CN103749717A - Cheese candy and preparation method thereof - Google Patents
Cheese candy and preparation method thereof Download PDFInfo
- Publication number
- CN103749717A CN103749717A CN201310732672.7A CN201310732672A CN103749717A CN 103749717 A CN103749717 A CN 103749717A CN 201310732672 A CN201310732672 A CN 201310732672A CN 103749717 A CN103749717 A CN 103749717A
- Authority
- CN
- China
- Prior art keywords
- cheese
- candy
- raw material
- preparation
- mass percent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a preparation method for a cheese candy. The cheese candy comprises the following raw materials: 0.3-1.8% of thickener, 23.6-63% of natural cheese, 0.5-12% of sweetener, 0.1-0.6% of emulsifier, 0.5-2% of emulsifying salt and 30-60% of water. The preparation method for the cheese candy comprises the following steps: (1) crushing the sweetener and emulsifying salt into powder with a granularity of more than 15 meshes; (2) uniformly mixing the powder obtained in step (1) with the emulsifier and the thickener to obtain a mixture A; (3) placing the mixture A, the natural cheese and water in a melting pot, stirring and heating until the materials are uniform, and stirring, preserving heat and sterilizing; (4) homogenizing; (5) pouring, cooling and forming; and (6) drying until the water content is 8-40%, and packaging to obtain the product. The prepared cheese candy is appropriate in hardness, delicate in taste, prominent in flavour, and especially suitable for consumers in China.
Description
Technical field
The present invention relates to a kind of cheese candy 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 processed cheese of the prior art easily to analyse at normal temperatures oily bleed, quality granulating, the unsettled defect of quality, and a kind of cheese candy and preparation method thereof is provided.Cheese candy provided by the invention can store at normal temperatures, sell.
The invention provides a kind of preparation method of cheese candy; The raw material of described cheese candy comprises following component: thickener 0.3%～1.8%, natural cheese 23.6%～63%, sweetener 0.5%～12%, emulsifying agent 0.1%～0.6%, emulsification salt 0.5%～2% and water 30%～60%; Described percentage is the mass percent with respect to the raw material gross mass of described cheese candy;
Described preparation method comprises the steps:
(1) sweetener and emulsification salt are ground into powder more than 15 orders;
(2) powder of step (1) gained is mixed with emulsifying agent, thickener, obtain mixture A;
(3) mixture A, natural cheese and water are positioned over and melt in pot, be heated with stirring to material even, stir insulation sterilization;
(4) homogeneous;
(5) cast, cooling, moulding;
(6) being dried to moisture content is 8%～40%, packing; Described percentage is mass percent.
In the present invention, described thickener is this area thickener conventional used, preferably comprising one or more in starch, converted starch, carragheen, locust bean gum, xanthans, pectin, Arabic gum, guar gum, sodium alginate, gellan gum, gelatin and agar, is more preferably any two kinds in carragheen, xanthans and locust bean gum.The addition of described thickener is preferably 0.5%～1.5%, is more preferably 0.8%～1.2%; Described percentage is the mass percent with respect to the raw material gross mass of described cheese candy.
In the present invention, described natural cheese is the natural cheese of this area routine, being preferably hard cheese and/or semi-hard cheese, is more preferably one or more in Pa Masen cheese, Cheddar, Gouda cheese, horse rope cheese, farmer cheese and Ai Damu cheese.The consumption of described natural cheese is preferably 23.6%～50%, is more preferably 30%～40%, and described percentage is the mass percent with respect to the raw material gross mass of described cheese candy.
In the present invention, described sweetener is the sweetener existing with solid-state form of this area routine, being preferably one or more in steviol glycoside, saccharin sodium, Aspartame, maltitol, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, xylitol, Sucralose, lactose, galactolipin, white granulated sugar, sucrose and brown sugar, is more preferably one or more in white granulated sugar, sucrose, glucose, brown sugar and fructose.The addition of described sweetener is preferably 5%～12%, and described percentage is the mass percent with respect to the raw material gross mass of described cheese candy.
In the present invention, described emulsifying agent is the conventional emulsifying agent in this area, be preferably single, 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 addition of described emulsifying agent is preferably 0.2%～0.4%, and described percentage is the mass percent with respect to the raw material gross mass of described cheese candy.
