CN103719292A - Normal-temperature cheese food and preparation method thereof - Google Patents
Normal-temperature cheese food and preparation method thereof Download PDFInfo
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- CN103719292A CN103719292A CN201310732645.XA CN201310732645A CN103719292A CN 103719292 A CN103719292 A CN 103719292A CN 201310732645 A CN201310732645 A CN 201310732645A CN 103719292 A CN103719292 A CN 103719292A
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Abstract
The invention discloses normal-temperature cheese food and a preparation method thereof. The preparation method comprises the following steps of (1) uniformly mixing a stabilizing agent, a milk powder substance, an emulsifier and emulsified salt to obtain a mixture A; (2) uniformly mixing grease, the mixture A and water, and performing stirring heating to realize sterilization and emulsification; (3) performing homogenization; (4) performing pouring, cooling and molding; and (5) drying the product until the moisture content is 8-35 percent by mass, and packaging the product. According to the normal-temperature cheese food, the shortcomings of oil and water separating, texture granulation and unstable quality are overcome; the normal-temperature cheese food can be stored and sold under normal temperature; meanwhile, the normal-temperature cheese food serving as leisure food is favorable for popularization of the cheese culture in China.
Description
Technical field
The present invention relates to dairy products field, be specifically related to a kind of normal temperature cheese food and preparation method thereof.
Background technology
Current Chinese cheese mainly contains Mozzarella cheese, cheese on chip, cheese cream, excellent cheese etc. on market, and its common trait all need to be 2～6 ℃ of refrigerations, or-18 ℃ of cold storage.This storage attribute has determined that Chinese cheese market concentration is the big chain store of large-and-medium size cities, and small-sized convenience store, business surpass and does not sell low developed area.Although China's cheese market annual growth rate all reaches 2 figure places, because radix is little, the cheese of China is year consumption figure 50 grams of less thaies still per capita.Review liquid milk and Yoghourt, after China is all to develop normal temperature product, obtain fast development, market capacity is multiplied.So the cheese product of developing normal temperature will inevitably promote the development of Chinese cheese culture.
CN102640798A discloses a kind of production method of normal temperature storage processed cheese of non-brown stain, adds browning inhibitor vacuum packaging, and then sterilizing under the condition of 117 ℃, obtains normal temperature storage processed cheese; CN101836678A carries out UHT ultra high temperature short time sterilization, and it is upper as adventitia for the spray such as cooling rear spray edibility pulullan polysaccharide, CMC and sodium alginate, spray or be coated with smoke solution; The cheese food that the sterilizing of CN102511563A invention secondary high-temperature is produced can room temperature storage, extends its shelf life; The cheese product of the flexibility of excellent storage stability and long term maintenance tissue under CN102067915A invention normal temperature.ZL201110328034.x has invented a kind of normal temperature cheese containing antioxidant.The common trait of the disclosed cheese of these patents is high-temperature sterilization, and moisture is higher, and quality is softer.That is to say; if cheese is stored at normal temperatures, easily there is analysing oily bleed, quality granulating, the unsettled phenomenon of quality, although the product that occurs above-mentioned phenomenon is still within the shelf-life; but in fact can not show the due quality of cheese, this phenomenon is urgently to be resolved hurrily.
Summary of the invention
Technical problem to be solved by this invention is to overcome cheese of the prior art easily to analyse at normal temperatures oily bleed, quality granulating, the unsettled defect of quality, and a kind of normal temperature cheese food and preparation method thereof is provided.Normal temperature cheese food provided by the invention can store at normal temperatures, sell.
The invention provides a kind of preparation method of normal temperature cheese food; Described preparation method comprises the steps:
(1) stabilizing agent, milk powder class material, emulsifying agent and emulsification salt are mixed, obtain mixture A;
(2) grease, mixture A and water are mixed, agitating heating realizes sterilization and emulsification;
(3) homogeneous;
(4) cast, cooling, moulding;
(5) being dried to moisture content is 8%～35%, packing; Described percentage is mass percent.
