CN105981831A - Reproduced cheese and preparation method thereof - Google Patents
Reproduced cheese and preparation method thereof Download PDFInfo
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- CN105981831A CN105981831A CN201510065735.7A CN201510065735A CN105981831A CN 105981831 A CN105981831 A CN 105981831A CN 201510065735 A CN201510065735 A CN 201510065735A CN 105981831 A CN105981831 A CN 105981831A
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Abstract
The present invention provides reproduced cheese. Every 100 kg of raw materials preparing the reproduced cheese comprise 15-35 kg of natural cheeses, 10-25 kg of milk fat raw materials, 5-15 kg of milk protein raw materials, 0.3-0.8 kg of gelatin, 0.1-0.2 kg of carrageenan, 0.05-0.3 kg of agar, 0.1-0.5 kg of sodium hexametaphosphate, 0.1-0.5 kg of sodium tripolyphosphate, 0.1-0.5 kg of sodium dihydrogen phosphate, 0.1-0.5 kg of sodium citrate and the balanced being water. The content of lactose in the reproduced cheese is 5% or below. The reproduced cheese has smoothness and spreadability comparable to those of the spreaded cheese, and has the property of being non-stickable to packaging film after the cheese is packaged into blocks. The present invention also provides a preparation method of the reproduced cheese.
Description
Technical field
The present invention relates to a kind of processed cheese, especially a kind of adhesion packaging film and the preferable processed cheese of smear and preparation method thereof.
Background technology
At present, the processed cheese on market can be divided into smear type, slice and packaged three types.The textured exquisiteness of smear type reproduced cheese, good in taste, the preferable feature of Flavor release, owing to its viscosity is higher, need with container packages such as plastic cups, and use the instruments such as spoon to eat.The materials such as packaged reproduced cheese molding is preferable, available aluminium-foil paper are packed, and are convenient for carrying and eat, and cannot not have viscously the feature of packaging, but packaged processed cheese Flavor release is poor, and fine and smooth degree is less than smearing cheese, and is not easy to smear.
Summary of the invention
It is an object of the invention to provide a kind of processed cheese, it does not glue packaging film after having preferable smear, and packaging in bulk.
It is a further object to provide the preparation method of a kind of processed cheese, its processed cheese prepared does not glues packaging film after having preferable smear, and packaging in bulk.
The invention provides a kind of processed cheese, the every double centner raw material making it includes: natural cheese 15 to 35 kilograms, butter oil raw material 10 to 25 kilograms, lactoprotein raw material 5 to 15 kilograms, 0.3 to 0.8 kilogram of gelatin, carrageenan 0.1 to 0.2 kilogram, 0.05 to 0.3 kilogram of agar, sodium hexameta phosphate 0.1 to 0.5 kilogram, sodium tripolyphosphate 0.1 to 0.5 kilogram, sodium dihydrogen phosphate 0.1 to 0.5 kilogram, sodium citrate 0.1 to 0.5 kilogram and the water of surplus；The lactose content of processed cheese is less than 5%.
In another exemplary embodiment of processed cheese, the natural cheese combination of one or more in Pa Masen (Parmesan) cheese, Qie Da (Cheddar) cheese, up to (Gouda) cheese, horse Soviet Union's lira (Mozzarella) cheese and Ida nurse (Edam) cheese.
In a kind of exemplary embodiment of processed cheese, butter oil raw material is butter and/or dilute butter.
In a kind of exemplary embodiment of processed cheese, lactoprotein raw material coagulates casoid flour, milk concentrated protein powder, whey protein concentrate selected from enzyme and separates the combination of one or more in albumen with milk surum.
Present invention also offers the preparation method of above-mentioned processed cheese, comprise the steps: a, raw material mixed melting；B, sterilization；C, emulsifying；D, filling and package molding.
In another exemplary embodiment of the preparation method of processed cheese, step a is: by natural cheese segmentation cutting, adding the mixing of remaining raw material, shear 45 to 55 DEG C of stirrings, stirring duration 3 to 5 minutes, shear rate is 500 to 1000rpm.
