CN104738193A - Processed cheese and preparation method and purpose thereof - Google Patents
Processed cheese and preparation method and purpose thereof Download PDFInfo
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- CN104738193A CN104738193A CN201310738015.3A CN201310738015A CN104738193A CN 104738193 A CN104738193 A CN 104738193A CN 201310738015 A CN201310738015 A CN 201310738015A CN 104738193 A CN104738193 A CN 104738193A
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Abstract
The invention provides a processed cheese and a preparation method, the processed cheese comprise the following raw materials: 15%-80% of cheese, 0.6-3% of sodium alginate, 0.8-2% of emulsifying salt and balance of water. The preparation technology comprises the following steps: mixing the raw materials to obtain a mixture; stirring and heating the mixture to obtain the heated material; disinfecting the heated material to obtain the disinfected material; stirring and emulsifying to obtain the emulsified material; cooling and molding the emulsified material to obtain the molded material; placing the molded material in a calcium ion solution, and immersing and immobilizing to obtain the processed cheese. The processed cheese has high temperature resistance characteristic, can be processed with a sterilization technology for superhigh temperature disinfection milk or maintenance disinfection milk. The invention also provides a purpose of the processed cheese.
Description
Technical field
The present invention relates to a kind of dairy products, particularly one can resistant to elevated temperatures processed cheese, Preparation Method And The Use.
Background technology
Processed cheese is primary raw material with natural cheese, adds emulsifying agent after crushed, then through adding the product that thermal agitation thawing, sterilization and emulsifying process process.Other dairy sources (as milk powder, PURE WHEY, milk wet goods) can be added when preparing processed cheese, also can according to different taste need add spice, flavoring.Processed cheese local flavor is soft, and designs and varieties are many, the needs of the different consumer that is content with very little, and has the longer shelf-life.
But the processed cheese of prior art processing, can melt time more than 60 DEG C in semifluid shape, now processed cheese chance water will be dissolved in water.Therefore, if add processed cheese particle in the process of higher semi-solid food products, beverage or the liquid dairy products of moisture, when it heats together with other raw materials, processed cheese is soluble, thus lose structure and the local flavor of cheese self, and adverse effect is caused to product, this severely limits the application of processed cheese as food and/or beverage raw material.
Summary of the invention
The object of this invention is to provide a kind of preparation method of processed cheese, the processed cheese made by the method can be water insoluble at the temperature of super high temperature sterilizing technology; Can meet in normal temperature liquid form product and preserve 6 months, migration and the water absorption and swelling of moisture do not occur, and water insoluble.
Another object of the present invention is to provide a kind of processed cheese, can be water insoluble at the temperature of super high temperature sterilizing technology.
The invention provides a kind of preparation method of processed cheese, the raw material making this processed cheese comprises the cheese of 15% to 80%, the sodium alginate of 0.6% to 3%, the emulsification salt of 0.8% to 2%, and water; Step of preparation process comprises: batching, mixing of materials, obtain mixing rear material; After mixing, material stirring heating, obtains heating rear material; Material sterilizing after heating, obtains material after sterilizing; By material stirring emulsification after sterilizing, obtain material after emulsification; By material cooling forming after emulsification, obtain shaping rear material; Shaping rear material is placed in ionic calcium soln, soaks immobilization, namely obtain processed cheese.
In a kind of exemplary embodiment of the preparation method of processed cheese, heating material step after mixing, temperature is 75 ~ 80 DEG C.
In a kind of exemplary embodiment of the preparation method of processed cheese, material sterilization steps after heating, temperature is 135 ~ 145 DEG C, and the time is 2 ~ 4 seconds.
In a kind of exemplary embodiment of the preparation method of processed cheese, stirring and emulsifying step is: temperature 70 ~ 80 DEG C, stirs 10 ~ 20 minutes, agitator speed 10 ~ 100rpm.
In a kind of exemplary embodiment of the preparation method of processed cheese, cooling forming step comprises: by material after emulsification, in the plane, and the cheese thin layer that paved one-tenth 1 ~ 10mm is thick is dull and stereotyped, is cooled to 0 to 10 DEG C.