In the present invention, the content of described stabilizing agent is that this area is conventional, is preferably 0.9%～1.5%, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food.Described stabilizing agent is this area stabilizing agent conventional used, preferably comprises one or more in starch, converted starch, carragheen, locust bean gum, gelatin and xanthans, is more preferably any two kinds in carragheen, xanthans and locust bean gum.When described stabilizing agent is any two kinds in carragheen, xanthans and locust bean gum, the consumption of described carragheen is preferably 0.2%～1%, the consumption of described xanthans is preferably 0.4%～0.8%, the consumption of described locust bean gum is preferably 0.2%～1%, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food.
In the present invention, described milk powder class material is under the normal temperature of this area routine, to be the dairy products of powdery, preferably comprising one or more in renin casoid flour, whey powder, skimmed milk powder, whole-fat milk powder, milk protein powder and PURE WHEY, is more preferably one or more in whey powder, PURE WHEY, whole-fat milk powder and skimmed milk powder.The consumption of described milk powder class material is preferably 6%～28%, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food.
In the present invention, described emulsifying agent is the conventional emulsifying agent in this area, preferably comprise list, one or more in diglycerine fatty acid ester, modified soy bean lipoid, casein sodium, phosphatide, enzymatic hydrolysis of soybean phosphatide, citric acid fatty glyceride, hydroxypropul starch and lactic acid fatty glyceride, be more preferably single, diglycerol aliphatic acid.The consumption of described emulsifying agent is preferably 0.1%～0.4%, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food.
In the present invention, described emulsification salt is various citrate and/or the phosphate that can be used as the use of emulsification salt of this area routine, is preferably sodium salt or the sylvite of citric acid and phosphoric acid.The consumption of described emulsification salt is preferably 0.5%～2%, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food.
In the present invention, described grease is the material of this area routine, is preferably butter oil and/or vegetable oil.Described butter oil is preferably butter and/or rare cream.Described vegetable oil is preferably one or more in corn oil, peanut oil, palm oil, sunflower oil, soybean oil and olive oil.The content of described grease is preferably 6%～25%, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food.
In the present invention, the content of described water is preferably 43.59%～65.64%, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food.
In the present invention, the raw material of described normal temperature cheese food preferably also comprises flavor enhancement.Described flavor enhancement is the material of this area routine, is preferably one or more in white granulated sugar, glucose, HFCS, monosodium glutamate, salt and spice.The content of described flavor enhancement is preferably 0～15%, but non-vanishing, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food.Described flavor enhancement preferably adds in step (1).
In the present invention, the raw material of described normal temperature cheese food preferably also comprises anticorrisive agent.Described anticorrisive agent is this area anticorrisive agent conventional used, is preferably sorbic acid and/or potassium sorbate.The content of described anticorrisive agent is preferably 0～0.04%, but non-vanishing, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food.Described anticorrisive agent preferably adds in step (1).
In the present invention, the raw material of described normal temperature cheese food preferably also comprises natural cheese.Described natural cheese is the natural cheese of this area routine, is preferably hard cheese and/or semi-hard cheese, is more preferably selected from one or more in Pa Masen cheese, Cheddar, Gouda cheese, horse rope cheese and Ai Damu cheese.The content of described natural cheese is preferably 0～15%, but non-vanishing, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food.Described natural cheese preferably adds in step (2).
In the present invention, the raw material of described normal temperature cheese food preferably also comprises acidity regulator.In the present invention, described acidity regulator is this area acidity regulator conventional used, is preferably one or more in citric acid, acetic acid, phosphoric acid and lactic acid, is more preferably lactic acid.The content of described acidity regulator is preferably 0～0.2%, but non-vanishing, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food.Described acidity regulator preferably adds in step (2).
In the present invention, the raw material of described normal temperature cheese food preferably also comprises essence.Described essence is this area essence conventional used, preferably comprises one or more in cheese essence, milk flavour, fruit essence and enzymolysis essence (EMC).The content of described essence is preferably 0～1%, but non-vanishing, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food.Described essence preferably adds in step (2).
In the present invention, what step (1) was described mixes as this area routine operation, preferably for hand mix is even and/or machine mixes, more preferably for machine mixes.The equipment that described machine mixes is that this area is conventional, is preferably vertical mixer, Horizontal type mixer or drum mixer.
