CN104738193B - A kind of processed cheese and its preparation method and application - Google Patents
A kind of processed cheese and its preparation method and application Download PDFInfo
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- CN104738193B CN104738193B CN201310738015.3A CN201310738015A CN104738193B CN 104738193 B CN104738193 B CN 104738193B CN 201310738015 A CN201310738015 A CN 201310738015A CN 104738193 B CN104738193 B CN 104738193B
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Abstract
The present invention provides a kind of processed cheese and preparation method thereof, the raw material that the processed cheese is made includes 15% to 80% cheese, 0.6% to 3% sodium alginate, 0.8% to 2% emulsification salt and water；Step of preparation process includes：Dispensing and material mixing, material after being mixed；Material stirring heats after mixing, material after being heated；Material sterilizes after heating, material after being sterilized；Material stirring emulsifies after sterilizing, material after being emulsified；Material is cooled and shaped after emulsifying, material after being molded；And material after molding is placed in ionic calcium soln, immobilization is impregnated to get to processed cheese.Processed cheese provided by the invention has the characteristic of tolerance high-temperature technology processing, can receive ultra-high-temperature sterilized milk or keep the process for sterilizing of sterile milk.The present invention also provides the purposes of above-mentioned processed cheese.
Description
Technical field
It can heat safe processed cheese, preparation method and the usage the present invention relates to a kind of dairy products, particularly one kind.
Background technology
Processed cheese is using natural cheese as primary raw material, adds emulsifier after crushed, melt using heating stirring,
The product that sterilization and emulsifying process are process.Other dairy sources can be added when preparing processed cheese（Such as milk powder, whey
Albumen powder, cream etc.）, can also addition spice, seasoning be needed according to different taste.Processed cheese flavor is soft, pattern
It is wide in variety, the needs for the different consumers that are content with very little, and with the longer shelf-life.
But the processed cheese of prior art processing, it can melt at 60 DEG C or more in semifluid shape, at this time processed cheese
Meeting water will be dissolved in water.Therefore, if in the processed of the higher semi-solid food products of moisture, beverage or liquid dairy products
Processed cheese particle is added in journey, when it is heated together with other raw materials, processed cheese is soluble, so as to lose cheese certainly
The structure and flavor of body, and product is adversely affected, this severely limits processed cheese as food and/or beverage raw material
Application.
Invention content
The object of the present invention is to provide a kind of preparation method of processed cheese, the processed cheese made of this method can be
It is not soluble in water at a temperature of super high temperature sterilizing technology；It can meet in room temperature liquid form product and preserve 6 months, moving for moisture does not occur
Shifting and water absorption and swelling, and it is not soluble in water.
It is a further object to provide a kind of processed cheeses, can be insoluble at a temperature of super high temperature sterilizing technology
Yu Shui.
The present invention provides a kind of preparation method of processed cheese, the raw material that the processed cheese is made includes 15% to 80%
Cheese, 0.6% to 3% sodium alginate, 0.8% to 2% emulsification salt and water；Step of preparation process includes：Dispensing, material mixing,
Material after being mixed；Material stirring heats after mixing, material after being heated；Material sterilizes after heating, and is sterilized
Material afterwards；Material stirring emulsifies after sterilizing, material after being emulsified；Material is cooled and shaped after emulsifying, object after being molded
Material；Material after molding is placed in ionic calcium soln, impregnates immobilization to get to processed cheese.
In a kind of exemplary embodiment of the preparation method of processed cheese, material heating stepses 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, 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, it stirs 10~20 minutes, 10~100rpm of agitator speed.
In a kind of exemplary embodiment of the preparation method of processed cheese, it is cooled and shaped step and includes：After emulsifying
Material, in the plane, the paved cheese thin layer tablet into 1~10mm thickness is cooled to 0 to 10 DEG C.
In a kind of exemplary embodiment of the preparation method of processed cheese, material after the molding is moved to 15 to 25
DEG C ionic calcium soln in impregnate, the W/V a concentration of 1% to 3% of the ionic calcium soln.
In a kind of exemplary embodiment of the preparation method of processed cheese, it is cooled and shaped step and includes：After emulsifying
Material is made the particle that nominal maximum aggregate size is no more than 2cm, is cooled to 0~10 DEG C of molding.
In a kind of exemplary embodiment of the preparation method of processed cheese, raw material further comprises milk powder, cream, nothing
Water cream, carragheen, xanthans, starch, any one or combination in white granulated sugar.
The present invention also provides a kind of processed cheeses, are prepared according to the preparation method of above-mentioned processed cheese.
Invention further provides application of the processed cheese in food and/or beverage is prepared, including processed cheese is moved
Enter heat in boiling water to boil or rinse with clear water, then mix with unclassified stores.
