CN103828931B - 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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- CN103828931B CN103828931B CN201410117493.7A CN201410117493A CN103828931B CN 103828931 B CN103828931 B CN 103828931B CN 201410117493 A CN201410117493 A CN 201410117493A CN 103828931 B CN103828931 B CN 103828931B
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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, particularly relate to a kind of fruits and vegetables smear type reproduced cheese and preparation method thereof.
Background technology
All contain rich in protein, mineral matter, vitamin and dietary fiber etc. in vegetables and fruit, there is very high nutrition.But most of consumer often not eating vegetables, all meet with the low problem of mouthfeel acceptance with vegetables as the fruit juice, snacks etc. of raw material.
Processed cheese is with the natural cheese of differing maturity for primary raw material, adds the goods of emulsifying agent, stabilizing agent thawing after crushed.The complicated process of preparation of processed cheese, technological parameter is even small change all may cause the huge difference of the outward appearance of processed cheese, color and luster, matter structure and mouthfeel.For different additives, also need to carry out deep research to preparation technology, the processed cheese that quality is high could be obtained.
Seldom have in prior art and veterinary antibiotics is combined with the technique of processed cheese, the precedent of the processed cheese of preparation containing 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 all inhibits the combination of fruits and vegetables and processed cheese, also inhibits 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 veterinary antibiotics and processed cheese in prior art and combines, obtained products taste, color and luster and matter structure are not good, the defect that product sensory thinks poorly of, provides a kind of smear type reproduced cheese containing fruits and vegetables and preparation method thereof.The preparation method preparation technology of smear type reproduced cheese of the present invention is simple, obtained processed cheese comprehensive nutrition, excellent flavor, and 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 with study a kind of can prepare be of high nutritive value, the good and smear type reproduced cheese containing vegetables and fruit meeting commercially available shelf life requirements of sensory evaluation for target, the preparation technology of raw material and whole cheese is conducted in-depth research.In research, inventor finds: first, in order to the optimization of the color of smear type reproduced cheese, need to select the vegetables of same colour system and fruit to arrange in pairs or groups, but fruits and vegetables is of a great variety, interact between mouthfeel, such as: 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 the fruits and vegetables of which kind are selected 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 the addition of the fruit and vegetable materials of low ph value, can cause the change of cheese system pH, cause the sex change of albumen, architecture is unstable, easy layering; Therefore suitable preparation technology is needed could to obtain the processed cheese of final high-quality.Some problem above-mentioned, all need the processing step of the kind to raw material, content and preparation method and the improvement of condition, and the collaborative of entirety is just achieved.
In development, inventor researches and develops rear unexpected discovery in a large number: 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 obtained processed cheese and mouthfeel are also better than existing most of processed cheese.This important breakthrough for processed cheese mouthfeel, needs the overall coordination of preparation technology to be just achieved.
An object of the present invention is, there is provided a kind of preparation method of smear type reproduced cheese, 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 pulp 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 accounting 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 pulp, 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, and the pressure of described homogeneous is 15-20MPa;
(4) filling while hot, three grades of fast cooling shapings.
In the present invention, described mango pulp is the mango juice of this area routine, is preferably the mango pulp of Brix12-15.Described mango pulp is preferably the turbid slurry of mango, and the turbid slurry of described mango preferably comprises mango juice and mango pulp.Described mango pulp is preferably the mango pulp within 9 months dates of manufacture.The kind of the mango in described mango pulp is preferably pale reddish brown awns and A Fangsuo, is more preferably pale reddish brown awns.The consumption of described mango pulp is preferably 8%-10%, and described percentage is the mass percent accounting for raw material.The purchase producer of described mango pulp 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 moral happy food and drink batching Co., Ltd.The consumption of described crushed pumpkin is preferably 1.5%-2%, and described percentage is the mass percent accounting for raw material.