In the present invention, the described agitating heating of step (2) is this area routine operation.The temperature of described agitating heating is preferably 70 ℃～98 ℃, is more preferably 75 ℃～95 ℃.The rotating speed of described agitating heating is preferably 600RPM～1500RPM.The time of described agitating heating is preferably 4-12min.
In the present invention, the described homogeneous of step (3) is this area routine operation.Described homogeneous is preferably double-stage homogenization.The first class pressure of described double-stage homogenization is preferably 150bar～170bar.The secondary pressure of described double-stage homogenization is preferably 30bar～50bar.The temperature of described homogeneous is preferably 70 ℃～95 ℃, is more preferably 75 ℃～95 ℃.
In the present invention, step (4) is described is cast for this area routine operation, and the mould of described cast can be various shapes and pattern.Described this area routine operation that is cooled to.Described cooling mode is preferably that air is cooling.Described air cooled temperature is preferably-10 ℃～30 ℃.
In the present invention, what step (5) was described is dried as this area routine operation.Described dry mode is preferably forced air drying, vacuum drying, vacuum microwave drying or standing and drying.The gas of described forced air drying is preferably nitrogen or carbon dioxide.Described dry temperature is preferably-18～50 ℃, is more preferably-10 ℃～30 ℃.The moisture content of described normal temperature cheese food is preferably 12%～30%, and described percentage is the mass percent with respect to described normal temperature cheese food.
In the present invention, the mode of the packing that step (5) is described is that this area is conventional, is preferably ordinary packing, controlled atmospheric packing or vacuum packaging, is more preferably controlled atmospheric packing or vacuum packaging.The gas of described controlled atmospheric packing is preferably nitrogen and/or carbon dioxide.
The present invention also provides the normal temperature cheese food that adopts above-mentioned preparation method to make.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is: normal temperature cheese food provided by the invention has overcome analyses oily bleed, quality granulating, the unsettled defect of quality, can store at normal temperatures, sell; The normal temperature cheese food of gained of the present invention, moisture is lower, and quality is harder, but because fat is higher, organizes finer and smoothlyer, and it is good that mouthfeel still keeps; Meanwhile, it is more conducive to the universal of Chinese cheese culture as a kind of leisure food.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
In following embodiment:
In step (1), the described mode mixing is that machine mixes, and the described equipment mixing is the even mixed instrument of material; In other steps mix or equipment that pasteurization etc. is used is to melt pot;
Described cooling mode is that air is cooling;
Natural cheese, whey powder, PURE WHEY, whole-fat milk powder and skimmed milk powder are purchased from the natural commerce and trade of perseverance (Shanghai) Co., Ltd.;
Lactic acid is purchased from Purao AS;
Cheese essence is purchased from Shanghai Givaudan Co., Ltd;
Emulsification salt is purchased from Bake, Yunnan lucky Ni Tianchuan phosphate Co., Ltd;
Carragheen, xanthans and locust bean gum are purchased from Danisco (China) Co., Ltd;
Melt pot purchased from Stephen Universal machine UM/SK5, Sympak Asia Pacific Pte Ltd, volume 2kg/ batch;
The even mixed instrument of material is purchased from Switzerland WAB company's T urbula series.
Described percentage is mass percent.
Embodiment 1
The composition of raw materials of the normal temperature cheese food of the present embodiment is as shown in table 1:
The composition of raw materials of the normal temperature cheese food of table 1 embodiment 1
Preparation method:
(1) stabilizing agent, milk powder class material, flavor enhancement, emulsifying agent and emulsification salt being put into the even mixed instrument of drum-type material, to carry out premixed even;
(2) mixture of step (1), natural cheese and grease are stirred and be added to the water, 700RPM stirs and is warming up to 90 ℃, insulation 8min;
(3) homogeneous, first class pressure 150bar, secondary pressure 50bar, homogenizing temperature is 88 ℃;
(4) cast, is cooled to 0 ℃ of moulding;
(5), by vacuum drying at 0 ℃ of the cheese food of step (4) gained, moisture reaches 12% final vacuum packing.
