CN103859053B - Preparation method of a kind of smear type reproduced cheese and products thereof - Google Patents
Preparation method of a kind of smear type reproduced cheese and products thereof Download PDFInfo
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- CN103859053B CN103859053B CN201410117495.6A CN201410117495A CN103859053B CN 103859053 B CN103859053 B CN 103859053B CN 201410117495 A CN201410117495 A CN 201410117495A CN 103859053 B CN103859053 B CN 103859053B
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Abstract
The invention discloses preparation method of a kind of smear type reproduced cheese and products thereof.The raw material of described smear type reproduced cheese comprises: natural cheese, milk protein concentrate, butter oil, black rice flour, emulsification salt, sweetening material, stabilizing agent, emulsifying agent and water, the content of described natural cheese is 15% ~ 25%, the content of described milk protein concentrate is 1% ~ 5%, the content of described black rice flour is 1.2% ~ 2.0%, the content of described stabilizing agent is 0.3% ~ 0.8%, and the content of described emulsifying agent is 0.1% ~ 0.5%.The fragrance of black rice uniqueness, quality and smear type reproduced cheese organically combine by described smear type reproduced cheese, excellent flavor, and product quality is fine and smooth, and entrance is soft and smooth, stable performance in the shelf life of 4 months, meets business-like requirement completely.
Description
Technical field
The present invention relates to dairy products field, particularly a kind of preparation method and products thereof of smear type reproduced cheese.
Background technology
Black rice is considered to the treasure in rice, and it is one of international popular " healthy food " in recent years.Compared with common rice, in black rice, not only protein content is quite high, and essential amino acid is complete, also containing a large amount of natural black rice pigment, various trace elements and vitamin, is particularly rich in iron, selenium, zinc, vitamin B1, vitamin B2 etc.The different physiological roles such as black rice also has scavenging free radicals, improves hypoferric anemia, anti allergic reaction and immunological regulation, are applicable to eating to children very much; 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 the favor of father and mother with its high nutrition, good mouthfeel, instant etc., often buying is as the leisure food of children.If Chinese tradition nutraceutical black rice can be combined with cheese, create cheese product with Chinese characteristics, to meet Chinese taste, be very beneficial for improving the very high acceptance of dairy products in Chinese Consumer's of this nutritive value of cheese, and promote the development of domestic cheese industry.
Summary of the invention
Technical problem to be solved by this invention is creatively to be combined with smear type reproduced cheese by black rice, and provides preparation method of a kind of smear type reproduced cheese and products thereof.The fragrance of black rice uniqueness, quality and smear type reproduced cheese organically combine by described smear type reproduced cheese, excellent flavor, and product quality is fine and smooth, and entrance is soft and smooth, stable performance in the shelf life of 4 months, meets business-like requirement completely.
Inventor is found by lot of experiments, black rice is applied to this standby scheme of cheese making machine and can brings two large technical barriers: one is that the starch retrogradation that the product how avoiding obtaining produces because of black rice in shelf life cold storage procedure causes product defects, product defects comprises makes products'texture variation, easily face checking, affect the problems such as shelf life of products.Two is original formulation and other techniques of how coordinating cheese, the sticky larynx sense that the excessive gelatinization of starch in black rice causes and the problem of swallowing effort should be avoided, the viscosity rising problem avoided cheese again in heating process or cause because of the excessive gelatinization of starch, and adjust the local flavor of cheese food, quality, mouthfeel and production fluency, make it to meet all commodity requirements.Such as, black rice will add in cheese with which kind of form and could realize itself and processed cheese organically blending in character, local flavor and mouthfeel.Because processed cheese has variform, comprise sheet, smear type and sauce shape etc., the mouthfeel of the cheese of different shape and the releasing pattern of local flavor are all diverse.Single from cheese spread, just can make various mouthfeel and quality.Therefore need to select a kind of suitable processed cheese base-material to make it the flavor coordination with black rice, make both organically blend, both black rice taste can not have been made to have suppressed the fragrance of cheese itself, black rice taste also can not be made not obvious, more both combination generation local flavor conflicts can not be made even strange taste to occur.