In the present invention, described fruit inspissated juice is preferably for apple concentrates one or more in clear juice, pears inspissated juice, pineapple concentrated juice and white grape inspissated juice, more preferably for decolouring depickling AJC and/or pears concentrate clear juice.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 Shaanxi Haisheng Fresh Fruit Juice Co., Ltd., Sanmenxia Gorge fate Guo Ye Co., Ltd, food industry Co., Ltd of Shandong Jiamei or moral happy food and drink batching Co., Ltd.Described pears concentrate clear juice preferably for the pears of Brix70 concentrate clear juice.The purchase producer that described pears concentrate clear juice is preferably food industry Co., Ltd of Shandong Jiamei or moral happy food and drink batching Co., Ltd.Described pineapple concentrated juice is preferably the pineapple concentrated juice of Brix60.The purchase producer of described pineapple concentrated juice is preferably all kinds of fruits continent, Xishuangbanna wholefood Co., Ltd or moral happy food and drink batching 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 food industry Co., Ltd of Shandong Jiamei or moral happy food and drink batching Co., Ltd.The better 2%-3% of consumption of described fruit inspissated juice, described percentage is the mass percent accounting 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, also known as Brix degree, can be used to the sugariness characterizing slurry, therefore roughly can judge the concentrating degree of thickened pulp with Brix.
The fruit inspissated juice of mentioned kind, its local flavor can take lining with the main air taste of mango and pumpkin better mutually with fragrance, and obtained cheesy flavor is excellent, 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 conventionally, with cow's milk or mixing breast for raw material, add leavening, through the cheese product that the techniques such as curdled milk, discharging whey and squeezing obtain.Described natural cheese preferably comprises: the fat of 12%-24%, the protein of 12%-16% and 37%-45% water, and described percentage is the mass percent accounting 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 described combination the cheese of month maturity and the mass ratio of fresh salt-free cheese are preferably (3-1): 1, are more preferably 1.5:1.Described natural cheese consumption is preferably 16%-20%, and described percentage is the mass percent accounting for raw material.
In the present invention, the milk protein concentrate that described milk protein concentrate (milk protein concentration, MPC) is this area routine.Those skilled in the art all understand: described milk protein concentrate is generally use gentle low temperature to produce through technology such as ultrafiltration, concentrated and advanced spraying dry by fresh milk.The composition of described milk protein concentrate comprises: casein, lactalbumin and lactose, and 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 presses 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 accounting 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 accounting 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 accounting 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 accounting for raw material.
In the present invention, described acidity regulator can adjust acidity preferably, the outstanding local flavor representing fruit.Described acidity regulator is the acidity regulator of this area routine, preferably comprise in citric acid, malic acid, glucolactone, lactic acid and tartaric acid one or more, 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 accounting for raw material.
In the present invention, described stabilizing agent be this area can the stabilizing agent of routine, preferably comprising 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 carragheen and converted starch further, 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 accounting 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 accounting for raw material.
In the present invention, not containing flavoring essence and pigment in described raw material, by particular types and the raw material of content thereof and the combination of preparation technology, the mouthfeel, color and luster etc. of obtained processed cheese are also better than processed cheese of the prior art.In the present invention, described raw material further can also comprise pigment.When further comprising the pigment of particular types and content in raw material, the color and luster better effects if of obtained processed cheese.Described pigment is the food coloring of this area routine, is preferably beta carotene.Described pigment consumption is preferably less than 0.002%, but is not 0, and described percentage is the mass percent accounting 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 less than 0.1%, but is not 0, and described percentage is the mass percent accounting for raw material.
The present invention, the consumption of described water determines the hardness of processed cheese, viscosity and smear.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 accounting for raw material.
In step (1), the described method mixed 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; The time of now described melting mixing is 5-10min.
In step (2), the speed of described stirring is 300-900rpm.
In step (2), preferably first described mango pulp, crushed pumpkin, fruit inspissated juice, acidity regulator and antioxidant are mixed, more slowly add in described slurry A.
When 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), the described three grades methods cooled fast and condition are the methods and condition that three grades of this area routine cool fast, are preferably use 45-55 DEG C of hot water, 10-30 DEG C normal-temperature water and frozen water three grades cooling successively.The described three grades times cooled fast are preferably 25-45min.The central temperature of the described three grades cheese obtained after cooling fast is preferably 15-24 DEG C.
In step (4), generally refrigerate according to this area routine after described cooling forming.
Two of object of the present invention is, provides the smear type reproduced cheese that preparation method as above obtains.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is: the cheese that the preparation method of cheese of the present invention obtains contains yellow fruit and vegetable materials, color and luster is tempting yellow, and fruit-vegetable flavor and cheese flavor perfection are merged, excellent in taste, product quality is fine and smooth, containing mango fiber, mouthfeel levels are rich, without fruits and vegetables boiling taste, there is the nutritive value of more Gao Gengquan, taste has characteristic, 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, conventionally and condition, or selects according to catalogue.
