CN103828930A - Preparation method of smearing type processed cheese and prepared smearing type processed cheese - Google Patents
Preparation method of smearing type processed cheese and prepared smearing type processed cheese Download PDFInfo
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- CN103828930A CN103828930A CN201410117480.XA CN201410117480A CN103828930A CN 103828930 A CN103828930 A CN 103828930A CN 201410117480 A CN201410117480 A CN 201410117480A CN 103828930 A CN103828930 A CN 103828930A
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Abstract
The invention discloses a preparation method of a smearing type processed cheese and the prepared smearing type processed cheese. The processed cheese comprises raw materials including natural cheese, milk protein concentrate, butter oil, liver meal, emulsifying salt, a sweetener, a stabilizer and water, wherein the content of the natural cheese is 15-25 percent, the content of the milk protein concentrate is 1-5 percent, and the content of the liver meal is 0.5-1.5 percent; the natural cheese is a mixture of ripen cheese with 3-6 month ripeness and fresh salt-free cheese; and the stabilizer comprises carrageenan. The preparation method comprises the following steps: 1, pre-mixing the natural cheese, the butter oil, the emulsifying salt, the milk protein concentrate, the liver meal and the stabilizer to obtain a material A; 2, mixing the material A, the sweetener, and the water, melting, degassing at pressure of 750-850 mbar for 15-30 seconds; 3, performing super-pasteurization; 4, sterilely homogenizing; 5, emulsifying; and 6, thermally canning, cooling and forming. The smearing type processed cheese contains animal liver, and is good in flavor, thin in texture, stable in shelf life, and suitable for being eaten by a baby.
Description
Technical field
The invention belongs to dairy products field, particularly a kind of preparation method of a kind of smear type reproduced cheese containing animal's liver and the smear type reproduced cheese making.
Background technology
Because the iron from parent in child's body can only maintain some months, so some baby just there will be hypoferric anemia symptom in birth after 3～4 months, thereby cause and grow slowly, Early manifestation is ochrodermia, lassitude is easily tired.Animal's liver not only iron-holder is high, and is heme iron, can directly absorb from intestinal mucosa, can effectively prevent baby's hypoferric anemia.Animal's liver is also rich in vitamin A and zinc, is all that infant-growth is necessary.And in cheese, be rich in good protein, nutritious, energy is high, can meet the nutritional need that physical growth of children is grown.Smear type reproduced cheese (processed cheese spread) is subject to father and mother's favor with its high nutrition, good mouthfeel, instant etc., often buying is as children's leisure food.If animal's liver is incorporated in smear type reproduced cheese, not only can improve local flavor and the quality of animal's liver, make child more acceptant, again the material of two kinds of high nutrition is combined simultaneously, give full play to its advantage, play synergy.
Although it is a variety of that conventional animal's liver has, as chicken gizzard, pork liver, foie gras, duck liver etc., in smear type reproduced cheese, use these raw materials can run into many problems, such as chicken gizzard is of high nutritive value, but fishy smell weight; Foie gras local flavor is good, but high cost etc.Also have, there is the how well combination of material of different flavor and characteristic for these two kinds, animal's liver and cheese, the product and product local flavor, the color and luster within the shelf-life that form excellent flavor, quality excellence do not change, as fishy smell increases the weight of, have to breathe out and lose taste, this is all the difficult problem that need to overcome for the problems such as color and luster intensification.
Also there is no on the market at present a like product both at home and abroad, processed cheese and animal's liver can be carried out to perfect adaptation, the nutrition delicious food of existing cheese, is rich in again whole elite of high-quality animal's liver.
Summary of the invention
The technical problem to be solved in the present invention is creatively animal's liver to be combined with smear type reproduced cheese, and a kind of preparation method of smear type reproduced cheese and the smear type reproduced cheese making are provided.Described smear type reproduced cheese contains animal's liver, excellent flavor, and quality exquisiteness, shelf stable, and applicable child is edible, and shelf life of products can reach 4 months simultaneously, can meet business-like requirement.