The present inventor has paid plenty of time and painstaking effort for this reason, solves above-mentioned technical problem eventually through following technical scheme:
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, black rice flour, emulsification salt, sweetening material, stabilizing agent, emulsifying 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 black rice flour is 1.2% ~ 2.0%, the content of described stabilizing agent is 0.3% ~ 0.8%, the content of described emulsifying agent is 0.1% ~ 0.5%, and described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese; Described natural cheese is have the aged cheese of 3 ~ 6 months maturity and the mixture of fresh salt-free cheese; Described sweetening material comprises white granulated sugar; Described stabilizing agent is one or more in carragheen, microcrystalline cellulose, sodium alginate, gellan gum, xanthans and converted starch; Described emulsifying agent is glycerin monostearate, list, one or more in diglycerine fatty acid ester and stearoyl lactate;
The preparation method of described smear type reproduced cheese comprises the steps:
(1) S1, stabilizing agent is mixed with material M, with 70 ~ 80 DEG C, account for the water-soluble solution of the gross mass 4 ~ 5 times of white granulated sugar, and stir 5 ~ 10min at the rotating speed down cut of 8000 ~ 15000rpm, obtain mixture 1.; Described material M is the white granulated sugar of the quality 5 ~ 10 times accounting for described stabilizing agent;
S2, black rice flour, emulsifying agent to be mixed with remaining white granulated sugar after removing material M, obtain mixture 2.;
S3,1. 2. to be mixed with mixture by mixture, and be warming up to 90 ~ 95 DEG C, insulation 10 ~ 15min, obtains feed liquid A;
S4, all the other raw materials are carried out melting mixing, be warmed up to 65 ~ 75 DEG C, obtain feed liquid B;
The order of step S3 is simultaneously after step S1 and step S2; The sequencing of step S1, S2 and S4 is not limit;
(2) described feed liquid A and described feed liquid B is mixed, be warming up to 90 ~ 93 DEG C;
(3) homogeneous, and carry out pasteurize;
(4) emulsification 15 ~ 30 minutes;
(5) filling, shaping, cool fast.
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 11% ~ 30%, black rice flour 1.5% ~ 1.8%, emulsification salt 0.1% ~ 0.5%, sweetening material 7% ~ 12%, stabilizing agent 0.3% ~ 0.8%, emulsifying agent 0.1% ~ 0.5% 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 of the raw material accounting for described smear type reproduced cheese.
In the present invention, the nutritive index of described natural cheese is preferably: fat content 12% ~ 24%, protein content 12% ~ 16%, moisture 37% ~ 45%, and described percentage is the mass percent accounting for described natural cheese.In the mixture of described aged cheese and fresh salt-free cheese, the mass ratio of described aged cheese and described fresh salt-free cheese is preferably (1:1) ~ (3:1), is more preferably 1.5:1.Wherein, described aged cheese is selected from the conventional mature native 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 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 one or more in salt-free butter, anhydrous butter oil and rare cream.The addition of described butter oil is preferably 13% ~ 16%, and described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese.
In the present invention, described black rice flour is a kind of ground rice taking black rice as raw material and make through pretreatment and ultra-fine fine grinding, is preferably the black rice flour through 250 ~ 280 DEG C of fryings.The particle diameter of described black rice flour is the conventional particle size of the commercially available black rice flour that this area is commonly used, and is preferably 80 ~ 200 orders, is more preferably 200 orders.
In the present invention, described emulsification salt is the emulsification salt that this area is commonly used, and 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 0.2% ~ 0.5%, and be more preferably 0.3% ~ 0.45%, described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese.
In the present invention, described sweetening material preferably also comprises HFCS and/or malt syrup.The addition of described sweetening material is preferably 8% ~ 10%, and described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese.
In the present invention, described stabilizing agent is preferably the mixture of carragheen, xanthans and microcrystalline cellulose.In the mixture of described carragheen, xanthans and microcrystalline cellulose, the mass ratio of carragheen, xanthans and microcrystalline cellulose is preferably 2:1:1.The addition of described stabilizing agent is preferably 0.4% ~ 0.6%, and described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese.
In the present invention, described emulsifying agent is preferably the mixture of glycerin monostearate and stearoyl lactate.In described glycerin monostearate and the mixture of stearoyl lactate, the mass ratio of described glycerin monostearate and described stearoyl lactate is preferably 3:2.The addition of described emulsifying agent is preferably 0.2% ~ 0.4%, and described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese.