In a kind of exemplary embodiment of the preparation method of processed cheese, step b is instantaneous ultrahigh-temperature sterilization, temperature 135 to 140 DEG C, 2 to 9 seconds time.In can ensureing shelf life of products, microorganism reaches hygienic requirements.
In a kind of exemplary embodiment of the preparation method of processed cheese, step c is stirring and emulsifying, and mixing speed is 50 to 80rpm, and temperature is 80 to 90 DEG C, and temperature control mode is steam direct heating, and emulsification times is 5 to 10 minutes.
In a kind of exemplary embodiment of the preparation method of processed cheese, in step d, material-filling temperature is maintained at 65 to 85 DEG C.
In a kind of exemplary embodiment of the preparation method of processed cheese, in step d, directly the packaging material of contact processed cheese are aluminum or Low Density Polyethylene.
In a kind of exemplary embodiment of the preparation method of processed cheese, the material of step d intermediate package is composite plastic or aluminium foil film, wherein preferably packaging material are to meet composite plastic or aluminium foil film, the wherein composite plastic preferred LDPE(Low Density Polyethylene that " GB/T 21302-2007 composite packing film, bag general rule ", " the food packaging PP TYPE of GB/T 28117-2011, bag " and " the food packaging plastics of GB/T 28118-2011 and foil laminated film, bag " specifies)；LDPE and PA(polyamide) composite；LDPE, PA and PET(polyethylene terephthalate) composite；PET, AL(aluminium foil) and LDPE composite；PT(cellophane) and AL composite.
The processed cheese that the present invention provides has the smooth sophistication suitable with smearing cheese and smear, and after there is packaging in bulk, do not glue the characteristic of packaging film, it is convenient for carrying, there is good taste and flavor release simultaneously, having attracted the attention of consumer, also the package design for smear type cheese product provides a kind of new thinking.
The preparation method of processed cheese that the present invention provides, smooth sophistication that its processed cheese prepared is suitable with smearing cheese and smear, and do not glue the characteristic of packaging film after there is packaging in bulk.
Detailed description of the invention
In order to technical characteristic, purpose and the effect of invention are more clearly understood from, the detailed description of the invention of the present invention is described in conjunction with following example.
The filling and package forming method used in following example is: be placed on mould by packaging material, form it into and mould same shape with stigma pressure packaging material, by material-filling in the mould of coated packing material, use packaging material hot-seal the most again, form specific shape.
The packaging material used in following example all meet " GB/T 21302-2007 composite packing film, bag general rule ", " the food packaging PP TYPE of GB/T 28117-2011, bag " and the relevant regulations of " the food packaging plastics of GB/T 28118-2011 and foil laminated film, bag ".
Embodiment
1
。
1, raw material:
Natural cheese: 15 kilograms, selected from Pa Masen cheese；
Lactoprotein raw material: selected from whole milk powder 10 kilograms；
Butter oil raw material: selected from 25 kilograms of butter；
Sodium hexameta phosphate: 0.5 kilogram；
Sodium tripolyphosphate: 0.2 kilogram；
Sodium dihydrogen phosphate: 0.5 kilogram；
Sodium citrate: 0.1 kilogram；
Gelatin: 0.8 kilogram；
Carrageenan: 0.1 kilogram；
Agar: 0.1 kilogram；
Water: complement to double centner.
2, preparation method:
A, raw material mixed melting: by natural cheese segmentation cutting, adding the mixing of remaining raw material, shear in 45 DEG C of stirrings in processed cheese fusion boiler, stirring duration 3 minutes, shear rate is 500rpm；
B, sterilization: sterilization temperature 95 DEG C, 300 seconds time；
C, stirring and emulsifying: mixing speed is 50rpm, temperature is 80 DEG C, and temperature control mode is steam direct heating, and emulsification times is 5 minutes；
D, filling and package molding: during fill, temperature of charge keeps 65 DEG C.
