CN106616844B - Emulsifying salt for processed cheese, processed cheese and method for preparing processed cheese - Google Patents
Emulsifying salt for processed cheese, processed cheese and method for preparing processed cheese Download PDFInfo
- Publication number
- CN106616844B CN106616844B CN201510710678.3A CN201510710678A CN106616844B CN 106616844 B CN106616844 B CN 106616844B CN 201510710678 A CN201510710678 A CN 201510710678A CN 106616844 B CN106616844 B CN 106616844B
- Authority
- CN
- China
- Prior art keywords
- processed cheese
- cheese
- emulsifying
- raw
- spread
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000014059 processed cheese Nutrition 0.000 title claims abstract description 88
- 230000001804 emulsifying effect Effects 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 36
- 150000003839 salts Chemical class 0.000 title claims abstract description 29
- 239000002994 raw material Substances 0.000 claims description 28
- 235000013351 cheese Nutrition 0.000 claims description 27
- 238000011049 filling Methods 0.000 claims description 22
- 239000003381 stabilizer Substances 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 15
- 235000008939 whole milk Nutrition 0.000 claims description 15
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 13
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical group [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 13
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 13
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 235000010418 carrageenan Nutrition 0.000 claims description 10
- 239000000679 carrageenan Substances 0.000 claims description 10
- 229940113118 carrageenan Drugs 0.000 claims description 10
- 229920001525 carrageenan Polymers 0.000 claims description 10
- 239000003755 preservative agent Substances 0.000 claims description 10
- 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 10
- 108010010803 Gelatin Proteins 0.000 claims description 9
- 239000008273 gelatin Substances 0.000 claims description 9
- 229920000159 gelatin Polymers 0.000 claims description 9
- 235000019322 gelatine Nutrition 0.000 claims description 9
- 235000011852 gelatine desserts Nutrition 0.000 claims description 9
- 230000002335 preservative effect Effects 0.000 claims description 9
- 229920000161 Locust bean gum Polymers 0.000 claims description 8
- 235000010420 locust bean gum Nutrition 0.000 claims description 8
- 239000000711 locust bean gum Substances 0.000 claims description 8
- 235000021243 milk fat Nutrition 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 235000014121 butter Nutrition 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 239000000049 pigment Substances 0.000 claims description 5
- 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 description 4
- 229920003012 Hydroxypropyl distarch phosphate Polymers 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
- 239000012141 concentrate Substances 0.000 claims description 4
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 4
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 4
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 4
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 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
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 235000010199 sorbic acid Nutrition 0.000 claims description 4
- 239000004334 sorbic acid Substances 0.000 claims description 4
- 229940075582 sorbic acid Drugs 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 3
- 239000003086 colorant Substances 0.000 claims 1
- 239000000686 essence Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 35
- 238000004945 emulsification Methods 0.000 description 21
- 238000005469 granulation Methods 0.000 description 10
- 230000003179 granulation Effects 0.000 description 10
- 239000000463 material Substances 0.000 description 9
- 230000002035 prolonged effect Effects 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 239000008187 granular material Substances 0.000 description 3
- 238000009924 canning Methods 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000005303 weighing Methods 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 emulsifying salt for processed cheese, processed cheese and a method for preparing processed cheese. According to an embodiment of the invention, the processed cheese is a spread-type processed cheese prepared using the emulsifying salt disclosed herein. The smearing type processed cheese obtained by the preparation method disclosed by the invention is not granulated in the later period of the quality guarantee period of the product and still keeps fine and smooth mouthfeel under the condition that the product is stored in an emulsifying tank for a long time.
Description
Technical Field
The invention relates to the field of food, in particular to emulsifying salt for processed cheese, a stabilizer, the processed cheese and a method for preparing the processed cheese.
Background
Processed cheese, also called processed cheese, is a product prepared by taking cheese (the proportion is more than 15%) as a main raw material, adding emulsifying salt, adding or not adding other raw materials, heating, stirring, emulsifying and the like. The spread type processed cheese is a high-nutrition product, can be spread on bread, fruits, vegetables and other foods and is matched for eating, and the spread type processed cheese is characterized by soft texture, delicate mouthfeel and good spreadability.
However, there is still a need for improvement in the existing process for the production of processed cheese, especially processed cheese of the spread type.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art.
