CN102669295A - Processed cheese and production method thereof - Google Patents

Abstract

The invention discloses a processed cheese and a production method thereof. The processed cheese comprises the following raw materials in parts by weight: 55-65 parts of cheese, 4-15 parts of single cream, 5-15 parts of rose jam, 8-12 parts sweetener, 5-10 parts of butter, 2-3 parts of dissolving salt, 1.5-5 parts of water and 1.5-2.5 parts of stabilizing agent. The rose jam contains natural VC, VA, VE, amino acid, reducing sugar and mineral substances such as phosphorus, ferrum and the like, has functions of nourishing and invigorating liver and spleen and is capable of preventing the skin from cracking and ageing, moistening the skin, enlightening and removing extravasated blood. Through adding additives, emulsified salt and the rose jam into the natural cheese, the strong flavor of the natural cheese is changed, and meanwhile, the characteristic of high nutritional value of the cheese is remained; and the obtained processed cheese containing the rose jam has the advantages of rose fragrance, proper sweet and sour taste, flexile texture, high resilience and good mouthfeel so as to be easily accepted by home consumers.

Description

A kind of processed cheese and production method thereof

Technical field

The invention belongs to the dairy products technical field, relate to a kind of processed cheese and production method thereof.

Background technology

Cheese is the very high food of being processed through fermentation by milk of a kind of nutritive value, follows the development of human civilization to prolong silk floss so far over the past thousands of years, firmly gets American-European personage with its unique taste, abundant nutrient content and likes.The cheese nutritive value is very high, includes rich in protein, butter oil, inorganic salts and vitamin and other micro constitutent etc., and health is of great benefit to.Protein in the cheese by fermentation after because the decomposition of protease in renin and the microorganism forms peptone, peptide, amino acid etc., so be easy to absorbed by human consumption, the digestibility of the protein in the cheese in human body is 96%～98%.In dairy products developed country, the lactogenesis nearly half is with the consumption of cheese form, and output is still steadily increasing.Yet cheese still is strange for compatriots, and year consumption figure is less than 4g per capita at present, and local flavor that it is special and the mouthfeel often person of tasting of the place of making feel uncomfortable.This is the most important factor of restriction cheese in China's development.Owing to strong stimulation of local flavor of most of cheese, be difficult for accepting for compatriots; The Asians relatively likes the dairy products of food sweet taste, and therefore, suitable light cheese that should perfume be the direction that people pursue.

Processed cheese is claimed process cheese, process cheese or reorganization cheese again, is that the cheese with a kind or 2 kinds differing maturity is primary raw material, adds emulsifying agent after crushed, stabilizing agent melts the goods that form, and has eliminated the fermentation taste of natural cheese.At present, the processed cheese exploitation will develop towards nutrient laden, seriation and diversified direction.In process, can add spice, flavoring according to the needs of different taste, after cooling packing form.Its local flavor is soft, is easy to allocate taste in the manufacturing catering to different consumers' needs, and has the long shelf-life, therefore has wide consumption market.The processed cheese of various tastes is sold on market in succession, and this also is to be accepted by the consumer more easily in order to cater to the eating habit of Chinese Consumer's, make the product of producing.

Summary of the invention

The object of the invention is to provide a kind of processed cheese.

The object of the invention also is to provide a kind of preparation method of processed cheese simultaneously.

To achieve these goals, technical scheme of the present invention is:

A kind of processed cheese is made up of the raw material of following parts by weight: cheese 55-65 part, rare cream 4-15 part, rose sauce 5-15 part, sweetener 8-12 part, butter 5-10 part, dissolving salt 2-3 part, water 1.5-5 part, stabilizing agent 1.5-2.5 part.

Described sweetener is by white granulated sugar 98.4%, acesulfame potassium 1%, Abbas's sweet 0.6% composite forming.

Described dissolving salt is to be formed according to 3: 7: 1 ratio is composite by sodium pyrophosphate, sodium polyphosphate and sodium acid carbonate.

Described stabilizing agent be by carragheen, konjac glucomannan, gelatin and xanthans according to 2: 3: 2: 2 ratio is composite to form.

A kind of preparation method of processed cheese may further comprise the steps:

(1) cheese after the maturation is cut into fritter and rose sauce, rare cream, butter and add and melt pot, temperature 78-82 ℃, stirred 4～8 minutes under rotating speed 1500rpm～2000rpm condition;

(2) after stirring finishes, add sweetener, stabilizing agent, dissolving salt and water, be warming up to 80～95 ℃, stirred 12～15 minutes under rotating speed 2000rpm～3000rpm condition;

(3) stir after homogeneous while hot, 80～95 ℃ of homogenizing temperatures, pressure is set at 20～35MPa;

(4) product behind the homogeneous is quickly cooled to 4 ℃, cuts apart packing.

Rose sauce contains mineral matters such as natural VC, VA, VE, amino acid, reduced sugar and phosphorus, iron, has the strong function of liver and spleen of nourishing, can prevent chapped skin, aging, skin care, can have one's ideas straightened out, remove extravasated blood.The present invention is through adding rose sauce in natural cheese; The characteristics that cheese is of high nutritive value have been kept when changing the strong local flavor of natural cheese; Gained rose sauce processed cheese has Rose Essentielle, and is sour-sweet moderate, pliable and tough, the high resilience of quality; Mouthfeel is good, more is prone to accepted by the domestic consumer.

The specific embodiment

Specifically set forth the present invention below in conjunction with embodiment.

