CN107996729A - A kind of cheese powder and preparation method thereof - Google Patents
A kind of cheese powder and preparation method thereof Download PDFInfo
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- CN107996729A CN107996729A CN201711405685.8A CN201711405685A CN107996729A CN 107996729 A CN107996729 A CN 107996729A CN 201711405685 A CN201711405685 A CN 201711405685A CN 107996729 A CN107996729 A CN 107996729A
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- 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
- A23C19/086—Cheese powder; Dried cheese preparations
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- 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
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- 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
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- 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
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The present invention provides a kind of cheese powder and preparation method thereof.The cheese powder is mainly made by following：By weight, 100 parts of aged cheese, 0~21 part of whey, 0~20 part of vegetable fat, 0 100 parts of animal fat, 8~12 parts of emulsifying agent, 0~4 part of antioxidant, 0~4 part of salt, whey include the one or more in bovine whey powder, sheep whey powder and PURE WHEY；The emulsifying agent is the one or more in phosphatide, phosphate, sodium citrate, starch Sodium Octenyl Succinate and monoglyceride；The cheese powder includes at least one kind in the vegetable fat and the animal fat.Contain substantial amounts of protein in the dairy products, the special ferment local-flavor with cheese, is more conducive to absorb, digests, improvement mouthfeel, its nutritive value higher due to adding plant fat, and has the quality guarantee period longer than common cheese.
Description
Technical field
The present invention relates to dairy products field, in particular to a kind of cheese powder and preparation method thereof.
Background technology
Cheese powder be using cheese as primary raw material, add auxiliary material after it is longer through having made from the techniques such as heating and melting, emulsification
A kind of cheese product of shelf-life.At home and abroad, cheese powder has been widely used in small as a kind of raw-food material and flavouring
In the processing of food.Especially at home, cheese powder is generally used as the condiment in the dispensing and catering industry of pizza, and by
Liked extensively in satiny mouthfeel and fragrant and sweet taste.The cheese powder product of in the market is to pass through cheese made of reprocessing again
Cheese-making, former cheese that viscosity is not reached on product performance, without stringiness, also there are granularity is uneven, tissue not
The shortcomings of exquisiteness, poor taste.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of cheese powder, the cheese powder with aged cheese, whey, vegetable fat,
Animal fat, emulsifying agent and salt are raw material, product is contained more rich protein and fat (including plant fat), at the same time
Possess the flavor of cheese and longer shelf life.
The second object of the present invention is to provide a kind of production method of cheese powder, and the production method is by by various raw materials
Mixing, homogeneous, sterilization, filtering, dry five steps can be prepared by cheese powder product, have the characteristics that technique is simple, cost is low.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
A kind of cheese powder, is mainly made by following raw material：By weight,
100 parts of aged cheese；
0~21 part of whey；
0~20 part of vegetable fat；
0-100 parts of animal fat；
8~12 parts of emulsifying agent；
0~4 part of salt；
0-4 parts of antioxidant；
The aged cheese includes the one or more in soft cheese, semi-hard cheese and hard cheese；
The whey includes the one or more in bovine whey, sheep whey and concentrated whey protein powder；
The vegetable fat includes one kind in soybean oil, coconut oil, corn oil, rapeseed oil, palm oil and sunflower oil
It is or a variety of；
The animal fat includes one or both of cream and lard；
The emulsifying agent be phosphatide, phosphate, sodium citrate, starch Sodium Octenyl Succinate and monoglyceride in one kind or
It is a variety of；
The cheese powder includes at least one kind in the vegetable fat and the animal fat.
The present invention is used using phosphatide as emulsifying agent, and unconventional phosphate and citrate, and is added in certain proportion
Enter into cheese, the hot apparent viscosity of cheese powder can be significantly improved, it is shown excellent wire-drawing performance, draped over one's shoulders for making
There is significant advantage during Sa.
In addition, phosphatide, phosphate, sodium citrate, starch Sodium Octenyl Succinate and monoglyceride are as emulsifying agent, moreover it is possible to change
The materials such as the surface tension between the material contact surfaces such as kind vegetable oil, animal oil and cheese slurry, vegetable oil, animal oil and cheese slurry
Stable, uniform dispersion can be formed, is sufficiently mixed raw material.
The formula of above cheese powder can also be improved further, to obtain more preferably technique effect：
Preferably, the emulsifying agent further includes the mixing of one or both of sodium citrate and sodium tripolyphosphate.
