CN107996729B - Cheese powder and preparation method thereof - Google Patents
Cheese powder and preparation method thereof Download PDFInfo
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- CN107996729B CN107996729B CN201711405685.8A CN201711405685A CN107996729B CN 107996729 B CN107996729 B CN 107996729B CN 201711405685 A CN201711405685 A CN 201711405685A CN 107996729 B CN107996729 B CN 107996729B
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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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Abstract
The invention provides cheese powder and a preparation method thereof. The cheese powder is mainly prepared from the following components: the cheese comprises, by weight, 100 parts of mature cheese, 0-21 parts of whey, 0-20 parts of vegetable oil, 0-100 parts of animal oil, 8-12 parts of an emulsifier, 0-4 parts of an antioxidant and 0-4 parts of salt, wherein whey comprises one or more of bovine whey powder, sheep whey powder and whey protein powder; the emulsifier is one or more of phospholipid, phosphate, sodium citrate, sodium starch octenyl succinate and monoglyceride; the cheese powder at least comprises one of the vegetable fat and the animal fat. The dairy product contains a large amount of protein, has special fermentation flavor of cheese, is more beneficial to absorption and digestion and improves mouthfeel due to the addition of vegetable fat, has higher nutritional value, and has longer shelf life than common cheese.
Description
Technical Field
The invention relates to the field of dairy products, and particularly relates to cheese powder and a preparation method thereof.
Background
The cheese powder is a cheese product with a long shelf life, which is prepared by taking cheese as a main raw material, adding auxiliary materials, and then carrying out processes such as heating melting, emulsification and the like. Cheese powder has been widely used in the processing of snack foods both at home and abroad as a food material and seasoning. Particularly in China, cheese powder is commonly used as an ingredient for pizza and a seasoning in the dietary industry, and is widely favored due to its slimy mouthfeel and sweet taste. The cheese powder product in the market is processed cheese, the product property does not reach the viscosity of the original cheese, the product has no wiredrawing property, and the defects of uneven granularity, unsmooth tissue, poor mouthfeel and the like exist.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide cheese powder which takes ripe cheese, whey, vegetable fat, animal fat, emulsifier and salt as raw materials, so that the product contains abundant protein and fat (including vegetable fat), and simultaneously maintains the flavor and the long shelf life of the cheese.
The second purpose of the invention is to provide a method for preparing cheese powder, the method can prepare cheese powder products by five steps of mixing, homogenizing, sterilizing, filtering and drying various raw materials, and has the characteristics of simple process, low cost and the like.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
a cheese powder is mainly prepared from the following raw materials: based on the weight portion, the weight portion of the material,
100 parts of mature cheese;
0-21 parts of whey;
0-20 parts of vegetable oil;
0-100 parts of animal fat;
8-12 parts of an emulsifier;
0-4 parts of salt;
0-4 parts of an antioxidant;
the ripened cheese comprises one or more of soft cheese, semi-hard cheese, and hard cheese;
the whey comprises one or more of bovine whey, sheep whey and concentrated whey protein powder;
the vegetable oil comprises one or more of soybean oil, coconut oil, corn oil, rapeseed oil, palm oil and sunflower seed oil;
the animal oil comprises one or two of butter and lard;
the emulsifier is one or more of phospholipid, phosphate, sodium citrate, sodium starch octenyl succinate and monoglyceride;
the cheese powder at least comprises one of the vegetable fat and the animal fat.
The invention adopts phospholipid as emulsifier, not traditional phosphate and citrate, and adds into cheese according to a certain proportion, which can obviously improve the thermal apparent viscosity of cheese powder, and make it show excellent wire-drawing property, and has obvious advantages when used for making pizza.
In addition, the phospholipid, the phosphate, the sodium citrate, the sodium starch octenyl succinate and the monoglyceride are used as emulsifiers, the surface tension between contact surfaces of materials such as vegetable oil, animal oil and cheese pulp can be improved, and the materials such as the vegetable oil, the animal oil and the cheese pulp can form a stable and uniform dispersion system, so that the raw materials are fully mixed.