In the present invention, described emulsification salt is citrate or the phosphate that emulsification salt is used that can be used as of this area routine, is preferably one or more in natrium citricum, potassium citrate, sodium phosphate, sodium pyrophosphate, sodium phosphate trimer and calgon.The addition of described emulsification salt is preferably 0.6%～1.2%, and described percentage is the mass percent with respect to the raw material gross mass of described cheese candy.
In the present invention, the addition of described water is preferably 35%～50%, and described percentage is the mass percent with respect to the raw material gross mass of described cheese candy.
In the present invention, the raw material of described cheese candy 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 cheese candy.Described anticorrisive agent preferably adds in step (1).
In the present invention, the raw material of described cheese candy preferably also comprises milk powder class material, the addition of described milk powder class material is preferably 0～30%, but non-vanishing, or the natural cheese in the raw material of described cheese candy is also by the substitution of materials of milk powder class, the replacement amount of described milk powder class material is that the content that at least retains natural cheese more than 15% (adopts milk powder class substitution of materials natural cheese, can be cost-saving, improve the solid content in cheese candy) simultaneously.Described milk powder class material is under the normal temperature of this area routine, to be the dairy products of powdery, being preferably one or more in renin casoid flour, whey powder, skimmed milk powder, whole-fat milk powder, milk protein powder and lactalbumin, is more preferably one or more in whey powder, PURE WHEY, whole-fat milk powder and skimmed milk powder.Described percentage is the mass percent with respect to the raw material gross mass of described cheese candy.Described milk powder class material preferably adds in step (2).
In the present invention, the raw material of described cheese candy preferably also comprises acidity regulator.Described acidity regulator is the acidity regulator of this area routine, is preferably citric acid and/or lactic acid, is more preferably lactic acid.The content of described acidity regulator is preferably 0～0.12%, but non-vanishing, and described percentage is the mass percent with respect to the raw material gross mass of described cheese candy.Described acidity regulator preferably adds in step (3).
In the present invention, the raw material of described cheese candy preferably also comprises essence.Described essence is the conventional essence using in this area, is preferably one or more in cheese essence, milk flavour, Yoghourt essence, fruit essence, spices 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 cheese candy.Described essence preferably adds in step (3).
In the present invention, the mode of the pulverizing that step (1) is described is that this area is conventional, preferably for using pulverizer to pulverize.The particle diameter of described powder is preferably 20～200 orders, is more preferably 20～100 orders.
In the present invention, what step (2) was described mixes as this area usual manner, 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.The described time mixing is preferably 2min～15min.
In the present invention, the described agitating heating of step (3) is this area routine operation.The temperature of described agitating heating is preferably 75 ℃～99 ℃, is more preferably 85 ℃～95 ℃.The rotating speed of described agitating heating is preferably 600RPM～1500RPM.The time of described insulation is preferably 5～15min, is more preferably 7～12min.
In the present invention, the described homogeneous of step (4) is this area routine operation.Described homogeneous is preferably double-stage homogenization.The first class pressure of described double-stage homogenization is preferably 130bar～170bar.The secondary pressure of described double-stage homogenization is preferably 30bar～50bar.The temperature of described homogeneous is preferably 70 ℃-98 ℃.
In the present invention, step (5) 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-2 ℃～35 ℃.
In the present invention, what step (6) was described is dried as this area routine operation.Described dry mode is preferably forced air drying, vacuum drying or standing and drying.The gas of described forced air drying is preferably nitrogen or carbon dioxide.Described dry temperature is preferably-5～50 ℃, is more preferably 0～30 ℃.The moisture content of described cheese candy is preferably 15%～30%, and described percentage is mass percent.
In the present invention, the mode of the packing that step (6) 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 cheese candy that adopts above-mentioned preparation method to make.
In the present invention, why being called cheese candy, is the composition that contains cheese because of the processed cheese obtaining according to above-mentioned preparation method, can be made into the shape of various candies simultaneously.
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: cheese candy provided by the invention has overcome analyses oily bleed, quality granulating, the unsettled defect of quality, can store at normal temperatures, sell.The prepared cheese candy of the present invention is neither too hard, nor too soft, delicate mouthfeel, and local flavor is outstanding, is particularly suitable for Chinese Consumer's.
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 (2), 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;
Pulverizer: speed/Retsch of German Lay company.
Described percentage is the mass percent that accounts for the raw material total amount of cheese candy.