Sodium citrate and sodium tripolyphosphate contribute to the structure that product formation is stablized, and make to be uniformly dispersed between raw material.
Wherein, sodium citrate and sodium tripolyphosphate can be mixed using any ratio with phosphatide, it is preferable that sodium citrate and trimerization
The total amount of sodium phosphate and the weight ratio of phosphatide are 1~5:10.
Preferably, the antioxidant is ascorbic acid.
Preferably, the cheese powder is made by following raw material：By weight,
100 parts of aged cheese；
5~13 parts of whey；
11~13 parts of vegetable fat；
8~12 parts of emulsifying agent；
0-4 parts of antioxidant.
Without animal fat and during salt, the melting of cheese powder is more preferable, i.e., can melt under short period and lower temperature
Change.
Wherein, vegetable fat can use compound vegetable oil, such as soybean oil, coconut oil, corn oil, rapeseed oil, palm fibre
Two or more combination in palmitic acid oil and sunflower oil, such as the melange of coconut oil and palm oil, coconut oil and soybean oil
The melange of melange, palm oil and soybean oil, the melange of coconut oil, palm oil and rapeseed oil etc..
Preferably, the cheese powder is made by following raw material：By weight,
100 parts of aged cheese；
0~21 part of whey；
16~100 parts of animal fat；
8~12 parts of emulsifying agent；
0-4 parts of antioxidant.
Without vegetable oil and during salt, substantially without focal spot after baking, and cheese powder melt after quality it is more satiny, mouthfeel
It is good.
Wherein, animal fat can use cream, and either lard or cream and lard are mixed with arbitrary ratio.Whey
Desalted whey powder or non-desalted whey powder can be selected in powder.In emulsifying agent in addition to containing phosphatide, sodium citrate and three can also be added
One or both of polyphosphate sodium mixes.
Preferably, the cheese powder is made by following raw material：By weight,
100 parts of aged cheese；
0~15 part of whey；
16-100 parts of animal fat；
9~12 parts of emulsifying agent；
1~3 part of salt；
0-4 parts of antioxidant.
The stringiness of cheese powder can be improved by adding salt, and the salt main component used in the present invention is sodium chloride, can be with
It is sea salt or well salt, but is necessary for edible salt.
Wherein it is possible to select to be added without whey powder, but mouthfeel and nutritive value higher after addition.
Preferably, the cheese powder is made by following raw material：By weight,
100 parts of aged cheese；
12~20 parts of whey；
13-16 parts of vegetable fat；
9~10 parts of emulsifying agent；
2~3 parts of salt；
0-4 parts of antioxidant.
Equally, the stringiness of cheese powder can be improved after addition salt, and the collocation of salt and vegetable oil can more reduce
Fusion point, improves the melting of cheese powder.
Wherein, desalted whey powder or non-desalted whey powder can be selected in whey.In emulsifying agent in addition to containing phosphatide, it can also add
Enter the mixing of one or both of sodium citrate and sodium tripolyphosphate.
Preferably, whey powder described in the cheese powder is concentrated whey protein powder wpc35；
The amalgamation of concentrated whey protein powder wpc35 and phosphatide is more preferable, both can produce synergistic effect, improves cheese powder
Viscosity.
Preferably, the phosphatide is the one or more in lecithin, cephalin, lipositol and serinephosphatide.
Lecithin, cephalin, lipositol and serinephosphatide can improve the stringiness of cheese powder, wherein with containing ovum
Phosphatide is optimal, and the cost of material is low, industrial applications preferably.
The present invention all cheese powders described above all use melting, mixing, homogeneous, the basic working procedure of drying, specifically such as
Under：
Aged cheese chopping melting is formed into cheese slurry；
Other raw materials and water are added into the cheese slurry, mixing, homogeneous, obtain mixed liquor；
The mixed liquor is sterilized, filtered, is spray-dried.
Above-mentioned steps are simple, flow is few, can improve the controllability of product to a certain extent, that is, it is difficult to reduce quality monitoring
Degree.
In addition, aged cheese is a kind of food full of nutrition, since containing higher moisture, the resting period is short,
It is required that low-temp storage, the present invention uses spray drying technology, after cheese is worn into slurry, adds auxiliary material powder, makes water in finished product
Point content substantially reduces, and substantially prolongs the shelf life of product, can for a long time store at ambient temperature, improve the application of product
Property.
