CN106616844A - Emulsifying salt used for processed cheese, processed cheese and method for preparing processed cheese - Google Patents
Emulsifying salt used for processed cheese, processed cheese and method for preparing processed cheese Download PDFInfo
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- CN106616844A CN106616844A CN201510710678.3A CN201510710678A CN106616844A CN 106616844 A CN106616844 A CN 106616844A CN 201510710678 A CN201510710678 A CN 201510710678A CN 106616844 A CN106616844 A CN 106616844A
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- Prior art keywords
- cheese
- weight
- processed cheese
- raw material
- emulsifying
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- 235000014059 processed cheese Nutrition 0.000 title claims abstract description 50
- 230000001804 emulsifying effect Effects 0.000 title claims abstract description 39
- 150000003839 salts Chemical class 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000004945 emulsification Methods 0.000 claims abstract description 34
- 235000013351 cheese Nutrition 0.000 claims description 64
- 239000002994 raw material Substances 0.000 claims description 30
- 239000000843 powder Substances 0.000 claims description 18
- 235000008939 whole milk Nutrition 0.000 claims description 17
- 235000014121 butter Nutrition 0.000 claims description 16
- 239000003381 stabilizer Substances 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 11
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 11
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 11
- 239000003755 preservative agent Substances 0.000 claims description 10
- 230000002335 preservative effect Effects 0.000 claims description 10
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 7
- 229920000161 Locust bean gum Polymers 0.000 claims description 7
- 239000000679 carrageenan Substances 0.000 claims description 7
- 235000010418 carrageenan Nutrition 0.000 claims description 7
- 229940113118 carrageenan Drugs 0.000 claims description 7
- 229920001525 carrageenan Polymers 0.000 claims description 7
- 239000008273 gelatin Substances 0.000 claims description 7
- 229920000159 gelatin Polymers 0.000 claims description 7
- 235000019322 gelatine Nutrition 0.000 claims description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims description 7
- 239000000711 locust bean gum Substances 0.000 claims description 7
- 235000010420 locust bean gum Nutrition 0.000 claims description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 7
- 239000000049 pigment Substances 0.000 claims description 6
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 5
- 230000004927 fusion Effects 0.000 claims description 5
- 235000010199 sorbic acid Nutrition 0.000 claims description 5
- 239000004334 sorbic acid Substances 0.000 claims description 5
- 229940075582 sorbic acid Drugs 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241000124815 Barbus barbus Species 0.000 claims description 4
- 102000014171 Milk Proteins Human genes 0.000 claims description 4
- 108010011756 Milk Proteins Proteins 0.000 claims description 4
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 4
- 108010053775 Nisin Proteins 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- 210000000084 barbel Anatomy 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- -1 hydroxypropyl Chemical group 0.000 claims description 4
- 235000021239 milk protein Nutrition 0.000 claims description 4
- 235000010298 natamycin Nutrition 0.000 claims description 4
- 239000004311 natamycin Substances 0.000 claims description 4
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims description 4
- 229960003255 natamycin Drugs 0.000 claims description 4
- 235000010297 nisin Nutrition 0.000 claims description 4
- 239000004309 nisin Substances 0.000 claims description 4
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 4
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 3
- 229910052739 hydrogen Inorganic materials 0.000 claims description 3
- 239000001257 hydrogen Substances 0.000 claims description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims 2
- 239000004302 potassium sorbate Substances 0.000 claims 2
- 235000010241 potassium sorbate Nutrition 0.000 claims 2
- 229940069338 potassium sorbate Drugs 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 235000011007 phosphoric acid Nutrition 0.000 claims 1
- QLFFCLRSMTUBEZ-UHFFFAOYSA-N phosphoric acid;sodium Chemical compound [Na].[Na].OP(O)(O)=O QLFFCLRSMTUBEZ-UHFFFAOYSA-N 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 32
- 239000000839 emulsion Substances 0.000 description 17
- 238000004519 manufacturing process Methods 0.000 description 10
- 239000000463 material Substances 0.000 description 10
- 238000003860 storage Methods 0.000 description 9
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 238000011049 filling Methods 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 230000035807 sensation Effects 0.000 description 5
- 235000019615 sensations Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000008187 granular material Substances 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000003717 Boswellia sacra Nutrition 0.000 description 2
- 240000007551 Boswellia serrata Species 0.000 description 2
- 235000012035 Boswellia serrata Nutrition 0.000 description 2
- 239000004863 Frankincense Substances 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 244000173166 Pyrus ussuriensis Species 0.000 description 1
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 1
- 241000209051 Saccharum Species 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000021113 dry cheese Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000009790 rate-determining step (RDS) Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 238000005829 trimerization reaction Methods 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2250/00—Particular aspects related to cheese
- A23C2250/05—Emulsifying cheese
- A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses an emulsifying salt used for a processed cheese, the processed cheese and a method for preparing the processed cheese. According to the invention, the processed cheese is the spreading processed cheese, and the spreading processed cheese is prepared by the emulsifying salt disclosed in the invention. Under long time preservation condition, the granulating phenomenon of spreading processed cheese in an emulsification pot at the later period of shelf life is not generated, and fine mouthfeel is kept.