The formula of the cheese powder can be further improved to obtain better technical effects:
preferably, the emulsifier further comprises one or a mixture of sodium citrate and sodium tripolyphosphate.
The sodium citrate and the sodium tripolyphosphate are beneficial to forming a stable structure of the product, so that the raw materials are uniformly dispersed.
The sodium citrate and the sodium tripolyphosphate can be mixed with the phospholipid at any ratio, and the weight ratio of the total amount of the sodium citrate and the sodium tripolyphosphate to the phospholipid is preferably 1-5: 10.
Preferably, the antioxidant is ascorbic acid.
Preferably, the cheese powder is prepared from the following raw materials: based on the weight portion, the weight portion of the material,
100 parts of mature cheese;
5-13 parts of whey;
11-13 parts of vegetable oil;
8-12 parts of an emulsifier;
0-4 parts of antioxidant.
When the cheese powder does not contain animal fat and salt, the cheese powder has better melting property, namely can be melted in a shorter time and at a lower temperature.
The vegetable oil and fat may be compound vegetable oil, such as two or more of soybean oil, coconut oil, corn oil, rapeseed oil, palm oil and sunflower seed oil, such as mixture of coconut oil and palm oil, mixture of coconut oil and soybean oil, mixture of palm oil and soybean oil, and mixture of coconut oil, palm oil and rapeseed oil.
Preferably, the cheese powder is prepared from the following raw materials: based on the weight portion, the weight portion of the material,
100 parts of mature cheese;
0-21 parts of whey;
16-100 parts of animal fat;
8-12 parts of an emulsifier;
0-4 parts of antioxidant.
When the cheese powder does not contain vegetable oil and salt, the baked cheese powder basically has no focal spot, and the melted cheese powder has more greasy texture and good mouthfeel.
Wherein, the animal fat can adopt butter, or lard, or the butter and the lard are mixed in any proportion. The whey powder can be desalted whey powder or non-desalted whey powder. Besides the phospholipid, one or two of sodium citrate and sodium tripolyphosphate can also be added into the emulsifier.
Preferably, the cheese powder is prepared from the following raw materials: based on the weight portion, the weight portion of the material,
100 parts of mature cheese;
0-15 parts of whey;
16-100 parts of animal fat;
9-12 parts of an emulsifier;
1-3 parts of salt;
0-4 parts of antioxidant.
The addition of the salt can improve the drawability of the cheese powder, and the salt used in the invention mainly comprises sodium chloride, can be sea salt or well salt, but must be edible salt.
Wherein, whey powder can be optionally not added, but the taste and the nutritive value are higher after the whey powder is added.
Preferably, the cheese powder is prepared from the following raw materials: based on the weight portion, the weight portion of the material,
100 parts of mature cheese;
12-20 parts of whey;
13-16 parts of vegetable oil;
9-10 parts of an emulsifier;
2-3 parts of salt;
0-4 parts of antioxidant.
And the common salt is added to improve the drawability of the cheese powder, and the combination of the common salt and the vegetable oil can reduce the melting point and improve the melting property of the cheese powder.
Wherein the whey can be desalted whey powder or non-desalted whey powder. Besides the phospholipid, one or two of sodium citrate and sodium tripolyphosphate can also be added into the emulsifier.
Preferably, the cheese powder and the whey powder are concentrated whey protein powder wpc 35;
the concentrated whey protein powder wpc35 has better fusibility with phospholipid, and the two can generate synergistic effect to improve the viscosity of the cheese powder.
Preferably, the phospholipid is one or more of lecithin, cephalin, inositol phospholipid and serine phospholipid.
Lecithin, cephalin, inositol phosphatide and serine phosphatide can improve the stringiness of the cheese powder, wherein lecithin is used as the best raw material, and the raw material is low in cost and more suitable for industrial application.
