CN103828931A - Fruit-vegetable processed cheese spread and preparation method thereof - Google Patents
Fruit-vegetable processed cheese spread and preparation method thereof Download PDFInfo
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- CN103828931A CN103828931A CN201410117493.7A CN201410117493A CN103828931A CN 103828931 A CN103828931 A CN 103828931A CN 201410117493 A CN201410117493 A CN 201410117493A CN 103828931 A CN103828931 A CN 103828931A
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Abstract
The invention discloses a preparation method of a processed cheese spread and the processed cheese spread obtained by the preparation method. The preparation method comprises the steps of (1) evenly mixing 15%-25% of natural cheese, 1%-5% of milk protein concentrate, 11%-30% of milk fat, 0.2%-0.5% of emulsifying salt, 8%-11% of a sweetener, 0.4%-1.0% of a stabilizer and water together, (2) evenly mixing the mixture obtained in the step (1) with 5%-12% of mango pulp, 1%-3% of pumpkin pulp, 0.5%-2.5% of fruit concentrated juice, 0.2%-0.42% of an acidity regulator and 0.01%-0.04% of an antioxidant, (3) carrying out homogenizing at a temperature ranging from 82 DEG C to 90 DEG C and under pressure within the range from 15MPa to 20MPa, and pasteurizing, and (4) carrying out hot filling and three-stage quick cooling and molding. The preparation method is simple in process; the processed cheese is comprehensive in nutrition, excellent in flavor, fused in taste, and also has excellent appearance, color and luster and texture, and the quality guarantee period of the product is 4 months.
Description
Technical field
The present invention relates to dairy products field, relate in particular to a kind of fruits and vegetables smear type reproduced cheese and preparation method thereof.
Background technology
In vegetables and fruit, all contain rich in protein, mineral matter, vitamin and dietary fiber etc., there is very high nutrition.But most of consumer does not often like food vegetables, all meets with the problem that mouthfeel acceptance is low with vegetables as fruit juice, the snacks etc. of raw material.
Processed cheese be natural cheese taking differing maturity as primary raw material, add after crushed emulsifying agent, stabilizing agent melts the goods that form.The complicated process of preparation of processed cheese, technological parameter is even small change all may cause the very big difference of outward appearance, color and luster, matter structure and the mouthfeel of processed cheese.For different additives, also need preparation technology to carry out deep research, just can make the processed cheese that quality is high.
In prior art, seldom have vegetables, fruit are combined with the technique of processed cheese, the precedent of the processed cheese that preparation contains vegetables.Because due to adding of vegetables and fruit, cheese mouthfeel, color and matter structure are greatly affected, and product sensory evaluation is not good.This defect has all suppressed the combination of fruits and vegetables and processed cheese, has also suppressed the development in pluralism of processed cheese.This phenomenon is urgently to be resolved hurrily.
Summary of the invention
Technical problem to be solved by this invention is to overcome vegetables in prior art, fruit and processed cheese and combines, the products taste, color and luster and the matter structure that make are not good, the defect that product sensory thinks poorly of, provides a kind of smear type reproduced cheese that contains fruits and vegetables and preparation method thereof.The preparation method preparation technology of smear type reproduced cheese of the present invention is simple, the processed cheese comprehensive nutrition making, and excellent flavor, mouthfeel merges, and outward appearance, color and luster and matter structure are good, and shelf life of products can reach 4 months, can meet business-like requirement.
The present inventor taking study a kind of can prepare be of high nutritive value, sensory evaluation is good and meet the smear type reproduced cheese that contains vegetables and fruit that commercially available shelf-life requires as target, the preparation technology of raw material and whole cheese is conducted in-depth research.In research, inventor finds: first, for the optimization of the color of smear type reproduced cheese, need to select vegetables and the fruit of same colour system to arrange in pairs or groups, still, fruits and vegetables is of a great variety, between mouthfeel, interact, for example: some fruits and vegetables mouthfeel is relatively strong, may cover the local flavor of other fruits and vegetables, the mouthfeel after the fruits and vegetables collocation of same colour system does not always reach higher target call.Therefore select the fruits and vegetables of which kind to be combined together, and what kind of content proportioning, then coordinate what kind of technique, the mouthfeel that could realize, quite difficulty.The second, owing to having added the fruit and vegetable materials of low pH value, can cause the variation of cheese system pH, cause the sex change of albumen, architecture is unstable, easily layering; Therefore need suitable preparation technology just can make the processed cheese of final high-quality.Above-mentioned some problem, all needs kind, content and preparation method's processing step and the improvement of condition to raw material, and the collaborative of entirety is just achieved.