In a kind of exemplary embodiment of the preparation method of processed cheese, moved in the ionic calcium soln of 15 to 25 DEG C by described shaping rear material and soak, the W/V concentration of described ionic calcium soln is 1% to 3%.
In a kind of exemplary embodiment of the preparation method of processed cheese, cooling forming step comprises: by material after emulsification, makes the particle that nominal maximum aggregate size is no more than 2cm, be cooled to 0 ~ 10 DEG C shaping.
In a kind of exemplary embodiment of the preparation method of processed cheese, raw material comprises milk powder further, cream, anhydrous butter oil, carragheen, xanthans, starch, in white granulated sugar any one or its combination.
Present invention also offers a kind of processed cheese, the preparation method according to above-mentioned processed cheese is prepared from.
Invention further provides this processed cheese and preparing the application in food and/or beverage, comprise and processed cheese moved into heat in boiling water and to boil or with clear water rinsing, then mix with unclassified stores.
Processed cheese provided by the invention, it has the characteristic of withstand high temperatures PROCESS FOR TREATMENT, can accept the process for sterilizing of ultra-high-temperature sterilized milk or maintenance sterile milk (GB 25190), also water insoluble in high-temperature process; Can meet in normal temperature liquid form product and preserve 6 months, migration and the water absorption and swelling of moisture do not occur, and water insoluble.When producing the solid food containing processed cheese, using processed cheese of the present invention as raw material, thermophilic digestion process can be used in preparation technology, water also can be used as processing aid.In addition, utilize processed cheese of the present invention, can also create the various new beverage containing processed cheese particle, this processed cheese is not dissolved in water, can present complete graininess in shelf life.Processed cheese is added in food, as fermented yoghourt, pudding, jelly, mixed congee etc., can increase chewiness and cheesiness in butter for food.
Detailed description of the invention
In order to the technical characteristic to invention, object and effect have understanding clearly, now with the following Examples the specific embodiment of the present invention is described.
embodiment 1: the preparation of processed cheese.
1. batching and mixing of materials: raw material comprises the cheese of 15% by weight, the sodium alginate of 1%, the JOHA S9(emulsification salt of 0.8%), the milk powder of 10%, the anhydrous butter oil of 7%, the carragheen of 1.6%, the xanthans of 1%, the starch of 3%, the white granulated sugar of 5% and the water of 55.6%; All raw materials drop into and melt pot, carry out pulverizing and stirring, obtain mixing rear material;
2. material stirring after mixing is heated to 80 DEG C, obtains heating rear material;
3. material sterilizing after heating, sterilization temperature 135 DEG C, 4 seconds time, obtains material after sterilizing;
4. material after sterilizing is cooled to 80 DEG C, 10rpm stirs 15 minutes, obtains material after emulsification;
5. by material after emulsification in the plane, make the thick cheese thin layer of 1mm dull and stereotyped, then be cooled to 0 DEG C shaping, obtain shaping rear material;
6. shaping rear material being placed in 1%(w/v%) ionic calcium soln of 15 to 25 DEG C soaks 2 hours, namely obtains processed cheese.
embodiment 2: the preparation of processed cheese.
1. batching and mixing of materials: raw material comprises the cheese of 36% by weight, the sodium alginate of 3%, the JOHA S9(emulsification salt of 1.2%), the milk powder of 4%, the cream of 10%, the carragheen of 0.8%, the xanthans of 0.5%, the starch of 1%, the white granulated sugar of 7% and the water of 36.5%, all raw materials drops into and melts pot, carries out pulverizing, stirs and obtain mixing rear material;
2. material stirring after mixing is heated to 75 DEG C, obtains heating rear material;
3. material sterilizing after heating, sterilization temperature 140 DEG C, 3 seconds time, obtains material after sterilizing;
4. material after sterilizing is cooled to 75 DEG C, 20rpm stirs 20 minutes, obtains material after emulsification;
5. by material after emulsification in the plane, make the thick cheese thin layer of 3mm dull and stereotyped, then 4 DEG C of cooling formings, obtain shaping rear material;
6. shaping rear material being placed in 2%(w/v%) ionic calcium soln of 15 to 25 DEG C soaks 8 hours, namely obtains processed cheese.
embodiment 3: the preparation of processed cheese.