All the cheese powder of the invention adopts the basic procedures of melting, mixing, homogenizing and drying, and the method comprises the following specific steps:
cutting and melting the ripened cheese into cheese pulp;
adding other raw materials and water into the cheese slurry, mixing and homogenizing to obtain a mixed solution;
and sterilizing, filtering and spray drying the mixed solution.
The steps are simple, the flow is few, the controllability of the product can be improved to a certain degree, and the quality monitoring difficulty is reduced.
In addition, the mature cheese is a food with rich nutrition, and has short storage time and requires low-temperature storage due to high moisture content.
In the above manufacturing method, the melting and homogenizing process conditions have an important influence on the properties of the product (including viscosity, stringiness, melting property, degree of greasiness, etc.).
Preferably, the melting temperature is 75-85 ℃;
preferably, the stirring speed during mixing is 400 r/min-600 r/min, and the time is 15-30 min.
The melting condition is more beneficial to melting the mature cheese without damaging the nutrient components.
Preferably, the homogenization temperature is 50-55 ℃, the pressure is 16-35 MPa, and the more preferable pressure is 20-22 MPa.
Through the homogenization treatment under the temperature and pressure conditions, the mixing degree of the raw materials and the vegetable oil is further improved, and the raw materials and the vegetable oil can be more fully contacted. After the homogenization treatment is carried out at the temperature, the temperature of the mixed solution is relatively high, and the mixed solution can be cooled to room temperature for the convenience of the next treatment. The mixed liquid is fully mixed through homogenization treatment, and then is cooled, so that the reduction of the mixing effect of a mixed system caused by excessive thermal disturbance is avoided, and the mixed liquid system is kept at higher stability.
Preferably, the sterilization method comprises the following steps: and heating the mixed solution until the temperature is kept for 10-30 seconds.
The sterilization mode can be selected in various ways, and in the embodiment of the invention, the sterilization method comprises the following steps: heating the mixed solution to 90-125 ℃, and preserving the heat at the temperature of 90-125 ℃ for 10-30 seconds. The high temperature action destroys the integrity of the physiological structure of the bacteria, thereby realizing the killing effect thereof. The sterilization is carried out at the temperature, so that a better sterilization effect can be obtained, the nutritional value components can be prevented from being damaged, and the quality of the finally obtained product is ensured. On the other hand, the short sterilization time can reduce the energy consumption in the product manufacturing process and improve the production efficiency. More preferably, the sterilization temperature is 115-125 ℃.
In addition, in the cheese powder raw material, the cheese pulp and the vegetable oil are directly mixed with great difficulty and poor mixing uniformity. Therefore, the cheese pulp, the oil and the whey can be dissolved in water, the mixing characteristic between the vegetable oil and the water is improved by using the emulsifier, and the dispersion degree of the vegetable oil and other raw materials in the water is improved by homogenizing treatment, so that the oil and the cheese pulp can be fully mixed with the raw materials, the raw materials are fully dispersed, and the dissolving efficiency of the cheese can be improved. Wherein, the temperature of the water and the vegetable oil can be selected according to the requirement during mixing. Preferably, the temperature of the water is 50-55 ℃ and the temperature of the grease is above 50 ℃. The temperature of the water and the vegetable oil is in the range, so that the mass transfer efficiency of the raw materials such as the cheese pulp and the vegetable oil in the water is higher, and the mixing uniformity between the cheese pulp and the vegetable oil is improved.
Preferably, the ripened cheese is shredded and comminuted to a size suitable for melting.
Chopping can shorten the melting time.
Preferably, the filtration is performed using a 20 mesh screen.
To remove oversize particles or impurities.
In summary, compared with the prior art, the invention achieves the following technical effects:
(1) the wiredrawing performance of the cheese is improved by optimizing the type of the emulsifier during cheese reprocessing;
(2) the addition of the grease, the salt and the whey is optimized to improve various properties of the cheese powder, including melting property, mouthfeel, viscosity and the like;
(3) optimizes the preparation method of the cheese powder, especially the process conditions of melting and homogenizing, and improves the stability and the dissolving efficiency of the cheese powder.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1
A cheese powder product comprising the following components:
100 kg of soft cheese;
11.03 kg of composite vegetable oil;
non-demineralized whey powder (wpc35)5.88 kg;
emulsifier (lecithin) 8.4 kg.