Description
Technical field
The present invention relates to field of food, in particular it relates to be used for the emulsification salt of processed cheese, stabilizer, processed cheese
And the method for preparing processed cheese.
Background technology
Processed cheese, also referred to as processing cheese, are, with cheese (ratio is more than 15%) as primary raw material, to add emulsification salt,
Add or without products made by technique such as other raw materials, heated, stirring, emulsifyings.Smear type reproduced cheese is a kind of
High nutrition product, it can be applied on the foods such as bread, water fruits and vegetables, and collocation is edible, the spy of smear type reproduced cheese
Point is that quality is soft, and delicate mouthfeel has good smear.
However, at present the production technology of existing processed cheese, especially smear type reproduced cheese still has much room for improvement.
The content of the invention
It is contemplated that at least solving one of technical problem in correlation technique to a certain extent.
The present invention is that inventor is completed based on following discovery：
Generally, smear type reproduced cheese production line mainly includes：Raw material pulverizing mixing → ultra high temperature sterilization → emulsion tank emulsifying →
Fill → packaging.Wherein, emulsifying is one of most important technique in processed cheese production, in large batch of processed cheese product
Actual production in, it will usually run into：
(1) the problems such as filling machine failure, energy supply failure, and the feed liquid after ultra high temperature sterilization is in emulsion tank standing time mistake
Length cannot fill complete, produce the excessive emulsifying of feed liquid, and make deterioration in quality；
(2) filling machine production capacity is mismatched with production task amount, and same batch products need to carry out dispensing twice, and otherwise superhigh temperature is killed
Feed liquid after bacterium is long in emulsion tank standing time, it is impossible to fill, causes the excessive emulsifying of product, and makes deterioration in quality.
The product of the excessive emulsifying of smear type reproduced cheese can directly be produced or produce product particle in later stage shelf-life, and product is not
Enough fine and smooth problems, affect edible and sell.Therefore, to avoid excessive emulsion, general provision product in actual production
Filling time, usual fill was easy for excessive emulsion occur more than 1 hour feed liquid, and time-out is product-filled to be processed in which can arrange,
Cause to waste and lose.
Inventor obtains a kind of emulsification salt for processed cheese through many experiments screening, by using the emulsification salt gained
The processed cheese for arriving, especially smear type reproduced cheese, efficiently avoid and excessively breast occurs in prolonged emulsion process
The phenomenon of change.The present invention in the case where higher production capacity filling machine capital input is not carried out, using existing equipment, by product
The proportioning of stabilizer and emulsification salt and other raw materials, and the technological parameter of adjustment emulsifying process to be installed, make processed cheese spread
The holding time in emulsion tank can be extended, and the granulating phenomenon in shelf life of products later stage does not occur, keep the thin of product
Greasy mouthfeel, while single batch volume of production can also be increased.
In a first aspect of the present invention, the present invention proposes a kind of emulsification salt for processed cheese.Enforcement of the invention
Example, this emulsification salt includes sodium hexameta phosphate, sodium tripolyphosphate and disodium hydrogen phosphate.Obtained by the emulsification salt
Processed cheese, especially smear type reproduced cheese, efficiently avoid and excessive emulsifying occurs in prolonged emulsion process
Phenomenon.Embodiments in accordance with the present invention, even if emulsion process lasts up to four hours, will not also occur the phenomenon of excessive emulsifying.