Embodiment 2
The composition of raw materials of the normal temperature cheese food of the present embodiment is as shown in table 2:
The composition of raw materials of the normal temperature cheese food of table 2 embodiment 2
Preparation method:
(1) stabilizing agent, milk powder class material, emulsifying agent, emulsification salt and anticorrisive agent being put into the even mixed instrument of drum-type material, to carry out premixed even;
(2) mixture of step (1), natural cheese and grease are stirred and be added to the water, 600RPM stirs and is warming up to 95 ℃, insulation 5min;
(3) homogeneous, first class pressure 160bar, secondary pressure 40bar, homogenizing temperature is 95 ℃;
(4) cast, is cooled to 10 ℃ of moulding;
(5) by vacuum drying at 10 ℃ of the cheese foods of step (4) gained, moisture reaches 20% rear nitrogen-filled packaging.
Embodiment 3
The composition of raw materials of the normal temperature cheese food of the present embodiment is as shown in table 3:
The composition of raw materials of the normal temperature cheese food of table 3 embodiment 3
Preparation method:
(1) stabilizing agent, milk powder class material, flavor enhancement, emulsifying agent, emulsification salt and anticorrisive agent being put into the even mixed instrument of vertical material, to carry out premixed even;
(2) mixture of step (1), grease, acidity regulator and essence are stirred and is added to the water, 800RPM stirs and is warming up to 92 ℃, insulation 6min;
(3) homogeneous, first class pressure 150bar, secondary pressure 50bar, homogenizing temperature is 91 ℃;
(4) cast, is cooled to 20 ℃ of moulding;
(5), by 20 ℃ of carbon dioxide forced air dryings of cheese food of step (4) gained, moisture reaches 22% rear filling CO 2 packing.
Embodiment 4
The composition of raw materials of the normal temperature cheese food of the present embodiment is as shown in table 4:
The composition of raw materials of the normal temperature cheese food of table 4 embodiment 4
Preparation method:
(1) stabilizing agent, milk powder class material, flavor enhancement, anticorrisive agent, emulsifying agent and emulsification salt being put into the even mixed instrument of horizontal material, to carry out premixed even;
(2) mixture of step (1), grease, acidity regulator and essence are stirred and is added to the water, 1200RPM stirs and is warming up to 85 ℃, insulation 9min;
(3) homogeneous, first class pressure 160bar, secondary pressure 40bar, homogenizing temperature is 85 ℃;
(4) cast, is cooled to 25 ℃ of moulding;
(5), by nitrogen forced air drying at 30 ℃ of the cheese foods of step (4) gained, moisture reaches 25% final vacuum packing.
Embodiment 5
The composition of raw materials of the normal temperature cheese food of the present embodiment is as shown in table 5:
The composition of raw materials of the normal temperature cheese food of table 5 embodiment 5
Preparation method:
(1) stabilizing agent, milk powder class material, flavor enhancement, emulsifying agent, emulsification salt and anticorrisive agent being put into the even mixed instrument of drum-type material, to carry out premixed even;
(2) mixture of step (1), grease, acidity regulator and essence are stirred and is added to the water, 1500RPM stirs and is warming up to 80 ℃, insulation 4min;
(3) homogeneous, first class pressure 160bar, secondary pressure 50bar, homogenizing temperature is 80 ℃;
(4) cast, is cooled to-5 ℃ of moulding;
(5) by vacuum drying at cheese food-5 of step (4) gained ℃, moisture reaches 10% rear ordinary packing.
Embodiment 6
The composition of raw materials of the normal temperature cheese food of the present embodiment is as shown in table 6:
The composition of raw materials of the normal temperature cheese food of table 6 embodiment 6
Preparation method:
(1) stabilizing agent, milk powder class material, flavor enhancement, emulsifying agent, emulsification salt and anticorrisive agent being put into the even mixed instrument of drum-type material, to carry out premixed even;
(2) mixture of step (1), grease, acidity regulator and essence are stirred and is added to the water, 1000RPM stirs and is warming up to 75 ℃, insulation 12min;
(3) homogeneous, first class pressure 170bar, secondary pressure 30bar, homogenizing temperature is 75 ℃;
(4) cast, is cooled to-10 ℃ of moulding;
(5) by vacuum drying at cheese food-10 of step (4) gained ℃, moisture reaches 15% rear ordinary packing.