The preparation method of the cheese powder product comprises the following steps:
the first step is as follows: the cheese is cut into suitable size and melted. The melting temperature was 75 ℃.
The second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and stirring. The stirring speed is 400r/min, the temperature is 85 ℃, and the time is 30 min.
The third step: placing the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 50 ℃, and the pressure is 20 MPa.
The fourth step: sterilizing the mixed solution, heating the homogenized mixed solution to 115 ℃, preserving the heat for 30 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
Example 2
A cheese powder product comprising the following components: based on the weight portion, the weight portion of the material,
100 kg of soft cheese;
5.88 kg of non-desalted sheep whey powder;
11 kg of composite vegetable oil;
0.2 kg of emulsifier (lecithin);
7.65 kg of sodium citrate;
0.75 kg of sodium tripolyphosphate and 0.75 kg of sodium tripolyphosphate,
antioxidant 0.02 kg.
The preparation method of the cheese powder product comprises the following steps:
the first step is as follows: the cheese is cut into suitable size and melted. The melting temperature was 75 ℃.
The second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and stirring. The stirring speed is 400r/min, the temperature is 75 ℃, and the time is 30 min.
The third step: placing the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 50 ℃, and the pressure is 20 MPa.
The fourth step: sterilizing the mixed solution, heating the homogenized mixed solution to 115 ℃, preserving the heat for 30 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
Example 3
A cheese powder product comprising the following components: based on the weight portion, the weight portion of the material,
100 kg of soft cheese;
5.88 kg of non-desalted whey powder;
11 kg of composite vegetable oil;
0.2 kg of lecithin;
7.65 kg of sodium citrate;
0.75 kg of sodium tripolyphosphate;
3 kg of table salt.
The preparation method of the cheese powder product comprises the following steps:
the first step is as follows: the cheese is cut into suitable size and melted. The melting temperature was 75 ℃.
The second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and stirring. The stirring speed is 400r/min, the temperature is 75 ℃, and the time is 30 min.
The third step: placing the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 50 ℃, and the pressure is 20 MPa.
The fourth step: sterilizing the mixed solution, heating the homogenized mixed solution to 115 ℃, preserving the heat for 30 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
Example 4
A cheese powder product comprising the following components: based on the weight portion, the weight portion of the material,
100 kg of soft cheese;
100 kg of anhydrous cream;
2 kg of lecithin;
8 kg of sodium citrate.
The first step is as follows: the cheese is cut into suitable size and melted. The melting temperature was 75 ℃.
The second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and stirring. The stirring speed is 600r/min, the temperature is 75 ℃, and the time is 15 min.
The third step: and putting the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 50-55 ℃, and the pressure is 20-22 MPa.
The fourth step: sterilizing the mixed solution, heating the homogenized mixed solution to 125 ℃, preserving the heat for 10 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
Example 5
A cheese powder product comprising the following components: based on the weight portion, the weight portion of the material,
100 kg of soft cheese;
100 kg of anhydrous cream;
2 kg of lecithin;
8 kg of starch sodium octenyl succinate.
The first step is as follows: the cheese is cut into suitable size and melted. The melting temperature was 75 ℃.
The second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and stirring. The stirring speed is 600r/min, the temperature is 75 ℃, and the time is 15 min.
The third step: and putting the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 50-55 ℃, and the pressure is 20-22 MPa.
The fourth step: sterilizing the mixed solution, heating the homogenized mixed solution to 125 ℃, preserving the heat for 10 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
Example 6
A cheese powder product comprising the following components: based on the weight portion, the weight portion of the material,
100 kg of hard cheese;
non-desalted whey powder (wpc70)13 kg
13.8 kg of vegetable oil;
10 kg of emulsifier.
The first step is as follows: the cheese is cut into suitable size and melted. The melting temperature was 85 ℃.