Embodiment 1
Raw material:
Preparation technology:
1. by natural cheese and cream segmentation cutting, then with emulsification salt, sweetening material, milk protein concentrate, stabilizing agent and water at 65 DEG C, stir 8min under 3000rpm mixing speed and carry out melting mixing, obtain slurry A;
2. under 900rpm stirring condition, add mango pulp, 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, while hot homogeneous, and homogenization pressure is 20MPa, then under 88 DEG C of conditions pasteurize 2min;
4. filling while hot, three grades of fast cooling shapings, use 45 DEG C of hot water respectively, 20 DEG C of normal-temperature water and frozen water three grades cooling, processing time 25min, product center temperature, lower than 23 DEG C, refrigerates.
Embodiment 2
Raw material:
Preparation technology:
1. by natural cheese and cream segmentation cutting, then with emulsification salt, sweetening material, milk protein concentrate, stabilizing agent and water at 70 DEG C, stir 5min under 1500rpm mixing speed and carry out melting mixing, obtain slurry A;
2. under 1200rpm stirring condition, add mango pulp, crushed pumpkin, fruit inspissated juice (Brix >=70, moral happy food and drink batching Co., Ltd), acidity regulator, antioxidant, flavoring essence and pigment, then stir, obtain slurry B and obtain slurry B;
3. expect B be 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 55 DEG C of hot water respectively, 10 DEG C of normal-temperature water and frozen water three grades cooling, processing time 30min, product center temperature, lower than 20 DEG C, refrigerates.
Embodiment 3
Raw material:
Preparation technology:
1. by natural cheese segmentation cutting, then with rare cream, emulsification salt, sweetening material, milk protein concentrate, stabilizing agent and water at 68 DEG C, stir 6min under 1800rpm mixing speed and carry out melting mixing, obtain slurry A;
2. under 600rpm stirring condition, add mango pulp, 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 B be 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 50 DEG C of hot water respectively, 20 DEG C of normal-temperature water and frozen water three grades cooling, processing time 25min, product center temperature, lower than 24 DEG C, refrigerates.
Embodiment 4
Raw material:
Preparation technology:
1. by natural cheese and cream segmentation cutting, then with emulsification salt, sweetening material, milk protein concentrate, stabilizing agent and water at 69 DEG C, stir 6min under 1500rpm mixing speed and carry out melting mixing, obtain slurry A;
2. under 800rpm stirring condition, add mango pulp, crushed pumpkin, fruit inspissated juice, acidity regulator, antioxidant, flavoring essence and pigment, again stir, obtain slurry B;
3. expect B be 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 42 DEG C of hot water respectively, 10 DEG C of normal-temperature water and frozen water three grades cooling, the processing time, product center temperature, lower than 18 DEG C, refrigerated more than 35min.
Embodiment 5
Raw material:
Preparation technology:
1. by natural cheese and cream segmentation cutting, then with emulsification salt, sweetening material, milk protein concentrate, stabilizing agent and water at 70 DEG C, stir 5min under 1600rpm mixing speed and carry out melting mixing, obtain slurry A;
2. under 1000rpm stirring condition, add mango pulp, 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 B be 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 45 DEG C of hot water respectively, 15 DEG C of normal-temperature water and frozen water three grades cooling, processing time 28min, product center temperature, lower than 22 DEG C, refrigerates.
Embodiment 6
Raw material:
Preparation technology:
1. by natural cheese and cream segmentation cutting, then with emulsification salt, sweetening material, milk protein concentrate, stabilizing agent and water at 70 DEG C, stir 5min under 3000rpm mixing speed and carry out melting mixing, obtain slurry A;
2. under 600rpm stirring condition, add mango pulp, crushed pumpkin, fruit inspissated juice, acidity regulator and antioxidant, then stir, obtain slurry B;
3. expect B be 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 50 DEG C of hot water respectively, 30 DEG C of normal-temperature water and frozen water three grades cooling, processing time 30min, product center temperature, lower than 20 DEG C, refrigerates.
Comparative example 1
Replace crushed pumpkin with carrot condensed juice (Brix40-45), addition is 0.6%, and water supplies 100%, and all the other are with embodiment 1.
Comparative example 2
The concentration of mango pulp is 15%, and reduce the consumption of water, 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 example 1
Smear type reproduced cheese (refrigerating 3 months) obtained for embodiment 1,4 and 5 is carried out the validity check of sense organ and shelf-life aspect.With existing commercially available slight bright growth cup original flavor processed cheese (bright milk industry system) for control group) as a control group, and the product obtained with comparative example 1-4 contrasts.