Meanwhile, inventor also has found, while adding sodium hexameta phosphate, sodium tripolyphosphate and disodium hydrogen phosphate, smear type reproduced cheese
The long storage time in emulsion tank, in the case that the time to be filled increases, it will not produce granule after preserving 6 months at 2-6 DEG C
Change phenomenon, delicate mouthfeel.Otherwise, if any one without sodium hexameta phosphate, sodium tripolyphosphate and disodium hydrogen phosphate,
Smear type reproduced cheese can produce in these cases granulating phenomenon, and taste bad has granular sensation.
Embodiments in accordance with the present invention, it is special that the above-mentioned emulsification salt for processed cheese can further include following supplementary technology
At least one levy：
Embodiments in accordance with the present invention, the weight ratio of sodium hexameta phosphate, sodium tripolyphosphate and disodium hydrogen phosphate is (3～8)：
(3～8)：(2～5).Inventor find, the consumption of sodium hexameta phosphate, sodium tripolyphosphate and disodium hydrogen phosphate within the above range,
Using the processed cheese obtained by the emulsification salt, especially smear type reproduced cheese, efficiently avoid in prolonged emulsifying
During there is the phenomenon of excessive emulsifying.Embodiments in accordance with the present invention, even if emulsion process lasts up to four hours, also not
The phenomenon of excessive emulsifying can occur.Meanwhile, inventor has found, the use of sodium hexameta phosphate, sodium tripolyphosphate and disodium hydrogen phosphate
Measure within the above range, in the case that smear type reproduced cheese can be increased in emulsion tank with long storage time, time to be filled,
It does not produce granulating phenomenon, delicate mouthfeel after preserving 6 months at 2-6 DEG C.Otherwise, if changing sodium hexameta phosphate, trimerization
The amount ranges of any one of sodium phosphate and disodium hydrogen phosphate, smear type reproduced cheese in these cases, can produce granule
Change phenomenon, taste bad has granular sensation.
In a second aspect of the present invention, the present invention proposes a kind of processed cheese.Embodiments in accordance with the present invention, this makes again dry
Cheese is prepared using above-mentioned emulsification salt.As it was previously stated, under this emulsification salt, smear type reproduced cheese is long in emulsion tank
Time deposits, and in the case that the time to be filled increases, it does not produce granulating phenomenon after preserving 6 months at 2-6 DEG C, and mouthfeel is thin
It is greasy.
Embodiments in accordance with the present invention, above-mentioned processed cheese can further include at least one following additional technical feature：
Embodiments in accordance with the present invention, the processed cheese is smear type reproduced cheese, and the raw material of the smear type reproduced cheese includes
The primary cheese of 15～50 weight %, the whole milk powder of 0～30 weight %, the milk protein concentrate of 0～20 weight %, 5～15
The butter oil raw material of weight %, the white sugar of 0～10 weight %, the hydroxypropyl PASELLI EASYGEL of 0.5～2 weight %, 0.8～1.4
The emulsification salt of weight %, the stabilizer of 0.3～1.0 weight %；Optional, preservative, essence, at least one of pigment；With
And the water of surplus.Embodiments in accordance with the present invention, the amount of preservative is not higher than GB limitation, and essence, pigment are according to happiness
Good addition.By the proportioning of above-mentioned raw materials, the dry matter content of smear type reproduced cheese is controlled between 25～50 weight %,
So that smear type reproduced cheese quality is soft, delicate mouthfeel has good smear, while product long-time in emulsion tank
Storage, in the case that the time to be filled increases, it does not produce granulating phenomenon after preserving 6 months at 2-6 DEG C.
Embodiments in accordance with the present invention, the primary cheese includes Cheddar, Gouda cheese, toll bar Bel's cheese, preferably
Ground, the primary cheese is Cheddar；The stabilizer includes：Gelatin, carrageenan and locust bean gum, its weight ratio is
(1～5)：(1～3)：(1～4)；Butter oil raw material includes anhydrous butter oil and butter；And preservative includes sorbic acid, Pyrusussuriensiss
At least one in sour potassium, nisin, natamycin.Inventor has found that Cheddar local flavor is relatively soft light,
It is advantageous to Cheddar；Add gelatin, carrageenan and locust bean gum by proportioning simultaneously, smear type reproduced cheese is in emulsion tank
Middle long storage time, in the case that the time to be filled increases, it does not produce granulating phenomenon, mouth after preserving 6 months at 2-6 DEG C
Sense is fine and smooth.Otherwise, if without gelatin, carrageenan and locust bean gum any one or change the proportioning of any one,
Smear type reproduced cheese can produce in these cases granulating phenomenon, and taste bad has granular sensation.