Embodiment 1
The composition of raw materials of the cheese candy of the present embodiment is as shown in table 1:
The composition of raw materials of the cheese candy of table 1 embodiment 1
Preparation method:
(1) sweetener, emulsification salt are ground into 20 order powder with pulverizer;
(2) (1) gained powder, emulsifying agent, thickener are used the mixed 5min of the even mixed instrument of vertical material even to material;
(3) natural cheese, step (2) gained mixture and water are positioned over and melt in pot, 90 ℃ of 700RPM agitating heating, stir insulation 8min;
(4) homogeneous, first class pressure 150bar, secondary pressure 50bar, 90 ℃ of temperature;
(5) cast, is cooled to-5 ℃ of moulding;
(6) 0 ℃ of vacuum drying, moisture content reaches 20% rear ordinary packing.
Embodiment 2
The composition of raw materials of the cheese candy of the present embodiment is as shown in table 2:
The composition of raw materials of the cheese candy of table 2 embodiment 2
Preparation method:
(1) sweetener, emulsification salt, anticorrisive agent are ground into 30 order powder with pulverizer;
(2) (1) gained powder, emulsifying agent, thickener are used the mixed 10min of the even mixed instrument of horizontal material even to material;
(3) natural cheese, step (2) gained mixture and water are positioned over and melt in pot, 95 ℃ of 600RPM agitating heating, stir insulation 5min;
(4) homogeneous, first class pressure 160bar, secondary pressure 40bar, 95 ℃ of temperature;
(5) cast, is cooled to 2 ℃ of moulding;
(6) 10 ℃ of vacuum drying, moisture content reaches 12% final vacuum packing.
Embodiment 3
The composition of raw materials of the cheese candy of the present embodiment is as shown in table 3:
The composition of raw materials of the cheese candy of table 3 embodiment 3
Preparation method:
(1) sweetener, emulsification salt, anticorrisive agent are ground into 40 order powder with pulverizer;
(2) (1) gained powder, emulsifying agent, thickener are used the mixed 15min of the even mixed instrument of cylinder material even to material;
(3) natural cheese, step (2) gained mixture, acidity regulator and water are positioned over and melt in pot, 92 ℃ of 800RPM agitating heating, stir insulation 6min;
(4) homogeneous, first class pressure 150bar, secondary pressure 50bar, 92 ℃ of temperature;
(5) cast, is cooled to 10 ℃ of moulding;
Dry in (6) 30 ℃ of baking ovens, moisture content reaches 15% final vacuum packing.
Embodiment 4
The composition of raw materials of the cheese candy of the present embodiment is as shown in table 4:
The composition of raw materials of the cheese candy of table 4 embodiment 4
Preparation method:
(1) sweetener, emulsification salt, anticorrisive agent are ground into 50 order powder with pulverizer;
(2) (1) gained powder, thickener, emulsifying agent and milk powder class material are used the mixed 3min of the even mixed instrument of vertical material even to material;
(3) natural cheese, step (2) gained mixture, acidity regulator, essence and water are positioned over and melt in pot, 85 ℃ of 1200RPM agitating heating, stir insulation 9min;
(4) homogeneous, first class pressure 160bar, secondary pressure 40bar, 85 ℃ of temperature;
(5) cast, is cooled to 20 ℃ of moulding;
(6) 35 ℃ of nitrogen carry out forced air drying, and moisture content reaches 20% rear filling CO 2 packing.
Embodiment 5
The composition of raw materials of the cheese candy of the present embodiment is as shown in table 5:
The composition of raw materials of the cheese candy of table 5 embodiment 5
Preparation method:
(1) sweetener, emulsification salt, anticorrisive agent are ground into 80 order powder with pulverizer;
(2) (1) gained powder, thickener, milk powder class material and emulsifying agent are used the mixed 7min of the even mixed instrument of horizontal material even to material;
(3) natural cheese, step (2) gained mixture, acidity regulator, essence and water are positioned over and melt in pot, 80 ℃ of 1500RPM agitating heating, stir insulation 10min;
(4) homogeneous, first class pressure 160bar, secondary pressure 50bar, 80 ℃ of temperature;
(5) cast, is cooled to 30 ℃ of moulding;
(6) 35 ℃ of carbon dioxide forced air dryings, moisture content reaches 25% rear nitrogen-filled packaging.