In above-mentioned production method, the process conditions of melting and homogeneous (including viscosity, stringiness, melt the performance of product
The property changed, satiny degree etc.) have a major impact.
Preferably, the temperature of the melting is 75~85 DEG C；
Preferably, the mixing speed during mixing is 400r/min~600r/min, and the time is 15~30min.
Above melting condition is more conducive to the thawing of aged cheese, and does not destroy nutritional ingredient.
Preferably, the temperature of the homogeneous be 50~55 DEG C, pressure be 16~35MPa, preferred pressure for 20~
22MPa.
Pass through the homogenization under the conditions of above-mentioned temperature and pressure so that the mixability of raw material and vegetable oil further carries
Height, both can more come into full contact with.After homogenization is carried out using above-mentioned temperature, the temperature of mixed liquor is of a relatively high, in order to
The processing of next step is convenient for, can be with cooling mixed liquid to room temperature.After mixed liquor is sufficiently mixed by homogenization, then into
Row cooling is handled, and avoids the thermal agitation excessive mixed effect for causing mixed system from declining, makes mixture system holding higher steady
It is qualitative.
Preferably, the method for the sterilization is：Heat the mixed liquor extremely, keep the temperature 10~30 seconds at such a temperature.
The mode of sterilization can have a multiple choices, and in the embodiment of the present invention, the method for sterilization is：Heat mixed liquor to 90~
125 DEG C, 10~30 seconds are kept the temperature at a temperature of 90~125 DEG C.High temperature action is broken the integrality of the physiological structure of bacterium
It is bad, so as to fulfill to its killing effect.Sterilized at such a temperature, can obtain preferable bactericidal effect, nutritive value into
Point can damage, it is ensured that the final quality for obtaining product.On the other hand, short can reduce of sterilizing time is made in product process
Energy consumption, improve production efficiency.It is highly preferred that sterilization temperature is 115~125 DEG C.
In addition, in the cheese powder raw material of the present invention, it is big that cheese slurry and vegetable oil directly mix difficulty, and mixing uniformity
Difference.Therefore by three kinds of cheese slurry, grease and whey dissolution of raw material in water emulsifying agent can be recycled to improve vegetable oil and water
Between mixed characteristic, and by homogenization, the degrees of scatter of raw material in water such as vegetable oil are improved, so as to grease, cheese
It can be sufficiently mixed between slurry and each raw material, make raw material fully dispersed, so as to improve the dissolved efficiency of cheese.Wherein, mix
The temperature of water and vegetable oil can select as needed during conjunction.It is preferred that the temperature of water is 50~55 DEG C, the temperature of grease is 50
More than DEG C.Water, the temperature of vegetable oil may be such that the mass-transfer efficiency of the raw materials such as cheese slurry and vegetable oil in water more in above range
Height, so as to improve mixing uniformity between the two.
Preferably, when aged cheese shreds, it is ground into the size for being adapted to melting.
Chopping can shorten the melting time.
Preferably, 20 mesh mesh screens of the filtering.
To remove oversized particles or impurity.
To sum up, compared with prior art, invention achieves following technique effect：
(1) type of emulsifying agent improves its wire-drawing performance when being reprocessed by optimizing cheese；
(2) optimize grease, salt, whey addition improve cheese powder various aspects of performance, including melting, mouthfeel,
Viscosity etc.；
(3) production method for optimizing cheese powder, especially melts, the process conditions of homogeneous, improves the steady of cheese powder
Qualitative and dissolved efficiency.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person, the condition suggested according to normal condition or manufacturer carry out.Reagents or instruments used without specified manufacturer, is
The conventional products that can be obtained by commercially available purchase.
Embodiment 1
A kind of cheese powder product, including following components：
Soft cheese double centner；
11.03 kilograms of composite plant oil；
Non- 5.88 kilograms of desalted whey powder (wpc35)；
8.4 kilograms of emulsifying agent (lecithin).
The production method of cheese powder product is as follows：
The first step：Cheese is chopped into suitable size, is melted.Melting temperature is 75 DEG C.
Second step：Remaining raw material is mixed with cheese slurry made from the first step, continues to be stirred after adding water.Mixing speed
For 400r/min, temperature is 85 DEG C, time 30min.