1. batching and mixing of materials: raw material comprises the cheese of 55% by weight, the sodium alginate of 2%, the JOHA S9(emulsification salt of 1.8%) and 5% cream, the starch of 2%, the white granulated sugar of 8%, the water of 26.2%, all raw materials drops into and melts pot, carries out pulverizing, stirs and obtain mixing rear material;
2. material stirring after mixing is heated to 75 DEG C, obtains heating rear material;
3. material sterilizing after heating, sterilization temperature 145 DEG C, 2 seconds time, obtains material after sterilizing;
4. material after sterilizing is cooled to 85 DEG C, 100rpm stirs 10 minutes, obtains material after emulsification;
5. by material after emulsification in the plane, make the thick cheese thin layer of 5mm dull and stereotyped, then 6 DEG C of cooling formings, obtain shaping rear material;
6. shaping rear material being placed in 3%(w/v%) ionic calcium soln of 15 to 25 DEG C soaks 12 hours, namely obtains processed cheese.
embodiment 4: the preparation of processed cheese.
1. batching and mixing of materials: raw material comprises the cheese of 80% by weight, the sodium alginate of 0.6%, the JOHA S9(emulsification salt of 2%), the water of 17.4%, all raw materials drops into and melts pot, carries out pulverizing, stirs and obtain mixing rear material;
2. material stirring after mixing is heated to 75 DEG C, obtains heating rear material;
3. material sterilizing after heating, sterilization temperature 140 DEG C, 4 seconds time, obtains material after sterilizing;
4. material after sterilizing is cooled to 80 DEG C, 50rpm stirs 15 minutes, obtains material after emulsification;
5. by material after emulsification in the plane, make the thick cheese thin layer of 10mm dull and stereotyped, then 10 DEG C of cooling formings, obtain shaping rear material;
6. shaping rear material being placed in 3%(w/v%) ionic calcium soln of 15 to 25 DEG C soaks 16 hours, namely obtains processed cheese.
embodiment 5: the preparation of processed cheese.
1. batching and mixing of materials: raw material comprises the cheese of 15% by weight, the sodium alginate of 1%, the JOHA S9(emulsification salt of 0.8%) and 14% milk powder, the cream of 10%, the white granulated sugar of 7%, the water of 52.2%, all raw materials drops into and melts pot, carries out pulverizing, stirs and obtain mixing rear material;
2. material stirring after mixing is heated to 80 DEG C, obtains heating rear material;
3. material sterilizing after heating, sterilization temperature 140 DEG C, 4 seconds time, obtains material after sterilizing;
4. material after sterilizing is cooled to 70 DEG C, 50rpm stirs 15 minutes, obtains material after emulsification;
5. by material after emulsification in the plane, make the thick cheese thin layer of 10mm dull and stereotyped, then 10 DEG C of cooling formings, obtain shaping rear material;
6. shaping rear material being placed in 3%(w/v%) ionic calcium soln of 15 to 25 DEG C soaks 16 hours, namely obtains processed cheese.
In embodiment 1-5, the soak time of shaping rear material in ionic calcium soln, determines according to boiling dissolubility test.Can stop soaking when the material sampled does not dissolve in boiling dissolubility test, obtain processed cheese.
The shape of processed cheese final products of the present invention, can shape before cooling forming, also can after cooling forming excision forming, or after immobilization completes, cut into required shape.
Although in the embodiment of the present invention 1 to 5, all employ UHT sterilization technology (step 3), also can replace with other process for sterilizing.In the immobilization step (step 6) of inventive embodiments 1 to 5, described ionic calcium soln can by soluble in water for soluble calcium salt obtained.
Although in this paper embodiment 1 to 5, all employ purchased from: German BK Giulini company, article No. is the emulsification salt of JOHA S9, is not intended to limit the present invention.Except JOHA S9, the emulsification salt of other prior aries, also can realize object of the present invention.
embodiment 6: product sensory criticism.