The lactose content of the present embodiment product is 3%.
Embodiment
2
。
1, raw material:
Natural cheese: 30 kilograms, reaches cheese selected from cutting；
Lactoprotein raw material: coagulate casoid flour 2 kilograms selected from skimmed milk powder 8 kilograms and enzyme；
Butter oil raw material: selected from 18 kilograms of dilute butter；
Sodium hexameta phosphate: 0.1 kilogram；
Sodium tripolyphosphate: 0.5 kilogram；
Sodium dihydrogen phosphate: 0.3 kilogram；
Sodium citrate: 0.3 kilogram；
Gelatin: 0.6 kilogram；
Carrageenan: 0.12 kilogram；
Agar: 0.1 kilogram；
Water: complement to double centner.
2, preparation method:
A, raw material mixed melting: by natural cheese segmentation cutting, adding the mixing of remaining raw material, shear in 46 DEG C of stirrings in processed cheese fusion boiler, stirring duration 4 minutes, shear rate is 600rpm；
B, sterilization: sterilization temperature 105 DEG C, 30 seconds time；
C, stirring and emulsifying: mixing speed is 55rpm, temperature is 81 DEG C, and temperature control mode is steam direct heating, and emulsification times is 6 minutes；
D, filling and package molding: during fill, temperature of charge keeps 70 DEG C.
The lactose content of the present embodiment product is 4.5%.
Embodiment
3
。
1, raw material:
Natural cheese: 35 kilograms, selected from up to cheese；
Lactoprotein raw material: selected from whole milk powder 2 kilograms, skimmed milk powder 3 kilograms and milk concentrated protein powder 5 kilograms；
Butter oil raw material: selected from 5 kilograms of butter and 5 kilograms of dilute butter；
Sodium hexameta phosphate: 0.4 kilogram；
Sodium tripolyphosphate: 0.1 kilogram；
Sodium dihydrogen phosphate: 0.1 kilogram；
Sodium citrate: 0.5 kilogram；
Gelatin: 0.3 kilogram；
Carrageenan: 0.2 kilogram；
Agar: 0.05 kilogram；
Water: complement to double centner.
2, preparation method:
A, raw material mixed melting: by natural cheese segmentation cutting, adding the mixing of remaining raw material, shear in 47 DEG C of stirrings in processed cheese fusion boiler, stirring duration 5 minutes, shear rate is 700rpm；
B, sterilization: sterilization temperature 105 DEG C, 50 seconds time；
C, stirring and emulsifying: mixing speed is 60rpm, temperature is 82 DEG C, and temperature control mode is steam direct heating, and emulsification times is 7 minutes；
D, filling and package molding: during fill, temperature of charge keeps 75 DEG C.
The lactose content of the present embodiment product is 2.5%.
Embodiment
4
。
1, raw material:
Natural cheese: 30 kilograms, selected from horse Soviet Union lira cheese；
Lactoprotein raw material: selected from whole milk powder 3 kilograms, skimmed milk powder 5 kilograms and 2 kilograms of whey protein concentrate powder；
Butter oil raw material: selected from 4 kilograms of butter and 14 kilograms of dilute butter；
Sodium hexameta phosphate: 0.1 kilogram；
Sodium tripolyphosphate: 0.4 kilogram；
Sodium dihydrogen phosphate: 0.3 kilogram；
Sodium citrate: 0.3 kilogram；
Gelatin: 0.6 kilogram；
Carrageenan: 0.12 kilogram；
Agar: 0.1 kilogram；
Water: complement to double centner.
2, preparation method:
A, raw material mixed melting: by natural cheese segmentation cutting, adding the mixing of remaining raw material, shear in 48 DEG C of stirrings in processed cheese fusion boiler, stirring duration 3.5 minutes, shear rate is 800rpm；
B, sterilization: sterilization temperature 105 DEG C, 60 seconds time；
C, stirring and emulsifying: mixing speed is 65rpm, temperature is 83 DEG C, and temperature control mode is steam direct heating, and emulsification times is 8 minutes；
D, filling and package molding: during fill, temperature of charge keeps 80 DEG C.