Among each embodiment, the raw material of employing is:

Cheese makes according to following steps: raw milk → standardization → sterilization (63 ℃, 30 minutes) → cooling → interpolation leavening (4%) → add renin → grumeleuse cutting (to be cut into 0.8cm ³Left and right sides square) → heat up to stir (1 ℃ ratio is warmed to 38～40 ℃ to heat up in 3～5 minutes) → insulated and stirred (45 minutes) → leave standstill (30 minutes) → discharges whey → pile up →, get final product with salt (1.5%NaCl) → squeezing → storage maturation 45 days.

Rose sauce makes according to following steps: get 1 part of fresh-rose, 2.5 parts of white granulated sugars, rose is removed pistil, scape, only stays petal; Roseleaf is gently rubbed back half white sugar of adding stir, pickled 3 days, the white sugar of adding residue then is pickled; Stir once every day, got final product in 15 days.

Leavening wherein is the cheese starter of being produced by Danisco, and renin is the renin of being produced by Danisco.

Sweetener is by white granulated sugar 98.4%, acesulfame potassium 1%, Abbas's sweet 0.6% composite forming.

Dissolving salt is formed according to 3: 7: 1 ratio is composite by sodium pyrophosphate, sodium polyphosphate and sodium acid carbonate.

Stabilizing agent by carragheen, konjac glucomannan, gelatin and xanthans according to 2: 3: 2: 2 ratio is composite to form.

Embodiment 1: a kind of processed cheese, form by the raw material of following parts by weight: 65 parts in cheese, 4 parts in rare cream, 10 parts in rose sauce, 12 parts of sweeteners, 5 parts in butter, 2 parts of dissolving salts, 2.5 parts in water, 1.5 parts of stabilizing agents.

The preparation method:

(1) cheese after the maturation is cut into 1cm ³About fritter and rose sauce, rare cream, butter add and melt pot, 78 ℃ of temperature stirred 8 minutes under the rotating speed 1500rpm condition;

(2) after stirring finishes, add sweetener, stabilizing agent, dissolving salt and water, be warming up to 80 ℃, stirred 15 minutes under the rotating speed 2000rpm condition;

(3) stir to finish after homogeneous while hot, 80 ℃ of average temperature, pressure is set at 35MPa;

(4) product behind the homogeneous is quickly cooled to 4 ℃, cuts apart packing.

Embodiment 2: a kind of processed cheese, form by the raw material of following parts by weight: 55 parts in cheese, 15 parts in rare cream, 15 parts in rose sauce, 8 parts of sweeteners, 10 parts in butter, 2.75 parts of dissolving salts, 1.5 parts in water, 2.5 parts of stabilizing agents.

The preparation method:

(1) cheese after the maturation is cut into 1cm ³About fritter and rose sauce, rare cream, butter add and melt pot, 80 ℃ of temperature stirred 4 minutes under the rotating speed 2000rpm condition;

(2) after stirring finishes, add sweetener, stabilizing agent, dissolving salt and water, be warming up to 95 ℃, stirred 12 minutes under the rotating speed 3000rpm condition;

(3) stir to finish after homogeneous while hot, 95 ℃ of average temperature, pressure is set at 20MPa;

(4) product behind the homogeneous is quickly cooled to 4 ℃, cuts apart packing.

Embodiment 3: a kind of processed cheese, form by the raw material of following parts by weight: 60 parts in cheese, 10 parts in rare cream, 5 parts in rose sauce, 10 parts of sweeteners, 7 parts in butter, 3 parts of dissolving salts, 5 parts in water, 2 parts of stabilizing agents.

The preparation method:

(1) cheese after the maturation is cut into 1cm ³About fritter and rose sauce, rare cream, butter add and melt pot, 82 ℃ of temperature stirred 6 minutes under the rotating speed 1750rpm condition;

(2) after stirring finishes, add sweetener, stabilizing agent, dissolving salt and water, be warming up to 85 ℃, stirred 14 minutes under the rotating speed 2500rpm condition;

(3) stir to finish after homogeneous while hot, 90 ℃ of average temperature, pressure is set at 26MPa;

(4) product behind the homogeneous is quickly cooled to 4 ℃, cuts apart packing.

Claims (5)

1. a processed cheese is characterized in that being made up of the raw material of following parts by weight: cheese 55-65 part, rare cream 4-15 part, rose sauce 5-15 part, sweetener 8-12 part, butter 5-10 part, dissolving salt 2-3 part, water 1.5-5 part, stabilizing agent 1.5-2.5 part.

2. according to claim 1 or 2 described a kind of processed cheeses, it is characterized in that: sweetener is by white granulated sugar 98.4%, acesulfame potassium 1%, Abbas's sweet 0.6% composite forming.

3. according to claim 1 or 2 described a kind of processed cheeses, it is characterized in that: dissolving salt is to be formed according to 3: 7: 1 ratio is composite by sodium pyrophosphate, sodium polyphosphate and sodium acid carbonate.

4. according to claim 1 or 2 described a kind of processed cheeses, it is characterized in that: stabilizing agent be by carragheen, konjac glucomannan, gelatin and xanthans according to 2: 3: 2: 2 ratio is composite to form.

5. arbitrary described preparation method of processed cheese of claim 1-4 is characterized in that may further comprise the steps:

(1) cheese after the maturation is cut into fritter and rose sauce, rare cream, butter and add and melt pot, temperature 78-82 ℃, stirred 4～8 minutes under rotating speed 1500rpm～2000rpm condition;

(2) after stirring finishes, add sweetener, stabilizing agent, dissolving salt and water, be warming up to 80～95 ℃, stirred 12～15 minutes under rotating speed 2000rpm～3000rpm condition;

(3) homogeneous while hot after step (2) finishes, 80～95 ℃ of homogenizing temperatures, pressure is set at 20～35MPa;

(4) product behind the homogeneous is quickly cooled to 4 ℃, cuts apart packing.