The present inventors have completed based on the following findings:
generally, a spread-type processed cheese production line mainly includes: raw material crushing and mixing → ultra-high temperature sterilization → emulsification in an emulsification tank → filling → packaging. Among these, emulsification is one of the most important processes in the production of processed cheese, and in the actual production of large batches of processed cheese products, it is common to encounter:
(1) the problems of the fault of a filling machine, the fault of energy supply and the like exist, the ultra-high temperature sterilized feed liquid can not be filled in an emulsification tank for too long time, and the feed liquid is excessively emulsified, so that the quality of a product is reduced;
(2) the capacity of the filling machine is not matched with the production task amount, the same batch of products need to be subjected to twice blending, otherwise, the placing time of the feed liquid subjected to ultra-high temperature sterilization in the emulsifying tank is too long, the products cannot be filled, and the products are excessively emulsified, so that the quality of the products is reduced.
The excessively emulsified product of the spread processed cheese can be directly produced or granulated in the later period of the quality guarantee period, and the product is not fine enough, so that the eating and the sale are influenced. Therefore, in order to avoid the over-emulsification phenomenon, the product filling time is generally specified in the actual production, the over-emulsification phenomenon is easy to occur when the feed liquid is filled for more than 1 hour, and the over-time filled product is discharged and treated, thereby causing waste and loss.
The emulsifying salt for the processed cheese is obtained through a large number of experimental screens, and the processed cheese obtained by using the emulsifying salt, particularly the spread-type processed cheese, effectively avoids the phenomenon of excessive emulsification in the long-time emulsifying process. Under the condition of not investing high-capacity filling machine assets, the method utilizes the existing equipment, and can prolong the storage time of the smeared processed cheese in the emulsifying tank by proportioning the product stabilizer, the emulsifying salt and other raw materials and adjusting the technological parameters of the emulsifying waiting-to-be-filled process, so that the granulation phenomenon at the later stage of the quality guarantee period of the product is avoided, the fine mouthfeel of the product is kept, and the yield of a single batch of secondary products can be increased.
In a first aspect of the invention, the invention provides an emulsifying salt for processed cheese. According to an embodiment of the present invention, the emulsifying salt comprises sodium hexametaphosphate, sodium tripolyphosphate, and disodium hydrogen phosphate. The processed cheese obtained by using the emulsifying salt, in particular to the spread processed cheese, effectively avoids the phenomenon of excessive emulsification in the long-time emulsification process. According to the embodiment of the present invention, even if the emulsification process lasts for as long as four hours, the phenomenon of excessive emulsification does not occur. Meanwhile, the inventor also finds that the smearing type processed cheese is stored in an emulsifying tank for a long time by simultaneously adding the sodium hexametaphosphate, the sodium tripolyphosphate and the disodium hydrogen phosphate, and does not generate granulation phenomenon after being stored for 6 months at 2-6 ℃ under the condition of increasing filling time, and the mouthfeel is fine. Otherwise, if any one of sodium hexametaphosphate, sodium tripolyphosphate, and disodium hydrogen phosphate is not added, the spread-type processed cheese may be granulated under the above conditions, and the taste is deteriorated and the processed cheese has a grainy feel.
According to an embodiment of the invention, the above emulsifying salt for processed cheese may further comprise at least one of the following additional technical features:
according to the embodiment of the invention, the weight ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the disodium hydrogen phosphate is (3-8): (3-8): (2-5). The inventor finds that the dosage of the sodium hexametaphosphate, the sodium tripolyphosphate and the disodium hydrogen phosphate is within the range, and the processed cheese obtained by using the emulsifying salt, especially the processed cheese of a spread type, effectively avoids the phenomenon of excessive emulsification in the long-time emulsification process. According to the embodiment of the present invention, even if the emulsification process lasts for as long as four hours, the phenomenon of excessive emulsification does not occur. Meanwhile, the inventor finds that the dosage of the sodium hexametaphosphate, the sodium tripolyphosphate and the disodium hydrogen phosphate is within the range, the smearing type processed cheese can be stored in the emulsifying tank for a long time, and does not generate granulation phenomenon after being stored for 6 months at the temperature of 2-6 ℃ under the condition that the filling time is prolonged, and the taste is fine. Otherwise, if the amount of any one of sodium hexametaphosphate, sodium tripolyphosphate, and disodium hydrogen phosphate is changed, the spread-type processed cheese may be granulated, have a poor taste, and have a grainy feel under the above-mentioned conditions.