The lactose content of the present embodiment product is 4%.
Embodiment
5
。
1, raw material:
Natural cheese: 35 kilograms, reaches cheese selected from cutting: Ida nurse cheese=3:4；
Lactoprotein raw material: selected from whole milk powder 1 kilogram, skimmed milk powder 4 kilograms separates 5 kilograms of albumen with milk surum；
Butter oil raw material: selected from 10 kilograms of butter；
Sodium hexameta phosphate: 0.4 kilogram；
Sodium tripolyphosphate: 0.2 kilogram；
Sodium dihydrogen phosphate: 0.2 kilogram；
Sodium citrate: 0.5 kilogram；
Gelatin: 0.3 kilogram；
Carrageenan: 0.2 kilogram；
Agar: 0.05 kilogram；
Water: complement to double centner.
2, preparation method:
A, raw material mixed melting: by natural cheese segmentation cutting, adding the mixing of remaining raw material, shear in 49 DEG C of stirrings in processed cheese fusion boiler, stirring duration 4.5 minutes, shear rate is 900rpm；
B, sterilization: sterilization temperature 139 DEG C, 6 seconds time；
C, stirring and emulsifying: mixing speed is 70rpm, temperature is 84 DEG C, and temperature control mode is steam direct heating, and emulsification times is 9 minutes；
D, filling and package molding: during fill, temperature of charge keeps 85 DEG C.
The lactose content of the present embodiment product is 2.5%.
Embodiment
6
。
1, raw material:
Natural cheese: 15 kilograms, selected from Pa Masen cheese: cut and reach cheese=1:2；
Lactoprotein raw material: selected from whole milk powder 8 kilograms and skimmed milk powder 2 kilograms；
Butter oil raw material: selected from 25 kilograms of butter；
Sodium hexameta phosphate: 0.5 kilogram；
Sodium tripolyphosphate: 0.2 kilogram；
Sodium dihydrogen phosphate: 0.1 kilogram；
Sodium citrate: 0.4 kilogram；
Gelatin: 0.6 kilogram；
Carrageenan: 0.1 kilogram；
Agar: 0.3 kilogram；
Water: complement to double centner.
2, preparation method:
A, raw material mixed melting: by natural cheese segmentation cutting, adding the mixing of remaining raw material, shear in 50 DEG C of stirrings in processed cheese fusion boiler, stirring duration 3 minutes, shear rate is 550rpm；
B, sterilization: sterilization temperature 140 DEG C, 7 seconds time；
C, stirring and emulsifying: mixing speed is 75rpm, temperature is 85 DEG C, and temperature control mode is steam direct heating, and emulsification times is 10 minutes；
D, filling and package molding: during fill, temperature of charge keeps 68 DEG C.
The lactose content of the present embodiment product is 3.5%.
Embodiment
7
。
1, raw material:
Natural cheese: 20 kilograms, reaches cheese selected from cutting: horse Soviet Union lira cheese: Pa Masen cheese=5:2:3；
Lactoprotein raw material: selected from whole milk powder 4 kilograms, skimmed milk powder 3 kilograms, enzyme coagulates casoid flour 0.5 kilogram and milk concentrated protein powder 1.5 kilograms；
Butter oil raw material: selected from 15 kilograms of dilute butter；
Sodium hexameta phosphate: 0.3 kilogram；
Sodium tripolyphosphate: 0.4 kilogram；
Sodium dihydrogen phosphate: 0.5 kilogram；
Sodium citrate: 0.2 kilogram；
Gelatin: 0.6 kilogram；
Carrageenan: 0.14 kilogram；
Agar: 0.08 kilogram；
Water: complement to double centner.