In development, unexpected discovery after a large amount of research and development of inventor: special raw material coordinates specific technique, the preparation method of processed cheese of the present invention, even if do not add any pigment and essence, the color and luster of the processed cheese making and mouthfeel are also better than existing most of processed cheese.This important breakthrough for processed cheese mouthfeel, needs preparation technology's overall coordination to be just achieved.
One of object of the present invention is, a kind of preparation method of smear type reproduced cheese is provided, and described smear type reproduced cheese comprises following raw material: natural cheese 15%-25%, milk protein concentrate 1%-5%, butter oil 11%-30%, emulsification salt 0.2%-0.5%, mango slurry 5%-12%, fruit inspissated juice 0.5%-2.5%, crushed pumpkin 1%-3%, sweetening material 8%-11%, acidity regulator 0.2%-0.42%, stabilizing agent 0.4%-1.0%, antioxidant 0.01%-0.04% and water; Described percentage is the mass percent that accounts for raw material;
Described preparation method comprises the following steps:
(1) described natural cheese, milk protein concentrate, butter oil, emulsification salt, sweetening material, stabilizing agent and water are mixed, obtain slurry A;
(2), under stirring condition, described mango slurry, crushed pumpkin, fruit inspissated juice, acidity regulator, antioxidant and described slurry A are mixed;
(3) homogeneous, pasteurize, the temperature of described homogeneous is 82-90 DEG C, the pressure of described homogeneous is 15-20MPa;
(4) filling while hot, three grades of fast cooling shapings.
In the present invention, the mango juice that described mango slurry is this area routine, is preferably the mango slurry of Brix12-15.Described mango slurry is preferably the turbid slurry of mango, and the turbid slurry of described mango preferably comprises mango juice and mango pulp.Described mango slurry be preferably to starch apart from the mango in 9 months dates of manufacture.The kind of the mango in described mango slurry is preferably pale reddish brown awns and A Fangsuo, is more preferably pale reddish brown awns.The consumption of described mango slurry is preferably 8%-10%, and described percentage is the mass percent that accounts for raw material.The purchase producer of described mango slurry is preferably fruital garden, North Sea fruit juice Co., Ltd.
In the present invention, described crushed pumpkin is the pumpkin magma of this area routine, is preferably the crushed pumpkin of Brix8-12.The purchase producer of described crushed pumpkin is preferably the happy food and drink batching of moral Co., Ltd.The consumption of described crushed pumpkin is preferably 1.5%-2%, and described percentage is the mass percent that accounts for raw material.
In the present invention, described fruit inspissated juice is preferably one or more in the concentrated clear juice of apple, pears inspissated juice, pineapple concentrated juice and white grape inspissated juice, is more preferably decolouring depickling AJC and/or the concentrated clear juice of pears.Described decolouring depickling AJC is preferably the decolouring depickling AJC of Brix >=70, is more preferably the decolouring depickling AJC of Brix70-72.The purchase producer of described AJC is preferably the happy food and drink batching of Shaanxi Haisheng Fresh Fruit Juice Co., Ltd., Sanmenxia Gorge fate Guo Ye Co., Ltd, food industry Co., Ltd of Shandong Jiamei or moral Co., Ltd.The concentrated clear juice of pears that the concentrated clear juice of described pears is preferably Brix70.The purchase producer of the described concentrated clear juice of pears is preferably the happy food and drink batching of food industry Co., Ltd of Shandong Jiamei or moral Co., Ltd.Described pineapple concentrated juice is preferably the pineapple concentrated juice of Brix60.The purchase producer of described pineapple concentrated juice is preferably the happy food and drink batching of all kinds of fruits continent, Xishuangbanna wholefood Co., Ltd or moral Co., Ltd.Described white grape inspissated juice is preferably the white grape inspissated juice of Brix67-70.The purchase producer of described white grape inspissated juice is preferably the happy food and drink batching of food industry Co., Ltd of Shandong Jiamei or moral Co., Ltd.The better 2%-3% of consumption of described fruit inspissated juice, described percentage is the mass percent that accounts for raw material.
Those skilled in the art all understand: the Brix described in the present invention refers to the content of the soluble solid in product, claim again Brix degree, can be used to characterize the sugariness of slurry, therefore can roughly judge with Brix the concentrating degree of thickened pulp.