In a second aspect of the invention, a processed cheese is provided. According to embodiments of the invention, the processed cheese is prepared using the emulsifying salts described above. As mentioned above, the spread processed cheese is stored in the emulsifying tank for a long time under the emulsifying salt, and does not generate granulation phenomenon after being stored for 6 months at the temperature of 2-6 ℃ under the condition that the filling time is prolonged, and the mouthfeel is fine.
According to an embodiment of the invention, the processed cheese may further comprise at least one of the following additional technical features:
according to the embodiment of the invention, the processed cheese is a spread-type processed cheese, and the raw materials of the spread-type processed cheese comprise 15-50 wt% of original cheese, 0-30 wt% of whole milk powder, 0-20 wt% of milk protein concentrate, 5-15 wt% of milk fat raw material, 0-10 wt% of white granulated sugar, 0.5-2 wt% of hydroxypropyl distarch phosphate, 0.8-1.4 wt% of emulsifying salt and 0.3-1.0 wt% of stabilizer; optionally, at least one of a preservative, a fragrance, a pigment; and the balance water. According to the embodiment of the invention, the amount of the preservative is not higher than the national standard limit, and the essence and the pigment are added according to the preference. By the proportion of the raw materials, the dry matter content of the spread type processed cheese is controlled to be 25-50 wt%, so that the spread type processed cheese is soft in texture, fine and smooth in taste and good in spreadability, meanwhile, the product is stored in an emulsifying tank for a long time, and does not generate a granulation phenomenon after being stored for 6 months at 2-6 ℃ under the condition that the filling time is prolonged.
According to an embodiment of the invention, the raw cheese comprises cheddar, gadao, camembert, preferably the raw cheese is cheddar; the stabilizer comprises: gelatin, carrageenan and locust bean gum, wherein the weight ratio of the gelatin to the carrageenan is (1-5): (1-3): (1-4); the milk fat material comprises anhydrous butter and butter; and the preservative comprises at least one of sorbic acid, potassium sorbate, nisin and natamycin. The inventors have found that cheddar cheese has a relatively soft, light flavour, so cheddar cheese is preferred; meanwhile, gelatin, carrageenan and locust bean gum are added according to the proportion, the spread processed cheese is stored in an emulsifying tank for a long time, and does not generate granulation phenomenon after being stored for 6 months at the temperature of 2-6 ℃ under the condition that the filling time is prolonged, and the taste is fine. Otherwise, if gelatin is not added, any one of carrageenan and locust bean gum or the proportion of any one of carrageenan and locust bean gum is changed, the coating type processed cheese can generate granulation phenomenon under the condition, the taste is poor, and the coating type processed cheese has granular feeling.
According to the embodiment of the invention, the raw materials comprise 15-25 wt% of Cheddar cheese, 5-20 wt% of full cream milk powder and 4-8 wt% of white granulated sugar. Wherein, according to the requirements of national standard, the addition amount of the primary cheese in the processed cheese is more than 15 percent. The inventors have found that if the preferred content of cheddar cheese is above 25%, the taste of the spread-type processed cheese may be too strong, which may affect the flavour profile. The inventors have found that whole milk powder may enhance milk flavour and preference, and therefore it is preferred to add more than 5% of whole milk powder, however too high a content of whole milk powder, above 20 wt%, may increase the dry matter content of the cheese, and too hard a product may also affect its spreadability, and therefore the content of whole milk powder is not higher than 30%, preferably not higher than 20%. Meanwhile, the inventor also finds that the white granulated sugar can bring sweet taste, so that the coated processed cheese is more in line with the taste of Chinese, more than 4% of the white granulated sugar is preferably added, and meanwhile, in order to enable the application range to be wider and to be particularly suitable for children to eat, the using amount of the white granulated sugar is not higher than 10%, preferably not higher than 8%.
According to an embodiment of the invention, the spread-type processed cheese is obtained by the following steps: (1) pulverizing and mixing the raw materials in a melting pot; (2) performing ultra-high temperature sterilization on the mixture obtained in the step (1), wherein the ultra-high temperature sterilization is performed for 4-6 seconds at 135-145 ℃; and (3) emulsifying the mixture obtained in the step (2), wherein the emulsifying treatment is carried out at 80-90 ℃ for 5-10 minutes. Through the crushing, mixing, sterilizing and emulsifying, the safety of the spread processed cheese reaches the standard, the taste is fine and smooth, and the product after the emulsifying treatment is suitable for the following further filling treatment.