2, preparation method:
A, raw material mixed melting: by natural cheese segmentation cutting, adding the mixing of remaining raw material, shear in 51 DEG C of stirrings in processed cheese fusion boiler, stirring duration 4 minutes, shear rate is 650rpm；
B, sterilization: sterilization temperature 135 DEG C, 8 seconds time；
C, stirring and emulsifying: mixing speed is 80rpm, temperature is 86 DEG C, and temperature control mode is steam direct heating, and emulsification times is 6 minutes；
D, filling and package molding: during fill, temperature of charge keeps 74 DEG C.
The lactose content of the present embodiment product is 3%.
Embodiment
8
。
1, raw material:
Natural cheese: 20 kilograms, reaches cheese selected from cutting: up to cheese: Ida nurse cheese=2:1:2；
Lactoprotein raw material: selected from whole milk powder 6 kilograms, milk concentrated protein powder 2 kilograms and 2 kilograms of whey protein concentrate powder；
Butter oil raw material: selected from 8 kilograms of butter and 12 kilograms of dilute butter；
Sodium hexameta phosphate: 0.5 kilogram；
Sodium tripolyphosphate: 0.2 kilogram；
Sodium dihydrogen phosphate: 0.3 kilogram；
Sodium citrate: 0.1 kilogram；
Gelatin: 0.7 kilogram；
Carrageenan: 0.14 kilogram；
Agar: 0.2 kilogram；
Water: complement to double centner.
2, preparation method:
A, raw material mixed melting: by natural cheese segmentation cutting, adding the mixing of remaining raw material, shear in 52 DEG C of stirrings in processed cheese fusion boiler, stirring duration 5 minutes, shear rate is 750rpm；
B, sterilization: sterilization temperature 135 DEG C, 9 seconds time；
C, stirring and emulsifying: mixing speed is 50rpm, temperature is 87 DEG C, and temperature control mode is steam direct heating, and emulsification times is 7 minutes；
D, filling and package molding: during fill, temperature of charge keeps 79 DEG C.
The lactose content of the present embodiment product is 2%.
Embodiment
9
。
1, raw material:
Natural cheese: 30 kilograms, selected from up to cheese: Ida nurse cheese=7:8；
Lactoprotein raw material: selected from skimmed milk powder 9 kilograms, milk protein concentrate 1 kilogram, whey protein concentrate 0.8 kilogram separates 1.2 kilograms of albumen with milk surum；
Butter oil raw material: selected from 25 kilograms of dilute butter；
Sodium hexameta phosphate: 0.3 kilogram；
Sodium tripolyphosphate: 0.3 kilogram；
Sodium dihydrogen phosphate: 0.5 kilogram；
Sodium citrate: 0.2 kilogram；
Gelatin: 0.6 kilogram；
Carrageenan: 0.2 kilogram；
Agar: 0.14 kilogram；
Water: complement to double centner.
2, preparation method:
A, raw material mixed melting: by natural cheese segmentation cutting, adding the mixing of remaining raw material, shear in 53 DEG C of stirrings in processed cheese fusion boiler, stirring duration 5 minutes, shear rate is 850rpm；
B, sterilization: sterilization temperature 136 DEG C, 2 seconds time；
C, stirring and emulsifying: mixing speed is 60rpm, temperature is 88 DEG C, and temperature control mode is steam direct heating, and emulsification times is 5 minutes；
D, filling and package molding: during fill, temperature of charge keeps 70 DEG C.
The lactose content of the present embodiment product is 4.5%.
Embodiment
10
。
1, raw material:
Natural cheese: 35 kilograms, reaches cheese selected from cutting: up to cheese: horse Soviet Union lira cheese=4:2:1；
Lactoprotein raw material: selected from whole milk powder 4 kilograms, skimmed milk powder 4 kilograms, enzyme coagulates casoid flour 1 kilogram and separates 1 kilogram of albumen with milk surum；
Butter oil raw material: selected from 3 kilograms of butter and 7 kilograms of dilute butter；
Sodium hexameta phosphate: 0.4 kilogram；
Sodium tripolyphosphate: 0.1 kilogram；
Sodium dihydrogen phosphate: 0.1 kilogram；
Sodium citrate: 0.5 kilogram；
Gelatin: 0.3 kilogram；
Carrageenan: 0.2 kilogram；
Agar: 0.05 kilogram；
Water: complement to double centner.