Embodiment 7
The composition of raw materials of the normal temperature cheese food of the present embodiment is as shown in table 7:
The composition of raw materials of the normal temperature cheese food of table 7 embodiment 7
Preparation method:
(1) stabilizing agent, flavor enhancement, milk powder class material, emulsifying agent, emulsification salt and anticorrisive agent are carried out to premixed even;
(2) mixture of step (1), grease, acidity regulator and essence are stirred and is added to the water, 700RPM stirs and is warming up to 90 ℃, insulation 10min;
(3) homogeneous, first class pressure 150bar, secondary pressure 50bar, homogenizing temperature is 90 ℃;
(4) cast, is cooled to 30 ℃ of moulding;
(5) by vacuum microwave drying at 25 ℃ of the cheese foods of step (4) gained, moisture reaches 30% rear nitrogen-filled packaging.
Embodiment 8
The composition of raw materials of the normal temperature cheese food of the present embodiment is as shown in table 8:
The composition of raw materials of the normal temperature cheese food of table 8 embodiment 8
Preparation method:
(1) by stabilizing agent, milk powder class material, emulsifying agent, that emulsification salt carries out premixed is even;
(2) stirrings such as the mixture of step (1), grease are added to the water, 800RPM stirs and is warming up to 85 ℃, insulation 8min;
(3) homogeneous, first class pressure 150bar, secondary pressure 50bar, homogenizing temperature is 90 ℃;
(4) cast, is cooled to 20 ℃ of moulding;
(5) by vacuum drying at 15 ℃ of the cheese foods of step (4) gained, moisture reaches 8% rear ordinary packing.
Embodiment 9
In the present embodiment, described flavor enhancement is salt, when in step (5), moisture reaches 8%, packs, and all the other process conditions and step are with embodiment 1.
Embodiment 10
In the present embodiment, when in step (5), moisture reaches 35%, pack, all the other process conditions and step are with embodiment 1.
Comparative example 1
The composition of raw materials of the normal temperature cheese food of this comparative example is as shown in table 9:
The composition of raw materials of the normal temperature cheese food of table 9 comparative example 1
Preparation method:
(1) stabilizing agent, milk powder class material, flavor enhancement, emulsifying agent and emulsification salt being put into the even mixed instrument of drum-type material, to carry out premixed even;
(2) mixture of step (1), natural cheese and grease are stirred and be added to the water, 700RPM stirs and is warming up to 90 ℃, insulation 8min;
(3) homogeneous, first class pressure 150bar, secondary pressure 50bar, homogenizing temperature is 90 ℃;
(4) cast, is cooled to 0 ℃ of moulding.
Comparative example 2
In this comparative example, lack stabilizing agent dissolution process in the present invention and the drying process of step (5), the composition of raw materials of the normal temperature cheese food that it is prepared is as shown in table 10:
The composition of raw materials of the normal temperature cheese food of table 10 comparative example 2
Preparation method:
(1) according to above-mentioned formula, all raw materials are put into and melted pot, Steam Heating to 38 ℃, with 600rpm shear agitation, 1min obtains premixed slurry;
(2) by premixed slurry, the rotating speed with 900RPM stirs, and steam direct heating, to 90 ℃ of temperature, is then incubated 2min;
(3) heat is filled with asepsis vacuum packing, vacuum-0.8bar;
(4) running water is cooling.
Effect embodiment 1
The physical and chemical composition that detects embodiment 1,2,3 and comparative example 1,2, comprises moisture, protein, fat and carbohydrate, and examination criteria, referring to table 11, obtains the test result of table 12:
The examination criteria of the physical and chemical index of table 11 normal temperature cheese food of the present invention
| Composition | Examination criteria |
| Moisture | GB5009.3-2010 |
| Protein | GB5009.5-2010 |
| Fat | GB5413.3-2010 |
| Carbohydrate | GB28050-2011 |
The physical and chemical index test result of table 12 normal temperature cheese food
| ? | Moisture, % | Fat, % | Protein, % | Carbohydrate, % |
| Embodiment 1 | 12 | 31 | 32 | 17 |
| Embodiment 2 | 20 | 41 | 28 | 1 |
| Embodiment 3 | 22 | 19 | 26 | 23 |
| Comparative example 1 | 68 | 18 | 11.5 | 0.5 |
| Comparative example 2 | 36 | 16 | 18 | 26 |
As can be seen from Table 12, the cheese food moisture of gained of the present invention is lower, and quality is harder, but because fat is higher, organizes finer and smoothlyer, and it is good that mouthfeel still keeps.