The second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and stirring. The stirring speed is 400r/min, the temperature is 85 ℃, and the time is 15 min.
The third step: placing the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 55 ℃, and the pressure is 20 MPa.
The fourth step: sterilizing the mixed solution, heating the homogenized mixed solution to 125 ℃, preserving the heat for 10 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
Example 7
A cheese powder product comprising the following components: based on the weight portion, the weight portion of the material,
100 kg of hard cheese;
12 kg of non-demineralized whey powder (wpc 70);
13.7 kg of vegetable oil;
3 kg of table salt;
10 kg of emulsifier.
The first step is as follows: the cheese is cut into suitable size and melted. The melting temperature was 85 ℃.
The second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and stirring. The stirring speed is 400r/min, the temperature is 85 ℃, and the time is 30 min.
The third step: placing the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 55 ℃, and the pressure is 22MPa.
The fourth step: sterilizing the mixed solution, heating the homogenized mixed solution to 125 ℃, preserving the heat for 30 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
Example 8
A cheese powder product comprising the following components: based on the weight portion, the weight portion of the material,
100 kg of hard cheese;
30 kg of anhydrous cream;
30 kg of vegetable oil;
40 kg of lard oil;
3 kg of table salt;
12 kg of emulsifier.
The first step is as follows: the cheese is cut into suitable size and melted. The melting temperature was 85 ℃.
The second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and stirring. The stirring speed is 600r/min, the temperature is 85 ℃, and the time is 15 min.
The third step: placing the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 50 ℃, and the pressure is 20 MPa.
The fourth step: sterilizing the mixed solution, heating the homogenized mixed solution to 115 ℃, preserving the heat for 30 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
Example 9
A cheese powder product comprising the following components: based on the weight portion, the weight portion of the material,
100 kg of hard cheese;
100 kg of lard oil;
3 kg of table salt;
12 kg of emulsifier.
The first step is as follows: the cheese is cut into suitable size and melted. The melting temperature was 85 ℃.
The second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and stirring. The stirring speed is 600r/min, the temperature is 85 ℃, and the time is 15 min.
The third step: placing the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 50 ℃, and the pressure is 20 MPa.
The fourth step: sterilizing the mixed solution, heating the homogenized mixed solution to 115 ℃, preserving the heat for 30 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
Example 10
A cheese powder product comprising the following components: based on the weight portion, the weight portion of the material,
100 kg of hard cheese;
50 kg of anhydrous cream;
50 kg of lard oil;
12 kg of emulsifier.
The first step is as follows: the cheese is cut into suitable size and melted. The melting temperature was 85 ℃.
The second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and stirring. The stirring speed is 400r/min, the temperature is 85 ℃, and the time is 30 min.
The third step: placing the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 50 ℃, and the pressure is 20 MPa.
The fourth step: sterilizing the mixed solution, heating the homogenized mixed solution to 115 ℃, preserving the heat for 30 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
Example 11
A cheese powder product comprising the following components: based on the weight portion, the weight portion of the material,
100 kg of hard cheese;
20 kg of non-demineralized whey powder (wpc 70);
15.5 kg of composite vegetable oil;
2 kg of table salt;
9 kg of emulsifier.
The first step is as follows: the cheese is cut into suitable size and melted. The melting temperature was 85 ℃.
The second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and stirring. The stirring speed is 400r/min, the temperature is 85 ℃, and the time is 30 min.
The third step: placing the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 50 ℃, and the pressure is 20 MPa.
The fourth step: and sterilizing the mixed solution, heating the homogenized mixed solution to 115-125 ℃, preserving the heat for 10-30 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
Example 12
A cheese powder product comprising the following components: based on the weight portion, the weight portion of the material,
100 kg of hard cheese;
21 kg of non-desalted whey powder;
8 kg of anhydrous cream;
8 kg of lard oil;
10 kg of emulsifier.
The first step is as follows: the cheese is cut into suitable size and melted. The melting temperature was 85 ℃.