Inventor finds by lot of experiments, the scheme that animal's liver is applied to the preparation of processed cheese can be brought a lot of technical barriers: first, find that test initial stage inventor animal's liver has fishy smell, eliminate fishy smell and can not adopt again the method often using in culinary art; Meanwhile, after animal's liver mixes with processed cheese, easily make the bitter taste aggravation of processed cheese; Further, liver class raw material is easy to disperse inhomogeneous, forms little agglomerate in cheese product; In addition, animal's liver also can make product viscosity rise, and after heat treatment, the color of product can obvious browning and may lose taste because of oxidation generation fishy smell or Kazakhstan within the shelf-life.
The inventor, through research widely and test repeatedly, has broken through all technical barriers finally, has obtained the technical scheme solving the problems of the technologies described above:
The invention provides a kind of preparation method of smear type reproduced cheese, the raw material of described smear type reproduced cheese comprises: natural cheese, milk protein concentrate, butter oil, hepar siccatum, emulsification salt, sweetening material, stabilizing agent and water, wherein, the content of described natural cheese is 15%～25%, the content of described milk protein concentrate is 1%～5%, the content of described hepar siccatum is 0.5%～1.5%, and described percentage is the percentage by weight that accounts for the raw material of described smear type reproduced cheese; Described natural cheese is to have the aged cheese of 3～6 months maturity and the mixture of fresh salt-free cheese; In described stabilizing agent, comprise carragheen;
The preparation method of described smear type reproduced cheese comprises the steps:
(1) by natural cheese, butter oil, emulsification salt, milk protein concentrate, hepar siccatum and stabilizing agent premixed, must expect A;
(2) described material A, sweetening material and water are mixed to melting, degassed 15～30s under the vacuum of 750mbar～850mbar;
(3) super pasteurize;
(4) aseptic homogeneous;
(5) emulsification;
(6) hot filling, cooling forming.
In the present invention, the raw material of described smear type reproduced cheese preferably comprises: natural cheese 16%～20%, milk protein concentrate 2%～4%, butter oil 12%～19%, hepar siccatum 0.7%～1.2%, emulsification salt 0.2%～0.5%, sweetening material 5%～9%, stabilizing agent 0.3%～0.8% and water; The content of described water is that the weight of the raw material of described smear type reproduced cheese is complemented to 100%; Described percentage is the percentage by weight that accounts for the raw material of described smear type reproduced cheese.
In the present invention, the nutritive index of described natural cheese is preferably: fat content 12%～24%, and protein content 12%～16%, moisture 37%～45%, described percentage is the mass percent that accounts for natural cheese.In the mixture of described aged cheese and described fresh salt-free cheese, the mass ratio of described aged cheese and described fresh salt-free cheese is preferably (1:1)～(3:1), be more preferably 1.5:1.Wherein, described aged cheese is selected from the conventional natural aged cheese in this area, is preferably Mozzarella cheese and/or Cheddar.
In the present invention, described milk protein concentrate (MPC) is this area routine is produced through techniques such as ultrafiltration, concentrated and spraying are dry at low temperatures by fresh milk.Described milk protein concentrate is preferably milk protein concentrate MPC80 and/or milk protein concentrate MPC74, is more preferably milk protein concentrate MPC74.
In the present invention, described butter oil is the butter oil for the preparation of processed cheese of this area routine, is preferably salt-free butter, anhydrous butter oil and containing one or more in salt butter.The addition of described butter oil is preferably 15%～18%, and described percentage is the percentage by weight that accounts for the raw material of described smear type reproduced cheese.
In the present invention, described hepar siccatum is raw material for adopting high-quality animal's liver, adopts biological enzymolysis technology, through the high-pressure homogeneous and refining product forming of drying process with atomizing, being preferably one or more in chicken gizzard powder, pork liver powder and foie gras powder, is more preferably the mixture of chicken gizzard powder and pork liver powder.In described mixture, the mass ratio of described chicken gizzard powder and described pork liver powder is preferably (1:4)～(3:4), be more preferably 2:5.The particle diameter of described hepar siccatum is the conventional particle diameter of commercially available hepar siccatum, is preferably 80～200 orders.