The fruit inspissated juice of mentioned kind, its local flavor can be taken lining with the main air taste of mango and pumpkin better mutually with fragrance, the cheesy flavor excellence making, and total tune sense is good.
In the present invention, described natural cheese is the natural cheese of this area routine.Those skilled in the art all understand: described natural cheese refers to according to prior art, taking cow's milk or mix breast as raw material, add leavening, the cheese product obtaining through techniques such as curdled milk, discharging whey and squeezings.Described natural cheese preferably comprises: the fat of 12%-24%, the protein of 12%-16% and 37%-45% water, described percentage is the mass percent that accounts for natural cheese.Described natural cheese is preferably aged cheese and/or fresh cheese, and described fresh cheese is preferably fresh salt-free cheese; Described natural cheese is more preferably 3-6 the cheese of month maturity and the combination of fresh salt-free cheese.3-6 in a described combination cheese of month maturity and the mass ratio of fresh salt-free cheese are preferably (3-1): 1, and be more preferably 1.5:1.Described natural cheese consumption is preferably 16%-20%, and described percentage is the mass percent that accounts for raw material.
In the present invention, described milk protein concentrate (milk protein concentration, MPC) is the milk protein concentrate of this area routine.Those skilled in the art all understand: described milk protein concentrate is generally to use gentle low temperature to produce through technology such as ultrafiltration, concentrated and advanced spraying are dried by fresh milk.The composition of described milk protein concentrate comprises: casein, lactalbumin and lactose, wherein, described lactose content is extremely low.The bioactivator damage of described milk protein concentrate is little, is rich in the inorganic salts such as calcium, phosphorus.According to the difference of concentrating degree, described milk protein concentrate is pressed protein content classification, can be divided into MPC85, MPC80, MPC74 and MPC50.In the present invention, described milk protein concentrate is preferably milk protein concentrate MPC80 and/or milk protein concentrate MPC74, is more preferably milk protein concentrate MPC74.The consumption of described milk protein concentrate is preferably 2%-4%, and described percentage is the mass percent that accounts for raw material.
In the present invention, described butter oil is the butter oil of this area routine.Described butter oil can improve product fat content, improves the soft and smooth degree of cheese quality and the sophistication of mouthfeel.Described butter oil is preferably one or more in salt-free butter, anhydrous butter oil and rare cream.Described butter oil consumption is preferably 12%-16%, and described percentage is the mass percent that accounts for raw material.
In the present invention, described emulsification salt is the emulsification salt of this area routine, is preferably phosphate.Described phosphate is preferably polyphosphate; Described polyphosphate is preferably sodium phosphate trimer and/or calgon.Described emulsification salt consumption is preferably 0.3%-0.4%, and described percentage is the mass percent that accounts for raw material.
In the present invention, described sweetening material is the sweetening material of this area routine, being preferably white granulated sugar and/or HFCS, is more preferably the combination of white granulated sugar and HFCS, and the mass ratio of the white granulated sugar described in described combination and HFCS is preferably (1.5-2): 1.The consumption of described sweetening material is preferably 9%-10%, and described percentage is the mass percent that accounts for raw material.
In the present invention, described acidity regulator can be adjusted acidity preferably, the outstanding local flavor that represents fruit.Described acidity regulator is the acidity regulator of this area routine, preferably comprise one or more in citric acid, malic acid, glucolactone, lactic acid and tartaric acid, be more preferably citric acid and tartaric combination, the citric acid described in described combination and tartaric mass ratio are preferably (4-2): 1.Described acidity regulator consumption is preferably 0.25%-034%, and described percentage is the mass percent that accounts for raw material.
In the present invention, described stabilizing agent is the conventional stabilizing agent that this area can be used, and preferably comprises stabilizing agent A and/or stabilizing agent B, is more preferably the combination of stabilizing agent A and stabilizing agent B; Wherein, described stabilizing agent A is one or more in carragheen, sodium alginate and gellan gum, and described stabilizing agent B is one or more in locust bean gum, sodium carboxymethylcellulose, pectin, xanthans and converted starch.Described stabilizing agent is more preferably further carragheen and converted starch, and described carragheen and the mass ratio of starch are preferably (1:1)-(1:2).Described stabilizing agent dosage is preferably 0.5%-0.8%, and described percentage is the mass percent that accounts for raw material.