2, preparation method:
A, raw material mixed melting: by natural cheese segmentation cutting, adding the mixing of remaining raw material, shear in 54 DEG C of stirrings in processed cheese fusion boiler, stirring duration 3 minutes, shear rate is 950rpm；
B, sterilization: sterilization temperature 137 DEG C, 4 seconds time；
C, stirring and emulsifying: mixing speed is 80rpm, temperature is 89 DEG C, and temperature control mode is steam direct heating, and emulsification times is 8 minutes；
D, filling and package molding: during fill, temperature of charge keeps 69 DEG C.
The lactose content of the present embodiment product is 3.5%.
Embodiment
11
。
1, raw material:
Natural cheese: 15 kilograms, selected from Pa Masen cheese: cut and reach cheese=2:3；
Lactoprotein raw material: selected from whole milk powder 5 kilograms,；
Butter oil raw material: selected from 4 kilograms of butter and 6 kilograms of dilute butter；
Sodium hexameta phosphate: 0.1 kilogram；
Sodium tripolyphosphate: 0.1 kilogram；
Sodium dihydrogen phosphate: 0.1 kilogram；
Sodium citrate: 0.1 kilogram；
Gelatin: 0.3 kilogram；
Carrageenan: 0.1 kilogram；
Agar: 0.05 kilogram；
Water: complement to double centner.
2, preparation method:
A, raw material mixed melting: by natural cheese segmentation cutting, adding the mixing of remaining raw material, shear in 45 DEG C of stirrings in processed cheese fusion boiler, stirring duration 3 minutes, shear rate is 500rpm；
B, sterilization: sterilization temperature 135 DEG C, 2 seconds time；
C, stirring and emulsifying: mixing speed is 50rpm, temperature is 80 DEG C, and temperature control mode is steam direct heating, and emulsification times is 5 minutes；
D, filling and package molding: during fill, temperature of charge keeps 65 DEG C.
The lactose content of the present embodiment product is 1.5%.
Embodiment
12
。
1, raw material:
Natural cheese: 35 kilograms, selected from Pa Masen cheese: up to cheese: Ida nurse cheese=1:2:4；
Lactoprotein raw material: selected from skimmed milk powder 10 kilograms and milk protein concentrate 5 kilograms；
Butter oil raw material: selected from 25 kilograms of dilute butter；
Sodium hexameta phosphate: 0.5 kilogram；
Sodium tripolyphosphate: 0.5 kilogram；
Sodium dihydrogen phosphate: 0.5 kilogram；
Sodium citrate: 0.5 kilogram；
Gelatin: 0.8 kilogram；
Carrageenan: 0.2 kilogram；
Agar: 0.3 kilogram；
Water: complement to double centner.
2, preparation method:
A, raw material mixed melting: by natural cheese segmentation cutting, adding the mixing of remaining raw material, shear in 55 DEG C of stirrings in processed cheese fusion boiler, stirring duration 5 minutes, shear rate is 1000rpm；
B, sterilization: sterilization temperature 140 DEG C, 9 seconds time；
C, stirring and emulsifying: mixing speed is 80rpm, temperature is 90 DEG C, and temperature control mode is steam direct heating, and emulsification times is 10 minutes；
D, filling and package molding: during fill, temperature of charge keeps 85 DEG C.
The lactose content of the present embodiment product is 5%.