Embodiment 6
The composition of raw materials of the cheese candy of the present embodiment is as shown in table 6:
The composition of raw materials of the cheese candy of table 6 embodiment 6
Preparation method:
(1) sweetener, emulsification salt, anticorrisive agent are ground into 100 order powder with pulverizer;
(2) (1) gained powder, thickener, milk powder class material and emulsifying agent are used the mixed 8min of the even mixed instrument of cylinder material even to material;
(3) natural cheese, step (2) gained mixture, acidity regulator, essence and water are positioned over and melt in pot, 75 ℃ of 1000RPM agitating heating, stir insulation 12min;
(4) homogeneous, first class pressure 170bar, secondary pressure 30bar, 75 ℃ of temperature;
(5) cast, is cooled to 40 ℃ of moulding;
In (6) 37 ℃ of baking ovens, dry, moisture content reaches 32% final vacuum packing.
Embodiment 7
The composition of raw materials of the cheese candy of the present embodiment is as shown in table 7:
The composition of raw materials of the cheese candy of table 7 embodiment 7
Preparation method:
(1) sweetener, emulsification salt, anticorrisive agent are ground into 200 order powder with pulverizer;
(2) (1) gained powder, thickener, milk powder class material and emulsifying agent are used the mixed 10min of the even mixed instrument of cylinder material even to material;
(3) natural cheese, step (2) gained mixture, acidity regulator, essence and water are positioned over and melt in pot, 99 ℃ of 700RPM agitating heating, stir insulation 4min;
(4) homogeneous, first class pressure 130bar, secondary pressure 30bar, 98 ℃ of temperature;
(5) cast, is cooled to 30 ℃ of moulding;
In (6) 40 ℃ of baking ovens, dry, moisture content reaches 40% rear nitrogen-filled packaging.
Embodiment 8
The composition of raw materials of the cheese candy of the present embodiment is as shown in table 8:
The composition of raw materials of the cheese candy of table 8 embodiment 8
Preparation method:
(1) sweetener, emulsification salt are ground into 15 order powder with pulverizer;
(2) (1) gained powder, thickener and emulsifying agent are used the mixed 10min of the even mixed instrument of cylinder material even to material;
(3) natural cheese, step (2) gained mixture, acidity regulator, essence and water are positioned over and melt in pot, 95 ℃ of 900RPM agitating heating, stir insulation 4min;
(4) homogeneous, first class pressure 130bar, secondary pressure 30bar, 95 ℃ of temperature;
(5) cast, is cooled to 30 ℃ of moulding;
Vacuum drying in (6) 30 ℃ of baking ovens, moisture content reaches 8% rear nitrogen-filled packaging.
Embodiment 9
The composition of raw materials of the cheese candy of the present embodiment is as shown in table 9:
The composition of raw materials of the cheese candy of table 9 embodiment 9
Preparation method:
(1) emulsification salt, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt are ground into 50 order powder with pulverizer;
(2) (1) gained powder, thickener, emulsifying agent and milk powder class material are used the mixed 8min of the even mixed instrument of cylinder material even to material;
(3) natural cheese, step (2) gained mixture, HFCS and water are positioned over and melt in pot, 90 ℃ of 900RPM agitating heating, stir insulation 6min;
(4) homogeneous, first class pressure 130bar, secondary pressure 30bar, 90 ℃ of temperature;
(5) cast, is cooled to 20 ℃ of moulding;
Vacuum drying in (6) 20 ℃ of baking ovens, moisture content reaches 15% rear nitrogen-filled packaging.
Comparative example 1
The composition of raw materials of the cheese candy of this comparative example is as shown in table 10:
The composition of raw materials of the cheese candy of table 10 comparative example 1
Preparation method:
(1) sweetener, emulsification salt, anticorrisive agent are ground into 30 order powder with pulverizer;
(2) (1) gained powder, thickener are used the mixed 10min of the even mixed instrument of horizontal material even to material;
(3) natural cheese, step (2) gained mixture and water are positioned over and melt in pot, 95 ℃ of 600RPM agitating heating, stir insulation 5min;
(4) homogeneous, first class pressure 160bar, secondary pressure 40bar, 95 ℃ of temperature;
(5) cast, is cooled to 2 ℃ of moulding.
Comparative example 2
The composition of raw materials of the cheese candy of this comparative example is as shown in table 11:
The composition of raw materials of the cheese candy of table 11 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) premixed slurry is stirred with 900rpm speed, 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.