Embodiments in accordance with the present invention, the Cheddar of raw material including 15～25 weight %, the whole milk powder of 5～20 weight %,
The white sugar of 4～8 weight %.Wherein, according to Standard, primary cheese addition need to be more than 15% in processed cheese.Send out
A person of good sense has found, if preferably the content of Cheddar will make the taste of smear type reproduced cheese too strong higher than 25%,
Affect perfumery.Inventor has found that whole milk powder can improve frankincense taste, improves preference degree, therefore preferred addition more than 5% is complete
Fat milk powder, but whole milk powder is too high, higher than 20 weight %, can improve the dry matter content of cheese, product is really up to the mark also can shadow
Its smear is rung, therefore the content of whole milk powder is not higher than 30%, preferably no greater than 20%.While inventor also has found, add
Sweet taste can be brought with white sugar, makes processed cheese spread more meet Chinese taste, therefore the white sand of preferred addition more than 4%
Sugar, while child is edible in order that its subject range more extensively, is especially suitable for, the consumption of white sugar must not be higher than 10%, excellent
Choosing not higher than 8%.
Embodiments in accordance with the present invention, smear type reproduced cheese is obtained through the following steps：(1) by raw material in fusion boiler
In be pulverized and mixed；(2) mixture resulting in step (1) is carried out into ultra high temperature sterilization, the ultra high temperature sterilization be
Carry out under 135～145 degrees Celsius 4～6 seconds；And the mixture obtained in step (2) is carried out emulsifying, institute by (3)
It is to carry out under 80～90 degrees Celsius 5～10 minutes to state emulsifying.Through above-mentioned crushing, mixing, sterilization and emulsifying, smear
It is suitable further below that the safety of type processed cheese reaches the product after standard, and delicate mouthfeel, and emulsifying
Filling process.
Embodiments in accordance with the present invention, further include after above-mentioned steps (3)：(4) will obtain in step (3)
Emulsifying product temperatur is adjusted to after 55～70 degrees Celsius and is stirred with the speed of 10～30rpm；(5) will be through step (4)
The emulsifying product for processing carries out fill, wherein, the step (5) completed within 4 hours.Inventor
It was found that, if emulsifying product temperatur is higher than 70 DEG C, mixing speed is higher than 30rpm, and smear type reproduced cheese is in emulsion tank
Middle long storage time, in the case that the time to be filled increases, it can produce granulating phenomenon, mouth after preserving 6 months at 2-6 DEG C
Sense is deteriorated, and has granular sensation.Embodiments in accordance with the present invention, adjust the consumption and the work of process to be installed of emulsification salt and stabilizer
Skill parameter, even if emulsion process, process to be filled are up to 4 hours as long as, smear type reproduced cheese later stage shelf-life not yet
Granulating phenomenon can be produced, mouthfeel is still fine and smooth.
According to the third aspect of the invention we, the present invention proposes a kind of method for preparing processed cheese, according to embodiments of the present invention,
The processed cheese is smear type reproduced cheese, and the preparation method of the smear type reproduced cheese includes：(1) by raw material in fusion boiler
In be pulverized and mixed；(2) mixture resulting in step (1) is carried out into ultra high temperature sterilization, the ultra high temperature sterilization be
Carry out under 135～145 degrees Celsius 4～6 seconds；And the mixture obtained in step (2) is carried out emulsifying, institute by (3)
It is to carry out under 80～90 degrees Celsius 5～10 minutes to state emulsifying, wherein, the raw material includes：The original of 15～50 weight %
Raw cheese, the whole milk powder of 0～30 weight %, the milk protein concentrate of 0～20 weight %, the butter oil raw material of 5～15 weight %,
The white sugar of 0～10 weight portion %, the hydroxypropyl PASELLI EASYGEL of 0.5～2 weight %, the emulsification salt of 0.8～1.4 weight %, such as
Front described, emulsification salt includes sodium hexameta phosphate, sodium tripolyphosphate and disodium hydrogen phosphate, and its weight ratio is (3～8)：(3～8)：
(2～5), the stabilizer of 0.3～1.0 weight %；Optional, preservative, essence, at least one of pigment；And surplus
Water.Embodiments in accordance with the present invention, the amount of preservative is not higher than GB limitation, and essence, pigment are according to hobby addition.