Comparative example
1
。
1, raw material:
Natural cheese: 15 kilograms, selected from Pa Masen cheese；
Lactoprotein raw material: selected from whole milk powder 10 kilograms；
Butter oil raw material: selected from 25 kilograms of butter；
Sodium hexameta phosphate: 0.5 kilogram；
Sodium tripolyphosphate: 0.2 kilogram；
Sodium dihydrogen phosphate: 0.5 kilogram；
Sodium citrate: 0.1 kilogram；
Xanthan gum: 0.4 kilogram；
Locust bean gum: 0.1 kilogram；
Carrageenan: 0.5 kilogram；
Water: complement to double centner.
2, preparation method: identical with the preparation method described in embodiment 1.
The lactose content of the present embodiment product is 3%.
Comparative example
2
。
1, raw material:
Natural cheese: 15 kilograms, selected from Pa Masen cheese；
Lactoprotein raw material: selected from whole milk powder 10 kilograms；
Butter oil raw material: selected from 25 kilograms of butter；
Sodium pyrophosphate: 0.5 kilogram；
Disodium hydrogen phosphate: 0.1 kilogram；
Sodium triphosphate: 0.8 kilogram；
Sodium citrate: 0.2 kilogram；
Gelatin: 0.8 kilogram；
Carrageenan: 0.1 kilogram；
Agar: 0.1 kilogram；
Water: complement to double centner.
2, preparation method: identical with the preparation method described in embodiment 1.
The lactose content of the present embodiment product is 3%.
Packaging film adhesion detects.
Method: the processed cheese using following 6 kinds of different packaging material packaging above example to prepare, is positioned over room temperature by packaged product, makes sample reach 25 DEG C, according to package tearing requirement, slowly open packaging film, after packaging separates with product, observe whether have product residue in packaging.
Material a: aluminium foil film, wherein aluminium foil film directly contacts cheese；
Material b:LDPE, wherein LDPE directly contacts cheese；
Material c:LDPE and PA composite, wherein LDPE layer contact cheese；
Material d:LDPE and PA, PET composite material, wherein LDPE layer contact cheese；
Material e:PET, AL, LDPE composite, wherein LDPE layer contact cheese；
Material f:PT and AL composite, wherein AL layer contact cheese.
Testing result:
| Material a | Material b | Material c | Material d | Material e | Material f | |
| Embodiment 1 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Embodiment 2 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Embodiment 3 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Embodiment 4 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Embodiment 5 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Embodiment 6 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Embodiment 7 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Embodiment 8 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Embodiment 9 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Embodiment 10 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Embodiment 11 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Embodiment 12 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Comparative example 1 | There is a small amount of residual | There is more residual | There is more residual | There is more residual | There is a small amount of residual | There is a small amount of residual |
| Comparative example 2 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
Note: noresidue is to remain without finding of naked eye cheese on packaging material；After remaining as pushing packaging aside on a small quantity, packaging material have less than there being residual cheese on 20% area；After more residual is for pushing packaging aside, packaging material has and has residual cheese more than 20% area.
Spreading property detects.
Method: be partitioned into the square of 3 × 3 × 3cm after product is removed packaging, be positioned on the pallet being fixed with aluminium-foil paper by the processed cheese block split, is compressed with the CT3 type Texture instrument (probe model TA-25) of Brookfield company.Press 15mm under after probe contacts with processed cheese during compression, after compression terminates, pallet is slowly extracted out, calculate the spreading area of processed cheese on aluminium-foil paper, be the smear of cheese.Detection temperature is 25 DEG C.
Testing result is as follows:
Embodiment 1:74 square centimeter；
Embodiment 2:73 square centimeter；
Embodiment 3:75 square centimeter；
Embodiment 4:80 square centimeter；
Embodiment 5:77 square centimeter；
Embodiment 6:73 square centimeter；
Embodiment 7:81 square centimeter；
Embodiment 8:85 square centimeter；
Embodiment 9:79 square centimeter；
Embodiment 10:75 square centimeter；
Embodiment 11:69 square centimeter；
Embodiment 12:86 square centimeter；
Comparative example's 1:69 square centimeter；
Comparative example's 2:35 square centimeter.