According to an embodiment of the present invention, after the step (3) above, further comprising: (4) adjusting the temperature of the emulsified product obtained in the step (3) to 55-70 ℃, and then stirring at the speed of 10-30 rpm; (5) filling the emulsified product treated in the step (4), wherein the step (5) is completed within 4 hours. The inventor finds that if the temperature of the emulsification treatment product is higher than 70 ℃ and the stirring speed is higher than 30rpm, the spread type processed cheese is stored in the emulsification tank for a long time, and when the filling time is prolonged, the spread type processed cheese is granulated after being stored at 2-6 ℃ for 6 months, so that the taste is poor and the spread type processed cheese has a grainy feeling. According to the embodiment of the invention, the dosage of the emulsifying salt and the stabilizing agent and the process parameters of the process to be filled are adjusted, so that even if the emulsifying process and the process to be filled are as long as 4 hours, the smearing type processed cheese does not have granulation phenomenon at the later stage of the quality guarantee period, and the mouthfeel is still fine.
According to a third aspect of the invention, the invention proposes a method for preparing processed cheese, according to an embodiment of the invention, the processed cheese is spread-type processed cheese, the method for preparing spread-type processed cheese comprises: (1) pulverizing and mixing the raw materials in a melting pot; (2) performing ultra-high temperature sterilization on the mixture obtained in the step (1), wherein the ultra-high temperature sterilization is performed for 4-6 seconds at 135-145 ℃; and (3) emulsifying the mixture obtained in the step (2), wherein the emulsifying treatment is carried out for 5-10 minutes at 80-90 ℃, and the raw materials comprise: 15-50 wt% of primary cheese, 0-30 wt% of whole milk powder, 0-20 wt% of milk protein concentrate, 5-15 wt% of milk fat raw material, 0-10 wt% of white granulated sugar, 0.5-2 wt% of hydroxypropyl distarch phosphate and 0.8-1.4 wt% of emulsifying salt, wherein the emulsifying salt comprises sodium hexametaphosphate, sodium tripolyphosphate and disodium hydrogen phosphate, and the weight ratio of the emulsifying salt is (3-8): (3-8): (2-5), 0.3-1.0 wt% of a stabilizer; optionally, at least one of a preservative, a fragrance, a pigment; and the balance water. According to the embodiment of the invention, the amount of the preservative is not higher than the national standard limit, and the essence and the pigment are added according to the preference. Optionally, the raw cheese comprises cheddar, gadao, camembert, preferably the raw cheese is cheddar; the stabilizer comprises: gelatin, carrageenan and locust bean gum, wherein the weight ratio of the gelatin to the carrageenan is (1-5): (1-3): (1-4); optionally, the milk fat feedstock comprises anhydrous cream and butter; optionally, the preservative comprises at least one of sorbic acid, potassium sorbate, nisin, natamycin, optionally the raw material comprises: 15-25% by weight of cheddar cheese; 5-20 wt% of whole milk powder; 4-8% by weight of white granulated sugar.
As mentioned above, the inventor finds that the smearing type processed cheese does not produce granulation phenomenon after being stored for 6 months at 2-6 ℃ under the condition that the filling time is prolonged only by adding the emulsifying salt and the stabilizing agent according to the proportion at the same time. Cheddar cheese has a relatively mild flavor, and is therefore preferred. The inventors have also found that if the preferred content of cheddar cheese is above 25%, the taste of the spread-type processed cheese may be too strong, which may affect the flavour profile. The whole milk powder is preferably 5-20 wt%, and as described above, the inventors found that the whole milk powder can improve milk flavor and preference, and therefore, the whole milk powder is preferably added by more than 5%, but the whole milk powder is too high, which increases dry matter content of cheese, and the spreadability of the cheese is affected by too hard product, so that the content of the whole milk powder is not higher than 30%, and preferably not higher than 20%. For the white granulated sugar, 4-8 wt% of the white granulated sugar is preferred, and as mentioned above, the inventor finds that the addition of the white granulated sugar can bring sweetness, so that the spread processed cheese is more suitable for the taste of Chinese people, therefore, more than 4% of the white granulated sugar is preferably added, and meanwhile, in order to make the application range of the spread processed cheese wider and be particularly suitable for children to eat, the use amount of the white granulated sugar is not higher than 10%, preferably not higher than 8%.