In the present invention, described emulsification salt is the conventional emulsification salt in this area, is preferably phosphate, or the mixture of phosphate and citrate, is more preferably the mixture of phosphate and citrate.In described mixture, the weight ratio of described phosphate and described citrate is preferably (6:1)～(9:1).Wherein, described phosphate is preferably polyphosphate, is more preferably sodium phosphate trimer and/or calgon.Described citrate is preferably natrium citricum and/or potassium citrate.The addition of described emulsification salt is preferably 0.3%～0.45%, and described percentage is the percentage by weight that accounts for the raw material of described smear type reproduced cheese.
In the present invention, described sweetening material is the conventional carbohydrate raw material that this area can be used, and is preferably one or more in white granulated sugar, HFCS and malt syrup.The addition of described sweetening material is preferably 7%～8%, and described percentage is the percentage by weight that accounts for the raw material of described smear type reproduced cheese.
In the present invention, described stabilizing agent preferably also comprises one or more in microcrystalline cellulose, sodium alginate, xanthans and converted starch.The addition of described stabilizing agent is preferably 0.4%～0.6%, and described percentage is the percentage by weight that accounts for the raw material of described smear type reproduced cheese.
In the present invention, described water is conventional water during this area produces.The content of described water is preferably 33%～60%, and described percentage is the percentage by weight that accounts for the raw material of described smear type reproduced cheese.
In step (1), described premixed preferably comprises following operation: natural cheese and butter oil are segmented respectively to cutting, and make both softening, mix again, then under agitation mix with emulsification salt, milk protein concentrate, hepar siccatum and stabilizing agent, continue to stir 10～15min, it is 1cm～2cm that gained material is squeezed into diameter, length is the asperities strip of 10～20cm.Wherein, described segmentation is cut into this area routine operation, is preferably: the filament of natural cheese is cut into≤5cm × 5cm × 10cm.Described softens for this area routine operation, preferably for to place 15min～30min at 20～30 ℃.
In step (2), described melting preferably for being warming up to 75～80 ℃ of down cut meltings in 3 minutes.Wherein, the mode of described intensification is preferably directly sprayed for steam.Described steam directly sprays for this area routine operation, and the steam pressure that described steam directly sprays is preferably 2.2～3.0bar.The shear rate of described shear melting is preferably 3000～3500rpm.
In step (3), described super pasteurize is this area routine operation.The temperature of described super pasteurize is preferably 120～125 ℃; The time of described super pasteurize is preferably 5～10 seconds.
In step (4), described aseptic homogeneous is this area routine operation, temperature be preferably 85～92 ℃; The pressure of described aseptic homogeneous is preferably 21～24MPa.
In step (5), described emulsification is this area routine operation, is preferably to stir 3～5 minutes at 80～90 ℃.The speed of described stirring is preferably 200～500rpm.
In step (6), described cooling forming preferably for to drop to product center temperature below 30 ℃ in 40 minutes.
In step (6), after described cooling forming, preferably also refrigerating.Described refrigeration is this area routine operation; The temperature of described refrigeration is preferably 2～6 ℃.
The present invention also provides a kind of smear type reproduced cheese being made by above-mentioned preparation method.
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: the invention provides a kind of containing animal's liver, be applicable to child and the edible smear type reproduced cheese of children, its local flavor by the fragrance of animal's liver uniqueness and cheese organically combines, there is no the bad flavors such as fishy smell, bitter taste, fat oxidation taste, product quality exquisiteness, entrance is soft and smooth, and trickle hepar siccatum granular size is consistent, be evenly distributed in milky cheese, outward appearance is tempting.Smear type reproduced cheese of the present invention has the more nutritive value of Gao Gengquan, and taste has characteristic, and its quality is more more soft than general processed cheese, easy-to-swallow, and shelf stable meets business-like requirement completely.
