin | 0.2g |
| Xanthans | 0.1g |
| Leavening | 2.0u |
The preparation method comprises the steps:
Milk protein powder (fat content 1.3%), white granulated sugar, stabilizing agent are mixed, slowly join in the skimmed milk (fat content 0.25%) that is warming up to 45 ℃, follow shear-mixed simultaneously, shear rate is 2000rpm; The shear-mixed time is 15min, after leave standstill 50min, be heated to 55 ℃, 200bar pressure homogeneous; 95 ℃ of sterilization 5min are cooled to 29 ℃ of fermentation temperatures, add leavening and begin standing for fermentation; To pH is to stop in 4.6 o'clock, and the time is 19h, after material turned over cylinder be cooled to 22 ℃; Advance counterbalance valve, pressure is 0.8MPa, last can, warehouse-in, stored under refrigeration.
Product index: fat content 0%, protein content 9.0%, carbohydrate 13.9%, dry 22.9%.
Effect embodiment
Sample with embodiments of the invention 1～9 prepare as follows carries out physical and chemical index, sense organ and the control experiment of matter structure with commercially available soft natural cheese.
Commercially available soft natural cheese 1: the wonderful sesame fresh cheese of Erie (original flavor);
Commercially available soft natural cheese 2: Mongolia Ox forms the special soft cream (blue berry flavor) of sesame;
Commercially available soft natural cheese 3: bright Wei Na farm's cheese (original flavor).
The preparation method:
Milk protein powder, white granulated sugar, stabilizing agent are mixed, slowly join in the skimmed milk that is warming up to 45 ℃, follow shear-mixed simultaneously, shear rate is 2000rpm; The shear-mixed time is 20min, after leave standstill 80min, be heated to 60 ℃; 150bar pressure homogeneous, 95 ℃ of sterilization 5min are cooled to 32 ℃ of fermentation temperatures; Adding mesophilic lactic-bacteria and begin standing for fermentation, is to stop in 4.6 o'clock to pH, after material turned over cylinder be cooled to 22 ℃; Advance counterbalance valve, pressure is 0.8MPa, last can, warehouse-in, stored under refrigeration.
At first the embodiment of the invention is prepared sample 1～9 and carry out the physical and chemical index contrast with commercially available soft natural cheese, the result sees the following form.
Table 1 embodiment prepares sample and commercially available soft natural cheese physical and chemical index contrast
| Sample | Fat | Albumen | Carbohydrate | Energy |
| The embodiment of the invention 1 preparation sample | 0 | 6.6 | 17.8 | 416 |
| The embodiment of the invention 2 preparation samples | 0 | 7.2 | 12.9 | 352 |
| The embodiment of the invention 3 preparation samples | 0 | 6.1 | 10.0 | 274 |
| The embodiment of the invention 4 preparation samples | 0 | 9.5 | 14.9 | 415 |
| The embodiment of the invention 5 preparation samples | 0 | 6.7 | 13.7 | 355 |
| The embodiment of the invention 6 preparation samples | 0 | 8.7 | 16.9 | 437 |
| The embodiment of the invention 7 preparation samples | 0 | 7.9 | 18.9 | 458 |
| The embodiment of the invention 8 preparation samples | 0 | 9.0 | 13.2 | 379 |
| The embodiment of the invention 9 preparation samples | 0 | 9.0 | 13.9 | 390 |
| Commercially available cheese 1 | 6.5 | 6.0 | 10.0 | 510 |
| Commercially available cheese 2 | 4.0 | 6.0 | 10.0 | 450 |
| Commercially available cheese 3 | 4.0 | 5.5 | 13.5 | 460 |
The sensory evaluation method: to the subjective appreciation of sample, total points is 100 minutes, and standards of grading are seen table 2.Form subjective appreciation group by 10 above researchers of our company, structural state, local flavor, mouthfeel are comprehensively given a mark, get its mean value, the result sees table 3.