3rd step：Mixed liquor after stirring is put into homogenizer, the temperature of homogeneous is 50 DEG C, pressure 20MPa.
4th step：Mixed liquor is sterilized, the mixed liquor after homogeneous is heated to 115 DEG C, keeps the temperature 30 at such a temperature
Second, then cross 20 mesh sieves, spray drying, to obtain the final product.
Embodiment 2
A kind of cheese powder product, including following components：By weight,
Soft cheese double centner；
Non- 5.88 kilograms of desalination sheep whey powder；
11 kilograms of composite plant oil；
0.2 kilogram of emulsifying agent (lecithin)；
7.65 kilograms of sodium citrate；
0.75 kilogram of sodium tripolyphosphate,
0.02 kilogram of antioxidant.
The production method of cheese powder product is as follows：
The first step：Cheese is chopped into suitable size, is melted.Melting temperature is 75 DEG C.
Second step：Remaining raw material is mixed with cheese slurry made from the first step, continues to be stirred after adding water.Mixing speed
For 400r/min, temperature is 75 DEG C, time 30min.
3rd step：Mixed liquor after stirring is put into homogenizer, the temperature of homogeneous is 50 DEG C, pressure 20MPa.
4th step：Mixed liquor is sterilized, the mixed liquor after homogeneous is heated to 115 DEG C, keeps the temperature 30 at such a temperature
Second, then cross 20 mesh sieves, spray drying, to obtain the final product.
Embodiment 3
A kind of cheese powder product, including following components：By weight,
Soft cheese double centner；
Non- 5.88 kilograms of desalted whey powder；
11 kilograms of composite plant oil；
0.2 kilogram of lecithin；
7.65 kilograms of sodium citrate；
0.75 kilogram of sodium tripolyphosphate；
3 kilograms of salt.
The production method of cheese powder product is as follows：
The first step：Cheese is chopped into suitable size, is melted.Melting temperature is 75 DEG C.
Second step：Remaining raw material is mixed with cheese slurry made from the first step, continues to be stirred after adding water.Mixing speed
For 400r/min, temperature is 75 DEG C, time 30min.
3rd step：Mixed liquor after stirring is put into homogenizer, the temperature of homogeneous is 50 DEG C, pressure 20MPa.
4th step：Mixed liquor is sterilized, the mixed liquor after homogeneous is heated to 115 DEG C, keeps the temperature 30 at such a temperature
Second, then cross 20 mesh sieves, spray drying, to obtain the final product.
Embodiment 4
A kind of cheese powder product, including following components：By weight,
Soft cheese double centner；
Anhydrous butter oil double centner；
2 kilograms of lecithin；
8 kilograms of sodium citrate.
The first step：Cheese is chopped into suitable size, is melted.Melting temperature is 75 DEG C.
Second step：Remaining raw material is mixed with cheese slurry made from the first step, continues to be stirred after adding water.Mixing speed
For 600r/min, temperature is 75 DEG C, time 15min.
3rd step：Mixed liquor after stirring is put into homogenizer, the temperature of homogeneous is 50~55 DEG C, pressure be 20~
22MPa。
4th step：Mixed liquor is sterilized, the mixed liquor after homogeneous is heated to 125 DEG C, keeps the temperature 10 at such a temperature
Second, then cross 20 mesh sieves, spray drying, to obtain the final product.
Embodiment 5
A kind of cheese powder product, including following components：By weight,
Soft cheese double centner；
Anhydrous butter oil double centner；
2 kilograms of lecithin；
8 kilograms of starch Sodium Octenyl Succinate.
The first step：Cheese is chopped into suitable size, is melted.Melting temperature is 75 DEG C.
Second step：Remaining raw material is mixed with cheese slurry made from the first step, continues to be stirred after adding water.Mixing speed
For 600r/min, temperature is 75 DEG C, time 15min.
3rd step：Mixed liquor after stirring is put into homogenizer, the temperature of homogeneous is 50~55 DEG C, pressure be 20~
22MPa。
4th step：Mixed liquor is sterilized, the mixed liquor after homogeneous is heated to 125 DEG C, keeps the temperature 10 at such a temperature
Second, then cross 20 mesh sieves, spray drying, to obtain the final product.
Embodiment 6
A kind of cheese powder product, including following components：By weight,
Hard cheese double centner；
Non- 13 kilograms of desalted whey powder (wpc70)
13.8 kilograms of vegetable oil；
10 kilograms of emulsifying agent.