Processed cheese provided by the invention has the characteristic of tolerance high-temperature technology processing, can receive ultra-high temperature sterilization
Breast keeps sterile milk（GB 25190）Process for sterilizing, be also insoluble in water in high-temperature process；Room temperature liquid can be met
It is preserved 6 months in product, migration and the water absorption and swelling of moisture does not occur, and not soluble in water.In production consolidating containing processed cheese
During body food, using the processed cheese of the present invention as raw material, it can be handled in preparation process using thermophilic digestion, it can also
Using water as processing aid.In addition to this, it using the processed cheese of the present invention, can also create various containing processed cheese
The new beverage of grain, the processed cheese are not dissolved in water, and complete graininess can be presented in shelf life.Processed cheese
Addition is in food, such as fermented yoghourt, pudding, jelly, mixed congee, can be that food increases chewiness and cheesiness in butter.
Specific embodiment
In order to which the technical features, objects and effects to invention are more clearly understood, illustrate in conjunction with following embodiment
The specific embodiment of the present invention.
Embodiment 1：The preparation of processed cheese.
1. dispensing and material mixing：Raw material includes 15% cheese, 1% sodium alginate, 0.8% JOHA S9 by weight
（Emulsification salt）, 10% milk powder, 7% anhydrous butter oil, 1.6% carragheen, 1% xanthans, 3% starch, 5% white granulated sugar and
55.6% water；All raw material inputs melt pot, crush and stir, material after being mixed；
2. material stirring after mixing is heated to 80 DEG C, material after being heated；
3. material sterilizes after heating, 135 DEG C of sterilization temperature, 4 seconds time, material after being sterilized；
4. material after sterilizing is cooled to 80 DEG C, 10rpm is stirred 15 minutes, material after being emulsified；
5. material in the plane, is made the cheese thin layer tablet of 1mm thickness, is cooled back to 0 DEG C of molding, obtain after emulsifying
Material after molding；
6. material after molding is placed in 1%（w/v%）2 hours are impregnated in 15 to 25 DEG C of ionic calcium soln to get to making again
Cheese.
Embodiment 2：The preparation of processed cheese.
1. dispensing and material mixing：Raw material includes 36% cheese, 3% sodium alginate, 1.2% JOHA S9 by weight
（Emulsification salt）, 4% milk powder, 10% cream, 0.8% carragheen, 0.5% xanthans, 1% starch, 7% white granulated sugar and
36.5% water, all raw material inputs melt pot, crush, stir to get material after mixing；
2. material stirring after mixing is heated to 75 DEG C, material after being heated；
3. material sterilizes after heating, 140 DEG C of sterilization temperature, 3 seconds time, material after being sterilized；
4. material after sterilizing is cooled to 75 DEG C, 20rpm is stirred 20 minutes, material after being emulsified；
5. material in the plane, is made the cheese thin layer tablet of 3mm thickness, then 4 DEG C of cooling and shaping, obtains into after emulsifying
Material after type；
6. material after molding is placed in 2%（w/v%）8 hours are impregnated in 15 to 25 DEG C of ionic calcium soln to get to making again
Cheese.
Embodiment 3：The preparation of processed cheese.
1. dispensing and material mixing：Raw material includes 55% cheese, 2% sodium alginate, 1.8% JOHA S9 by weight
（Emulsification salt）With 5% cream, 2% starch, 8% white granulated sugar, 26.2% water, all raw materials, which are put into, melts pots, crush,
Stir to get material after mixing；
2. material stirring after mixing is heated to 75 DEG C, material after being heated；
3. material sterilizes after heating, 145 DEG C of sterilization temperature, 2 seconds time, material after being sterilized；
4. material after sterilizing is cooled to 85 DEG C, 100rpm is stirred 10 minutes, material after being emulsified；
5. material in the plane, is made the cheese thin layer tablet of 5mm thickness, then 6 DEG C of cooling and shaping, obtains into after emulsifying
Material after type；
6. material after molding is placed in 3%（w/v%）12 hours are impregnated in 15 to 25 DEG C of ionic calcium soln to get to making again
Cheese.
Embodiment 4：The preparation of processed cheese.
1. dispensing and material mixing：Raw material includes 80% cheese, 0.6% sodium alginate, 2% JOHA S9 by weight
（Emulsification salt）, 17.4% water, all raw materials, which are put into, melts pots, crushes, stirs to get material after mixing；
2. material stirring after mixing is heated to 75 DEG C, material after being heated；
3. material sterilizes after heating, 140 DEG C of sterilization temperature, 4 seconds time, material after being sterilized；
4. material after sterilizing is cooled to 80 DEG C, 50rpm is stirred 15 minutes, material after being emulsified；
5. material in the plane, is made the cheese thin layer tablet of 10mm thickness, then 10 DEG C of cooling and shaping, obtains after emulsifying
Material after molding；
6. material after molding is placed in 3%（w/v%）16 hours are impregnated in 15 to 25 DEG C of ionic calcium soln to get to making again
Cheese.