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, each raw material sources are:
Natural cheese: Fonterra company, leading indicator is: fat 12～24%, protein 12～16%, moisture 37～45%, described percentage is the mass percent that accounts for natural cheese;
Butter oil: bright milk industry dairy products four factories; Fonterra company;
Hepar siccatum: Qingdao Long Hai Food Co., Ltd; Diana company of France; The particle diameter of hepar siccatum is 60～200 orders;
Milk protein concentrate: Fonterra company; Alra food;
Sweetening material: great achievement Jia Jigao fructose Co., Ltd;
Stabilizing agent: Degussa food material company, Fu Manshi Co., Ltd;
All the other emulsification salt are conventional delicatessen food level product.
In following embodiment, described percentage is the percentage by weight of the raw material that accounts for described smear type reproduced cheese, and the ratio between each composition is all weight ratio.
Embodiment 1
The composition of raw materials of the smear type reproduced cheese of the present embodiment is as shown in table 1.
The composition of raw materials of the smear type reproduced cheese of table 1 embodiment 1
The preparation technology of the smear type reproduced cheese of the present embodiment is as follows:
(1) natural cheese is cut into 1cm × 1cm × 8cm filament, by after salt-free butter segmentation cutting, all at room temperature place 15min, make both softening, and in the situation that constantly stirring cheese, add emulsification salt, milk protein concentrate, hepar siccatum and stabilizing agent, stir 15min, it is 1cm that material is squeezed into diameter, the asperities strip that length is 12cm;
(2) material A is mixed to heating and melting with white granulated sugar, water; Steam directly sprays heating, is warming up to 80 ℃ and melts (steam pressure 2.2bar) completely in 3 minutes; Shear rate 3000rpm; Degassed, vacuum 750mbar, time 30s;
(3) by super fused mass pasteurize (125 ℃, 10s);
(4) cool to 88 ℃, cross aseptic homogenizer, homogeneous while hot, homogenization pressure is 24MPa;
(5) cool to 85 ℃ of stirrings (stir speed (S.S.) 200rpm) 5min emulsification;
(6) filling while hot, fall after cup coolingly fast, product center temperature is down to below 30 ℃ in 40 minutes.
Embodiment 2
The composition of raw materials of the smear type reproduced cheese of the present embodiment is as shown in table 2.
The composition of raw materials of the smear type reproduced cheese of table 2 embodiment 2
The preparation technology of the smear type reproduced cheese of the present embodiment is as follows:
(1) natural cheese is cut into 1.5cm × 1.5cm × 6cm filament, by after salt-free butter segmentation cutting, all at room temperature place 20min, make both softening, and in the situation that constantly stirring cheese, add emulsification salt, milk protein concentrate, hepar siccatum and stabilizing agent, stir 13min, it is 1cm that material is squeezed into diameter, the asperities strip that length is 10cm;
(2) material A is mixed to heating and melting with HFCS, water; In 3 minutes, be warming up to 75 ℃ and melt (steam pressure 2.2bar) completely; Shear rate 3200rpm; Degassed, vacuum 850mbar, 15s;
(3) by super fused mass pasteurize (120 ℃, 5s);
(4) cool to 85 ℃, cross aseptic homogenizer, homogeneous while hot, homogenization pressure is 21MPa;
(5) at 80 ℃, stir (stir speed (S.S.) 300rpm) 5min emulsification;
(6) filling while hot, fall after cup coolingly fast, product center temperature is down to below 25 ℃ in 40 minutes, obtains smear type reproduced cheese of the present invention.
Embodiment 3
The composition of raw materials of the smear type reproduced cheese of the present embodiment is as shown in table 3.