By the product of embodiment 1 ~ 5 first with clear water rinsing, remove surperficial unconjugated calcium ion; Sample is tasted in conduct together with the processed cheese of prior art again, does sense organ criticism.Method is with reference to Chinese dairy processing industry industry standard RHB 505-2004 " processed cheese aesthetic quality criticism detailed rules and regulations ", and TOP SCORES result is as follows:
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | The sample of prior art | |
| Flavour and smell, full marks 50 | 48 | 48 | 47 | 46 | 47 | 47 |
| Structural state, full marks 25 | 24 | 22 | 23 | 24 | 23 | 23 |
| Color and luster, full marks 10 | 9 | 10 | 9 | 10 | 10 | 10 |
| External form, full marks 10 | 10 | 10 | 9 | 9 | 9 | 7 |
| Packaging, full marks 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| Add up to | 96 | 95 | 93 | 94 | 94 | 92 |
Sense organ criticism conclusion: above data display, the processed cheese pure flavor that embodiment of the present invention 1-5 is obtained, quality is smooth, free from extraneous odour; Sense organ criticism total score exceedes the processed cheese of prior art.
embodiment 7: boiling dissolubility test.
Processed cheese prepared by the embodiment of the present invention 1 to 5 is soaked in water, uses high-pressure sterilizing pot or superhigh temperature sterilization machine, through sterilizing in 132 DEG C, 4 seconds.Utilize naked-eye observation after taking-up, processed cheese form prepared by embodiment 1 to 5 does not all change, and aqueous phase is as clear as crystal, is showed no processed cheese crushed particles, illustrates in high-temperature process, and processed cheese does not occur to dissolve and Fragmentation Phenomena.
Processed cheese prepared by the embodiment of the present invention 1 to 5 can withstand high temperatures boiling and can not being dissolved in water or the aqueous solution.
embodiment 8: the application in solid or semi-solid food products.
Be divided into nominal maximum aggregate size to be all no more than the particle of 1 centimetre the processed cheese of the embodiment of the present invention 1 ~ 5, then the calcium salt (or splitting again after cleaning) on surface is removed in cleaning; Then processed cheese particle is added in the food processed, as in the pre-packaged batching of pudding, jelly, mixed congee etc., filling together.So just can increase chewiness and cheesiness in butter for food.The shape of particle can be spheroidal, water-drop-shaped, cylindrical, cartoon character shape, figure image shape, zoomorphism shape, triangular pyramidal and irregular shape.Cleaning can be move into heat in boiling water to boil, or with clear water rinsing.
During preparation pre-packaged mixed congee, because product of the present invention has withstand high temperatures, can first processed cheese particle be added to according in the obtained mixed congee of prior art, then filling and sealing, sterilization, namely obtain pre-packaged mixed congee.
embodiment 9: the application in liquid food.
Be divided into nominal maximum aggregate size to be all no more than the particle of 0.5 centimetre the processed cheese of the embodiment of the present invention 1 ~ 5, then the calcium salt (or splitting again after cleaning) on surface is removed in cleaning; Then processed cheese particle can be added on just in processing beverage.So just can increase chewiness and cheesiness in butter for beverage.The shape of particle can be spheroidal, water-drop-shaped, cylindrical, cartoon character shape, figure image shape, zoomorphism shape, triangular pyramidal and irregular shape.Cleaning can be move into heat in boiling water to boil, or with clear water rinsing.
When preparing instant beverage, after brew is good, without the need to cooling, directly add processed cheese.
During preparation pre-packaged acidified milk, before acidified milk is filling, processed cheese can be added to filling feed liquid by aseptic adding technology, then packaging seal; Because the product of the embodiment of the present invention 1 to 5 has withstand high temperatures, also can first add in acidified milk, then filling and sealing, sterilization.The pre-packaged fermented dairy product that above-mentioned use two kinds of techniques are made, its quality is as broad as long.
In this article, " schematically " expression " serves as example, example or explanation ", any embodiment being described to " schematically " in this article should be interpreted as a kind of preferred or have more the technical scheme of advantage.
In this article, the restriction in the mathematics of " equal ", " identical " etc. non-critical and/or geometry meaning, also comprise it will be appreciated by those skilled in the art that and produce or error that use etc. allows.Except as otherwise noted, number range herein not only comprises the gamut in two end points, also comprises the some subranges be contained in wherein.