Optionally, the primary cheese includes Cheddar, Gouda cheese, toll bar Bel's cheese, it is preferable that the primary cheese
It is Cheddar；The stabilizer includes：Gelatin, carrageenan and locust bean gum, its weight ratio is (1～5)：(1～3)：(1～4)；
Optionally, the butter oil raw material includes anhydrous butter oil and butter；Optionally, the preservative includes sorbic acid, sorbic acid
At least one in potassium, nisin, natamycin, optionally, the raw material includes：15～25 weight % are cut
Up to cheese；The whole milk powder of 5～20 weight %；The white sugar of 4～8 weight %.
As it was previously stated, inventor has found, only simultaneously by the above-mentioned emulsification salt of proportioning addition and stabilizer, smear type reproduced cheese
The long storage time in emulsion tank, in the case that the time to be filled increases, it will not produce granule after preserving 6 months at 2-6 DEG C
Change phenomenon.Cheddar local flavor is relatively soft light, it is advantageous to Cheddar.Inventor also has found, if reached it is preferred that cutting
The content of cheese is higher than 25%, and the taste of smear type reproduced cheese will be made too strong, affects perfumery.For whole milk powder,
It is preferred that the whole milk powder of 5～20 weight %, as it was previously stated, inventor has found that whole milk powder can improve frankincense taste, improves happiness
Good degree, therefore the whole milk powder of preferred addition more than 5%, but whole milk powder is too high, can improve the dry matter content of cheese,
Product is really up to the mark also to affect its smear, therefore the content of whole milk powder is not higher than 30%, preferably no greater than 20%.For white
Saccharum Sinensis Roxb., the preferably white sugar of 4～8 weight %, as it was previously stated, inventor has found, addition white sugar can bring sweet taste, make
Smear type reproduced cheese more meets Chinese taste, therefore the white sugar of preferred addition more than 4%, while in order to adapt it to model
Enclose wider, be especially suitable for child and eat, the consumption of white sugar must not be higher than 10%, preferably no greater than 8%.
Embodiments in accordance with the present invention, the above-mentioned method for preparing processed cheese can further include following additional technical feature
At least one：
Embodiments in accordance with the present invention, said method is further included after step (3)：(4) will obtain in step (3)
To emulsifying product temperatur adjust to after 55～70 degrees Celsius and be stirred with the speed of 10～30rpm；(5) will be through step
Suddenly the emulsifying product that (4) are processed carries out fill, wherein, the step (5) completed within 4 hours.
Inventor find, the cooling and stirring condition in step (4) after emulsifying it is critical that.It is surprisingly found by the inventors that,
If cooling temperature be higher than 70 DEG C, or mixing speed be higher than 30rpm, all can cause product in emulsion tank long storage time, treat
In the case that filling time increases, it produces granulating phenomenon, taste bad after preserving 6 months at 2-6 DEG C.
As it was previously stated, the consumption and the technological parameter of process to be installed of emulsification salt and stabilizer is adjusted, even if emulsion process,
Process to be filled is up to 4 hours as long as, and smear type reproduced cheese will not also produce granulating phenomenon, mouthfeel in later stage shelf-life
It is still fine and smooth.
Specific embodiment
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following enforcement
Example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Unreceipted particular technique or condition in embodiment,
Carry out according to the technology or condition described by document in the art or according to product description.Raw materials used or instrument is not noted
Bright production firm person, be can pass through city available from conventional products.
Conventional method
In following embodiment or comparative example, if not otherwise specified, then smear type is prepared again according to the following steps
Cheese-making：
(1) composition and consumption for going out according to Table I weighs raw material, and other originals in fusion boiler are put into after cheese is cut into small pieces
Material is pulverized and mixed together；
(2) by the raw material after crushing through ultra high temperature sterilization, wherein, the sterilization temperature that the ultra high temperature sterilization is processed is 135-145 DEG C,
Time is the 4-6 seconds；
(3) emulsifying 5-10min is carried out after the material processed through ultra high temperature sterilization being cooled to into 80-90 DEG C；
(4) material obtained through emulsifying is lowered the temperature, and is carried out continuous stirring, wherein, the temperature of cooling and stirring
Speed is according to carrying out listed in table 2；
(5) the resulting material after step (4) process is input in filling machine carry out it is canned, it is canned in this step to be
Completed in 4 hours；And
(6) product after fill is saved backup in 2-6 DEG C of freezer.