Subjective appreciation is completed by the panel of expert that 20 are trained through taste tests.Front 6 indexs are attribute marking, and overall assessment is hobby marking.
Front 5 index score height persons are then effective, evaluate high.Wherein, the judge of color and luster is with PMS value 106c-107c value for reference contrast color (this reference color is bright-coloured natural mango yellow), and mark is higher, and represent that color is more close to this colour code value, color and luster effect is better; Mark is lower, and represent that color more departs from this colour code value, color effects is poorer.
6th index local flavor degrees of fusion, in order to characterize the coordination sense that fruit-vegetable flavor and cheese flavor are arranged in pairs or groups, 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 got over deflection 100 points and represented that cheese is highly seasoned.Control group merges owing to not having local flavor, 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 on fragrance, outward appearance and color and luster commonly smears cheese, in mouthfeel, excellent, in prior art fresh rare can reach mouthfeel of the present invention smear cheese, and the local flavor of the distinctive local flavor of cheese fruits and vegetables of the present invention and cheese merges better, the sense of equilibrium is good; Matter structure smears cheese a little more than common original flavor.The preference degree of product of the present invention is very high, refrigerates the color and luster problem also do not occurred after 4 months because browning causes, meets the requirement of production and sales completely.
Comparative example 1: carrot local flavor comparatively characteristic, 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 just contacts with a large amount of acidulant before by colloid protection, then through the albuminous degeneration of Overheating Treatment generation, mouthfeel sends out sand, and 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 example 2
Sample and microorganism testing at 10 DEG C of (simulation supermarket shelves temperature) preservation samples of 3 months by the table 3 of GB GB25192, 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 accept to distinguish with unacceptable quantity;
C: n of this batch of product detects in sample, and testing result is for exceeding the maximum permission number of the detection sample of qualified bacterium number limitation (m);
M: additional conditions, is judged to be qualified bacterium number limitation, represents the boundary between the accepted number at edge and the unacceptable number at edge.
Illustrate: n is 5, c be 2, m be 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 more than 2 (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 shelf-life 3 microbiological indicator good, reach state health standards, can list marketing.In comparative example 2, pulp is too much, have impact on filling head and involution effect, and fluctuation easily appears in overall microbial status, just has a total plate count to occur exceeding standard when 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 (11)
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 pulp 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; Percentage is the mass percent accounting 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 pulp, 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, and the pressure of described homogeneous is 15-20MPa;
(4) filling while hot, three grades of fast cooling shapings;
Wherein, described fruit inspissated juice be apple concentrate in clear juice, pears inspissated juice, pineapple concentrated juice and white grape inspissated juice one or more; Described emulsification salt is phosphate; Described acidity regulator comprise in citric acid, malic acid, glucolactone, lactic acid and tartaric acid one or more; 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.
2. preparation method as claimed in claim 1, is characterized in that: described mango pulp is the mango pulp of Brix12-15; The kind of the mango in described mango pulp is pale reddish brown awns and A Fangsuo; The consumption of described mango pulp is 8%-10%;
Described crushed pumpkin is the crushed pumpkin of Brix 8-12; The consumption of described crushed pumpkin is 1.5%-2%;
Described fruit inspissated juice is that decolouring depickling AJC and/or pears concentrate clear juice; Described decolouring depickling AJC is the decolouring depickling AJC of Brix >=70; It is that the pears of Brix70 concentrate clear juice that described pears concentrate clear juice; Described pineapple concentrated juice is the pineapple concentrated juice of Brix60; Described white grape inspissated juice is the white grape inspissated juice of Brix67-70; The consumption of described fruit inspissated juice is 2%, and percentage is the mass percent accounting for raw material.
3. preparation method as claimed in claim 1, it is characterized in that: described natural cheese is aged cheese and/or fresh cheese, described fresh cheese is fresh salt-free cheese; The consumption of described natural cheese is 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 2%-4%;
Described butter oil is one or more in salt-free butter, anhydrous butter oil and rare cream; Described butter oil consumption is 12%-16%, and percentage is the mass percent accounting for raw material.
4. preparation method as claimed in claim 3, it is characterized in that: described natural cheese is 3-6 the cheese of month maturity and the combination of fresh salt-free cheese, and the 3-6 in described combination the cheese of month maturity and the mass ratio of fresh salt-free cheese are (3-1): 1.