Embodiment 5：The preparation of processed cheese.
1. dispensing and material mixing：Raw material includes 15% cheese, 1% sodium alginate, 0.8% JOHA S9 by weight
（Emulsification salt）With 14% milk powder, 10% cream, 7% white granulated sugar, 52.2% water, all raw materials, which are put into, melts pots, carries out powder
It is broken, stir to get mixing after material；
2. material stirring after mixing is heated to 80 DEG C, material after being heated；
3. material sterilizes after heating, 140 DEG C of sterilization temperature, 4 seconds time, material after being sterilized；
4. material after sterilizing is cooled to 70 DEG C, 50rpm is stirred 15 minutes, material after being emulsified；
5. material in the plane, is made the cheese thin layer tablet of 10mm thickness, then 10 DEG C of cooling and shaping, obtains after emulsifying
Material after molding；
6. material after molding is placed in 3%（w/v%）16 hours are impregnated in 15 to 25 DEG C of ionic calcium soln to get to making again
Cheese.
In embodiment 1-5, soaking time of the material in ionic calcium soln after molding is true according to boiling dissolubility test
Fixed.Immersion can be terminated when the material of sampling does not dissolve in boiling dissolubility test, obtains processed cheese.
The shape of processed cheese final products of the present invention, can shape before cooling and shaping, can also be cut after cooling and shaping
It is cut into type or required shape is cut into after the completion of immobilization.
Although in the embodiment of the present invention 1 to 5, UHT sterilization technology is all employed（Step 3）, but can also replace with
Other process for sterilizing.In the immobilization step of inventive embodiments 1 to 5（Step 6）In, the ionic calcium soln can will be solvable
Property calcium salt it is soluble in water be made.
Although in embodiment hereof 1 to 5, all employ and be purchased from：German BK Giulini companies, article No. are JOHA S9
Emulsification salt, but be not intended to limit the present invention.In addition to JOHA S9, the emulsification salt of other prior arts can also realize this
The purpose of invention.
Embodiment 6：Product sensory criticism.
The product of Examples 1 to 5 is first rinsed with clear water, the calcium ion that removal surface is not associated with；Again with the prior art
Processed cheese does sense organ criticism together as sample is tasted.Method is with reference to China dairy processing industry industry standard RHB 505-
2004《Processed cheese aesthetic quality's criticism detailed rules and regulations》, TOP SCORES result is as follows：
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | The sample of the 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 |
| It is total | 96 | 95 | 93 | 94 | 94 | 92 |
Sense organ criticism conclusion：Data above shows, processed cheese pure flavor, quality made from 1-5 of the embodiment of the present invention
It is smooth, free from extraneous odour；Sense organ criticism total score is more than the processed cheese of the 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 ultra high temperature sterilization
Machine sterilized through 132 DEG C, 4 seconds.Using naked-eye observation after taking-up, processed cheese form prepared by embodiment 1 to 5 does not become
Change, water phase is as clear as crystal, is showed no processed cheese crushed particles, illustrates in high-temperature process, and processed cheese does not occur molten
Solution and Fragmentation Phenomena.
Processed cheese prepared by the embodiment of the present invention 1 to 5 can be resistant to thermophilic digestion without being dissolved in water or aqueous solution
In.
Embodiment 8：Application in solid or semisolid food.
The processed cheese of the embodiment of the present invention 1~5 is divided into the particle that nominal maximum aggregate size is no more than 1 centimetre, then
The calcium salt on cleaning removal surface（Or it is split again after cleaning）；Then processed cheese particle is added in the food processed
In, such as in the pre-packaged dispensing of pudding, jelly, mixed congee, it is filling together.Can be thus that food increases chewiness and does
Junket fragrance.The shape of particle can be spheroidal, water-drop-shaped, cylinder, cartoon character shape, figure image shape, zoomorphism shape,
Triangular pyramidal and irregular shape.Cleaning can move into heat in boiling water to boil or rinse with clear water.
When preparing pre-packaged mixed congee, since the product of the present invention has the characteristics that be resistant to high temperature, it will first can make again dry
Junket particle is added to according in mixed congee made from the prior art, then filling and sealing, sterilization are to get to pre-packaged mixed congee.
Embodiment 9：Application in liquid food.
The processed cheese of the embodiment of the present invention 1~5 is divided into the particle that nominal maximum aggregate size is no more than 0.5 centimetre,
The calcium salt on removal surface is cleaned again（Or it is split again after cleaning）；Then processed cheese particle can be added and processed
In beverage.Can be thus that beverage increases chewiness and cheesiness in butter.The shape of particle can be spheroidal, water-drop-shaped, circle
Cylindricality, cartoon character shape, figure image shape, zoomorphism shape, triangular pyramidal and irregular shape.Cleaning can be moved into boiling water
Heat is boiled or is rinsed with clear water.