The composition of raw materials of the smear type reproduced cheese of table 3 embodiment 3
The preparation technology of the smear type reproduced cheese of the present embodiment is as follows:
(1) natural cheese is cut into 1cm × 1cm × 5cm filament, will be containing after salt butter segmentation cutting, at room temperature place 20min, make it softening, and in the situation that constantly stirring cheese, add emulsification salt, milk protein concentrate, hepar siccatum and stabilizing agent, stir 15min, it is 1cm that material is squeezed into diameter, the asperities strip that length is 10cm;
(2) material A is mixed with white granulated sugar, malt syrup, water, heating and melting, is warming up to 75 ℃ and melts completely in 3 minutes; Shear rate 3500rpm; Degassed, vacuum 850mbar, 15s;
(3) by super fused mass pasteurize (124 ℃, 6s);
(4) cool to 92 ℃, cross aseptic homogenizer, homogeneous while hot, homogenization pressure is 21MPa;
(5) at 90 ℃, stir (stir speed (S.S.) 500rpm) 3min emulsification;
(6) filling while hot, fall after cup coolingly fast, product center temperature is down to 28 ℃ and is obtained below smear type reproduced cheese of the present invention in 40 minutes.
Embodiment 4
The composition of raw materials of the smear type reproduced cheese of the present embodiment is as shown in table 4.
The composition of raw materials of the smear type reproduced cheese of table 4 embodiment 4
The preparation technology of the smear type reproduced cheese of the present embodiment is as follows:
(1) natural cheese is cut into 2cm × 2cm × 10cm filament, by after anhydrous butter oil segmentation cutting, all at room temperature place 30min, make both softening, and in the situation that constantly stirring cheese, add emulsification salt, milk protein concentrate, hepar siccatum and stabilizing agent, stir 10min, it is 2cm that material is squeezed into diameter, the asperities strip that length is 20cm;
(2) material A is mixed with white granulated sugar, water, heating and melting, steam directly sprays heating, is warming up to 76 ℃ and melts (steam pressure 2.2bar) completely in 3 minutes; Shear rate 3200rpm; Degassed, vacuum 820mbar, 20s;
(3) by super fused mass pasteurize (121 ℃, 9s);
(4) cool to 90 ℃, cross aseptic homogenizer, homogeneous while hot, homogenization pressure is 23MPa;
(5) at 88 ℃, stir (stir speed (S.S.) 400rpm) 4min emulsification;
(6) filling while hot, fall after cup coolingly fast, product center temperature is down to 25 ℃ and is obtained below smear type reproduced cheese of the present invention in 40 minutes.
Embodiment 5
The composition of raw materials of the smear type reproduced cheese of the present embodiment is as shown in table 5.
The composition of raw materials of the smear type reproduced cheese of table 5 embodiment 5
The preparation technology of the smear type reproduced cheese of the present embodiment is as follows:
(1) natural cheese is cut into 2cm × 2cm × 5cm filament, by after salt-free butter segmentation cutting, all at room temperature place 25min, make both softening, and in the situation that constantly stirring cheese, add emulsification salt, milk protein concentrate, hepar siccatum and stabilizing agent, stir 15min, it is 1.5cm that material is squeezed into diameter, the asperities strip that length is 15cm;
(2) material A is mixed with white granulated sugar, water, heating and melting, is warming up to 78 ℃ and melts completely in 3 minutes; Shear rate 3100rpm; Degassed, vacuum 850mbar, 15s;
(3) by super fused mass pasteurize (123 ℃, 7s);
(4) cool to 88 ℃, cross aseptic homogenizer, homogeneous while hot, homogenization pressure is 22MPa;
(5) at 85 ℃, stir (stir speed (S.S.) 350rpm) 4min emulsification;
(6) filling while hot, fall after cup coolingly fast, product center temperature is down to 27 ℃ and is obtained below smear type reproduced cheese of the present invention in 40 minutes.
Embodiment 6
The composition of raw materials of the smear type reproduced cheese of the present embodiment is as shown in table 6.