In the present invention, described water is water conventional during this area produces.The content of described water is preferably 28.35% ~ 57%, and described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese.
In the present invention, the raw material of described smear type reproduced cheese preferably also comprises flavoring essence.Described flavoring essence is the essence being applicable to black rice that this area is commonly used, and is preferably black rice essence and/or roasted grain essence, is more preferably the mixture of black rice essence and roasted grain essence.In described black rice essence and the mixture of roasted grain essence, the mass ratio of described black rice essence and described roasted grain essence is preferably (1:1) ~ (3:1), is more preferably 2:1.The content of described flavoring essence is that this area is conventional, and be preferably 0.04% ~ 0.1%, be more preferably 0.05% ~ 0.1%, described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese.
In step S1, described is dissolved as this area routine operation, is preferably stirring and dissolving.The rotating speed of described stirring and dissolving is that this area is conventional, is preferably 3000 ~ 10000rpm.
In step S3, the described mode mixed is that this area is conventional, preferably for being uniformly mixed.The described rotating speed be uniformly mixed is that this area is conventional, is preferably 300 ~ 600rpm.
In step S3, described insulation is this area routine operation, preferably also accompanies by stirring.The described rotating speed accompanying by stirring is that this area is conventional, is preferably 300 ~ 600rpm.
In step S4, all the other described raw materials comprise natural cheese, milk protein concentrate, butter oil, emulsification salt, residue sweetening material and residue water.
In step S4, described melting mixing is the process being carried out with other raw materials in the molten state by natural cheese mixing, preferably for natural cheese and butter oil segmented cut after be uniformly mixed with other raw materials again.Wherein, the described shear rate be uniformly mixed is that this area is conventional, is preferably 1800 ~ 3000rpm.
In step (3), the pressure of described homogeneous is preferably 15 ~ 20MPa.Described pasteurize is this area routine operation.The temperature of described pasteurize is preferably 85 ~ 95 DEG C; The time of described pasteurize is preferably 30 seconds ~ 5 minutes.
In step (4), the temperature of described emulsification is that this area is conventional, is preferably 75 ~ 80 DEG C.
In step (4), the time of described emulsification is preferably 20 ~ 25min.
In step (5), described quick cooling preferably for drop to less than 28 DEG C by product center temperature in 30 minutes.
Present invention also offers a kind of smear type reproduced cheese obtained by above-mentioned preparation method.
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:
Smear type reproduced cheese provided by the invention, organically combines the fragrance of black rice uniqueness, quality and cheese cream, and product quality is fine and smooth, and entrance is soft and smooth; And there is higher, more full nutritive value, taste has characteristic, and its quality is more more soft than general processed cheese, easy-to-swallow, 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.
Each raw material sources in following embodiment are:
Natural cheese: Fonterra company, leading indicator is: fat 12% ~ 24%, protein 12 ~ 16%, moisture 37% ~ 45%, and described percentage is the mass percent accounting for natural cheese;
Fat ingredients: bright milk industry dairy products four factory; Fonterra company;
Black rice flour: Beijing Su Fangshang moral company 200 order; Unify Hao Beite company 200 order; The particle diameter of black rice flour is;
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;
Emulsifying agent: Danisco US Inc. Genencor Divisi;
Flavoring essence: international fragrance (China) Co., Ltd, Shanghai Givaudan Co., Ltd;
All the other emulsification salt are conventional commercial food grade products.
In following embodiment, described percentage is the percentage by weight of the raw material accounting 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) stabilizing agent is mixed by 1:10 with white granulated sugar, add in the water of 70 DEG C of white granulated sugar total amount 4 times in formula under stirring (3000rpm) and dissolve, and under 15000rpm high speed shear 5min, by black rice flour with remaining white granulated sugar and mix with emulsifying agent, in the stabiliser solution that being added to is good under 500rpm speed stirs, and be warming up to 90 DEG C, stir (500rpm) and be incubated 15min, obtain feed liquid A; Natural cheese and cream are segmented and cut, then other raw material (comprising remaining water) is carried out melting mixing, the shear rate of described melting mixing is 3000rpm, is warmed up to 75 DEG C, obtains feed liquid B;
(2) in feed liquid B, add feed liquid A, continue to be warming up to 92 DEG C;
(3) homogeneous while hot, homogenization pressure 20MPa; Pasteurize, temperature is 95 DEG C, the time is 30 seconds;
(4) be cooled to 80 DEG C, stir and carry out emulsification in 20 minutes;
(5) filling, pack shaping rear quick cooling, in 30 minutes, product center temperature is down to less than 25 DEG C, obtains smear type reproduced cheese.