When preparing instant beverage, after brew is good, without cooling, processed cheese is directly added.
When preparing pre-packaged acidified milk, processed cheese can be added by sterile adding technology before acidified milk is filling
To filling feed liquid, then packaging seal；Since the product of the embodiment of the present invention 1 to 5 has the characteristics that be resistant to high temperature, can also first add
It is added in acidified milk, then filling and sealing, sterilization.The above-mentioned pre-packaged fermented dairy product made of two kinds of techniques, quality do not have
Difference.
Herein, " schematic " expression " serving as example, example or explanation " should not will be described herein as " showing
Any embodiment of meaning property " is construed to a kind of preferred or more advantageous technical solution.
Herein, the limitation in " equal ", " identical " etc. and non-critical mathematics and/or geometry meaning, also includes
It will be appreciated by those skilled in the art that and production or the error for the permissions such as using.Unless otherwise indicated, numerical value model herein
The entire scope not only included in two endpoint is enclosed, is also included contained in several subranges therein.
It should be appreciated that although this specification is described according to each embodiment, not each embodiment only includes one
A independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should will say
Bright book is as an entirety, and the technical solutions in each embodiment can also be properly combined, and forming those skilled in the art can be with
The other embodiment of understanding.
Those listed above is a series of to be described in detail illustrating only for possible embodiments of the invention,
They are not to limit the scope of the invention, all equivalent embodiments made without departing from skill spirit of the present invention or change
More, it such as the combination of feature, segmentation or repetition, should all be included in the protection scope of the present invention.
Claims (5)
1. a kind of preparation method of processed cheese, which is characterized in that be made the processed cheese raw material include 15% to 80% it is dry
Junket, 0.6% to 3% sodium alginate, 0.8% to 2% emulsification salt and water；
Step of preparation process includes：
Dispensing and material mixing, material after being mixed；
Material stirring after the mixing is heated, material after being heated, wherein after the mixing material heating stepses temperature
It is 75 to 80 DEG C；
Material after the heating is sterilized, material after being sterilized, wherein the temperature of material sterilization steps is 135 after the heating
To 145 DEG C, the time is 2 to 4 seconds；
Material stirring after the sterilizing is emulsified, the parameter of the stirring and emulsifying step is：70 to 80 DEG C of temperature, stirring 10 to 20
Minute, agitator speed 10 to 100rpm, material after being emulsified；
Material after the emulsification is cooled and shaped, the cooling and shaping step is included material after the emulsification in the plane,
The paved cheese thin layer tablet into 1 to 10mm thickness is cooled to 0 to 10 DEG C, material after being molded；And
Material after the molding is placed in ionic calcium soln and impregnates immobilization, the immersion immobilization step include by it is described into
Material is moved in 15 to 25 DEG C of ionic calcium soln and is impregnated after type, the W/V a concentration of 1% to 3% of the ionic calcium soln to get to
Processed cheese.
2. preparation method according to claim 1, wherein the cooling and shaping step includes：Material after emulsification is made most
Big nominal particle diameter is no more than the particle of 2cm, is cooled to 0~10 DEG C of molding.
3. preparation method according to claim 1, wherein the raw material further comprises milk powder, cream, carragheen, xanthan
Glue, starch, any one or combination in white granulated sugar.
4. a kind of processed cheese, which is characterized in that be prepared with claim 1 the method.
5. application of the processed cheese according to claim 4 in food and/or beverage is prepared, which is characterized in that including
Heat in processed cheese immigration boiling water is boiled or rinsed with clear water, then mixed with unclassified stores.
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| CN104738193B true CN104738193B (en) | 2018-06-26 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106616844B (en) * | 2015-10-27 | 2020-09-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Emulsifying salt for processed cheese, processed cheese and method for preparing processed cheese |
| CN107927186B (en) * | 2017-12-05 | 2021-02-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed milk cheese and preparation method thereof |
| 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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| CN1483339A (en) * | 2003-05-29 | 2004-03-24 | 孙太成 | Solid protein prepared food and preparation 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 |
| CN103250800A (en) * | 2013-05-10 | 2013-08-21 | 光明乳业股份有限公司 | Reproduced cheese ball and preparation method thereof |
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2013
- 2013-12-30 CN CN201310738015.3A patent/CN104738193B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1483339A (en) * | 2003-05-29 | 2004-03-24 | 孙太成 | Solid protein prepared food and preparation 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 |
| CN103250800A (en) * | 2013-05-10 | 2013-08-21 | 光明乳业股份有限公司 | Reproduced cheese ball and preparation method thereof |
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