The first step：Cheese is chopped into suitable size, is melted.Melting temperature is 85 DEG C.
Second step：Remaining raw material is mixed with cheese slurry made from the first step, continues to be stirred after adding water.Mixing speed
For 400r/min, temperature is 85 DEG C, time 15min.
3rd step：Mixed liquor after stirring is put into homogenizer, the temperature of homogeneous is 55 DEG C, pressure 20MPa.
4th step：Mixed liquor is sterilized, the mixed liquor after homogeneous is heated to 125 DEG C, keeps the temperature 10 at such a temperature
Second, then cross 20 mesh sieves, spray drying, to obtain the final product.
Embodiment 7
A kind of cheese powder product, including following components：By weight,
Hard cheese double centner；
Non- 12 kilograms of desalted whey powder (wpc70)；
13.7 kilograms of vegetable oil；
3 kilograms of salt；
10 kilograms of emulsifying agent.
The first step：Cheese is chopped into suitable size, is melted.Melting temperature is 85 DEG C.
Second step：Remaining raw material is mixed with cheese slurry made from the first step, continues to be stirred after adding water.Mixing speed
For 400r/min, temperature is 85 DEG C, time 30min.
3rd step：Mixed liquor after stirring is put into homogenizer, the temperature of homogeneous is 55 DEG C, pressure 22MPa.
4th step：Mixed liquor is sterilized, the mixed liquor after homogeneous is heated to 125 DEG C, keeps the temperature 30 at such a temperature
Second, then cross 20 mesh sieves, spray drying, to obtain the final product.
Embodiment 8
A kind of cheese powder product, including following components：By weight,
Hard cheese double centner；
30 kilograms of anhydrous butter oil；
30 kilograms of vegetable oil；
40 kilograms of lard；
3 kilograms of salt；
12 kilograms of emulsifying agent.
The first step：Cheese is chopped into suitable size, is melted.Melting temperature is 85 DEG C.
Second step：Remaining raw material is mixed with cheese slurry made from the first step, continues to be stirred after adding water.Mixing speed
For 600r/min, temperature is 85 DEG C, time 15minmin.
3rd step：Mixed liquor after stirring is put into homogenizer, the temperature of homogeneous is 50 DEG C, pressure 20MPa.
4th step：Mixed liquor is sterilized, the mixed liquor after homogeneous is heated to 115 DEG C, keeps the temperature 30 at such a temperature
Second, then cross 20 mesh sieves, spray drying, to obtain the final product.
Embodiment 9
A kind of cheese powder product, including following components：By weight,
Hard cheese double centner；
Lard double centner；
3 kilograms of salt；
12 kilograms of emulsifying agent.
The first step：Cheese is chopped into suitable size, is melted.Melting temperature is 85 DEG C.
Second step：Remaining raw material is mixed with cheese slurry made from the first step, continues to be stirred after adding water.Mixing speed
For 600r/min, temperature is 85 DEG C, time 15minmin.
3rd step：Mixed liquor after stirring is put into homogenizer, the temperature of homogeneous is 50 DEG C, pressure 20MPa.
4th step：Mixed liquor is sterilized, the mixed liquor after homogeneous is heated to 115 DEG C, keeps the temperature 30 at such a temperature
Second, then cross 20 mesh sieves, spray drying, to obtain the final product.
Embodiment 10
A kind of cheese powder product, including following components：By weight,
Hard cheese double centner；
50 kilograms of anhydrous butter oil；
50 kilograms of lard；
12 kilograms of emulsifying agent.
The first step：Cheese is chopped into suitable size, is melted.Melting temperature is 85 DEG C.
Second step：Remaining raw material is mixed with cheese slurry made from the first step, continues to be stirred after adding water.Mixing speed
For 400r/min, temperature is 85 DEG C, time 30min.
3rd step：Mixed liquor after stirring is put into homogenizer, the temperature of homogeneous is 50 DEG C, pressure 20MPa.
4th step：Mixed liquor is sterilized, the mixed liquor after homogeneous is heated to 115 DEG C, keeps the temperature 30 at such a temperature
Second, then cross 20 mesh sieves, spray drying, to obtain the final product.