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) stabilizing agent is mixed by 1:8 with white granulated sugar, add in the water of 80 DEG C of white granulated sugar total amount 5 times in formula under stirring (6000rpm) and dissolve, and under 8000rpm high speed shear 10min, by black rice flour with remaining white granulated sugar and mix with emulsifying agent, in the stabiliser solution that being added to is good under 300rpm speed stirs, and be warming up to 95 DEG C, stir insulation 10min under 300rpm, obtain feed liquid A; Natural cheese and cream are segmented and cut, then other raw material (comprising remaining water) is carried out melting mixing, the shear rate of described melting mixing is 1800rpm, is warmed up to 75 DEG C, obtains feed liquid B;
(2) in feed liquid B, add feed liquid A, continue to be warming up to 90 DEG C;
(3) homogeneous while hot, homogenization pressure 15MPa; Pasteurize, temperature is 85 DEG C, the time is 5 minutes;
(4) be cooled to 78 DEG C, stir and carry out emulsification in 15 minutes;
(5) filling, pack shaping rear quick cooling, in 30 minutes, product center temperature is down to less than 25 DEG C, obtains smear type reproduced cheese.
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) stabilizing agent is mixed by 1:5 with white granulated sugar, add in the water of 75 DEG C of white granulated sugar total amount 5 times in formula under stirring (9000rpm) and dissolve, and under 12000rpm high speed shear 8min, by black rice flour with remaining white granulated sugar and mix with emulsifying agent, in the stabiliser solution that being added to is good under 600rpm speed stirs, and be warming up to 92 DEG C, stir (600rpm) and be incubated 13min, obtain feed liquid A; Natural cheese and cream are segmented and cut, then other raw material (comprising remaining water) is carried out melting mixing, the shear rate of described melting mixing is 2000rpm; Be warmed up to 65 DEG C, obtain feed liquid B;
(2) in feed liquid B, add feed liquid A, continue to be warming up to 93 DEG C;
(3) homogeneous while hot, homogenization pressure 18MPa; Pasteurize, temperature is 94 DEG C, the time is 1 minute;
(4) be cooled to 75 DEG C, stir and carry out emulsification in 30 minutes;
(5) filling, pack shaping rear quick cooling, in 30 minutes, product center temperature is down to less than 25 DEG C, obtains smear type reproduced cheese.
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) stabilizing agent is mixed by 1:5 with white granulated sugar, add in the water of 72 DEG C of white granulated sugar total amount 4 times in formula under stirring (10000rpm) and dissolve, and under 9000rpm high speed shear 9min, by black rice flour with remaining white granulated sugar and mix with emulsifying agent, in the stabiliser solution that being added to is good under 400rpm speed stirs, and be warming up to 94 DEG C, stir (400rpm) and be incubated 12min, obtain feed liquid A; Natural cheese and cream are segmented and cut, then other raw material (comprising remaining water) is carried out melting mixing, the shear rate of described melting mixing is 2500rpm; Be warmed up to 68 DEG C, obtain feed liquid B;
(2) in feed liquid B, add feed liquid A, continue to be warming up to 90 DEG C;
(3) homogeneous while hot, homogenization pressure 16MPa; Pasteurize, temperature is 88 DEG C, the time is 4 minutes;
(4) be cooled to 80 DEG C, stir and carry out emulsification in 25 minutes;
(5) filling, pack shaping rear quick cooling, in 30 minutes, product center temperature is down to less than 25 DEG C, obtains smear type reproduced cheese.