The soft natural cheese sensory evaluation of table 2 table
Table 3 cheese of the present invention and soft natural cheese sensory evaluation result
| Sample | Structural state | Local flavor | Mouthfeel | Total points |
| The embodiment of the invention 1 preparation sample | 43 | 26 | 16 | 85 |
| The embodiment of the invention 2 preparation samples | 45 | 29 | 18 | 92 |
| The embodiment of the invention 3 preparation samples | 42 | 25 | 17 | 84 |
| The embodiment of the invention 4 preparation samples | 43 | 27 | 17 | 87 |
| The embodiment of the invention 5 preparation samples | 46 | 28 | 17 | 91 |
| The embodiment of the invention 6 preparation samples | 44 | 25 | 18 | 87 |
| The embodiment of the invention 7 preparation samples | 42 | 26 | 18 | 86 |
| The embodiment of the invention 8 preparation samples | 44 | 27 | 16 | 87 |
| The embodiment of the invention 9 preparation samples | 43 | 26 | 17 | 86 |
| Commercially available cheese 1 | 45 | 27 | 18 | 90 |
| Commercially available cheese 2 | 40 | 24 | 15 | 79 |
| Commercially available cheese 3 | 44 | 28 | 19 | 91 |
Matter structure method of testing:
With the sample and the commercially available soft natural cheese 1,2,3 of the foregoing description preparation, insert in the 45 degree taper vessel all unified being positioned in the 0-4 ℃ of refrigerator before back to the test to prevent that temperature from exerting an influence to the product quality.The setting of TA-LH1 property tester: metering system: press down probe decrease speed 2.0mm/s before measuring; Test speed 3.0mm/s; Measure back probe opening speed 10mm/s; Measuring distance 20mm; Induction force 1.0g; 45 ° of tapering PERSPEX of probe type P45C.Test result is seen table 4.
The matter structure test result of soft natural cheese of table 4 and cheese of the present invention
To sum up draw, the soft natural cheese of zero fat that adopts the embodiment of the invention to produce aspect structural state, local flavor, mouthfeel and matter structure, is compared no significant difference with commercially available conventional natural soft cheese, but more nutrition is more healthy.
Claims (17)
1. the feedstock composition of one kind zero fatty cheese, it is characterized in that: it comprises skimmed milk, milk protein powder, mesophilic lactic-bacteria, white granulated sugar and stabilizing agent, and wherein, the content of skimmed milk is mass percent 70～89.9wt%; The content of milk protein powder is mass percent 4.6～10wt%; The content of mesophilic lactic-bacteria is 1.5u～2.5u/100g; The content of stabilizing agent is mass percent 0.05～0.6wt%; In the described skimmed milk, fat content≤0.3wt%, protein content 2.9～4.5wt%; The content of described white granulated sugar is mass percent 3.1～9.5wt%; In the described milk protein powder, fat content≤2.0wt%.
2. feedstock composition as claimed in claim 1 is characterized in that: described mesophilic lactic-bacteria is Lactococcus lactis lactic acid subspecies (Lactococcus lactis subsp.lactis) and lactococcus lactis subsp (Lactococcus lactis subsp.cremoris).
3. feedstock composition as claimed in claim 1 is characterized in that: described stabilizing agent is one or more in pectin, gelatin, xanthans and the guar gum;
And/or in described feedstock composition, the content of stabilizing agent is 0.3～0.5wt%.
4. feedstock composition as claimed in claim 3 is characterized in that: described stabilizing agent is that gelatin and pectin are composite.
5. feedstock composition as claimed in claim 4 is characterized in that: described stabilizing agent is gelatin and pectin when composite, and compound proportion is mass ratio 1: 2～1: 1.
6. feedstock composition as claimed in claim 1 is characterized in that: described feedstock composition also comprises converted starch, and its content is mass percent 0.02～0.55%.
7. feedstock composition as claimed in claim 6 is characterized in that: in the described feedstock composition, the content of converted starch is mass percent 0.1～0.2%;
And/or described converted starch is one or more in hydroxypropyl PASELLI EASYGEL, acetylated distarch adipate, PASELLI EASYGEL and the Ultra Tex 2.
8. feedstock composition as claimed in claim 7 is characterized in that: described converted starch is that hydroxypropyl PASELLI EASYGEL and acetylated distarch adipate are composite.
9. feedstock composition as claimed in claim 8 is characterized in that: described converted starch is hydroxypropyl PASELLI EASYGEL and acetylated distarch adipate when composite, and compound proportion is 1: 2～2: 1.