According to an embodiment of the invention, the method of preparing processed cheese described above may further comprise at least one of the following additional technical features:
according to an embodiment of the present invention, the method further includes, after step (3): (4) adjusting the temperature of the emulsified product obtained in the step (3) to 55-70 ℃, and then stirring at the speed of 10-30 rpm; (5) filling the emulsified product treated in the step (4), wherein the step (5) is completed within 4 hours. The inventors found that the cooling and stirring conditions after the emulsification treatment in step (4) are critical. The inventor surprisingly found that if the temperature is reduced to be higher than 70 ℃ or the stirring speed is higher than 30rpm, the product is stored in an emulsifying tank for a long time and the time for filling is prolonged, and the product is granulated and has poor mouthfeel after being stored at 2-6 ℃ for 6 months.
As mentioned above, by adjusting the dosage of the emulsifying salt and the stabilizing agent and the process parameters of the process to be filled, even if the emulsifying process and the process to be filled are as long as 4 hours, the smearing type processed cheese does not have granulation phenomenon at the later stage of the quality guarantee period, and the mouthfeel is still fine.
Detailed Description
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The raw materials or instruments used are not indicated by manufacturers, and all are conventional products which can be obtained commercially.
General procedure
In the following examples or comparative examples, if not otherwise specified, spread-type processed cheeses were prepared according to the following procedure:
(1) weighing the raw materials according to the components and the dosage listed in the table I, cutting the cheese into small blocks, and then putting the small blocks into a melting pot to pulverize and mix other raw materials;
(2) sterilizing the pulverized raw materials at ultrahigh temperature of 135-145 deg.C for 4-6 s;
(3) cooling the material subjected to ultra-high temperature sterilization treatment to 80-90 ℃, and then performing emulsification treatment for 5-10 min;
(4) cooling the emulsified material, and continuously stirring, wherein the cooling temperature and the stirring speed are performed according to the conditions listed in table 2;
(5) inputting the material obtained after the treatment in the step (4) into a filling machine for canning, wherein the canning is completed within 4 hours; and
(6) and storing the filled product in a cold storage at the temperature of 2-6 ℃ for later use.
Preparation examples
Examples 1 to 5 and comparative examples 1 to 16
In examples 1 to 5 and comparative examples 1 to 16, spread-type processed cheeses were prepared according to the procedure described in the general method, using the raw material components and amounts listed in table 1 and the material cooling temperature and stirring speed in step (4) listed in table 2.
TABLE 1
TABLE 1 (continuation)
TABLE 1 (continuation)
TABLE 2
Test examples
In this example, the smear type processed cheese samples prepared in example 1 to example 5 and comparative example 1 to comparative example 16 were stirred in an emulsification tank and left for 4 hours, and then filled into cups as required, and after being stored at 2 to 6 ℃ for 6 months, the performances of the smear type processed cheese samples were measured in the following manners, respectively:
a spoon of the sample was scooped up with a spoon and placed on A4 paper, and the sample was smeared on A4 paper with a spoon, and the glossiness and graininess of the sample smeared on A4 paper were observed against natural light.
The sample was tasted and was pushed against the palate with the tongue to feel its smoothness and graininess.
The results of observation and tasting of the product samples are summarized in table 3.
TABLE 3
Conclusion
From the results of the test examples summarized in table 3, it can be seen that the composition of the emulsifying salts and the composition of the stabilizers have a good effect on the properties of the processed cheese block prepared, for example, the product does not granulate in the later period of the shelf life and retains the original fine mouthfeel, when the filling time of the product is long (up to 4 hours). As shown in table 3, when the raw materials include 0.3 to 0.8 wt% of sodium hexametaphosphate, 0.3 to 0.8 wt% of sodium tripolyphosphate, and 0.2 to 0.5 wt% of disodium hydrogen phosphate as emulsifying salts, the raw materials include 0.1 to 0.5 wt% of gelatin, 0.1 to 0.3 wt% of carrageenan, and 0.1 to 0.4 wt% of locust bean gum as stabilizers, the product does not granulate in the later stage of the shelf life when the spread type processed cheese is stored in the emulsifying tank for a long time (up to 4 hours) and the filling time is increased (up to 4 hours), and the original fine taste is maintained.