Effect embodiment 2
Cheese food of the present invention and control group are carried out to shelf life experiment, and experimental temperature is 25 ℃, and subjective appreciation is completed 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.After mark is cumulative, result is as shown in table 13.
The shelf life experimental result of table 13 normal temperature cheese food of the present invention
Note: A=embodiment 1, B=embodiment 2, C=comparative example 1, D=comparative example 2 ,-expression does not have edibility.
As can be seen from Table 13, normal temperature cheese food of the present invention quality in shelf life is more stable, declines not obvious, and hardness is higher, contributes to room temperature storage; The quality of the cheese of comparative example 2 has slight decline in shelf life, and hardness is harder; Comparative example 1 in the pasty state, can not room temperature storage.
Claims (10)
1. a preparation method for normal temperature cheese food, is characterized in that, described preparation method comprises the steps:
(1) stabilizing agent, milk powder class material, emulsifying agent and emulsification salt are mixed, obtain mixture A;
(2) grease, mixture A and water are mixed, agitating heating realizes sterilization and emulsification;
(3) homogeneous;
(4) cast, cooling, moulding;
(5) being dried to moisture content is 8%～35%, packing; Described percentage is mass percent.
2. the preparation method of normal temperature cheese food as claimed in claim 1, is characterized in that, the content of described stabilizing agent is 0.9%～1.5%; Described stabilizing agent comprises one or more in starch, converted starch, carragheen, locust bean gum, gelatin and xanthans; When described stabilizing agent is any two kinds in carragheen, xanthans and locust bean gum, the consumption of described carragheen is 0.2%～1%; The consumption of described xanthans is 0.4%～0.8%; The consumption of described locust bean gum is 0.2%～0.8%; Described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food;
And/or described milk powder class material comprises one or more in renin casoid flour, whey powder, skimmed milk powder, whole-fat milk powder, milk protein powder and PURE WHEY; The consumption of described milk powder class material is 6%～28%, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food;
And/or described emulsifying agent comprises list, one or more in diglycerine fatty acid ester, modified soy bean lipoid, casein sodium, phosphatide, enzymatic hydrolysis of soybean phosphatide, citric acid fatty glyceride, hydroxypropul starch and lactic acid fatty glyceride; The consumption of described emulsifying agent is 0.1%～0.4%, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food;
And/or described emulsification salt is citrate and/or phosphate, be preferably sodium salt or the sylvite of citric acid and phosphoric acid; The consumption of described emulsification salt is 0.5%～2%, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food.
3. the preparation method of normal temperature cheese food as claimed in claim 1, is characterized in that, described grease is butter oil and/or vegetable oil; Described butter oil is preferably butter and/or rare cream; Described vegetable oil is preferably one or more in corn oil, peanut oil, palm oil, sunflower oil, soybean oil and olive oil; The content of described grease is 6%～25%, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food;
And/or the content of described water is 43.59%～65.64%, described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food.