10. feedstock composition as claimed in claim 1 is characterized in that: described feedstock composition also comprises dietary fiber, and content is mass percent 0.5～5%;
And/or described dietary fiber is an inulin.
11. feedstock composition as claimed in claim 1 is characterized in that: described feedstock composition also comprises phytosterol or phytostanol; The content of phytosterol or phytostanol is 0.05～0.3wt%.
12. the preparation method of one kind zero fatty cheese is characterized in that comprising the following step:
(1) with in each described feedstock composition of claim 1～11, each raw material except that mesophilic lactic-bacteria mixes;
(2) material that step (1) is obtained carries out homogeneous, sterilization and cooling;
(3) with the mesophilic lactic-bacteria in the above-mentioned feedstock composition step (2) gained material is fermented;
(4) material with step (3) gained carries out the matter structureization, gets final product; Each is said for the kind of each raw material and content such as claim 1～11 in the said feedstock composition.
13. preparation method as claimed in claim 12; It is characterized in that: in the step (1); Described each raw material method of mixing is comprised the following step: in feedstock composition, the mixture that obtains after each composition that removes mesophilic lactic-bacteria and skimmed milk mixes joins in 40～50 ℃ the skimmed milk; Follow shear-mixed simultaneously, leave standstill 40～90min after the mixing; Wherein, shear rate is 1500～3000rpm, and the shear-mixed time is 10～30min.
14. preparation method as claimed in claim 12 is characterized in that: in the step (2), described processing condition is 55～65 ℃ of temperature, pressure 150～250bar; Sterilization conditions is 95 ℃, 5min; Described being cooled to is cooled to 25～35 ℃ of fermentation temperatures.
15. preparation method as claimed in claim 12 is characterized in that: in the step (3), fermentation condition is: 25～35 ℃ of static fermentation 15～22h, pH stopped in 4.6～4.7 o'clock.
16. preparation method as claimed in claim 12; It is characterized in that: in the step (4); Described matter structure method comprises the following step: the fermentation materials that step (3) is obtained turns over cylinder and is cooled to 20～22 ℃; Through counterbalance valve material is carried out the processing of matter structure, the compressed air pressure of said counterbalance valve is 0.6～0.8MPa.
17. the zero fatty cheese that makes like the preparation method of each described zero fatty cheese of claim 12～16.
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| CN106359587A (en) * | 2016-10-10 | 2017-02-01 | 光明乳业股份有限公司 | Fermented milk for ice cream and preparation method thereof |
| CN110475476A (en) * | 2017-01-18 | 2019-11-19 | 贝尔公司 | Manufacture the method for cheese product and the cheese product of the fat content with reduction |
| CN112868812A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Milk sucking cheese |
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| CN116058415A (en) * | 2022-12-23 | 2023-05-05 | 光明乳业股份有限公司 | Fresh cheese and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103651797A (en) * | 2012-09-21 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yoghourt and preparation method thereof |
| CN103651797B (en) * | 2012-09-21 | 2015-12-16 | 内蒙古伊利实业集团股份有限公司 | A kind of high-protein low-fat yogurt and preparation method thereof |
| CN106359587A (en) * | 2016-10-10 | 2017-02-01 | 光明乳业股份有限公司 | Fermented milk for ice cream and preparation method thereof |
| CN110475476A (en) * | 2017-01-18 | 2019-11-19 | 贝尔公司 | Manufacture the method for cheese product and the cheese product of the fat content with reduction |
| CN112868812A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Milk sucking cheese |
| CN112868812B (en) * | 2019-11-29 | 2023-08-15 | 内蒙古伊家好奶酪有限责任公司 | Cheese for sucking |
| CN115989838A (en) * | 2021-10-18 | 2023-04-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Bar cheese capable of being stored at normal temperature and preparation method thereof |
| CN115989838B (en) * | 2021-10-18 | 2023-12-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Bar cheese capable of being stored at normal temperature and preparation method thereof |
| CN116058415A (en) * | 2022-12-23 | 2023-05-05 | 光明乳业股份有限公司 | Fresh cheese and preparation method thereof |
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| CN102630758B (en) | 2013-06-26 |
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