Prepare embodiment
Embodiment 1～5, comparative example 1～16
In embodiment 1～5 and comparative example 1～16, using in material composition and consumption and table 2 listed in table 1
Material cooling temperature and mixing speed in listed step (4), prepares smear type the step of according to described in conventional method
Processed cheese.
Table 1
The (Continued) of table 1
The (Continued) of table 1
Table 2
Testing example
In the present embodiment, smear prepared in 1～embodiment of embodiment 5 and 1～comparative example of comparative example 16
Type processed cheese sample is stirred after placement 4h in emulsion tank, then on request fill into cup, after preserving 6 months at 2-6 DEG C,
Respectively the performance of smear type reproduced cheese sample detected as follows：
A scoop sample product are dug with spoon, is placed on A4 paper, and sample is applied on A4 paper with spoon, against natural light observation
The glossiness and granularity of the sample being applied on A4 paper.
Sample is tasted, sample is withstood on into maxillary with tongue, experience its sophistication and granular sensation.
Observation and trial test result to outturn sample is summarised in table 3.
Table 3
Conclusion
The result of the testing example from summarized in table 3 can be seen that the composition of emulsification salt and the composition of stabilizer for
The performance of prepared block processed cheese, for example, product on the premise of the filling time longer (up to 4 hours),
Product will not produce granulating in later stage shelf-life, keep original fine and smooth mouthfeel.Wherein, as shown in table 3, raw material is worked as
In the sodium hexameta phosphate comprising 0.3～0.8 weight %, the phosphoric acid of the sodium tripolyphosphate of 0.3～0.8 weight % and 0.2～0.5 weight %
When disodium hydrogen is as emulsification salt, raw material includes the gelatin of 0.1～0.5 weight %, the carrageenan of 0.1～0.3 weight % and 0.1～0.4
When the locust bean gum of weight % is as stabilizer, smear type reproduced cheese in emulsion tank long storage time (up to 4 is little
When), the time to be filled increase (up to 4 hours) in the case of product will not produce granulating in later stage shelf-life, guarantor
Hold original fine and smooth mouthfeel.
In addition, it is surprisingly found by the inventors that, after emulsifying, after emulsifying the cooling temperature and mixing speed of material for
The performance of resulting final products has and obviously affects.Specifically, inventor is had found by rate-determining steps (4)
Temperature and mixing speed, i.e. temperature control are controlled under conditions of 10-30rpm in 55-70 DEG C, mixing speed after material cooling,
Smear type reproduced cheese long storage time (up to 4 hours) in emulsion tank, the time to be filled increases (up to 4
Hour) in the case of product will not produce granulating in later stage shelf-life in shelf-life later product, the original fine and smooth mouthfeel of holding..
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. mean to combine the specific features of the embodiment or example description, structure, material or
Feature is contained at least one embodiment of the present invention or example.In this manual, to the schematic representation of above-mentioned term
Necessarily it is directed to identical embodiment or example.And, the specific features of description, structure, material or feature can be with
Combine in an appropriate manner in any one or more embodiments or example.Additionally, in the case of not conflicting, ability
The technical staff in domain can enter the feature of the different embodiments or example described in this specification and different embodiments or example
Row is combined and combined.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment be it is exemplary,
It is not considered as limiting the invention, one of ordinary skill in the art within the scope of the invention can be to above-described embodiment
It is changed, changes, replacing and modification.
Claims (10)
1. a kind of emulsification salt for processed cheese, it is characterised in that include：Sodium hexameta phosphate, sodium tripolyphosphate and phosphoric acid
Disodium hydrogen.
2. emulsification salt according to claim 1, it is characterised in that sodium hexameta phosphate, sodium tripolyphosphate and phosphoric acid hydrogen two
The weight ratio of sodium is (3～8)：(3～8)：(2～5).
3. a kind of processed cheese, it is characterised in that the processed cheese is using the emulsification salt system described in claim 1 or 2
Standby.