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) stabilizing agent is mixed by 1:5 with white granulated sugar, add in the water of 80 DEG C of white granulated sugar total amount 4.5 times in formula under stirring (5000rpm) and dissolve, and under 14000rpm high speed shear 5min, by black rice flour with remaining white granulated sugar and mix with emulsifying agent, in the stabiliser solution that being added to is good under 500rpm speed stirs, and be warming up to 91 DEG C, stir (500rpm) and be incubated 15min, obtain feed liquid A; Natural cheese and cream are segmented and cut, then other raw material (comprising remaining water) is carried out melting mixing, the shear rate of described melting mixing is 2800rpm; Be warmed up to 70 DEG C, obtain feed liquid B;
(2) in feed liquid B, add feed liquid A, continue to be warming up to 91 DEG C;
(3) homogeneous while hot, homogenization pressure 19MPa; Pasteurize, temperature is 88 DEG C, the time is 3 minutes;
(4) be cooled to 76 DEG C, stir and carry out emulsification in 20 minutes;
(5) filling, pack shaping rear quick cooling, in 30 minutes, product center temperature is down to less than 25 DEG C, obtains smear type reproduced cheese.
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) stabilizing agent is mixed by 1:5 with white granulated sugar, add in the water of 72 DEG C of white granulated sugar total amount 4 times in formula under stirring (8000rpm) and dissolve, and under 9000rpm high speed shear 8min, by black rice flour with remaining white granulated sugar and mix with emulsifying agent, in the stabiliser solution that being added to is good under 600rpm speed stirs, and be warming up to 94 DEG C, stir (600rpm) and be incubated 12min, obtain feed liquid A; Natural cheese and cream are segmented and cut, then other raw material (comprising remaining water) is carried out melting mixing, the shear rate of described melting mixing is 3000rpm; Be warmed up to 72 DEG C, obtain feed liquid B;
(2) in feed liquid B, add feed liquid A, continue to be warming up to 92 DEG C;
(3) homogeneous while hot, homogenization pressure 20MPa; Pasteurize, temperature is 85 DEG C, the time is 5 minutes;
(4) be cooled to 77 DEG C, stir and carry out emulsification in 22 minutes;
(5) filling, pack shaping rear quick cooling, in 30 minutes, product center temperature is down to less than 25 DEG C, obtains smear type reproduced cheese.
Embodiment 7
Do not add flavoring essence in the present embodiment, all the other composition of raw materials, preparation process and process conditions are with embodiment 3.The smear type reproduced cheese obtained according to the present embodiment can be slightly more weak on fragrance, but overall local flavor and mouthfeel do not have too much influence.
Comparative example 1
Emulsifying agent in this comparative example is casein sodium, and the addition of emulsifying agent is 0.5%, and all the other composition of raw materials, preparation process and process conditions are with embodiment 3.
Comparative example 2
Stabilizing agent in this comparative example be the pectin of 0.2%, the carboxymethyl cellulose sodium of 0.4% and 0.2% the mixture of perverse locust bean gum, all the other composition of raw materials, preparation process and process conditions are with embodiment 3.
Comparative example 3
The emulsification times of the step (4) in this comparative example is 40min, and all the other composition of raw materials, preparation process and process conditions are with embodiment 3.
Comparative example 4
In this comparative example, natural cheese the ripening degree of selection Cheddar of 9 months, consumption 15%, all the other composition of raw materials, preparation process and process conditions are with embodiment 1.
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, stabilizing agent and white granulated sugar are not adopted to the high speed shear of 8000 ~ 15000rpm, but at 6000rpm down cut 20min after stabilizing agent and white granulated sugar being dissolved in water, all the other composition of raw materials, preparation process and process conditions are with embodiment 4.
Effect example 1
With commercially available original flavor smear type reproduced cheese sample in contrast, the validity check of sense organ and shelf-life aspect is carried out, with above-mentioned control sample sample in contrast after the smear type reproduced cheese that the present invention's (for embodiment 1,3,4) and comparative example 1 ~ 6 obtain is refrigerated 4 months.Subjective appreciation is completed by the panel of expert that 20 are trained through taste tests.Front 6 indexs are attribute marking, and front 5 index score height persons are then effective, evaluate high.Local flavor degrees of fusion is the coordination sense that sign black rice local flavor and cheese flavor are arranged in pairs or groups, and the best is 50 points, the more low more inclined black rice taste of score value, the more high more inclined cheese taste of score value.Latter three is hobby marking.Because control sample does not exist the fusion problem of black rice 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
The result display of table 7, the smear type reproduced cheese that the present invention obtains has exceeded common original flavor and has smeared cheese in outward appearance, color and luster, matter structure and mouthfeel, and the local flavor of black rice taste and cheese merges better, and the sense of equilibrium is good.The preference degree of product is also high, and in refrigeration, the phenomenon of the anti-raw confrontation structure of starch and local flavor generation destruction does not occur after 4 months yet, meets the requirement of production and sales completely.