The second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and stirring. The stirring speed is 400r/min, the temperature is 85 ℃, and the time is 30 min.
The third step: placing the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 50 ℃, and the pressure is 20 MPa.
The fourth step: sterilizing the mixed solution, heating the homogenized mixed solution to 115 ℃, preserving the heat for 30 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
Example 13
A cheese powder product comprising the following components: based on the weight portion, the weight portion of the material,
100 kg of semi-hard cheese;
4.4 kg of non-desalted whey powder (wpc 70);
10 kg of concentrated whey protein powder;
8.9 kg of anhydrous cream;
8 kg of lard oil;
1 kg of table salt;
emulsifier (lecithin) 9 kg.
The first step is as follows: the cheese is cut into suitable size and melted. The melting temperature was 85 ℃.
The second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and stirring. The stirring speed is 600r/min, the temperature is 85 ℃, and the time is 15 min.
The third step: placing the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 50 ℃, and the pressure is 20 MPa.
The fourth step: sterilizing the mixed solution, heating the homogenized mixed solution to 115 ℃, preserving the heat for 30 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
Example 14
A cheese powder product comprising the following components: based on the weight portion, the weight portion of the material,
100 kg of soft cheese;
4.4 kg of non-desalted sheep whey powder;
10 kg of concentrated whey protein powder;
8.9 kg of anhydrous cream;
5kg of coconut oil;
8 kg of lard oil;
1 kg of table salt;
emulsifier (lecithin) 9 kg.
The first step is as follows: the cheese is cut into suitable size and melted. The melting temperature was 75 ℃.
The second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and stirring. The stirring speed is 400r/min, the temperature is 75 ℃, and the time is 30 min.
The third step: placing the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 55 ℃, and the pressure is 22MPa.
The fourth step: sterilizing the mixed solution, heating the homogenized mixed solution to 125 ℃, preserving the heat for 10 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
Comparative example 1
The only difference from example 1 is that lecithin was replaced with sodium citrate and the remaining raw materials and processes were the same as in example 1.
The performance of all the cheese powder products above was tested and the results are shown in table 1.
TABLE 1 Properties of the cheese powder product
Note:
the method for testing the wire drawing performance comprises the following steps: 15 g of cheese powder is processed and put into a test tube, heated to 60 ℃ by a water bath and kept warm for 10min, then stirred by a T-shaped metal bar, slowly lifted and the length of the drawn wire is measured.
The method for testing the apparent thermal viscosity comprises the following steps: the slurry obtained by melting the cheese powder was placed in a water bath at 80 ℃ and measured at a shear rate of 12rpm by a viscometer.
The melting property test method comprises the following steps: the ratio of the content of the melted portion of the material (by weight) was measured after baking at 180 ℃.
Degree of greasiness: the scores were scored after tasting by 10 random test persons, using a ten-minute system, and averaged.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (1)
1. The cheese powder is characterized by being mainly prepared from the following raw materials:
100 kg of hard cheese;
30 kg of anhydrous cream;
30 kg of vegetable oil;
40 kg of lard oil;
3 kg of table salt;
12 kg of emulsifier;
the vegetable oil comprises one or more of soybean oil, coconut oil, corn oil, rapeseed oil, palm oil and sunflower seed oil;
the emulsifier is lecithin;
the preparation method of the cheese powder comprises the following steps:
the first step is as follows: cutting cheese into proper size, and melting; the melting temperature is 85 ℃;
the second step is that: mixing the rest raw materials with the cheese slurry obtained in the first step, adding water, and continuously stirring and mixing; stirring at 600r/min and 85 deg.C for 15min;
the third step: placing the stirred mixed solution into a homogenizer, wherein the homogenizing temperature is 50 ℃, and the pressure is 20 MPa;
the fourth step: sterilizing the mixed solution, heating the homogenized mixed solution to 115 ℃, preserving the heat for 30 seconds at the temperature, then sieving by a 20-mesh sieve, and carrying out spray drying to obtain the product.
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