In the present invention, described antioxidant is the antioxidant of this area routine, preferably comprises vitamin C and/or sodium isoascorbate.The consumption of described antioxidant is preferably 0.02%-0.03%, and described percentage is the mass percent that accounts for raw material.
In the present invention, do not contain flavoring essence and pigment in described raw material, by the raw material of particular types and content thereof and preparation technology's combination, mouthfeel, the color and luster etc. of the processed cheese making is also better than processed cheese of the prior art.In the present invention, described raw material further can also comprise pigment.In the time further comprising the pigment of particular types and content in raw material, the color and luster better effects if of the processed cheese making.Described pigment is the food coloring of this area routine, is preferably beta carotene.Described pigment consumption is preferably below 0.002%, but is not 0, and described percentage is the mass percent that accounts for raw material.
In the present invention, described raw material can also comprise flavoring essence, and described flavoring essence is the flavoring essence of this area routine, is preferably mango essence and/or pumpkin essence.The consumption of described flavoring essence is preferably below 0.1%, but is not 0, and described percentage is the mass percent that accounts for raw material.
The present invention, the consumption of described water determines hardness, viscosity and the smear of processed cheese.In the present invention, described water is preferably the water through reverse-osmosis treated (RO water) of this area routine; The consumption of described water is for supplying raw material total amount to 100%, and described percentage is the mass percent that accounts for raw material.
In step (1), the described method mixing and condition are method and the condition of this area routine, be preferably melting mixing, the temperature of described melting mixing is preferably 65-70 DEG C, and the mixing speed of described melting mixing is preferably 1500-3000rpm.In step (1), preferably by melting mixing again after natural cheese and solid milk fat segmentation cutting; Now the time of described melting mixing is 5-10min.
In step (2), the speed of described stirring is 300-900rpm.
In step (2), preferably first described mango slurry, crushed pumpkin, fruit inspissated juice, acidity regulator and antioxidant are mixed, more slowly add in described slurry A.
In the time that described raw material comprises described pigment and/or flavoring essence, described pigment and/or flavoring essence add in step (2).
In step (3), the temperature of described pasteurize is preferably 80-88 DEG C, and the time of described pasteurize is preferably 2-10min.
In step (4), described three grades of quick cooling methods and condition are three grades of quick cooling methods and the condition of this area routine, preferably for using successively 45-55 DEG C of hot water, 10-30 DEG C normal-temperature water and three grades of frozen water cooling.Three grades of described quick cooling times are preferably 25-45min.The central temperature of described three grades of quick cheese that obtain after cooling is preferably 15-24 DEG C.
In step (4), after described cooling forming, generally refrigerate according to this area routine.
Two of object of the present invention is, the smear type reproduced cheese that provides preparation method as above 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: the cheese that the preparation method of cheese of the present invention makes is containing yellow fruit and vegetable materials, color and luster is tempting yellow, and fruit-vegetable flavor and cheese flavor are perfect to be merged, excellent in taste, product quality exquisiteness, contain mango fiber, mouthfeel levels are rich, without fruits and vegetables boiling taste, there is the more nutritive value of Gao Gengquan, taste has characteristic, and shelf stable meets business-like requirement completely.
Detailed description of the invention
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.
Embodiment 1
Raw material:
Preparation technology:
1., at 65 DEG C, under 3000rpm mixing speed, stir 8min and carry out melting mixing by natural cheese and cream segmentation cutting, then with emulsification salt, sweetening material, milk protein concentrate, stabilizing agent and water, obtain slurry A;
2. under 900rpm stirring condition, add mango slurry, crushed pumpkin, fruit inspissated juice (Brix >=70, food industry Co., Ltd of Shandong Jiamei), acidity regulator and antioxidant, then stir, obtain slurry B;
3. slurry B is warming up to 90 DEG C, homogeneous while hot, homogenization pressure is 20MPa, then under 88 DEG C of conditions pasteurize 2min;
4. filling while hot, three grades of fast cooling shapings, use respectively 45 DEG C of hot water, and 20 DEG C of normal-temperature water and three grades of frozen water are cooling, processing time 25min, and product center temperature is lower than 23 DEG C, refrigeration.