And owing to employing other emulsifying agent in comparative example 1, the surface of sample there is partial crack in refrigeration after 4 months, this may be that starch retrogradation causes.Therefore have impact on the outward appearance of product, ftracture out and expose the lighter color and luster of sample interior, visually have the sensation that color and luster is uneven, this also have impact on the marking of matter structure and mouthfeel simultaneously, product final score and preference degree are all lower, can show, and do not use emulsifier effect of the present invention not good.
Owing to employing the stabilizing agent being not suitable for body series in comparative example 2, therefore products'texture is obvious rare soft, and the later stage has obvious whey to separate out phenomenon, greatly have impact on the outward appearance of product, matter structure and mouthfeel, extremely remarkable with the difference of the embodiment of the present invention.
Owing to adding emulsification times in comparative example 3, the viscosity of sample rises significantly, causes in mouthfeel partially thick, partially sticky, feels more dry, comparatively difficultly, therefore, score is all lower on matter structure and mouthfeel, also not high on preference degree when swallowing.
Owing to all employing ripe Cheddar in comparative example 4, and maturity is higher, and its saline taste and cheesy flavor are all heavier, and mouthfeel occurs first sweet rear salty sensation, and cause the imbalance in mouthfeel, estimator generally can not accept.
Owing to adding the consumption of milk protein in comparative example 5, 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, and have impact on the smooth feeling of entrance, smear also declines to some extent.
Owing to not carrying out high speed shear to the stabilizing agent melted in comparative example 6, it is made to reach optimum efficiency, so in refrigeration after 4 months, sample surfaces has the elutriation of thin layer to go out, also have a little sample surfaces to have crackle, the quality of product is obviously hardened, and the smooth mouth feel also not as embodiment sample in mouthfeel, therefore, have impact on overall preference degree.
Claims (16)
1. a preparation method for smear type reproduced cheese, is characterized in that, the raw material of described smear type reproduced cheese comprises: natural cheese, milk protein concentrate, butter oil, black rice flour, emulsification salt, sweetening material, stabilizing agent, emulsifying agent and water; The content of described natural cheese is 15% ~ 25%, the content of described milk protein concentrate is 1% ~ 5%, the content of described black rice flour is 1.2% ~ 2.0%, the content of described stabilizing agent is 0.3% ~ 0.8%, the content of described emulsifying agent is 0.1% ~ 0.5%, and described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese; Described natural cheese is have the aged cheese of 3 ~ 6 months maturity and the mixture of fresh salt-free cheese; Described sweetening material comprises white granulated sugar; Described stabilizing agent is one or more in carragheen, microcrystalline cellulose, sodium alginate, gellan gum, xanthans and converted starch; Described emulsifying agent is glycerin monostearate, list, one or more in diglycerine fatty acid ester and stearoyl lactate;
The preparation method of described smear type reproduced cheese comprises the steps:
(1) S1, stabilizing agent is mixed with material M, with 70 ~ 80 DEG C, account for the water-soluble solution of the gross mass 4 ~ 5 times of white granulated sugar, and stir 5 ~ 10min at the rotating speed down cut of 8000 ~ 15000rpm, obtain mixture 1.; Described material M is the white granulated sugar of the quality 5 ~ 10 times accounting for described stabilizing agent;
S2, black rice flour, emulsifying agent to be mixed with remaining white granulated sugar after removing described material M, obtain mixture 2.;
S3,1. 2. to be mixed with mixture by mixture, and be warming up to 90 ~ 95 DEG C, insulation 10 ~ 15min, obtains feed liquid A;
S4, all the other raw materials melt to be mixed, be warmed up to 65 ~ 75 DEG C, obtain feed liquid B;
The order of step S3 is simultaneously after step S1 and step S2; The sequencing of step S1, S2 and S4 is not limit;
(2) described feed liquid A and described feed liquid B is mixed, be warming up to 90 ~ 93 DEG C;
(3) homogeneous, then pasteurize;
(4) emulsification 15 ~ 30 minutes;
(5) filling, shaping, cool fast.