Comparative example 3
The composition of raw materials of the cheese candy of this comparative example shows as table 12:
The composition of raw materials of the cheese candy of table 12 comparative example 3
Preparation method:
(1) sweetener, emulsification salt, anticorrisive agent are ground into 4 order powder with pulverizer;
(2) (1) gained powder, thickener, emulsifying agent are used the mixed 15min of the even mixed instrument of cylinder material even to material;
(3) natural cheese, step (2) gained mixture, acidity regulator and water are positioned over and melt in pot, 92 ℃ of 800RPM agitating heating, stir insulation 6min;
(4) homogeneous, first class pressure 150bar, secondary pressure 50bar, 92 ℃ of temperature;
(5) cast, is cooled to 10 ℃ of moulding;
Dry in (6) 30 ℃ of baking ovens, moisture content reaches 15% final vacuum packing.
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 13, obtains the test result of table 14:
The examination criteria of the physical and chemical index of table 13 normal temperature processed cheese 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 14 cheese candy
As can be seen from the above table, the cheese 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.Comparative example 3 is consistent with embodiment 3 compositions, but the phenomenon not melting has appearred in the colloid of comparative example 3, and effect is not as the embodiment 3 of same recipe.
Effect embodiment 2
Cheese candy 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 15.
The shelf life experimental result of table 15 cheese candy
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 the above table, cheese candy of the present invention quality in shelf life is more stable, declines not obvious, and hardness is higher, can guarantee room temperature storage, and mouthfeel is good simultaneously; 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. the preparation method of a cheese candy, it is characterized in that, the raw material of described cheese candy comprises following component: thickener 0.3%～1.8%, natural cheese 23.6%～63%, sweetener 0.5%～12%, emulsifying agent 0.1%～0.6%, emulsification salt 0.5%～2% and water 30%～60%; Described percentage is the mass percent with respect to the raw material gross mass of described cheese candy;
The preparation method of described cheese candy comprises the steps:
(1) sweetener and emulsification salt are ground into powder more than 15 orders;
(2) powder of step (1) gained is mixed with emulsifying agent, thickener, obtain mixture A;
(3) mixture A, natural cheese and water are positioned over and melt in pot, be heated with stirring to material even, stir insulation sterilization;
(4) homogeneous;
(5) cast, cooling, moulding;
(6) being dried to moisture content is 8%～40%, packing; Described percentage is mass percent.
2. preparation method as claimed in claim 1, it is characterized in that, described thickener comprises one or more in starch, converted starch, carragheen, locust bean gum, xanthans, pectin, Arabic gum, guar gum, sodium alginate, gellan gum, gelatin and agar; The addition of described thickener is 0.5%～1.5%, is preferably 0.8%～1.2%; Described percentage is the mass percent with respect to the raw material gross mass of described cheese candy;
And/or described natural cheese is hard cheese and/or semi-hard cheese, preferably comprise one or more in Pa Masen cheese, Cheddar, Gouda cheese, horse rope cheese, farmer cheese and Ai Damu cheese; The consumption of described natural cheese is 23.6%～50%, is preferably 30%～40%, and described percentage is the mass percent with respect to the raw material gross mass of described cheese candy;
And/or described sweetener comprises one or more in steviol glycoside, saccharin sodium, Aspartame, maltitol, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, xylitol, Sucralose, lactose, galactolipin, white granulated sugar, sucrose and brown sugar; The addition of described sweetener is 5%～12%, and described percentage is the mass percent with respect to the raw material gross mass of described cheese candy;
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 addition of described emulsifying agent is 0.2%～0.4%, and described percentage is the mass percent with respect to the raw material gross mass of described cheese candy;
And/or described emulsification salt is citrate or phosphate, be preferably one or more in natrium citricum, potassium citrate, sodium phosphate, sodium pyrophosphate, sodium phosphate trimer and calgon; The addition of described emulsification salt is 0.6%～1.2%, and described percentage is the mass percent with respect to the raw material gross mass of described cheese candy;
And/or the addition of described water is 35%～50%, described percentage is the mass percent with respect to the raw material gross mass of described cheese candy.