Embodiment 2
Raw material:
Preparation technology:
1., at 70 DEG C, under 1500rpm mixing speed, stir 5min and carry out melting mixing by natural cheese and cream segmentation cutting, then with emulsification salt, sweetening material, milk protein concentrate, stabilizing agent and water, obtain slurry A;
2. under 1200rpm stirring condition, add mango slurry, crushed pumpkin, fruit inspissated juice (Brix >=70, the happy food and drink batching of moral Co., Ltd), acidity regulator, antioxidant, flavoring essence and pigment, then stir, obtain slurry B and obtain slurry B;
3. expect that B is warming up to 82 DEG C, homogeneous while hot, homogenization pressure is 18MPa, then under 80 DEG C of conditions pasteurize 10min;
4. filling while hot, three grades of fast cooling shapings, use respectively 55 DEG C of hot water, and 10 DEG C of normal-temperature water and three grades of frozen water are cooling, processing time 30min, and product center temperature is lower than 20 DEG C, refrigeration.
Embodiment 3
Raw material:
Preparation technology:
1., at 68 DEG C, under 1800rpm mixing speed, stir 6min and carry out melting mixing by natural cheese segmentation cutting, then with rare cream, emulsification salt, sweetening material, milk protein concentrate, stabilizing agent and water, obtain slurry A;
2. under 600rpm stirring condition, add mango slurry, crushed pumpkin, fruit inspissated juice (Brix70-72 Shaanxi Haisheng Fresh Fruit Juice Co., Ltd.), acidity regulator, antioxidant and flavoring essence, again stir, obtain slurry B;
3. expect that B is warming up to 87 DEG C, homogeneous while hot, homogenization pressure is 15MPa, then under 85 DEG C of conditions pasteurize 6min;
4. filling while hot, three grades of fast cooling shapings, use respectively 50 DEG C of hot water, and 20 DEG C of normal-temperature water and three grades of frozen water are cooling, processing time 25min, and product center temperature is lower than 24 DEG C, refrigeration.
Embodiment 4
Raw material:
Preparation technology:
1., at 69 DEG C, under 1500rpm mixing speed, stir 6min and carry out melting mixing by natural cheese and cream segmentation cutting, then with emulsification salt, sweetening material, milk protein concentrate, stabilizing agent and water, obtain slurry A;
2. under 800rpm stirring condition, add mango slurry, crushed pumpkin, fruit inspissated juice, acidity regulator, antioxidant, flavoring essence and pigment, again stir, obtain slurry B;
3. expect that B is warming up to 88 DEG C, homogeneous while hot, homogenization pressure is 18MPa, then under 86 DEG C of conditions pasteurize 5min;
4. filling while hot, three grades of fast cooling shapings, use respectively 42 DEG C of hot water, and 10 DEG C of normal-temperature water and three grades of frozen water are cooling, and the processing time exceedes 35min, and product center temperature is lower than 18 DEG C, refrigeration.
Embodiment 5
Raw material:
Preparation technology:
1., at 70 DEG C, under 1600rpm mixing speed, stir 5min and carry out melting mixing by natural cheese and cream segmentation cutting, then with emulsification salt, sweetening material, milk protein concentrate, stabilizing agent and water, obtain slurry A;
2. under 1000rpm stirring condition, add mango slurry, crushed pumpkin, fruit inspissated juice (Brix60, all kinds of fruits continent, Xishuangbanna wholefood Co., Ltd), acidity regulator, antioxidant and flavoring essence, again stir, obtain slurry B;
3. expect that B is warming up to 89 DEG C, homogeneous while hot, homogenization pressure is 19MPa, then under 87 DEG C of conditions pasteurize 3min;
4. filling while hot, three grades of fast cooling shapings, use respectively 45 DEG C of hot water, and 15 DEG C of normal-temperature water and three grades of frozen water are cooling, processing time 28min, and product center temperature is lower than 22 DEG C, refrigeration.
Embodiment 6
Raw material:
Preparation technology:
1., at 70 DEG C, under 3000rpm mixing speed, stir 5min and carry out melting mixing by natural cheese and cream segmentation cutting, then with emulsification salt, sweetening material, milk protein concentrate, stabilizing agent and water, obtain slurry A;
2. under 600rpm stirring condition, add mango slurry, crushed pumpkin, fruit inspissated juice, acidity regulator and antioxidant, then stir, obtain slurry B;
3. expect that B is warming up to 90 DEG C, homogeneous while hot, homogenization pressure is 15MPa, then under 88 DEG C of conditions pasteurize 2min;
4. filling while hot, three grades of fast cooling shapings, use respectively 50 DEG C of hot water, and 30 DEG C of normal-temperature water and three grades of frozen water are cooling, processing time 30min, and product center temperature is lower than 20 DEG C, refrigeration.
