CN102669295B - 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 a kind of nutritive value of being made through fermentation by milk, follows over the past thousands of years the development of human civilization to prolong silk floss so far, and with it, unique taste, abundant nutrient content firmly got American-European personage and liked.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 cheese by fermentation after, due to the decomposition of protease in renin and microorganism, form peptone, peptide, amino acid etc., so be easy to digestedly, the digestibility of the protein in 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 is for compatriots or strange, year consumption figure is less than 4g per capita at present, and the local flavor that it is special and mouthfeel often make the just person of tasting feel uncomfortable.This is the most important factor of restriction cheese in China's development.Due 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, therefore, should light cheese that should be fragrant be the direction that people pursue.

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

Summary of the invention

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

Purpose of the present 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, be comprised of the raw material of following parts by weight: cheese 55-65 part, rare cream 4-15 part, rose paste 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 be by white granulated sugar 98.4%, acesulfame potassium 1%, Aspartame 0.6% is composite forms.

Described dissolving salt is to be formed according to the ratio of 3: 7: 1 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 be formed.

A kind of preparation method of processed cheese comprises the following steps:

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

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

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

(4) product after homogeneous is quickly cooled to 4 ℃, is cut apart packing.

Rose paste contains the 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 by adding rose paste in natural cheese, the characteristics that cheese is of high nutritive value have been retained when changing the strong local flavor of natural cheese, gained rose paste processed cheese is with Rose Essentielle, sour-sweet moderate, quality is pliable and tough, high resilience, mouthfeel is good, more easily by the domestic consumer, is accepted.

The specific embodiment

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

In 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 ³the left and right square) → and heat up and stir ripe 45 days of (ratio with 1 ℃ of intensification in 3～5 minutes is warmed to 38～40 ℃) → insulated and stirred (45 minutes) → standing (30 minutes) → discharge whey → stacking → salt adding (1.5%NaCl) → squeezing → storage, get final product.

Rose paste makes according to following steps: get 1 part of fresh-rose, 2.5 parts of white granulated sugars, rose is removed to pistil, scape, only stays petal, after roseleaf is gently rubbed, add half white sugar to stir, pickle 3 days, then add residue white sugar pickled, stir once every day, within 15 days, gets final product.

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

Sweetener by white granulated sugar 98.4%, acesulfame potassium 1%, Aspartame 0.6% is composite forms.

Dissolving salt is formed according to the ratio of 3: 7: 1 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 be formed.

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

The preparation method:

(1) cheese after maturation is cut into to 1cm ³the fritter of left and right and rose paste, rare cream, butter add the thawing pot, and 78 ℃ of temperature stir 8 minutes under rotating speed 1500rpm condition;

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

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

(4) product after homogeneous is quickly cooled to 4 ℃, is cut apart packing.

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

The preparation method:

(1) cheese after maturation is cut into to 1cm ³the fritter of left and right and rose paste, rare cream, butter add the thawing pot, and 80 ℃ of temperature stir 4 minutes under rotating speed 2000rpm condition;

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

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

(4) product after homogeneous is quickly cooled to 4 ℃, is cut apart packing.

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

The preparation method:

(1) cheese after maturation is cut into to 1cm ³the fritter of left and right and rose paste, rare cream, butter add the thawing pot, and 82 ℃ of temperature stir 6 minutes under rotating speed 1750rpm condition;

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

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

(4) product after homogeneous is quickly cooled to 4 ℃, is cut apart packing.

Claims (2)

1. a processed cheese, is characterized in that being comprised of the raw material of following parts by weight: cheese 55-65 part, rare cream 4-15 part, rose paste 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; Sweetener be by white granulated sugar 98.4%, acesulfame potassium 1%, Aspartame 0.6% is composite forms; Dissolving salt is to be formed according to the ratio of 3: 7: 1 is composite by sodium pyrophosphate, sodium polyphosphate and sodium acid carbonate; Stabilizing agent be by carragheen, konjac glucomannan, gelatin and xanthans according to 2: 3: 2: 2 ratio is composite to be formed.

2. the preparation method of a processed cheese claimed in claim 1 is characterized in that comprising the following steps:

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

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

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

(4) product after homogeneous is quickly cooled to 4 ℃, is cut apart packing.