3. preparation method as claimed in claim 1, is characterized in that, the raw material of described cheese candy 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 cheese candy; Described anticorrisive agent adds in step (1);
And/or the raw material of described cheese candy also comprises milk powder class material, the addition of described milk powder class material is preferably 0～30%, but non-vanishing; Or the natural cheese in the raw material of described cheese candy is also by the substitution of materials of milk powder class, the replacement amount of described milk powder class material is for the content that at least retains natural cheese is more than 15%; Described milk powder class material is preferably one or more in renin casoid flour, whey powder, skimmed milk powder, whole-fat milk powder, milk protein powder and lactalbumin; Described percentage is the mass percent with respect to the raw material gross mass of described cheese candy; Described milk powder class material adds in step (2);
And/or the raw material of described cheese candy also comprises acidity regulator; Described acidity regulator is preferably citric acid and/or lactic acid; The content of described acidity regulator is preferably 0～0.12%, but non-vanishing, and described percentage is the mass percent with respect to the raw material gross mass of described cheese candy; Described acidity regulator adds in step (3);
And/or the raw material of described cheese candy also comprises essence; Described essence is preferably one or more in cheese essence, milk flavour, Yoghourt essence, fruit essence, spices 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 cheese candy; Described essence adds in step (3).
4. the preparation method as described in claim 1-3 any one, is characterized in that, the mode of the pulverizing that step (1) is described is for being used pulverizer to pulverize; The particle diameter of described powder is 20～200 orders, is preferably 20～100 orders.
5. the preparation method as described in claim 1-3 any one, is characterized in that, what step (2) was described mixes as hand mix is even and/or machine mixes; The equipment that described machine mixes is vertical mixer, Horizontal type mixer or drum mixer; The described time mixing is 2min～15min.
6. the preparation method as described in claim 1-3 any one, is characterized in that, the temperature of the agitating heating that step (3) is described is 75 ℃～99 ℃, is preferably 85 ℃～95 ℃; The rotating speed of described agitating heating is 600RPM～1500RPM; The time of described insulation is 5～15min, is preferably 7～12min.
7. the preparation method as described in claim 1-3 any one, is characterized in that, the described homogeneous of step (4) is double-stage homogenization; The first class pressure of described double-stage homogenization is preferably 130bar～170bar; The secondary pressure of described double-stage homogenization is preferably 30bar～50bar; The temperature of described homogeneous is preferably 70 ℃-98 ℃.
8. the preparation method as described in claim 1-3 any one, is characterized in that, the described cooling mode of step (5) is that air is cooling; Described air cooled temperature is preferably-2 ℃～35 ℃.
9. the preparation method as described in claim 1-3 any one, is characterized in that, the described dry mode of step (6) is forced air drying, vacuum drying or standing and drying; The gas of described forced air drying is preferably nitrogen or carbon dioxide; Described dry temperature is-5～50 ℃, is preferably 0～30 ℃; The moisture content of described cheese candy is 15%～30%, and described percentage is mass percent; The mode of described packing 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 cheese candy that the employing preparation method as described in claim 1-9 any one makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310732672.7A CN103749717A (en) | 2013-12-26 | 2013-12-26 | Cheese candy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310732672.7A CN103749717A (en) | 2013-12-26 | 2013-12-26 | Cheese candy and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103749717A true CN103749717A (en) | 2014-04-30 |
Family
ID=50517173
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310732672.7A Pending CN103749717A (en) | 2013-12-26 | 2013-12-26 | Cheese candy and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103749717A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886325A (en) * | 2015-06-03 | 2015-09-09 | 中国农业大学 | Yoghourt with sugar fruit granules and preparation method thereof |
| CN104938741A (en) * | 2015-06-03 | 2015-09-30 | 中国农业大学 | Yogurt candy granules and preparation method thereof |
| CN104957253A (en) * | 2015-06-03 | 2015-10-07 | 中国农业大学 | Yogurt candy granules and a preparation method thereof |
| CN111011573A (en) * | 2019-12-23 | 2020-04-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