Embodiment 11
A kind of cheese powder product, including following components：By weight,
Hard cheese double centner；
Non- 20 kilograms of desalted whey powder (wpc70)；
15.5 kilograms of composite plant oil；
2 kilograms of salt；
9 kilograms of emulsifying agent.
The first step：Cheese is chopped into suitable size, is melted.Melting temperature is 85 DEG C.
Second step：Remaining raw material is mixed with cheese slurry made from the first step, continues to be stirred after adding water.Mixing speed
For 400r/min, temperature is 85 DEG C, time 30min.
3rd step：Mixed liquor after stirring is put into homogenizer, the temperature of homogeneous is 50 DEG C, pressure 20MPa.
4th step：Mixed liquor is sterilized, the mixed liquor after homogeneous is heated to 115~125 DEG C, is protected at such a temperature
Temperature 10~30 seconds, then crosses 20 mesh sieves, spray drying, to obtain the final product.
Embodiment 12
A kind of cheese powder product, including following components：By weight,
Hard cheese double centner；
Non- 21 kilograms of desalted whey powder；
8 kilograms of anhydrous butter oil；
8 kilograms of lard；
10 kilograms of emulsifying agent.
The first step：Cheese is chopped into suitable size, is melted.Melting temperature is 85 DEG C.
Second step：Remaining raw material is mixed with cheese slurry made from the first step, continues to be stirred after adding water.Mixing speed
For 400r/min, temperature is 85 DEG C, time 30min.
3rd step：Mixed liquor after stirring is put into homogenizer, the temperature of homogeneous is 50 DEG C, pressure 20MPa.
4th step：Mixed liquor is sterilized, the mixed liquor after homogeneous is heated to 115 DEG C, keeps the temperature 30 at such a temperature
Second, then cross 20 mesh sieves, spray drying, to obtain the final product.
Embodiment 13
A kind of cheese powder product, including following components：By weight,
Semi-hard cheese double centner；
Non- 4.4 kilograms of desalted whey powder (wpc70)；
10 kilograms of concentrated whey protein powder；
8.9 kilograms of anhydrous butter oil；
8 kilograms of lard；
1 kilogram of salt；
9 kilograms of emulsifying agent (lecithin).
The first step：Cheese is chopped into suitable size, is melted.Melting temperature is 85 DEG C.
Second step：Remaining raw material is mixed with cheese slurry made from the first step, continues to be stirred after adding water.Mixing speed
For 600r/min, temperature is 85 DEG C, time 15minmin.
3rd step：Mixed liquor after stirring is put into homogenizer, the temperature of homogeneous is 50 DEG C, pressure 20MPa.
4th step：Mixed liquor is sterilized, the mixed liquor after homogeneous is heated to 115 DEG C, keeps the temperature 30 at such a temperature
Second, then cross 20 mesh sieves, spray drying, to obtain the final product.
Embodiment 14
A kind of cheese powder product, including following components：By weight,
Soft cheese double centner；
Non- 4.4 kilograms of desalination sheep whey powder；
10 kilograms of concentrated whey protein powder；
8.9 kilograms of anhydrous butter oil；
Coconut oil 5kg；
8 kilograms of lard；
1 kilogram of salt；
9 kilograms of emulsifying agent (lecithin).
The first step：Cheese is chopped into suitable size, is melted.Melting temperature is 75 DEG C.
Second step：Remaining raw material is mixed with cheese slurry made from the first step, continues to be stirred after adding water.Mixing speed
For 400r/min, temperature is 75 DEG C, time 30min.
3rd step：Mixed liquor after stirring is put into homogenizer, the temperature of homogeneous is 55 DEG C, pressure 22MPa.
4th step：Mixed liquor is sterilized, the mixed liquor after homogeneous is heated to 125 DEG C, keeps the temperature 10 at such a temperature
Second, then cross 20 mesh sieves, spray drying, to obtain the final product.
Comparative example 1
Lecithin is replaced with into sodium citrate with differing only in for embodiment 1, remaining raw material and technique and 1 phase of embodiment
Together.
The performance of all of above cheese powder product is detected, the results are shown in Table 1.
The performance of 1 cheese powder product of table
Note：
The test method of wire-drawing performance is：15 grams of cheese powders of processing are put into test tube, with heating water bath to 60 DEG C, and are kept the temperature
10min, is then stirred with T-shaped metal bar, slowly lifting, measures the length of wire drawing.