Comparative example 1
With carrot condensed juice (Brix40-45) replacement crushed pumpkin, addition is 0.6%, and water supplies 100%, and all the other are with embodiment 1.
Comparative example 2
The concentration of mango slurry is 15%, reduces the consumption of water, and all the other are with embodiment 1.
Comparative example 3
By all raw material synchronized mixes, all the other are with embodiment 4.
Comparative example 4
The temperature of homogeneous is 75 DEG C, and pressure is 10MPa, and all the other are with embodiment 5.
Effect embodiment 1
The smear type reproduced cheese (refrigerating 3 months) that embodiment 1,4 and 5 is made carries out the validity check of sense organ and shelf-life aspect.Taking the existing commercially available slight bright former flavor processed cheese of cup (bright milk industry system) of growing up as control group) as a control group, and contrast with the product that comparative example 1-4 makes.
Subjective appreciation is completed by 20 panels of expert through taste tests training.Front 6 indexs are attribute marking, and overall assessment is hobby marking.
Front 5 high persons of index score are effective, evaluate high.Wherein, the judge of color and luster is taking PMS value 106c-107c value as with reference to contrast color (this reference color is as bright-coloured natural mango yellow), and mark is higher, represents that color more approaches this colour code value, and color and luster effect is better; Mark is lower, represents that color more departs from this colour code value, and color effects is poorer.
The 6th index local flavor degrees of fusion, in order to characterize the coordination sense of fruit-vegetable flavor and cheese flavor collocation, optimum value (equilibrium valve) is 50 points, and mark is more partial to 0 point and is represented that fruits and vegetables taste is heavier, and mark is more partial to 100 points and is represented that cheese is highly seasoned.Control group is not owing to having local flavor to merge, and therefore local flavor degrees of fusion one hurdle is "-".
Results of sensory evaluation is as shown in the table
As seen from the above table: processed cheese spread of the present invention is obviously better than the common cheese of smearing on fragrance, outward appearance and color and luster, aspect mouthfeel, effect is splendid, the fresh rare cheese of smearing that can reach mouthfeel of the present invention in prior art, and the local flavor of the distinctive local flavor of cheese fruits and vegetables of the present invention and cheese merges better, and the sense of equilibrium is good; On matter structure, smear cheese a little more than common original flavor.The preference degree of product of the present invention is very high, refrigerates and after 4 months, does not also occur the color and luster problem that causes because of browning, meets the requirement of production and sales completely.
Comparative example 1: comparatively characteristic of carrot local flavor, mixed very inharmonious mutually with the main air taste of the fruit such as mango, do not arrange in pairs or groups especially with the local flavor of cheese, so overall assessment gap is remarkable.
Comparative example 3: albumen is just being contacted with a large amount of acidulants by before colloid protection, then through Overheating Treatment generation albuminous degeneration, mouthfeel is sent out sand, state is fineless and smooth, therefore, outward appearance, matter structure and mouthfeel score are low.
Comparative example 4: product at a lower temperature viscosity increases, and homogenization pressure is low simultaneously, and the effect of homogeneous is affected, sophistication, the glossiness of product decline, and there is granular sensation mouthfeel aspect, and matter structure is not good.
Effect embodiment 2
By the table 3 of GB GB25192, to sampling and microorganism testing at 10 DEG C of (simulation supermarket shelves temperature) samples of 3 months of preservation, result is as shown in the table.
In following table, the implication of each letter is as follows:
N: number of samples;
M: qualified bacterium number limitation, this numerical value can be accepted to distinguish with unacceptable quantity;
C: the n of this batch of product is detected in sample, testing result is that the maximum that exceedes the detection sample of qualified bacterium number limitation (m) allows number;
M: additional conditions, be judged to be qualified bacterium number limitation, represent the boundary between the number accepted at edge and the unacceptable number at edge.
Illustrate: n is that 5, c is that 2, m is that 100, M is 1000 expressions:
Sample number is 5; The total plate count of all samples is all less than 100, qualified; The total plate count of sample maximum 2 between 100-1000, the total plate count of other sample is less than 100, qualified; If the total plate count of sample has 2 above (not containing 2) between 100-1000, defective; If the total plate count of sample has one to be greater than 1000, defective.