In addition, the inventors have surprisingly found that the temperature drop and the stirring speed of the emulsified material after the emulsification treatment have a very significant effect on the properties of the resulting final product. Specifically, the inventor finds that the spread processed cheese is stored in the emulsifying tank for a long time (up to 4 hours) under the condition that the temperature and the stirring speed of the cooled materials in the step (4) are controlled at 55-70 ℃ and 10-30rpm, and the product does not granulate in the later period of the quality guarantee period under the condition that the filling time is prolonged (up to 4 hours), so that the original fine mouthfeel is kept. .
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (10)
1. A processed cheese, characterized in that the processed cheese is a spread-type processed cheese, the raw materials of which comprise:
15-50 wt% of raw cheese;
0-30 wt% of whole milk powder;
0-20% by weight of milk protein concentrate;
5-15 wt% of a milk fat raw material;
0-10 parts by weight of white granulated sugar;
0.5-2% by weight of hydroxypropyl distarch phosphate;
0.8-1.4 wt% of the emulsifying salt, wherein the emulsifying salt is sodium hexametaphosphate, sodium tripolyphosphate and disodium hydrogen phosphate, and the weight ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the disodium hydrogen phosphate is (3-8): (3-8): (2-5);
0.3-1.0 wt% of a stabilizer, wherein the stabilizer is gelatin, carrageenan and locust bean gum, and the weight ratio of the stabilizer is (1-5): (1-3): (1-4); and
the balance of water;
wherein the spread-type processed cheese is obtained by the following steps:
(1) pulverizing and mixing the raw materials in a melting pot;
(2) performing ultra-high temperature sterilization on the mixture obtained in the step (1), wherein the ultra-high temperature sterilization is performed for 4-6 seconds at 135-145 ℃;
(3) emulsifying the mixture obtained in the step (2), wherein the emulsifying treatment is carried out for 5-10 minutes at 80-90 ℃; and
(4) adjusting the temperature of the emulsified product obtained in the step (3) to 55-70 ℃, and then stirring at the speed of 10-30 rpm; and
(5) filling the emulsified product treated in the step (4), wherein the step (5) is completed within 4 hours.
2. The processed cheese of claim 1, further comprising: at least one of preservative, essence and pigment.
3. The processed cheese of claim 1 or 2, wherein the raw cheese comprises cheddar, dada, or camembert;
the milk fat raw material comprises anhydrous cream and butter; and
the preservative comprises at least one of sorbic acid, potassium sorbate, nisin and natamycin.
4. The processed cheese of claim 3, wherein the raw cheese is a cheddar cheese.
5. A method of making processed cheese, wherein the processed cheese is a spread-type processed cheese, the method comprising:
(1) pulverizing and mixing the raw materials in a melting pot;
(2) performing ultra-high temperature sterilization on the mixture obtained in the step (1), wherein the ultra-high temperature sterilization is performed for 4-6 seconds at 135-145 ℃;
(3) emulsifying the mixture obtained in the step (2), wherein the emulsifying treatment is carried out for 5-10 minutes at 80-90 ℃;
(4) adjusting the temperature of the emulsified product obtained in the step (3) to 55-70 ℃, and then stirring at the speed of 10-30 rpm;
(5) filling the emulsified product treated in the step (4), wherein the step (5) is completed within 4 hours;
wherein the raw materials comprise:
15-50 wt% of raw cheese;
0-30 wt% of whole milk powder;
0-20% by weight of milk protein concentrate;
5-15 wt% of a milk fat raw material;
0-10 parts by weight of white granulated sugar;
0.5-2% by weight of hydroxypropyl distarch phosphate;
0.8-1.4 wt% of emulsifying salt, wherein the emulsifying salt is sodium hexametaphosphate, sodium tripolyphosphate and disodium hydrogen phosphate, and the weight ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the disodium hydrogen phosphate is (3-8): (3-8): (2-5);
0.3-1.0 wt% of a stabilizer, wherein the stabilizer is gelatin, carrageenan and locust bean gum, and the weight ratio of the stabilizer is (1-5): (1-3): (1-4); and
the balance of water.