The composition of raw materials of the smear type reproduced cheese of table 6 embodiment 6
The preparation technology of the smear type reproduced cheese of the present embodiment is as follows:
(1) natural cheese is cut into 1cm × 1cm × 5cm filament, by after anhydrous butter oil segmentation cutting, all at room temperature place 15min, make both softening, and in the situation that constantly stirring cheese, add emulsification salt, milk protein concentrate, hepar siccatum and stabilizing agent, stir 12min, it is 1.5cm that material is squeezed into diameter, the asperities strip that length is 18cm;
(2) material A is mixed with white granulated sugar, water, heating and melting, directly sprays with steam, is warming up to 77 ℃ and melts (steam pressure 2.2bar) completely in 3 minutes; Shear rate 3500rpm; Degassed, vacuum 800mbar, 25s;
(3) by super fused mass pasteurize (122 ℃, 8s);
(4) cool to 87 ℃, cross aseptic homogenizer, homogeneous while hot, homogenization pressure is 24MPa;
(5) at 84 ℃, stir (200rpm) 5min emulsification;
(6) filling while hot, fall after cup coolingly fast, product center temperature is down to 30 ℃ and is obtained below smear type reproduced cheese of the present invention in 40 minutes.
Comparative example 1
In this comparative example, in described stabilizing agent, not containing carragheen, all the other composition of raw materials, preparation process and process conditions are with embodiment 1.
Comparative example 2
In this comparative example, not setting steps (1), all raw materials all add in step (2) simultaneously, mix, melting, and all the other composition of raw materials, preparation process and process conditions are with embodiment 1.
Comparative example 3
In this comparative example, in step (2), without degassing process, all the other composition of raw materials, preparation process and process conditions are with embodiment 1.
Comparative example 4
In this comparative example, natural cheese the ripening degree of selection Cheddar of 9 months, consumption 16%, all the other composition of raw materials, preparation process and process conditions are with embodiment 4.
Comparative example 5
In this comparative example, the consumption of milk protein concentrate MPC74 is 6%, and all the other composition of raw materials, preparation process and process conditions are with embodiment 1.
Comparative example 6
In this comparative example, the consumption of chicken gizzard powder is 0.4%, and the consumption of pork liver powder is 1.6%, and all the other composition of raw materials, preparation process and process conditions are with embodiment 5.
Effect embodiment 1
With existing commercially available original flavor smear type reproduced cheese sample in contrast, to Liver paste smear type reproduced cheese of the present invention (embodiment 1,4,5 is example), the validity check of sense organ and shelf-life aspect is carried out in refrigeration after 4 months, with above-mentioned control sample sample in contrast.Subjective appreciation is completed by 20 panels of expert through taste tests training.Front 6 indexs are attribute marking, and front 5 high persons of index score are effective, evaluate high.Local flavor degrees of fusion is the coordination sense that characterizes Liver paste local flavor and cheese flavor collocation, and the best is 50 points, the more low more inclined to one side Liver paste taste of score value, the more high more inclined to one side cheese taste of score value.Latter three is hobby marking.Because control sample does not exist the fusion problem of Liver paste local flavor and cheese flavor, so the local flavor degrees of fusion of control sample is not given a mark.Results of sensory evaluation is as shown in table 7:
The results of sensory evaluation of table 7 smear type reproduced cheese of the present invention
Shown by above data, Liver paste smear type reproduced cheese of the present invention is more or less the same, smears cheese having exceeded common original flavor aspect fragrance, matter structure and mouthfeel with the common cheese of smearing on outward appearance and color and luster, and the local flavor of the distinctive local flavor of Liver paste and cheese merges better, and the sense of equilibrium is good.The preference degree of product is very high, and does not also occur losing taste because Liver paste is oxidized the Kazakhstan of causing after 4 months in refrigeration, meets the requirement of production and sales completely, has novelty on taste, also creative on composition and engineering.
And sample in comparative example 1 is because quality is obviously partially soft, mud shape partially, has significantly affected outward appearance, matter structure and mouthfeel.
In comparative example 2, owing to there is no solid technology for premixing, make hepar siccatum disperse poorly, have in appearance agglomerate not of uniform size, so have considerable influence on outward appearance and color and luster, in mouthfeel, also decline to some extent.
In comparative example 3, due to without degasification technique, the oxidation of product later stage has impact to a certain degree to other performances except matter structure, and the bad smell of hepar siccatum reduces overall preference degree greatly.