Testing result is:
As seen from the above table: smear type reproduced cheese of the present invention the end of month 3 of shelf-lifves microbiological indicator good, reach state health standards, can list marketing.In comparative example 2, pulp is too much, has affected filling head and involution effect, and overall microbial status is prone to fluctuation, just has a total plate count to occur exceeding standard in the time getting 5 samples, and yeast also exists and exceeds standard.In comparative example 4, overall total plate count is higher, and microbial quality is poor, and risk is high, can not meet the requirement of market sale.
Claims (10)
1. a preparation method for smear type reproduced cheese, is characterized in that: described smear type reproduced cheese comprises following raw material: natural cheese 15%-25%, milk protein concentrate 1%-5%, butter oil 11%-30%, emulsification salt 0.2%-0.5%, mango slurry 5%-12%, fruit inspissated juice 0.5%-2.5%, crushed pumpkin 1%-3%, sweetening material 8%-11%, acidity regulator 0.2%-0.42%, stabilizing agent 0.4%-1.0%, antioxidant 0.01%-0.04% and water; Described percentage is the mass percent that accounts for raw material;
Described preparation method comprises the following steps:
(1) described natural cheese, milk protein concentrate, butter oil, emulsification salt, sweetening material, stabilizing agent and water are mixed, obtain slurry A;
(2), under stirring condition, described mango slurry, crushed pumpkin, fruit inspissated juice, acidity regulator, antioxidant and described slurry A are mixed;
(3) homogeneous, pasteurize, the temperature of described homogeneous is 82-90 DEG C, the pressure of described homogeneous is 15-20MPa;
(4) filling while hot, three grades of fast cooling shapings.
2. preparation method as claimed in claim 1, is characterized in that: the mango slurry that described mango slurry is Brix12-15; Described mango slurry is preferably the turbid slurry of mango; Described mango slurry be preferably to starch apart from the mango in 9 months dates of manufacture; The kind of the mango in described mango slurry is preferably pale reddish brown awns and A Fangsuo; The consumption of described mango slurry is preferably 8%-10%;
Described crushed pumpkin is the crushed pumpkin of Brix8-12; The consumption of described crushed pumpkin is preferably 1.5%-2%;
Described fruit inspissated juice is one or more in the concentrated clear juice of apple, pears inspissated juice, pineapple concentrated juice and white grape inspissated juice, is preferably decolouring depickling AJC and/or the concentrated clear juice of pears; Described decolouring depickling AJC is preferably the decolouring depickling AJC of Brix >=70, is more preferably the decolouring depickling AJC of Brix70-72; The concentrated clear juice of pears that the concentrated clear juice of described pears is preferably Brix70; Described pineapple concentrated juice is preferably the pineapple concentrated juice of Brix60; Described white grape inspissated juice is preferably the white grape inspissated juice of Brix67-70; The better 2%-3% of consumption of described fruit inspissated juice, described percentage is the mass percent that accounts for raw material.
3. preparation method as claimed in claim 1, is characterized in that: described natural cheese is aged cheese and/or fresh cheese, and described fresh cheese is preferably fresh salt-free cheese; Described natural cheese is more preferably 3-6 the cheese of month maturity and the combination of fresh salt-free cheese, and the cheese of month maturity of the 3-6 in described combination and the mass ratio of fresh salt-free cheese are preferably (3-1): 1, and be more preferably 1.5:1; Described natural cheese consumption is preferably 16%-20%;
Described milk protein concentrate is milk protein concentrate MPC80 and/or milk protein concentrate MPC74; The consumption of described milk protein concentrate is preferably 2%-4%;
Described butter oil is one or more in salt-free butter, anhydrous butter oil and rare cream; Described butter oil consumption is preferably 12%-16%, and described percentage is the mass percent that accounts for raw material.