5. preparation method as claimed in claim 1, is characterized in that: described phosphate is polyphosphate; Described polyphosphate is sodium phosphate trimer and/or calgon; Described emulsification salt consumption is 0.3%-0.4%;
Described sweetening material is white granulated sugar and/or HFCS; When described sweetening material is the combination of white granulated sugar and HFCS, the mass ratio of the white granulated sugar described in described combination and HFCS is (1.5-2): 1; The consumption of described sweetening material is 9%-10%;
When described acidity regulator be citric acid and tartaric combine time, described citric acid and tartaric mass ratio are (4-2): 1; The consumption of described acidity regulator is 0.25%-0.34%;
When described stabilizing agent be carragheen and converted starch time, the mass ratio of described carragheen and described converted starch is (1:1)-(1:2); The consumption of described stabilizing agent is 0.5%-0.8%;
Described antioxidant comprises vitamin C and/or sodium isoascorbate; The consumption of described antioxidant is 0.02%-0.03%, and percentage is the mass percent accounting for raw material.
6. preparation method as claimed in claim 1, is characterized in that: described raw material also comprises pigment; Described pigment is beta carotene; Described pigment consumption is less than 0.002%, but is not 0;
Described raw material also comprises flavoring essence, and described flavoring essence is mango essence and/or pumpkin essence; The consumption of described flavoring essence is less than 0.1%, but is not 0;
Percentage is the mass percent accounting for raw material;
When described raw material comprises described pigment and flavoring essence, described pigment and flavoring essence add in step (2).
7. the preparation method according to any one of claim 1-6, it is characterized in that: in step (1), described mixes as melting mixing, and the temperature of described melting mixing is 65-70 DEG C, and the mixing speed of described melting mixing is 1500-3000rpm; In step (1), by melting mixing again after natural cheese and solid milk fat segmentation cutting; The time of now described melting mixing is 5-10min.
8. the preparation method according to any one of claim 1-6, is characterized in that: in step (2), and the speed of described stirring is 300-900rpm; In step (2), first described mango pulp, crushed pumpkin, fruit inspissated juice, acidity regulator and antioxidant are mixed, more slowly add in described slurry A.
9. the preparation method according to any one of claim 1-6, is characterized in that: in step (3), and the temperature of described pasteurize is 80-88 DEG C, and the time of described pasteurize is 2-10min.
10. the preparation method according to any one of claim 1-6, is characterized in that: in step (4), and described three grades are cooled to use 45-55 DEG C of hot water, 10-30 DEG C normal-temperature water and frozen water three grades cooling successively fast; The described three grades times cooled fast are 25-45min; The central temperature of the described three grades cheese obtained after cooling fast is 15-24 DEG C.
The smear type reproduced cheese that 11. preparation methods according to any one of claim 1-10 obtain.
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| CN104430919B (en) * | 2014-12-29 | 2018-02-13 | 光明乳业股份有限公司 | A kind of preparation method of processed cheese and its obtained processed cheese |
| CN105325564A (en) * | 2015-09-25 | 2016-02-17 | 光明乳业股份有限公司 | Cheese sauce and preparation method thereof |
| CN108260675B (en) * | 2016-12-30 | 2020-12-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
| 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 |
| 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 |
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| CN102160578A (en) * | 2011-03-30 | 2011-08-24 | 新疆农垦科学院 | Acid-cured vegetable and fruit cheese and preparation method thereof |
| CN102239927A (en) * | 2010-05-14 | 2011-11-16 | 光明乳业股份有限公司 | Processed cheese and its preparation method |
| CN102669294A (en) * | 2011-03-11 | 2012-09-19 | 光明乳业股份有限公司 | Spread processed cheese and method for preparing same |
| CN102835460A (en) * | 2011-06-21 | 2012-12-26 | 光明乳业股份有限公司 | Smearing cheese analogue and preparation method thereof |
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| CN102239927A (en) * | 2010-05-14 | 2011-11-16 | 光明乳业股份有限公司 | Processed cheese and its preparation method |
| CN102669294A (en) * | 2011-03-11 | 2012-09-19 | 光明乳业股份有限公司 | Spread processed cheese and method for preparing same |
| CN102160578A (en) * | 2011-03-30 | 2011-08-24 | 新疆农垦科学院 | Acid-cured vegetable and fruit cheese and preparation method thereof |
| CN102835460A (en) * | 2011-06-21 | 2012-12-26 | 光明乳业股份有限公司 | Smearing cheese analogue and preparation method thereof |
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