| CN112868813A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Candy cheese and preparation method thereof |
| CN114097892A (en) * | 2021-11-09 | 2022-03-01 | 黑龙江飞鹤乳业有限公司 | Normal-temperature liquid cheese and preparation method thereof |
| CN114097892B (en) * | 2021-11-09 | 2024-04-19 | 黑龙江飞鹤乳业有限公司 | Normal-temperature liquid cheese and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05123104A (en) * | 1991-11-08 | 1993-05-21 | Meiji Milk Prod Co Ltd | Stringy cheese and its production |
| WO1999026482A1 (en) * | 1997-11-25 | 1999-06-03 | Gamay Foods, Inc. | Low-water activity, temperature stable cheese and method of preparation |
| CN102334557A (en) * | 2011-10-25 | 2012-02-01 | 上海光明奶酪黄油有限公司 | Inflatable tiramisu processed cheese and preparation method thereof |
| CN102342328A (en) * | 2011-10-25 | 2012-02-08 | 上海光明奶酪黄油有限公司 | Processed cheese and preparation method thereof |
| CN102422969A (en) * | 2011-10-25 | 2012-04-25 | 上海光明奶酪黄油有限公司 | Cheese ice cream and preparation method thereof |
-
2013
- 2013-12-26 CN CN201310732672.7A patent/CN103749717A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05123104A (en) * | 1991-11-08 | 1993-05-21 | Meiji Milk Prod Co Ltd | Stringy cheese and its production |
| WO1999026482A1 (en) * | 1997-11-25 | 1999-06-03 | Gamay Foods, Inc. | Low-water activity, temperature stable cheese and method of preparation |
| CN102334557A (en) * | 2011-10-25 | 2012-02-01 | 上海光明奶酪黄油有限公司 | Inflatable tiramisu processed cheese and preparation method thereof |
| CN102342328A (en) * | 2011-10-25 | 2012-02-08 | 上海光明奶酪黄油有限公司 | Processed cheese and preparation method thereof |
| CN102422969A (en) * | 2011-10-25 | 2012-04-25 | 上海光明奶酪黄油有限公司 | Cheese ice cream and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886325A (en) * | 2015-06-03 | 2015-09-09 | 中国农业大学 | Yoghourt with sugar fruit granules and preparation method thereof |
| CN104938741A (en) * | 2015-06-03 | 2015-09-30 | 中国农业大学 | Yogurt candy granules and preparation method thereof |
| CN104957253A (en) * | 2015-06-03 | 2015-10-07 | 中国农业大学 | Yogurt candy granules and a preparation method thereof |
| CN112868813A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Candy cheese and preparation method thereof |
| CN111011573A (en) * | 2019-12-23 | 2020-04-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
| CN114097892A (en) * | 2021-11-09 | 2022-03-01 | 黑龙江飞鹤乳业有限公司 | Normal-temperature liquid cheese and preparation method thereof |
| CN114097892B (en) * | 2021-11-09 | 2024-04-19 | 黑龙江飞鹤乳业有限公司 | Normal-temperature liquid cheese and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102450335B (en) | Imitated cheese and its preparation method | |
| CN103719292B (en) | Normal-temperature cheese food and preparation method thereof | |
| CN103704360B (en) | Normal temperature processed cheese and preparation method thereof | |
| CN102007972B (en) | Cheese jam and preparation method thereof | |
| CN101273740B (en) | Sweet sheet-shaped processed cheese and method of producing the same | |
| CN103355418B (en) | Non-dairy cream of mixed milk fat and preparation method thereof | |
| JP5883905B2 (en) | Cheese and method for producing the same | |
| CN101326940A (en) | Cheese for growth and method for producing the same | |
| CN103749717A (en) | Cheese candy and preparation method thereof | |
| CN103859053B (en) | Preparation method of a kind of smear type reproduced cheese and products thereof | |
| CN105767444A (en) | Plant protein prepared grain ice cream | |
| CN104430919A (en) | Processed cheese and preparation method thereof | |
| CN103648291A (en) | Foamable oil-in-water emulsion and method for producing same | |
| US20200337327A1 (en) | Physically stable liquefied cheese composition and process for making it | |
| HRP20120356T1 (en) | Dry mixture and concentrate and method for producing ice cream | |
| CN114271339A (en) | Normal-temperature processed cheese and preparation method thereof | |
| CN103598397A (en) | Coconut-milk ice cream and production method thereof | |
| CN106604643A (en) | Cheese sauce and method for producing same | |
| JP2016144455A (en) | Cheese and production method thereof | |
| JP2022056235A (en) | Oil-in-water type emulsified oil and fat composition, and plant raw material-containing substitutional meat processed food | |
| CN111227052A (en) | Cheese sauce and preparation method thereof | |
| JP6246466B2 (en) | Process cheese manufacturing method | |
| EP2745711A1 (en) | Process for production of low fat oil-in-water emulsions | |
| JP4286643B2 (en) | Rice cake-like food and method for producing the same | |
| JP5937914B2 (en) | Process cheese manufacturing method, cheese-containing food manufacturing method, process cheese, cheese-containing food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140430 |
|
| RJ01 | Rejection of invention patent application after publication |