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 11% ~ 30%, black rice flour 1.5% ~ 1.8%, emulsification salt 0.1% ~ 0.5%, sweetening material 7% ~ 12%, stabilizing agent 0.3% ~ 0.8%, emulsifying agent 0.1% ~ 0.5% 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 of the raw material accounting for 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 fresh salt-free cheese, the mass ratio of described aged cheese and described fresh salt-free cheese is (1:1) ~ (3:1);
And/or described milk protein concentrate is milk protein concentrate MPC80 and/or milk protein concentrate MPC74;
And/or described butter oil is one or more in salt-free butter, anhydrous butter oil and rare cream;
And/or the addition of described butter oil is 13% ~ 16%, and described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese;
And/or described black rice flour is the black rice flour through 250 ~ 280 DEG C of fryings; The particle diameter of described black rice flour is 80 ~ 200 orders.
4. the preparation method of smear type reproduced cheese as claimed in claim 3, it is characterized in that, in the mixture of described aged cheese and fresh salt-free cheese, the mass ratio of described aged cheese and described fresh salt-free cheese is 1.5:1; Described aged cheese is Mozzarella cheese and/or Cheddar;
And/or the particle diameter of described black rice flour is 200 orders.
5. the preparation method of smear type reproduced cheese as claimed in claim 1 or 2, it is characterized in that, described emulsification salt is phosphate, or the mixture of phosphate and citrate;
And/or the addition of described emulsification salt is 0.2% ~ 0.5%, and described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese.
6. the preparation method of smear type reproduced cheese as claimed in claim 5, is characterized in that, in described phosphate and the mixture of citrate, the weight ratio of described phosphate and described citrate is (6:1) ~ (9:1); Wherein, described phosphate is polyphosphate; Described citrate is natrium citricum and/or potassium citrate;
And/or the addition of described emulsification salt is 0.3% ~ 0.45%, and described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese.
7. the preparation method of smear type reproduced cheese as claimed in claim 6, it is characterized in that, described phosphate is sodium phosphate trimer and/or calgon.
8. the preparation method of smear type reproduced cheese as claimed in claim 1 or 2, it is characterized in that, described sweetening material also comprises HFCS and/or malt syrup;
And/or the addition of described sweetening material is 8% ~ 10%;
And/or described stabilizing agent is the mixture of carragheen, xanthans and microcrystalline cellulose;
And/or the addition of described stabilizing agent is 0.4% ~ 0.6%;
And/or described emulsifying agent is the mixture of glycerin monostearate and stearoyl lactate;
And/or the addition of described emulsifying agent is 0.2% ~ 0.4%;
And/or the content of described water is 28.35% ~ 57%;
Described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese.
9. the preparation method of smear type reproduced cheese as claimed in claim 8, it is characterized in that, in the mixture of described carragheen, xanthans and microcrystalline cellulose, the mass ratio of carragheen, xanthans and microcrystalline cellulose is 2:1:1;
And/or in described glycerin monostearate and the mixture of stearoyl lactate, the mass ratio of described glycerin monostearate and described stearoyl lactate is 3:2.
10. the preparation method of smear type reproduced cheese as claimed in claim 1 or 2, it is characterized in that, the raw material of described smear type reproduced cheese also comprises flavoring essence; Described flavoring essence is black rice essence and/or roasted grain essence.
The preparation method of 11. smear type reproduced cheeses as claimed in claim 10, it is characterized in that, described flavoring essence is the mixture of black rice essence and roasted grain essence; In described black rice essence and the mixture of roasted grain essence, the mass ratio of described black rice essence and described roasted grain essence is (1:1) ~ (3:1);
And/or the content of described flavoring essence is 0.04% ~ 0.1%, and described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese.
The preparation method of 12. smear type reproduced cheeses as claimed in claim 11, is characterized in that, in described black rice essence and the mixture of roasted grain essence, the mass ratio of described black rice essence and described roasted grain essence is 2:1;
And/or the content of described flavoring essence is 0.05% ~ 0.1%, and described percentage is the percentage by weight of the raw material accounting for described smear type reproduced cheese.