In comparative example 4, owing to all having used ripe Cheddar, and maturity is higher, and its saline taste and cheesy flavor are all heavier, occurs not only salty but also sweet sensation in mouthfeel, cause estimator generally can not accept, and state is also partially soft, has also affected overall sense organ.
In comparative example 5, owing to having increased the consumption of milk protein concentrate, although all better on product color and luster, outward appearance and fragrance, because its protein content is higher, overall mouthfeel is crossed sticky blocked up, has affected the smooth feeling of entrance, and smear also declines to some extent.
In comparative example 6 owing to significantly having increased the consumption of hepar siccatum, the fragrance of hepar siccatum is to increase to some extent, but because addition is too much, make on color and luster partially brown, in outward appearance, quality, all lose and smeared the due fine and smooth sense of cheese, in mouthfeel, occurred micro-puckery sensation, on local flavor, the taste of hepar siccatum constrains the local flavor of cheese completely.
Claims (10)
1. the preparation method of a smear type reproduced cheese, it is characterized in that, the raw material of described smear type reproduced cheese comprises: natural cheese, milk protein concentrate, butter oil, hepar siccatum, emulsification salt, sweetening material, stabilizing agent and water, wherein, the content of described natural cheese is 15%～25%, the content of described milk protein concentrate is 1%～5%, and the content of described hepar siccatum is 0.5%～1.5%, and described percentage is the percentage by weight that accounts for the raw material of described smear type reproduced cheese; Described natural cheese is to have the aged cheese of 3～6 months maturity and the mixture of fresh salt-free cheese; In described stabilizing agent, comprise carragheen;
The preparation method of described smear type reproduced cheese comprises the steps:
(1) by natural cheese, butter oil, emulsification salt, milk protein concentrate, hepar siccatum and stabilizing agent premixed, must expect A;
(2) described material A, sweetening material and water are mixed to melting, degassed 15～30s under the vacuum of 750mbar～850mbar;
(3) super pasteurize;
(4) aseptic homogeneous;
(5) emulsification;
(6) hot filling, cooling forming.
2. the preparation method of smear type reproduced cheese as claimed in claim 1, it is characterized in that, the raw material of described smear type reproduced cheese comprises: natural cheese 16%～20%, milk protein concentrate 2%～4%, butter oil 12%～19%, hepar siccatum 0.7%～1.2%, emulsification salt 0.2%～0.5%, sweetening material 5%～9%, stabilizing agent 0.3%～0.8% and water; The content of described water is that the weight of the raw material of described smear type reproduced cheese is complemented to 100%; Described percentage is the percentage by weight that accounts for the raw material of described smear type reproduced cheese.
3. the preparation method of smear type reproduced cheese as claimed in claim 1 or 2, it is characterized in that, in the mixture of described aged cheese and described fresh salt-free cheese, the mass ratio of described aged cheese and described fresh salt-free cheese is (1:1)～(3:1), be preferably 1.5:1; Wherein, described aged cheese is preferably Mozzarella cheese and/or Cheddar;
And/or described milk protein concentrate is milk protein concentrate MPC80 and/or milk protein concentrate MPC74;
And/or described butter oil is salt-free butter, anhydrous butter oil and containing one or more in salt butter;
And/or the addition of described butter oil is 15%～18%, described percentage is the percentage by weight that accounts for the raw material of described smear type reproduced cheese.
4. the preparation method of smear type reproduced cheese as claimed in claim 1 or 2, is characterized in that, described hepar siccatum is one or more in chicken gizzard powder, pork liver powder and foie gras powder, is preferably the mixture of chicken gizzard powder and pork liver powder; In the mixture of described chicken gizzard powder and pork liver powder, the mass ratio of described chicken gizzard powder and described pork liver powder is preferably (1:4)～(3:4), be more preferably 2:5;
And/or the particle diameter of described hepar siccatum is 80～200 orders.