The test method of hot apparent viscosity is：Slurry after cheese powder is melted is put into 80 DEG C of water-bath, viscosimeter
Shear rate is 12rpm, is measured.
The test method of melting is：The accounting (weight ratio) of partial material is melted in measurement after being bakeed at 180 DEG C.
Satiny degree：Give a mark after being tasted by 10 random experiment personnel, using ten point system, be averaged.
The foregoing is only a preferred embodiment of the present invention, is not intended to limit the invention, for the skill of this area
For art personnel, the invention may be variously modified and varied.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of cheese powder, it is characterised in that be mainly made by following raw material：By weight,
100 parts of aged cheese；
0~21 part of whey；
0~20 part of vegetable fat；
0-100 parts of animal fat；
8~12 parts of emulsifying agent；
0~4 part of salt；
0-4 parts of antioxidant；
The aged cheese includes the one or more in soft cheese, semi-hard cheese and hard cheese；
The whey includes the one or more in bovine whey, sheep whey and concentrated whey protein powder；
The vegetable fat includes one kind or more in soybean oil, coconut oil, corn oil, rapeseed oil, palm oil and sunflower oil
Kind；
The animal fat includes one or both of cream and lard；
The emulsifying agent is one kind or more in phosphatide, phosphate, sodium citrate, starch Sodium Octenyl Succinate and monoglyceride
Kind；
The cheese powder includes at least one kind in the vegetable fat and the animal fat.
2. cheese powder according to claim 1, it is characterised in that the emulsifying agent further includes sodium citrate and tripolyphosphate
One or both of sodium mixes；
Preferably, the antioxidant is ascorbic acid.
3. cheese powder according to claim 1, it is characterised in that be made by following raw material：By weight,
100 parts of aged cheese；
5~13 parts of whey；
11~13 parts of vegetable fat；
8~12 parts of emulsifying agent；
0-4 parts of antioxidant.
4. cheese powder according to claim 1, it is characterised in that be made by following raw material：By weight,
100 parts of aged cheese；
0~21 part of whey；
16~100 parts of animal fat；
8~12 parts of emulsifying agent；
0-4 parts of antioxidant.
5. cheese powder according to claim 1, it is characterised in that be made by following raw material：By weight,
100 parts of aged cheese；
0~15 part of whey；
16-100 parts of animal fat；
9~12 parts of emulsifying agent；
1~3 part of salt；
0-4 parts of antioxidant.
6. cheese powder according to claim 1, it is characterised in that be made by following raw material：By weight,
100 parts of aged cheese；
12~20 parts of whey；
13-16 parts of vegetable fat；
9~10 parts of emulsifying agent；
2~3 parts of salt；
0-4 parts of antioxidant.
7. cheese powder according to claim 1, it is characterised in that the whey is concentrated whey protein powder wpc35；
Preferably, the phosphatide is the one or more in lecithin, cephalin, lipositol and serinephosphatide.
8. the production method of claim 1-7 any one of them cheese powders, it is characterised in that comprise the following steps：
Aged cheese chopping melting is formed into cheese slurry；
Other raw materials and water are added into the cheese slurry, mixing, homogeneous, obtain mixed liquor；
The mixed liquor is sterilized, filtered, is spray-dried.
9. the production method of cheese powder according to claim 8, it is characterised in that the temperature of the melting is 75~85
℃；
Preferably, the mixing speed during mixing is 400r/min~600r/min, and the time is 15~30min；
Preferably, the temperature of the homogeneous be 50~55 DEG C, pressure be 16~35MPa；
Preferably, the method for the sterilization is：The mixed liquor is heated to 115~125 DEG C, keeps the temperature 10~30 at such a temperature
Second.
10. the production method of cheese powder according to claim 8, it is characterised in that when aged cheese shreds, be ground into suitable
Close the size of melting；
Preferably, 20 mesh mesh screens of the filtering.
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| CN201711405685.8A CN107996729B (en) | 2017-12-22 | 2017-12-22 | Cheese powder and preparation method thereof |
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| CN201711405685.8A CN107996729B (en) | 2017-12-22 | 2017-12-22 | Cheese powder and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110313522A (en) * | 2019-08-15 | 2019-10-11 | 山东大树达孚特膳食品有限公司 | A kind of reproduced cheese and preparation method thereof |
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| CN107996729B (en) | 2021-07-06 |
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