The preparation method of 13. smear type reproduced cheeses as claimed in claim 1, it is characterized in that, in step S1, described is dissolved as stirring and dissolving;
And/or in step S3, the described mode mixed is for being uniformly mixed;
And/or, in step S3, in the process of described insulation, also accompany by stirring;
And/or, in step S4, described melting mixing for described natural cheese and described butter oil segmented cut after be uniformly mixed with other raw materials again.
The preparation method of 14. smear type reproduced cheeses as claimed in claim 13, is characterized in that, in step S1, the rotating speed of described stirring and dissolving is 3000 ~ 10000rpm;
And/or in step S3, the described rotating speed be uniformly mixed is 300 ~ 600rpm;
And/or in step S3, the described rotating speed accompanying by stirring is 300 ~ 600rpm;
And/or in step S4, the described shear rate be uniformly mixed is 1800 ~ 3000rpm.
The preparation method of 15. smear type reproduced cheeses as claimed in claim 1, is characterized in that, in step (3), the pressure of described homogeneous is 15 ~ 20MPa;
And/or in step (3), the temperature of described pasteurize is 85 ~ 95 DEG C; The time of described pasteurize is 30 seconds ~ 5 minutes;
And/or in step (4), the temperature of described emulsification is 75 ~ 80 DEG C;
And/or in step (4), the time of described emulsification is 20 ~ 25min;
And/or in step (5), product center temperature was dropped to less than 28 DEG C by described being cooled to fast in 30 minutes.
The smear type reproduced cheese that 16. 1 kinds of preparation methods as described in any one of claim 1 ~ 15 obtain.
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| CN201410117495.6A CN103859053B (en) | 2014-03-26 | 2014-03-26 | Preparation method of a kind of smear type reproduced cheese and products thereof |
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| CN201410117495.6A CN103859053B (en) | 2014-03-26 | 2014-03-26 | Preparation method of a kind of smear type reproduced cheese and products thereof |
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| CN103859053B true CN103859053B (en) | 2015-08-19 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104472718B (en) * | 2014-12-26 | 2017-12-19 | 光明乳业股份有限公司 | A kind of cheese ground rice and preparation method thereof |
| CN105494664A (en) * | 2015-08-31 | 2016-04-20 | 朱爱群 | Cheese suitable for pregnant women to eat |
| CN105454444B (en) * | 2016-01-21 | 2019-09-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese spread and preparation method thereof |
| CN107927188A (en) * | 2017-11-29 | 2018-04-20 | 上海芝然乳品科技有限公司 | A kind of commercial sterilization room temperature cheese and preparation method thereof |
| CN108419841A (en) * | 2018-02-13 | 2018-08-21 | 广西壮族自治区水牛研究所 | A kind of smear type buffalo's milk processed cheese and preparation method thereof |
| CN110839707B (en) * | 2018-08-21 | 2023-04-11 | 内蒙古伊利实业集团股份有限公司 | Normal-temperature low-acid gel type milk-containing dessert capable of preventing browning and preparation method thereof |
| CN109275722B (en) * | 2018-11-16 | 2022-06-24 | 光明乳业股份有限公司 | Smearing type processed cheese and preparation method thereof |
| 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 |
| CN111838323B (en) * | 2020-07-29 | 2022-09-09 | 光明乳业股份有限公司 | Smearing processed cheese and preparation method thereof |
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| NZ520994A (en) * | 2002-08-26 | 2004-09-24 | New Zealand Dairy Board | Food ingredient, product and process |
| CN100479672C (en) * | 2005-06-22 | 2009-04-22 | 黑龙江省完达山乳业股份有限公司 | Smear type reproduced cheese and method for preparing the same |
| CN101297664B (en) * | 2008-06-24 | 2013-08-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Natural hard cheese with design and color and producing method thereof |
| CN101836678A (en) * | 2010-06-21 | 2010-09-22 | 天津科技大学 | Reprocessed cheese capable of being preserved at normal temperature and preparation method thereof |
| CN102669294B (en) * | 2011-03-11 | 2013-07-17 | 光明乳业股份有限公司 | Spread processed cheese and method for preparing same |
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