4. preparation method as claimed in claim 1, is characterized in that: described emulsification salt is phosphate; Described phosphate is preferably polyphosphate; Described polyphosphate is preferably sodium phosphate trimer and/or calgon; Described emulsification salt consumption is preferably 0.3%-0.4%;
Described sweetening material is white granulated sugar and/or HFCS; In the time that described sweetener is the combination of white granulated sugar and HFCS, the mass ratio of the white granulated sugar described in described combination and HFCS is preferably (1.5-2): 1; The consumption of described sweetening material is preferably 9%-10%;
Described acidity regulator comprises one or more in citric acid, malic acid, glucolactone, lactic acid and tartaric acid; In the time that described acidity regulator is citric acid and tartaric combination, described citric acid and tartaric mass ratio are preferably (4-2): 1; Described acidity regulator consumption is preferably 0.25%-034%;
Described stabilizing agent comprises stabilizing agent A and/or stabilizing agent B, described stabilizing agent A is one or more in carragheen, sodium alginate and gellan gum, and described stabilizing agent B is one or more in locust bean gum, sodium carboxymethylcellulose, pectin, xanthans and converted starch; In the time that described stabilizing agent is carragheen and converted starch, described carragheen and the mass ratio of starch are preferably (1:1)-(1:2); Described stabilizing agent dosage is preferably 0.5%-0.8%;
Described antioxidant comprises vitamin C and/or sodium isoascorbate; The consumption of described antioxidant is preferably 0.02%-0.03%, and described percentage is the mass percent that accounts for raw material.
5. preparation method as claimed in claim 1, is characterized in that: described raw material also comprises pigment; Described pigment is preferably beta carotene; Described pigment consumption is preferably below 0.002%, but is not 0;
Described raw material also comprises flavoring essence, and described flavoring essence is preferably mango essence and/or pumpkin essence; The consumption of described flavoring essence is preferably below 0.1%, but is not 0;
Described percentage is the mass percent that accounts for raw material;
In the time that described raw material comprises described pigment and/or flavoring essence, described pigment and/or flavoring essence add in step (2).
6. the preparation method as described in any one in claim 1-5, it is characterized in that: in step (1), described mixes as melting mixing, and the temperature of described melting mixing is preferably 65-70 DEG C, and the mixing speed of described melting mixing is preferably 1500-3000rpm; In step (1), preferably by melting mixing again after natural cheese and solid milk fat segmentation cutting; Now the time of described melting mixing is 5-10min.
7. the preparation method as described in any one in claim 1-5, is characterized in that: in step (2), the speed of described stirring is 300-900rpm; In step (2), preferably first described mango slurry, crushed pumpkin, fruit inspissated juice, acidity regulator and antioxidant are mixed, more slowly add in described slurry A.
8. the preparation method as described in any one in claim 1-5, is characterized in that: in step (3), the temperature of described pasteurize is 80-88 DEG C, and the time of described pasteurize is 2-10min.
9. the preparation method as described in any one in claim 1-5, is characterized in that: in step (4), described three grades are cooled to fast and use successively 45-55 DEG C of hot water, 10-30 DEG C normal-temperature water and three grades of frozen water cooling; Three grades of described quick cooling times are 25-45min; The central temperature of described three grades of quick cheese that obtain after cooling is 15-24 DEG C.
10. the smear type reproduced cheese that preparation method makes as claimed in any one of claims 1-9 wherein.
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| CN104430919A (en) * | 2014-12-29 | 2015-03-25 | 光明乳业股份有限公司 | Processed cheese and preparation method thereof |
| CN105325564A (en) * | 2015-09-25 | 2016-02-17 | 光明乳业股份有限公司 | Cheese sauce and preparation method thereof |
| CN108260675A (en) * | 2016-12-30 | 2018-07-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
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| CN110122583A (en) * | 2018-11-16 | 2019-08-16 | 光明乳业股份有限公司 | A kind of green onion fragrance smear type reproduced cheese and preparation method thereof |
| RU2804867C1 (en) * | 2022-12-12 | 2023-10-09 | Федеральное государственное бюджетное учреждение науки Сибирский федеральный научный центр агробиотехнологий Российской академии наук (СФНЦА РАН) | Method for producing soft cheese with functional additive from plant raw materials |
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| CN108260675A (en) * | 2016-12-30 | 2018-07-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
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| CN108497094B (en) * | 2018-02-13 | 2022-04-05 | 广西壮族自治区水牛研究所 | Smearing type fruity buffalo milk processed cheese and preparation method thereof |
| CN110122583A (en) * | 2018-11-16 | 2019-08-16 | 光明乳业股份有限公司 | A kind of green onion fragrance smear type reproduced cheese and preparation method thereof |
| CN110122583B (en) * | 2018-11-16 | 2022-08-19 | 光明乳业股份有限公司 | Scallion-flavored smearing type processed cheese and preparation method thereof |
| RU2804867C1 (en) * | 2022-12-12 | 2023-10-09 | Федеральное государственное бюджетное учреждение науки Сибирский федеральный научный центр агробиотехнологий Российской академии наук (СФНЦА РАН) | Method for producing soft cheese with functional additive from plant raw materials |
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