Be to be understood that, although this description describes according to each embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
A series of detailed description listed is above only illustrating for possible embodiments of the present invention; they are also not used to limit the scope of the invention; allly do not depart from the skill of the present invention equivalent embodiments done of spirit or change; as the combination of feature, segmentation or repetition, all should be included within protection scope of the present invention.
Claims (10)
1. a preparation method for processed cheese, is characterized in that, the raw material making this processed cheese comprises the cheese of 15% to 80%, the sodium alginate of 0.6% to 3%, the emulsification salt of 0.8% to 2%, and water;
Step of preparation process comprises:
Batching and mixing of materials, obtain mixing rear material;
By material stirring heating after described mixing, obtain heating rear material;
By material sterilizing after described heating, obtain material after sterilizing;
By material stirring emulsification after described sterilizing, obtain material after emulsification;
By material cooling forming after described emulsification, obtain shaping rear material; And
Described shaping rear material is placed in ionic calcium soln and soaks immobilization, namely obtain processed cheese.
2. preparation method according to claim 1, after wherein said mixing, the temperature of heating material step is 75 to 80 DEG C.
3. preparation method according to claim 1, after wherein said heating, the temperature of material sterilization steps is 135 to 145 DEG C, and the time is 2 to 4 seconds.
4. preparation method according to claim 1, the parameter of wherein said stirring and emulsifying step is: temperature 70 to 80 DEG C, stirs 10 to 20 minutes, agitator speed 10 to 100rpm.
5. preparation method according to claim 1, wherein said cooling forming step comprises: by material after described emulsification in the plane, and the cheese thin layer that paved one-tenth 1 to 10mm is thick is dull and stereotyped, is cooled to 0 to 10 DEG C.
6. preparation method according to claim 1, wherein said immersion immobilization step comprises: moved in the ionic calcium soln of 15 to 25 DEG C by described shaping rear material and soak, the W/V concentration of described ionic calcium soln is 1% to 3%.
7. preparation method according to claim 1, wherein said cooling forming step comprises: material after emulsification is made the particle that nominal maximum aggregate size is no more than 2cm, be cooled to 0 ~ 10 DEG C shaping.
8. preparation method according to claim 1, wherein said raw material comprises milk powder further, cream, anhydrous butter oil, carragheen, xanthans, starch, in white granulated sugar any one or its combination.
9. a processed cheese, is characterized in that, is prepared from method described in claim 1.
10. processed cheese according to claim 9 is preparing the application in food and/or beverage, it is characterized in that, comprises described processed cheese being moved into heat in boiling water and boiling or with clear water rinsing, then mixes with unclassified stores.
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| CN105053231A (en) * | 2015-09-01 | 2015-11-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese, preparation method thereof, yoghourt and preparation method of yoghourt |
| CN106616844A (en) * | 2015-10-27 | 2017-05-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Emulsifying salt used for processed cheese, processed cheese and method for preparing processed cheese |
| CN107927186A (en) * | 2017-12-05 | 2018-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk cheese processed and preparation method thereof again |
| CN113749154A (en) * | 2020-06-02 | 2021-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Slice processed cheese, cheese composite product and preparation method |
| CN113749153A (en) * | 2020-06-02 | 2021-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Slice processed cheese, cheese composite product and preparation method |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105053231A (en) * | 2015-09-01 | 2015-11-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese, preparation method thereof, yoghourt and preparation method of yoghourt |
| CN106616844A (en) * | 2015-10-27 | 2017-05-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Emulsifying salt used for processed cheese, processed cheese and method for preparing processed cheese |
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| CN113749154A (en) * | 2020-06-02 | 2021-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Slice processed cheese, cheese composite product and preparation method |
| CN113749153A (en) * | 2020-06-02 | 2021-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Slice processed cheese, cheese composite product and preparation method |
| CN113749154B (en) * | 2020-06-02 | 2023-12-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Slice processed cheese, cheese composite product and preparation method |
| CN113749153B (en) * | 2020-06-02 | 2023-12-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Slice processed cheese, cheese composite product and preparation method |
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