4. the preparation method of normal temperature cheese food as claimed in claim 1, is characterized in that, in the present invention, the raw material of described normal temperature cheese food also comprises flavor enhancement; Described flavor enhancement preferably comprises one or more in white granulated sugar, glucose, HFCS, monosodium glutamate, salt and spice; The content of described flavor enhancement is preferably 0～15%, but non-vanishing, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food; Described flavor enhancement adds in step (1);
And/or the raw material of described normal temperature cheese food also comprises anticorrisive agent; Described anticorrisive agent is preferably sorbic acid and/or potassium sorbate; The content of described anticorrisive agent is preferably 0～0.04%, but non-vanishing, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food; Described anticorrisive agent adds in step (1);
And/or the raw material of described normal temperature cheese food also comprises natural cheese; Described natural cheese is preferably hard cheese and/or semi-hard cheese, is more preferably one or more in Pa Masen cheese, Cheddar, Gouda cheese, horse rope cheese and Ai Damu cheese; The content of described natural cheese is preferably 0～15%, but non-vanishing, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food; Described natural cheese adds in step (2);
And/or the raw material of described normal temperature cheese food also comprises acidity regulator; Described acidity regulator is preferably one or more in citric acid, acetic acid, phosphoric acid and lactic acid, is more preferably lactic acid; The content of described acidity regulator is preferably 0～0.2%, but non-vanishing, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food; Described acidity regulator adds in step (2);
And/or the raw material of described normal temperature cheese food also comprises essence; Described essence preferably comprises one or more in cheese essence, milk flavour, fruit essence and enzymolysis essence; The content of described essence is preferably 0～1%, but non-vanishing, and described percentage is the mass percent with respect to the raw material gross mass of described normal temperature cheese food; Described essence adds in step (2).
5. the preparation method of the normal temperature cheese food as described in claim 1-4 any one, is characterized in that, what step (1) was described mixes as hand mix is even and/or machine mixes; The equipment that described machine mixes is preferably vertical mixer, Horizontal type mixer or drum mixer.
6. the preparation method of the normal temperature cheese food as described in claim 1-4 any one, is characterized in that, the temperature of the agitating heating that step (2) is described is 70 ℃～98 ℃, is preferably 75 ℃～95 ℃; The rotating speed of described agitating heating is 600RPM～1500RPM; The time of described agitating heating is 4-12min.
7. the preparation method of the normal temperature cheese food as described in claim 1-4 any one, is characterized in that, the described homogeneous of step (3) is double-stage homogenization; The first class pressure of described double-stage homogenization is preferably 150Bar～170Bar; The secondary pressure of described double-stage homogenization is preferably 30Bar～50Bar; The temperature of described homogeneous is preferably 70 ℃～95 ℃, is more preferably 75 ℃～95 ℃.
8. the preparation method of the normal temperature cheese food as described in claim 1-4 any one, is characterized in that, the described cooling mode of step (4) is that air is cooling; Described air cooled temperature is preferably-10 ℃～30 ℃.
9. the preparation method of the normal temperature cheese food as described in claim 1-4 any one, is characterized in that, the described dry mode of step (5) is forced air drying, vacuum drying, vacuum microwave drying or standing and drying; The gas of described forced air drying is preferably nitrogen or carbon dioxide; Described dry temperature is-18～50 ℃, is preferably-10 ℃～30 ℃; The moisture content of described normal temperature cheese food is 12%～30%, and described percentage is the mass percent with respect to described normal temperature cheese food;
And/or the mode of the packing that step (5) is described is ordinary packing, controlled atmospheric packing or vacuum packaging; The gas of described controlled atmospheric packing is preferably nitrogen and/or carbon dioxide.
10. the normal temperature cheese food that the preparation method as described in claim 1-9 any one makes.