5. the preparation method of smear type reproduced cheese as claimed in claim 1 or 2, is characterized in that, described emulsification salt is phosphate, or the mixture of phosphate and citrate; In described phosphate and the mixture of citrate, the weight ratio of described phosphate and described citrate is preferably (6:1)～(9:1); Wherein, described phosphate is preferably polyphosphate, is more preferably sodium phosphate trimer and/or calgon; Described citrate is preferably natrium citricum and/or potassium citrate;
And/or the addition of described emulsification salt is 0.2%～0.5%, be preferably 0.3%～0.45%, described percentage is the percentage by weight that accounts for the raw material of described smear type reproduced cheese.
6. the preparation method of smear type reproduced cheese as claimed in claim 1 or 2, is characterized in that, described sweetening material is one or more in white granulated sugar, HFCS and malt syrup;
And/or the addition of described sweetening material is 7%～8%;
And/or described stabilizing agent also comprises one or more in microcrystalline cellulose, sodium alginate, xanthans and converted starch;
And/or the addition of described stabilizing agent is 0.4%～0.6%;
And/or the content of described water is 33%～60%;
Described percentage is the percentage by weight that accounts for the raw material of described smear type reproduced cheese.
7. the preparation method of smear type reproduced cheese as claimed in claim 1, it is characterized in that, in step (1), described premixed comprises following operation: natural cheese and butter oil are segmented respectively to cutting, and make both softening, mix again, then under agitation mix with emulsification salt, milk protein concentrate, hepar siccatum and stabilizing agent, continue to stir 10～15min, it is 1cm～2cm that gained material is squeezed into diameter, length is the asperities strip of 10～20cm;
Wherein, described segmentation cutting is preferably: the filament of natural cheese is cut into≤5cm × 5cm × 10cm; Described is softening preferably for to place 15min～30min at 20～30 ℃.
8. the preparation method of smear type reproduced cheese as claimed in claim 1, is characterized in that, in step (2), described melting for being warming up to 75～80 ℃ of down cut meltings in 3 minutes; Wherein,
The mode of described intensification is preferably directly sprayed for steam; The steam pressure that described steam directly sprays is preferably 2.2～3.0bar; The shear rate of described shear melting is preferably 3000～3500rpm;
And/or in step (3), the temperature of described super pasteurize is 120～125 ℃; The time of described super pasteurize is 5～10 seconds.
9. the preparation method of smear type reproduced cheese as claimed in claim 1, is characterized in that, in step (4), the temperature of described aseptic homogeneous is 85～92 ℃; The pressure of described aseptic homogeneous is 21～24MPa;
And/or in step (5), described emulsification is to stir 3～5 minutes at 80～90 ℃; The speed of described stirring is preferably 200～500rpm;
And/or in step (6), described cooling forming for to drop to product center temperature below 30 ℃ in 40 minutes;
And/or, in step (6), after described cooling forming, also refrigerating; The temperature of described refrigeration is preferably 2～6 ℃.
10. the smear type reproduced cheese that the preparation method as described in claim 1～9 any one makes.
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| CN106616844A (en) * | 2015-10-27 | 2017-05-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Emulsifying salt used for processed cheese, processed cheese and method for preparing processed cheese |
| CN108283217A (en) * | 2018-01-25 | 2018-07-17 | 光明乳业股份有限公司 | A kind of processed cheese coating and preparation method thereof |
| 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 |
| CN112544726A (en) * | 2020-12-08 | 2021-03-26 | 光明乳业股份有限公司 | Raw material composition for coated processed cheese, coated processed cheese and preparation method thereof |
| CN114271337A (en) * | 2021-12-28 | 2022-04-05 | 光明乳业股份有限公司 | Anhydrous A2 beta-casein reproduced cheese and preparation method thereof |
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| CN112544726A (en) * | 2020-12-08 | 2021-03-26 | 光明乳业股份有限公司 | Raw material composition for coated processed cheese, coated processed cheese and preparation method thereof |
| CN114271337A (en) * | 2021-12-28 | 2022-04-05 | 光明乳业股份有限公司 | Anhydrous A2 beta-casein reproduced cheese and preparation method thereof |
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