4. processed cheese according to claim 3, it is characterised in that the processed cheese is smear type reproduced cheese,
The raw material of the smear type reproduced cheese includes：
The primary cheese of 15～50 weight %；
The whole milk powder of 0～30 weight %；
The milk protein concentrate of 0～20 weight %；
The butter oil raw material of 5～15 weight %；
The white sugar of 0～10 weight portion %；
The hydroxypropyl PASELLI EASYGEL of 0.5～2 weight %；
The emulsification salt of 0.8～1.4 weight %；
The stabilizer of 0.3～1.0 weight %；
Optional, preservative, essence, at least one of pigment；And
The water of surplus.
5. processed cheese according to claim 4, it is characterised in that the primary cheese includes Cheddar, up to
Cheese, toll bar Bel's cheese, it is preferable that the primary cheese is Cheddar；
The stabilizer includes：Gelatin, carrageenan and locust bean gum, its weight ratio is (1～5)：(1～3)：(1～4)；
The butter oil raw material includes anhydrous butter oil and butter；And
The preservative includes at least one in sorbic acid, potassium sorbate, nisin, natamycin.
6. processed cheese according to claim 5, it is characterised in that the raw material includes：
The Cheddar of 15～25 weight %；
The whole milk powder of 5～20 weight %；
The white sugar of 4～8 weight %.
7. processed cheese according to claim 4, it is characterised in that the smear type reproduced cheese is by following step
Rapid acquisition：
(1) raw material is pulverized and mixed in fusion boiler；
(2) mixture resulting in step (1) is carried out into ultra high temperature sterilization, the ultra high temperature sterilization is taken the photograph 135～145
Carry out under family name's degree 4～6 seconds；And
(3) mixture obtained in step (2) is carried out into emulsifying, the emulsifying is under 80～90 degrees Celsius
Carry out 5～10 minutes.
8. processed cheese according to claim 7, it is characterised in that further include after step (3)：
(4) the emulsifying product temperatur obtained in step (3) is adjusted to after 55～70 degrees Celsius with the speed of 10～30rpm
Degree is stirred；
(5) the emulsifying product processed through step (4) is carried out into fill, wherein, the step (5) be
Complete within 4 hours.
9. a kind of method for preparing processed cheese, it is characterised in that the processed cheese is smear type reproduced cheese, method bag
Include：
(1) raw material is pulverized and mixed in fusion boiler；
(2) mixture resulting in step (1) is carried out into ultra high temperature sterilization, the ultra high temperature sterilization is taken the photograph 135～145
Carry out under family name's degree 4～6 seconds；And
(3) mixture obtained in step (2) is carried out into emulsifying, the emulsifying is under 80～90 degrees Celsius
Carry out 5～10 minutes,
Wherein, the raw material includes：
The primary cheese of 15～50 weight %；
The whole milk powder of 0～30 weight %；
The milk protein concentrate of 0～20 weight %；
The butter oil raw material of 5～15 weight %；
The white sugar of 0～10 weight portion %；
The hydroxypropyl PASELLI EASYGEL of 0.5～2 weight %；
The emulsification salt of 0.8～1.4 weight %, the emulsification salt is as claimed in claim 1 or 2；
The stabilizer of 0.3～1.0 weight %；
Optional, preservative, essence, at least one of pigment；And
The water of surplus,
Optionally, the primary cheese includes Cheddar, Gouda cheese, toll bar Bel's cheese, it is preferable that described primary
Cheese is Cheddar；
Optionally, the stabilizer includes：Gelatin, carrageenan and locust bean gum, its weight ratio is (1～5)：(1～3)：(1～4)；
Optionally, the butter oil raw material includes anhydrous butter oil and butter；
Optionally, the preservative includes at least one in sorbic acid, potassium sorbate, nisin, natamycin；
Optionally, the raw material includes：
The Cheddar of 15～25 weight %；
The whole milk powder of 5～20 weight %；
The white sugar of 4～8 weight %.
10. method according to claim 9, it is characterised in that further include after step (3)：
(4) the emulsifying product temperatur obtained in step (3) is adjusted to after 55～70 degrees Celsius with the speed of 10～30rpm
Degree is stirred；
(5) the emulsifying product processed through step (4) is carried out into fill, wherein, the step (5) be
Complete within 4 hours.
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| CN112438327A (en) * | 2019-08-28 | 2021-03-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream processed cheese and preparation method thereof |
| CN112868815A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Nutrition-enhanced processed cheese and preparation method thereof |
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| CN106616844B (en) | 2020-09-22 |
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