Summary testing result, the reproduced cheese product of the embodiment of the present invention 1 to 12 all shows preferably in terms of smear and packaging adhesion, and the reproduced cheese product of comparative example 1 is easy to stick in packaging；The reproduced cheese product smear of comparative example 2 is the best.
In this article, " schematically " expression " serves as example, example or explanation ", and any embodiment being described herein as " schematically " should not be construed to a kind of preferred or more advantage technical scheme.
In this article, the restriction on the mathematics of the also non-critical such as " equal ", " identical " and/or geometry meaning, also comprise it will be appreciated by those skilled in the art that and the error of the permission such as production or use.Except as otherwise noted, numerical range herein not only includes the gamut in two end points, also includes being contained in some subranges therein.
It is to be understood that, although this specification describes according to each embodiment, but the most each embodiment only comprises an independent technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should be using description as an entirety, technical scheme in each embodiment can also form, through appropriately combined, other embodiments that it will be appreciated by those skilled in the art that.
The a series of detailed description of those listed above is only for illustrating of the possible embodiments of the present invention; they also are not used to limit the scope of the invention; all equivalent embodiments made without departing from skill of the present invention spirit or change; as feature combination, split or repeat, should be included within the scope of the present invention.
Claims (10)
1. a processed cheese, it is characterized in that, the every double centner raw material making it includes: natural cheese 15 to 35 kilograms, butter oil raw material 10 to 25 kilograms, lactoprotein raw material 5 to 15 kilograms, 0.3 to 0.8 kilogram of gelatin, carrageenan 0.1 to 0.2 kilogram, 0.05 to 0.3 kilogram of agar, sodium hexameta phosphate 0.1 to 0.5 kilogram, sodium tripolyphosphate 0.1 to 0.5 kilogram, sodium dihydrogen phosphate 0.1 to 0.5 kilogram, sodium citrate 0.1 to 0.5 kilogram and the water of surplus；The lactose content of described processed cheese is less than 5%.
2. processed cheese as claimed in claim 1, wherein said natural cheese is selected from Pa Masen cheese, cuts the combination of one or more reached in cheese, up to cheese, horse Soviet Union's lira cheese and Ida nurse cheese.
3. processed cheese as claimed in claim 1, wherein said butter oil raw material is butter and/or dilute butter.
4. processed cheese as claimed in claim 1, wherein said lactoprotein raw material is that whole milk powder, skimmed milk powder, enzyme coagulate casoid flour, milk concentrated protein powder, whey protein concentrate and separate the combination of one or more in albumen with milk surum.
5. the preparation method of the processed cheese as according to any one of Claims 1-4, it is characterised in that comprise the steps: a, raw material mixed melting；B, sterilization；C, emulsifying；D, filling and package molding.
6. the preparation method of processed cheese as claimed in claim 5, wherein, described step a is: by the segmentation cutting of described natural cheese, adding the mixing of remaining raw material, shear 45 to 55 DEG C of stirrings, stirring duration 3 to 5 minutes, shear rate is 500 to 1000rpm.
7. the preparation method of processed cheese as claimed in claim 5, wherein, described step b is instantaneous ultrahigh-temperature sterilization, temperature 135 to 140 DEG C, 2 to 9 seconds time.
8. the preparation method of processed cheese as claimed in claim 5, wherein, described step c is stirring and emulsifying, and mixing speed is 50 to 80rpm, and temperature is 80 to 90 DEG C, and temperature control mode is steam direct heating, and emulsification times is 5 to 10 minutes.
9. the preparation method of processed cheese as claimed in claim 5, wherein, in described step d, material-filling temperature is maintained at 65 to 85 DEG C.
10. the preparation method of processed cheese as claimed in claim 5, wherein, in described step d, directly the packaging material of processed cheese described in contact are aluminum or Low Density Polyethylene.
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| CN105981831B (en) | 2019-10-29 |
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