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| CN201310732645.XA CN103719292B (en) | 2013-12-26 | 2013-12-26 | Normal-temperature cheese food and preparation method thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489691A (en) * | 2015-01-09 | 2015-04-08 | 东北农业大学 | Microwave extruded casein food and production method thereof |
| CN104957263A (en) * | 2015-07-24 | 2015-10-07 | 光明乳业股份有限公司 | Imitative cheese in slice and preparation method of imitative cheese in slice |
| CN104996583A (en) * | 2015-08-11 | 2015-10-28 | 安庆市绿谷食品有限公司 | Production method of non-fat dry milk for manufacturing cheese |
| CN109275722A (en) * | 2018-11-16 | 2019-01-29 | 光明乳业股份有限公司 | A kind of smear type reproduced cheese and preparation method thereof |
| CN109430416A (en) * | 2018-12-21 | 2019-03-08 | 光明乳业股份有限公司 | A kind of original cream cheese and preparation method thereof |
| CN109699753A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of ultra high pressure treatment cheese mud and preparation method thereof |
| CN110463778A (en) * | 2019-09-11 | 2019-11-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer, cheese and preparation method thereof |
| CN110463774A (en) * | 2019-09-11 | 2019-11-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of cheese and its preparation process |
| CN110521778A (en) * | 2019-09-09 | 2019-12-03 | 内蒙古铂贝曼科技有限公司 | A kind of insertion nut containing dairy products and preparation method thereof |
| CN110537584A (en) * | 2019-09-09 | 2019-12-06 | 内蒙古铂贝曼科技有限公司 | Milk-containing food molded by injection casting |
| CN110558378A (en) * | 2019-09-09 | 2019-12-13 | 内蒙古铂贝曼科技有限公司 | Preparation process of milk-containing food molded by injection casting |
| CN112450281A (en) * | 2019-09-09 | 2021-03-09 | 谢孟甫 | Pure cheese formula and preparation method thereof |
| CN113647467A (en) * | 2021-07-12 | 2021-11-16 | 汕头市华乐福食品有限公司 | Cheese stored and transported at normal temperature and preparation process thereof |
| CN114668047A (en) * | 2022-04-18 | 2022-06-28 | 黑龙江飞鹤乳业有限公司 | Milk product and method for producing same |
| CN115530244A (en) * | 2021-06-29 | 2022-12-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese food and preparation method thereof |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489691A (en) * | 2015-01-09 | 2015-04-08 | 东北农业大学 | Microwave extruded casein food and production method thereof |
| CN104957263A (en) * | 2015-07-24 | 2015-10-07 | 光明乳业股份有限公司 | Imitative cheese in slice and preparation method of imitative cheese in slice |
| CN104957263B (en) * | 2015-07-24 | 2019-01-04 | 光明乳业股份有限公司 | A kind of imitation cheeses on chip and preparation method thereof |
| CN104996583A (en) * | 2015-08-11 | 2015-10-28 | 安庆市绿谷食品有限公司 | Production method of non-fat dry milk for manufacturing cheese |
| CN109275722A (en) * | 2018-11-16 | 2019-01-29 | 光明乳业股份有限公司 | A kind of smear type reproduced cheese and preparation method thereof |
| CN109275722B (en) * | 2018-11-16 | 2022-06-24 | 光明乳业股份有限公司 | Smearing type processed cheese and preparation method thereof |
| CN109430416A (en) * | 2018-12-21 | 2019-03-08 | 光明乳业股份有限公司 | A kind of original cream cheese and preparation method thereof |
| CN109699753A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of ultra high pressure treatment cheese mud and preparation method thereof |
| CN112450281A (en) * | 2019-09-09 | 2021-03-09 | 谢孟甫 | Pure cheese formula and preparation method thereof |
| CN110521778A (en) * | 2019-09-09 | 2019-12-03 | 内蒙古铂贝曼科技有限公司 | A kind of insertion nut containing dairy products and preparation method thereof |
| CN110537584A (en) * | 2019-09-09 | 2019-12-06 | 内蒙古铂贝曼科技有限公司 | Milk-containing food molded by injection casting |
| CN110558378A (en) * | 2019-09-09 | 2019-12-13 | 内蒙古铂贝曼科技有限公司 | Preparation process of milk-containing food molded by injection casting |
| CN110463774A (en) * | 2019-09-11 | 2019-11-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of cheese and its preparation process |
| CN110463778A (en) * | 2019-09-11 | 2019-11-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer, cheese and preparation method thereof |
| CN115530244A (en) * | 2021-06-29 | 2022-12-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese food and preparation method thereof |
| CN115530244B (en) * | 2021-06-29 | 2023-10-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese food and preparation method thereof |
| CN113647467A (en) * | 2021-07-12 | 2021-11-16 | 汕头市华乐福食品有限公司 | Cheese stored and transported at normal temperature and preparation process thereof |
| CN114668047A (en) * | 2022-04-18 | 2022-06-28 | 黑龙江飞鹤乳业有限公司 | Milk product and method for producing same |
| CN114668047B (en) * | 2022-04-18 | 2023-12-22 | 黑龙江飞鹤乳业有限公司 | Milk product and preparation method thereof |
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