6. The method of claim 5, wherein the raw materials further comprise at least one of preservatives, flavors, and colors.
7. The method of claim 5, wherein the raw cheese comprises cheddar, Gada, or Camembert.
8. The method according to claim 7, characterized in that the raw cheese is cheddar cheese.
9. The method of claim 5, the milk fat feedstock comprising anhydrous cream and butter.
10. The method of claim 6, the preservative comprising at least one of sorbic acid, potassium sorbate, nisin, natamycin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510710678.3A CN106616844B (en) | 2015-10-27 | 2015-10-27 | Emulsifying salt for processed cheese, processed cheese and method for preparing processed cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510710678.3A CN106616844B (en) | 2015-10-27 | 2015-10-27 | Emulsifying salt for processed cheese, processed cheese and method for preparing processed cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106616844A CN106616844A (en) | 2017-05-10 |
| CN106616844B true CN106616844B (en) | 2020-09-22 |
Family
ID=58815723
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510710678.3A Active CN106616844B (en) | 2015-10-27 | 2015-10-27 | Emulsifying salt for processed cheese, processed cheese and method for preparing processed cheese |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616844B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927187B (en) * | 2017-12-05 | 2020-08-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
| CN107897390B (en) * | 2017-12-05 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
| CN107950673B (en) * | 2017-12-27 | 2020-11-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738193A (en) * | 2013-12-30 | 2015-07-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method and purpose thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100479672C (en) * | 2005-06-22 | 2009-04-22 | 黑龙江省完达山乳业股份有限公司 | Smear type reproduced cheese and method for preparing the same |
| CN100407931C (en) * | 2005-07-28 | 2008-08-06 | 黑龙江省完达山乳业股份有限公司 | Low fat and reproduction type cheese, and its prepn. method |
| CN102106403B (en) * | 2009-12-25 | 2012-08-22 | 光明乳业股份有限公司 | Acid processed cheese and production method thereof |
| CN102265934B (en) * | 2010-06-01 | 2013-03-27 | 光明乳业股份有限公司 | Infant smear-type processed cheese, and preparation method thereof |
| CN103828930B (en) * | 2014-03-26 | 2015-07-15 | 光明乳业股份有限公司 | Preparation method of smearing type processed cheese and prepared smearing type processed cheese |
| CN104247777B (en) * | 2014-09-28 | 2017-05-10 | 中国农业大学 | Coating type processed cheese and preparation method thereof |
-
2015
- 2015-10-27 CN CN201510710678.3A patent/CN106616844B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738193A (en) * | 2013-12-30 | 2015-07-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method and purpose thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106616844A (en) | 2017-05-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106616844B (en) | Emulsifying salt for processed cheese, processed cheese and method for preparing processed cheese | |
| CN107114551B (en) | Frozen beverage added with high milk content and preparation method thereof | |
| EP2218339A1 (en) | Retortable dairy base | |
| CN112438325A (en) | High-sugar and high-fat rod-shaped processed cheese and preparation method thereof | |
| WO2020218428A1 (en) | Cheese-like food product and production method therefor | |
| MX2007005683A (en) | Modified whey protein for low casein processed cheese. | |
| CN103079412B (en) | The manufacture method of gel-type food | |
| CN111838323B (en) | Smearing processed cheese and preparation method thereof | |
| JP3805492B2 (en) | Fermented dairy dessert and its production method | |
| JP3665022B2 (en) | Food raw material and method for producing the same, cheese-like food and method for producing the same | |
| JP6674894B2 (en) | Cheese sauce and method for producing the same | |
| JP2004121046A (en) | Whey fermentation beverage and method for producing the same | |
| JP3280620B2 (en) | Manufacturing method of processed cheese products | |
| EP2612556B1 (en) | Process for producing cheese without fermentation or ripening | |
| CN114532408A (en) | Ice cream processed cheese and preparation method thereof | |
| JP4712764B2 (en) | Egg processing food and quality preservation material for egg processing food | |
| CN111227052A (en) | Cheese sauce and preparation method thereof | |
| JP6534508B2 (en) | Cheese cake-like food and method for producing the same | |
| JP4523956B2 (en) | Dairy product and manufacturing method thereof | |
| US20230000099A1 (en) | Process for pasteurising cheese | |
| EP3297449B1 (en) | New cheese-based food preparations | |
| WO2016184856A1 (en) | New cheese-based food preparations | |
| WO2011115185A1 (en) | Processed cheese and method for producing same | |
| JP6412486B2 (en) | Manufacturing method | |
| KR20220111469A (en) | Manufacturing method for Kaya jam with excellent spreadability using saturated steam |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |