CN108283217A - A kind of processed cheese coating and preparation method thereof - Google Patents

A kind of processed cheese coating and preparation method thereof Download PDF

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Publication number
CN108283217A
CN108283217A CN201810074597.2A CN201810074597A CN108283217A CN 108283217 A CN108283217 A CN 108283217A CN 201810074597 A CN201810074597 A CN 201810074597A CN 108283217 A CN108283217 A CN 108283217A
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China
Prior art keywords
cheese
raw material
processed cheese
percentage
natural
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Inventor
刘景�
苏米亚
徐致远
刘振民
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Shanghai Bright Dairy and Food Co Ltd
Bright Dairy and Food Co Ltd
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Shanghai Bright Dairy and Food Co Ltd
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Priority to CN201810074597.2A priority Critical patent/CN108283217A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/06Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0908Sliced cheese; Multilayered or stuffed cheese; Cheese loaves

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

The present invention provides a kind of processed cheese coating and preparation method thereof, which includes the raw material of following mass parts:Natural cheese, milk protein raw material, butter oil raw material, emulsifier, stabilizer, surplus are water.Natural cheese, lactoprotein, butter oil, emulsifier, stabilizer and water after stripping and slicing is heated with stirring to 50~60 DEG C under 600~2000rpm speed and kept the temperature by the method for preparing the processed cheese coating;Continuation is heated with stirring to 85~100 DEG C of heat preservations under 600 2000rpm speed, carries out homogeneous;Cooling cast, is packed up to the processed cheese coating.The coating viscosity is moderate, smear is good, is easy to molding, stabilized structure, long shelf-life after molding, and has preferable flavor and texture, can be used as actual production of the good dispensing for varieties of food items.

Description

A kind of processed cheese coating and preparation method thereof
Technical field
The present invention relates to the technical fields of cheese, and in particular to a kind of reproduced cheese coating and preparation method thereof.
Background technology
Cheese (cheese) also known as cheese are a kind of milk products of fermentation.Cheese is with a long history in the world, nutrition One of abundant dairy products.In country variant and area, the influence due to raw material, production, storing mode etc. produces each The product of kind form and kind.It is main in Chinese market at present to have two class cheese products:Natural cheese and processed cheese.The former It is later into domestic market, and since factors masses' popularization degree such as its flavor and eating method is relatively low, and processed cheese taste, Shape is varied, and the shelf-life is relatively long, and Consumer acceptance is growing day by day.
Processed cheese is that emulsifier, stabilizer etc. is added and is reprocessed and manufactured cheese using natural cheese as raw material Product.By different reprocessing techniques, processed cheese has been assigned the characteristic different from natural cheese:Taste is abundant, shape Various, performance boost, be easy to preserve etc..In recent years, it with the growth of younger generation consumer and the increase of consuming capacity, is rich in Albumen and calcareous cheese (cheese) are increasingly welcome by Chinese Consumer's.For contacting the Consumption of China of cheese based food Person, it is most of not high to natural cheese acceptance with rich flavor, being not easy preservation, and it is inclined to selection processed cheese product.Wherein, Delicious, health, easily processed cheese class snacks (snack) are the hot spots of consumption market concern.
Processed cheese class snacks common at present are more common in cheese and are presented as the form of snacks entirety, and such as bulk is made dry again Junket, rodlike processed cheese, cup processed cheese etc..And cheese is as a snacks part therein, then it is more within filling, toppings etc. Form is presented.The processed cheese external skin form for wrapping up edible content is very rare.Due to external skin in food Production needs material to have the features such as being easy to be molded, being consolidated after molding, therefore needs to do special project to the ingredient of processed cheese and processing Research.The research or invention of domestic not this aspect at present.
The present invention uses suitable natural cheeses for raw material, improves reproduced cheese production technology, is made and is suitble to production health The processed cheese coating of snacks based food.The external skin easy processing, easily molded, stabilized structure after molding, and with preferable Flavor and texture, can be used as good dispensing for actual production.
Invention content
The present invention is with natural cheese, emulsifier, stabilizer etc. for primary raw material, component design, technique and obtained one Method of the kind suitable for the processed cheese external skin of actual production.
The external skin of traditional snacks based food is generally the hard dispensing such as chocolate, syrup.Due to people in recent years by Gradually recognize that harmfulness of the Excess free enthalpy sugar to human body, the conventional coatings such as high chocolate of sugar content no longer meet modern drink Eat the needs of health.The purpose of the present invention is designing, a kind of modest viscosity, smear is good, be easy to molding, long shelf-life is made again Cheese coating formula.According to natural cheese feature, according to different processing methods and technique combination processed cheese production technology, system The processed cheese obtained has good texture and flavor, and rich in protein, calcium;The processed cheese is suitable for the outer of healthy class snacks Portion's coating.
Specifically, on the one hand, a kind of processed cheese coating, 100 parts of originals for including following mass parts of the processed cheese coating Material:15~25 parts of natural cheese, 3~15 parts of milk protein raw material, 5~20 parts of butter oil raw material, 1~3 part of emulsifier, stabilizer 0.8~2 part, surplus be water.
It further illustrates, the natural cheeses are one or more in semi-hard cheese.
It further illustrates, the natural cheeses are mixtures obtained by the semi-hard cheese of different ripening stages is mixed, will Semi-hard cheese is divided into 3 maturity periods according to the time, respectively slight 0~3 month ripe, moderate maturation 3~6 months, completely It is 6 months ripe or more;Wherein the cheese is by slight ripe:Moderate is ripe:The mass ratio of full maturity mixing is 1:1:1~5.
It further illustrates, also contains soft cheese in natural cheeses, the content of the soft cheese accounts for natural cheeses total amount Ratio≤40%.
It further illustrates, the lactoprotein is whole-fat milk powder, skimmed milk powder, Whey Protein Concentrate powder, Evamilk albumen It is one or more in powder or enzyme curdled milk casoid flour.
It further illustrates, the butter oil is at least one of dilute cream or butter.
It further illustrates, the emulsifier is sodium citrate, sodium phosphate, tertiary sodium phosphate, disodium hydrogen phosphate, biphosphate It is one or more in sodium, sodium pyrophosphate, calgon.
It further illustrates, the stabilizer is starch, maltodextrin, oxidized starch, oxidation hydroxypropul starch, hydroxypropyl shallow lake Powder, acetate starch, hydroxypropyl PASELLI EASYGEL, Ultra Tex 2, acetylation double starch adipate, carboxylic first Base cellulose, gellan gum, carragheen, gelatin, xanthans, locust bean gum, pectin, hydroxypropul starch, oily monostearate or double It is one or more in acetyltartaric acid monoglyceride.
On the other hand, a method of preparing processed cheese coating described in claim 1, which is characterized in that this method Include the following steps:
(1) by 5~20 parts of 3~15 parts of 15~25 parts of natural cheese, milk protein raw material, butter oil raw material, the breast after stripping and slicing 1~3 part of agent, 0.8~2 part of stabilizer and water are heated with stirring to 50~60 DEG C under 600~2000rpm speed and keep the temperature 10 ~20min, the above raw material number are mass fraction;;
(2) continue to be heated with stirring to 85~100 DEG C of heat preservations 5~10min, 80~120bar under 600~2000rpm speed Homogeneous is carried out under pressure;
(3) it cools down to get processed cheese coating.
It further illustrates, it is described to be cooled to first be cooled to 70~85 DEG C in step (3), it is corresponding interior with coating package Tolerant, continuation is cooled to 50~60 DEG C in 20~30min, is then quickly cooled to 1~4 DEG C.
Generated advantageous effect is the present invention compared with prior art:
The special item to being applicable in food external skin, therefore existing hair were lacked to the research of processed cheese and invention in the past The processed cheese technology of the bright edible portion external skin for not being suitable as food, and processed cheese material can not be solved Technological deficiency as external skin:For example mobility height can not be taken into account under condition of heat treatment and solidification aftershaping is rapid, structure Stablize etc..
The present invention is used as food external skin as target using processed cheese for the first time, and formula and processing to processed cheese carry out A kind of easy processing, easily molded, structurally stable processed cheese coating after molding have been invented in research.The processed cheese coating viscosity It is moderate, smear is good, is easy to molding, long shelf-life, and has preferable flavor and texture, can be used as good dispensing for all kinds of The actual production of food, and the processed cheese coating has increase food nutrition, improves food mouthfeel, excellent resistance Steam by water bath Gas and the effect for extending effective period of food quality.
Specific implementation mode
Technical solution of the present invention is illustrated to be clearer, below in conjunction with specific implementation mode to the skill of the present invention Art scheme is further elaborated:
Technical solution provided by the invention is:
1. selecting raw material.
(1) natural cheese:
The range of choice of natural cheese is semi-hard cheese and soft cheese.
Wherein semi-hard cheese is Cheddar (Cheddar), Switzerland's macropore cheese (Emmental), up to cheese (Gouda), one or more in Ida nurse cheese (Edam);Or the one or more and soft cream in the above cheese Mixing.Semi-hard cheese is divided into slight aged cheese (maturity period is 0-3 months), moderate aged cheese (maturation according to the maturity period Phase is 3-6 months), full maturity cheese (maturity period is 6 months or more).
Soft cream is cream cheese (Creamcheese), Mozzarella cheese (Mozzarella), Maas card Peng's cheese (Mascarpone), one or more in rural cheese (Cottage), Li Keta cheese (Ricotta) etc..
(2) lactoprotein and butter oil raw material:
Milk protein raw material selects enzyme curdled milk casoid flour, Whey Protein Concentrate powder, whey separated protein powder, milk concentrate egg It is one or more in white powder, whole-fat milk powder, skimmed milk powder.
Butter oil raw material selects butter and/or dilute cream.
(2) emulsifier:
Select sodium citrate, sodium phosphate, tertiary sodium phosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium pyrophosphate, hexa metaphosphoric acid It is one or more in sodium.
(3) stabilizer:
Select starch, maltodextrin, oxidized starch, oxidation hydroxypropul starch, hydroxypropul starch, acetate starch, hydroxypropyl Base PASELLI EASYGEL, Ultra Tex 2, acetylation double starch adipate, carragheen, gelatin, xanthans, thorns One kind in locust bean gum, pectin, gellan gum, carboxymethyl cellulose, glyceryl monostearate, diacetyl tartarate monoglyceride or It is a variety of.
2. formula and technique
(1) it is formulated:
The natural cheese is preferably Cheddar and Switzerland's macropore cheese, and more preferably Cheddar, Switzerland is big The mixing of hole cheese and cream cheese.Natural cheese dosage used is that (natural cheese quality accounts for the total matter of the raw material to 15%-25% The percentage of amount), wherein if there is soft cheese, content accounts for all cheese ratio≤40%;Half wherein in natural cheese The preferable mass ratio of hard cheese is slight ripe:Moderate is ripe:Full maturity=1:1:1-5, more preferably mass ratio are It is slight ripe:Moderate is ripe:Full maturity=1:1:2-4.
The milk protein raw material is preferably enzyme curdled milk casein, Whey Protein Concentrate and/or whole-fat milk powder, more preferably For enzyme curdled milk casein and/or whole-fat milk powder, dosage 3-15%, percentage is that lactoprotein quality accounts for the hundred of raw material gross mass Divide ratio;
The butter oil raw material is preferably butter, dosage 5-20%, and it is total that percentage is that butter oil quality accounts for raw material The percentage of quality;
The emulsifier be preferably sodium citrate, disodium hydrogen phosphate and/or sodium dihydrogen phosphate, sodium pyrophosphate and/or Calgon, dosage 1-3%, percentage are the percentage that emulsifier quality accounts for raw material gross mass;
The stabilizer be preferably converted starch (including oxidation hydroxypropul starch, acetate starch, acetylation two form sediment Powder phosphate, the double starch adipates of acetylation), (including oxidation hydroxypropul starch, acetate form sediment for gellan gum or converted starch Powder, Ultra Tex 2, the double starch adipates of acetylation), the mixing of gellan gum and carboxymethyl cellulose, dosage is 0.8-2%, percentage are the percentage that stabilizer quality accounts for raw material gross mass.
(2) technique:
Following components is uniformly mixed:Natural cheese (hard natural cheese needs advance stripping and slicing), lactoprotein, butter oil, breast Agent, stabilizer, part water are heated with stirring to 50-60 DEG C under 600-2000rpm speed and keep the temperature 10-20min, increase temperature Degree continues to be stirred under 600-2000rpm speed to 85-100 DEG C of heat preservation 5-10min.It is carried out under 80-120bar pressure equal Matter.
Homogeneous postcooling is poured into a mould coating and is molded, pack to 70-85 DEG C.It is cooled to 50-60 at a slow speed in 20-30min DEG C, it is quickly cooled down (temperature is 1-4 DEG C) thereafter to room temperature, you can.
It is further illustrated the present invention below by the mode of embodiment, but does not therefore limit the present invention to the implementation Among example range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to commodity Specification selects.
In following embodiments, if not otherwise indicated, agents useful for same and material, which are conventional commercial, to be obtained, used in raw material Food additives dosage be no more than national Specification range.
Embodiment 1 (coating makes, semi-hard cheese and soft cheese)
Select first wife's material:
A natural cheeses:
Including semi-rigid and soft cheese.Semi-hard cheese uses Cheddar, wherein the Cheddar matter of all ages and classes Amount ratio is slight ripe:Moderate is ripe:Full maturity=1:1:3.Soft cheese uses cream cheese.Cheddar and cream The mass ratio of cheese is 4:1.Natural cheese dosage used is 20%, and (natural cheese quality accounts for the hundred of the raw material gross mass Divide ratio).
Other dispensings of b:
Milk protein raw material is enzyme curdled milk casein and whole-fat milk powder, and enzyme curdled milk casein dosage is 4%, whole-fat milk powder dosage It is 3%, percentage is the percentage that lactoprotein quality accounts for raw material gross mass;
Butter oil raw material is butter, and dosage 7%, percentage is the percentage that butter oil quality accounts for raw material gross mass;
Emulsifier is sodium citrate, disodium hydrogen phosphate and sodium pyrophosphate, and dosage is respectively 0.3%, 1.2%, 1.5%, hundred Divide the percentage than accounting for raw material gross mass for emulsifier quality;
Stabilizer is the double starch adipate of acetylation, gellan gum and carboxymethyl cellulose, dosage is respectively 1%, 0.2%, 0.3%, percentage is the percentage that stabilizer quality accounts for raw material gross mass.
Prepare processed cheese:
Following components is uniformly mixed:Natural cheese (Cheddar need advance stripping and slicing), lactoprotein, butter oil, emulsifier, Stabilizer, part water are heated with stirring to 55 DEG C under 900rpm speed and keep the temperature 12min, increase temperature, continue in 1800rpm It is stirred under speed to 95 DEG C of heat preservation 5min.Homogeneous is carried out under 100bar pressure.
Homogeneous postcooling is poured into a mould coating and is molded, pack to 75 DEG C.It is cooled to 60 DEG C at a slow speed in 30min, thereafter quickly (temperature is 1 DEG C) is cooled down to room temperature, you can.
Embodiment 2 (coating makes, semi-hard cheese)
Select first wife's material:
A natural cheeses:
Select semi-hard cheese.Semi-hard cheese uses Switzerland's macropore cheese, Ida nurse cheese and Gouda cheese, wherein not Cotemporary various cheese mass ratios are slight ripe Switzerland macropore cheese:Moderate maturation Ida nurse cheese:Full maturity is high Up to cheese=1:1:1.Natural cheese dosage used is 15% (natural cheese quality accounts for the percentage of the raw material gross mass).
Other dispensings of b:
Milk protein raw material is enzyme curdled milk casein and whole-fat milk powder, and enzyme curdled milk casein dosage is 8%, whole-fat milk powder dosage It is 7%, percentage is the percentage that lactoprotein quality accounts for raw material gross mass;
Butter oil raw material is butter, and dosage 20%, percentage is the percentage that butter oil quality accounts for raw material gross mass;
Emulsifier is sodium citrate, disodium hydrogen phosphate and sodium phosphate, and dosage is respectively 0.3%, 1.2%, 1.5%, percentage Than the percentage for accounting for raw material gross mass for emulsifier quality;
Stabilizer is the double starch adipate of acetylation, gellan gum, gelatin and carboxymethyl cellulose, dosage is respectively 1%, 0.3%, 0.3%, 0.4%, percentage is the percentage that stabilizer quality accounts for raw material gross mass.
Prepare processed cheese:
Following components is uniformly mixed:(Switzerland's macropore cheese, Ida nurse cheese and Gouda cheese need to be cut natural cheese in advance Block), lactoprotein, butter oil, emulsifier, stabilizer, part water, 50 DEG C are heated with stirring under 600rpm speed and is kept the temperature 20min increases temperature, continues to be stirred under 2000rpm speed to 100 DEG C of heat preservation 5min.Homogeneous is carried out under 80bar pressure.
Homogeneous postcooling is poured into a mould coating and is molded, pack to 70 DEG C.It is cooled to 50 DEG C at a slow speed in 30min, thereafter quickly (temperature is 1 DEG C) is cooled down to room temperature, you can.
Embodiment 3 (coating makes, semi-hard cheese and soft cheese)
Select first wife's material:
A natural cheeses:
Including semi-hard cheese and soft cheese.Semi-hard cheese uses Switzerland's macropore cheese and Cheddar, wherein not Various cheese mass ratios with the maturity period are slight ripe Cheddar:Moderate maturation Switzerland macropore cheese:Full maturity is cut Up to cheese=1:1:3.Soft cheese uses Mozzarella cheese.The mass ratio of semi-hard cheese and soft cheese is 3:2.Institute It is 25% (natural cheese quality accounts for the percentage of the raw material gross mass) with natural cheese dosage.
Other dispensings of b:
Milk protein raw material is enzyme curdled milk casein, and enzyme curdled milk casein dosage is 10%, and percentage is that lactoprotein quality accounts for The percentage of raw material gross mass;
Butter oil raw material is butter, and dosage 18%, percentage is the percentage that butter oil quality accounts for raw material gross mass;
Emulsifier is sodium citrate, disodium hydrogen phosphate and sodium dihydrogen phosphate, and dosage is respectively 0.3%, 1.2%, 1.5%, Percentage is the percentage that emulsifier quality accounts for raw material gross mass;
Stabilizer is the double starch adipates of acetylation and carboxymethyl cellulose, dosage are respectively 1%, 0.4%, 0.6%, Percentage is the percentage that stabilizer quality accounts for raw material gross mass.
Prepare processed cheese:
Following components is uniformly mixed:Natural cheese (Switzerland's macropore cheese and Cheddar need advance stripping and slicing), lactoprotein, Butter oil, emulsifier, stabilizer, part water are heated with stirring to 50 DEG C under 600rpm speed and keep the temperature 20min, increase temperature, Continue to be stirred under 2000rpm speed to 100 DEG C of heat preservation 5min.Homogeneous is carried out under 80bar pressure.
Homogeneous postcooling is poured into a mould coating and is molded, pack to 70 DEG C.It is cooled to 50 DEG C at a slow speed in 30min, thereafter quickly (temperature is 1 DEG C) is cooled down to room temperature, you can.
Embodiment 4 (coating makes, semi-hard cheese)
Select first wife's material:
A natural cheeses:
Select semi-hard cheese.Semi-hard cheese uses Cheddar and Switzerland's macropore cheese, wherein the half of all ages and classes Hard cheese mass ratio is slight ripe:Moderate is ripe:Full maturity=1:1:5.Natural cheese dosage used is 25% (day Right cheese quality accounts for the percentage of the raw material gross mass).
Other dispensings of b:
Milk protein raw material is enzyme curdled milk casein, and enzyme curdled milk casein dosage is 3%, and percentage is that lactoprotein quality accounts for original Expect the percentage of gross mass;
Butter oil raw material is butter, and dosage 5%, percentage is the percentage that butter oil quality accounts for raw material gross mass;
Emulsifier is sodium citrate, disodium hydrogen phosphate and calgon, dosage is respectively 0.15%, 0.35%, 0.5%, percentage is the percentage that emulsifier quality accounts for raw material gross mass;
Stabilizer is oxidation hydroxypropul starch and Ultra Tex 2, gellan gum, dosage is respectively 0.25%, 0.45%, 0.1%, percentage is the percentage that stabilizer quality accounts for raw material gross mass.
Prepare processed cheese:
Following components is uniformly mixed:Natural cheese (Cheddar, Switzerland macropore cheese need advance stripping and slicing), lactoprotein, Butter oil, emulsifier, stabilizer, part water are heated with stirring to 60 DEG C under 2000rpm speed and keep the temperature 10min, increase temperature Degree continues to be stirred under 600rpm speed to 85 DEG C of heat preservation 10min.Homogeneous is carried out under 120bar pressure.
Homogeneous postcooling is poured into a mould coating and is molded, pack to 85 DEG C.It is cooled to 60 DEG C at a slow speed in 20min, thereafter quickly (temperature is 4 DEG C) is cooled down to room temperature, you can.
Embodiment 5 (coating makes, semi-hard cheese and soft cheese)
Select first wife's material:
A natural cheeses:
Including semi-rigid and soft cheese.Semi-hard cheese is using Cheddar and Switzerland's macropore cheese, wherein not the same year The semi-hard cheese mass ratio in age is slight ripe:Moderate is ripe:Full maturity=1:1:3.Soft cheese uses Ma Suli Draw cheese.The mass ratio of Cheddar, Switzerland's macropore cheese and horse Soviet Union lira cheese is 7:1:2, natural cheese dosage used For 23% (natural cheese quality accounts for the percentage of the raw material gross mass).
Other dispensings of b:
Milk protein raw material is enzyme curdled milk casein, and enzyme curdled milk casein dosage is 5%, and percentage is that lactoprotein quality accounts for original Expect the percentage of gross mass;
Butter oil raw material is butter, and dosage 8%, percentage is the percentage that butter oil quality accounts for raw material gross mass;
Emulsifier is sodium citrate, disodium hydrogen phosphate and calgon, dosage is respectively 0.25%, 0.55%, 0.7%, percentage is the percentage that emulsifier quality accounts for raw material gross mass;
Stabilizer is gelatin, xanthans, and dosage is respectively 1.3%, 0.2%, and percentage is that account for raw material total for stabilizer quality The percentage of quality.
Prepare processed cheese:
Following components is uniformly mixed:Natural cheese (Cheddar, Switzerland macropore cheese need advance stripping and slicing), lactoprotein, Butter oil, emulsifier, stabilizer, part water are heated with stirring to 53 DEG C under 700rpm speed and keep the temperature 12min, increase temperature, Continue to be stirred under 1500rpm speed to 90 DEG C of heat preservation 8min.Homogeneous is carried out under 100bar pressure.
Homogeneous postcooling is poured into a mould coating and is molded, pack to 80 DEG C.It is cooled to 55 DEG C at a slow speed in 25min, thereafter quickly (temperature is 3 DEG C) is cooled down to room temperature, you can.
Comparative example 1 (it is identical to be formulated different process) with embodiment 1
Select first wife's material:
A natural cheeses:
All using semi-hard cheese --- Cheddar is not required the age of Cheddar, but uses same The Cheddar of one age bracket.Natural cheese dosage used is that 20% (natural cheese quality accounts for the percentage of the raw material gross mass Than).
Other dispensings of b:
Milk protein raw material is Whey Protein Concentrate powder, and dosage 7%, percentage is that lactoprotein quality accounts for raw material gross mass Percentage;
Butter oil raw material is butter, and dosage 7%, percentage is the percentage that butter oil quality accounts for raw material gross mass;
Emulsifier is sodium bicarbonate, disodium hydrogen phosphate and disodium hydrogen phosphate, and dosage is respectively 0.1%, 0.3%, 2.1%, Percentage is the percentage that emulsifier quality accounts for raw material gross mass;
Stabilizer is xanthans, locust bean gum and guar gum, and dosage is respectively 1%, 1%, 0.5%, and percentage is steady Determine the percentage that agent quality accounts for raw material gross mass.
Prepare processed cheese:
Following components is uniformly mixed:Natural cheese (Cheddar need advance stripping and slicing), lactoprotein, butter oil, emulsifier, Stabilizer, part water are heated with stirring to 55 DEG C under 900rpm speed and keep the temperature 12min, increase temperature, continue in 1800rpm It is stirred under speed to 95 DEG C of heat preservation 5min.Homogeneous is carried out under 100bar pressure.
Homogeneous postcooling is poured into a mould coating and is molded, pack to 75 DEG C.It is cooled to 60 DEG C at a slow speed in 30min, thereafter quickly (temperature is 1 DEG C) is cooled down to room temperature, you can.
Comparative example 2 (it is different to be formulated identical thawing technique) from embodiment 1
Select first wife's material:
A natural cheeses:
Including semi-rigid and soft cheese.Semi-hard cheese uses Cheddar, wherein the Cheddar matter of all ages and classes Amount ratio is slight ripe:Moderate is ripe:Full maturity=1:1:3.Soft cheese uses cream cheese.Cheddar and cream The mass ratio of cheese is 4:1. natural cheese dosage used in is that 20% (natural cheese quality accounts for the percentage of the raw material gross mass Than).
Other dispensings of b:
Milk protein raw material is enzyme curdled milk casein and whole-fat milk powder, and enzyme curdled milk casein dosage is 4%, whole-fat milk powder dosage It is 3%, percentage is the percentage that lactoprotein quality accounts for raw material gross mass;
Butter oil raw material is butter, and dosage 7%, percentage is the percentage that butter oil quality accounts for raw material gross mass;
Emulsifier is sodium citrate, disodium hydrogen phosphate and sodium pyrophosphate, and dosage is respectively 0.3%, 1.2%, 1.5%, hundred Divide the percentage than accounting for raw material gross mass for emulsifier quality;
Stabilizer is the double starch adipate of acetylation, gellan gum and carboxymethyl cellulose, dosage is respectively 1%, 0.2%, 0.3%, percentage is the percentage that stabilizer quality accounts for raw material gross mass.
Prepare processed cheese:
Following components is uniformly mixed:Natural cheese (Cheddar need advance stripping and slicing), lactoprotein, butter oil, emulsifier, Stabilizer, part water are heated with stirring to 95 DEG C of heat preservation 6min under 1500rpm speed, are decelerated under 600rpm speed at 95 DEG C 3min is stirred, homogeneous is carried out under 120bar pressure.
Homogeneous postcooling is poured into a mould coating and is molded, pack to 75 DEG C.It is cooled to 60 DEG C at a slow speed in 30min, thereafter quickly (temperature is 1 DEG C) is cooled down to room temperature, you can.
Comparative example 3 (it is different to be formulated identical cooling technique) from embodiment 1
Select first wife's material:
A natural cheeses:
Including semi-rigid and soft cheese.Semi-hard cheese uses Cheddar, wherein the Cheddar matter of all ages and classes Amount ratio is slight ripe:Moderate is ripe:Full maturity=1:1:3.Soft cheese uses cream cheese.Cheddar and cream The mass ratio of cheese is 4:1. natural cheese dosage used in is that 20% (natural cheese quality accounts for the percentage of the raw material gross mass Than).
Other dispensings of b:
Milk protein raw material is enzyme curdled milk casein and whole-fat milk powder, and enzyme curdled milk casein dosage is 4%, whole-fat milk powder dosage It is 3%, percentage is the percentage that lactoprotein quality accounts for raw material gross mass;
Butter oil raw material is butter, and dosage 7%, percentage is the percentage that butter oil quality accounts for raw material gross mass;
Emulsifier is sodium citrate, disodium hydrogen phosphate and sodium pyrophosphate, and dosage is respectively 0.3%, 1.2%, 1.5%, hundred Divide the percentage than accounting for raw material gross mass for emulsifier quality;
Stabilizer is the double starch adipate of acetylation, gellan gum and carboxymethyl cellulose, dosage is respectively 1%, 0.2%, 0.3%, percentage is the percentage that stabilizer quality accounts for raw material gross mass.
Prepare processed cheese:
Following components is uniformly mixed:Natural cheese (Cheddar need advance stripping and slicing), lactoprotein, butter oil, emulsifier, Stabilizer, part water are heated with stirring to 55 DEG C under 900rpm speed and keep the temperature 12min, increase temperature, continue in 1800rpm It is stirred under speed to 95 DEG C of heat preservation 5min.Homogeneous is carried out under 100bar pressure.
Homogeneous postcooling is poured into a mould coating and is molded, pack to 75 DEG C.It is cooled to room temperature in 30min, you can.
Effect example 1
Material structural state is detected using viscosimeter, as known from Table 1, embodiment 1 has good stream compared with comparative example Dynamic property (before cooling) and elasticity and ductility (after cooling).
Effect example 2
By observing, the long shelf-life of processed cheese coating made from 1-5 of the embodiment of the present invention, and comparative example 2 and comparison All there is different degrees of corruption in 3 shelf-life of example.
1 processed cheese coating texture of table compares
As known from Table 2, embodiment 1-5 has the longer shelf-life compared with each comparative example.
The comparison comparison of 2 processed cheese coating shelf-life of table
Effect example 3
It is formulated according to standard GB/T 5420-2010 and Chinese dairy processing industry industry standard RHB503-2004 synthesis Processed cheese subjective appreciation standard is shown in Table 3.
Subjective appreciation is carried out to 1-5 of the embodiment of the present invention and comparative example 1-3, results of sensory evaluation is shown in Table 4.
3 sensory evaluation standard scale of table
4 processed cheese sense organ evaluating meter of table
Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5 Comparative example 1 Comparative example 2 Comparative example 3
Flavour and smell 52.3±1.3 53.1±0.9 52.5±1.5 53.6±1.1 52.6±1.4 50.2±0.7 51.0±1.8 49.4±2.0
Structural state 23.4±1.7 24.1±0.6 23.8±0.9 23.1±0.8 23.4±0.9 22.6±1.5 22.9±1.2 20.2±1.6
Textured pattern 7.5±1.0 7.4±0.8 7.5±0.7 7.4±0.9 7.5±0.8 7.7±1.1 7.5±0.6 6.0±0.6
Color and luster 8.3±0.9 8.4±1.1 8.3±1.0 8.5±1.0 8.5±1.2 7.6±1.0 8.1±1.4 6.7±0.8
Total score 91.6±1.2 93.0±0.8 92.1±1.0 92.6±1.1 92.0±1.3 88.0±1.5 89.5±1.0 82.3±1.7
*Subjective appreciation is the mean+SD obtained after 17 moral standings comment group to score by the standards of grading in table 1, 100 points are full marks.
Same a line, it is not notable that same letter represents difference.
Processed cheese coating provided by the present invention and preparation method thereof is described in detail above.It is used herein Principle and implementation of the present invention are described for specific case, and the explanation of above example is only intended to help to understand The method and its core concept of the present invention.It should be pointed out that for those skilled in the art, not departing from this , can be with several improvements and modifications are made to the present invention under the premise of inventive principle, these improvement and modification also fall into the present invention In scope of the claims.

Claims (10)

1. a kind of processed cheese coating, which is characterized in that 100 parts of the processed cheese coating includes the raw material of following mass parts: 15~25 parts of natural cheese, 3~15 parts of milk protein raw material, 5~20 parts of butter oil raw material, 1~3 part of emulsifier, stabilizer 0.8~ 2 parts, surplus be water.
2. processed cheese coating according to claim 1, which is characterized in that the natural cheeses are in semi-hard cheese It is one or more.
3. processed cheese coating according to claim 2, which is characterized in that the natural cheeses are the half of different ripening stages Hard cheese mixed obtained by mixture, semi-hard cheese is divided into 3 maturity periods according to the time, respectively slight maturation 0 ~3 months, moderate maturation 3~6 months, full maturity 6 months or more;Wherein the cheese is by slight ripe:Moderate is ripe:Completely The mass ratio of maturation mixing is 1:1:1~5.
4. processed cheese coating according to claim 2, which is characterized in that also contain in the natural cheeses soft dry Junket, the content of the soft cheese account for ratio≤40% of natural cheeses total amount.
5. processed cheese coating according to claim 1, which is characterized in that the milk protein raw material is whole-fat milk powder, takes off It is one or more in fat milk powder, Whey Protein Concentrate powder, Evamilk albumen powder or enzyme curdled milk casoid flour.
6. processed cheese coating according to claim 1, which is characterized in that the butter oil raw material is dilute cream or butter At least one of.
7. processed cheese coating according to claim 1, which is characterized in that the emulsifier be sodium citrate, sodium phosphate, It is one or more in tertiary sodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate, calgon.
8. processed cheese coating according to claim 1, which is characterized in that the stabilizer is starch, maltodextrin, oxygen Change starch, oxidation hydroxypropul starch, hydroxypropul starch, acetate starch, hydroxypropyl PASELLI EASYGEL, two starch phosphorus of acetylation Acid esters, acetylation double starch adipate, carboxymethyl cellulose, gellan gum, carragheen, gelatin, xanthans, locust bean gum, fruits It is one or more in glue, oily monostearate or diacetyl tartarate monoglyceride.
9. a kind of method preparing processed cheese coating described in claim 1, which is characterized in that this method includes following step Suddenly:
(1) by 5~20 parts of 3~15 parts of 15~25 parts of natural cheese, milk protein raw material, butter oil raw material, the emulsifier 1 after stripping and slicing ~3 parts, 0.8~2 part of stabilizer and water, be heated with stirring under 600~2000rpm speed 50~60 DEG C and keep the temperature 10~ 20min, the above raw material number are mass fraction;
(2) continue to be heated with stirring to 85~100 DEG C of 5~10min of heat preservation, 80~120bar pressure under 600~2000rpm speed Lower carry out homogeneous;
(3) it cools down to get processed cheese coating.
10. the preparation method of processed cheese coating according to claim 9, which is characterized in that described cold in step (3) But it is to be first cooled to 70~85 DEG C, wraps up corresponding content with the coating, continuation is cooled to 50~60 in 20~30min DEG C, then it is quickly cooled to 1~4 DEG C.
CN201810074597.2A 2018-01-25 2018-01-25 A kind of processed cheese coating and preparation method thereof Pending CN108283217A (en)

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CN109699755A (en) * 2018-12-28 2019-05-03 光明乳业股份有限公司 A kind of processed cheese snacks and preparation method thereof
CN109699753A (en) * 2018-12-28 2019-05-03 光明乳业股份有限公司 A kind of ultra high pressure treatment cheese mud and preparation method thereof
CN110786386A (en) * 2019-11-25 2020-02-14 必斐艾食品有限公司 Processing method of reproduced mozzarella cheese
CN110839750A (en) * 2019-11-08 2020-02-28 内蒙古蒙牛乳业(集团)股份有限公司 Frozen beverage with chocolate-cheese mixed coating and preparation method thereof
CN111248282A (en) * 2018-11-30 2020-06-09 内蒙古伊利实业集团股份有限公司 Cheese granules, jam containing cheese granules and yoghourt containing cheese granules
CN112544727A (en) * 2020-12-02 2021-03-26 福建拓谱旺生物科技有限公司 Monascus cheese and preparation method thereof
CN114007428A (en) * 2019-06-28 2022-02-01 洲际大品牌有限责任公司 Cheese toppings for baked snack suitable for pre-baking application
CN114568541A (en) * 2020-12-01 2022-06-03 内蒙古蒙牛乳业(集团)股份有限公司 Processed cheese capable of being recovered by hot water and preparation method thereof
CN114568542A (en) * 2020-12-01 2022-06-03 内蒙古蒙牛乳业(集团)股份有限公司 Food containing cheese sandwich and preparation method thereof
CN115530245A (en) * 2021-06-29 2022-12-30 内蒙古蒙牛乳业(集团)股份有限公司 A food containing double-layer cheese and its preparation method
CN115956605A (en) * 2021-10-09 2023-04-14 内蒙古蒙牛乳业(集团)股份有限公司 Coated cheese stick capable of being stored at normal temperature and preparation method thereof

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CN111248282A (en) * 2018-11-30 2020-06-09 内蒙古伊利实业集团股份有限公司 Cheese granules, jam containing cheese granules and yoghourt containing cheese granules
CN109699753A (en) * 2018-12-28 2019-05-03 光明乳业股份有限公司 A kind of ultra high pressure treatment cheese mud and preparation method thereof
CN109699755A (en) * 2018-12-28 2019-05-03 光明乳业股份有限公司 A kind of processed cheese snacks and preparation method thereof
CN114007428A (en) * 2019-06-28 2022-02-01 洲际大品牌有限责任公司 Cheese toppings for baked snack suitable for pre-baking application
CN110839750A (en) * 2019-11-08 2020-02-28 内蒙古蒙牛乳业(集团)股份有限公司 Frozen beverage with chocolate-cheese mixed coating and preparation method thereof
CN110786386A (en) * 2019-11-25 2020-02-14 必斐艾食品有限公司 Processing method of reproduced mozzarella cheese
CN114568541A (en) * 2020-12-01 2022-06-03 内蒙古蒙牛乳业(集团)股份有限公司 Processed cheese capable of being recovered by hot water and preparation method thereof
CN114568542A (en) * 2020-12-01 2022-06-03 内蒙古蒙牛乳业(集团)股份有限公司 Food containing cheese sandwich and preparation method thereof
CN114568542B (en) * 2020-12-01 2023-09-19 内蒙古蒙牛乳业(集团)股份有限公司 Food containing cheese filling and preparation method thereof
CN114568541B (en) * 2020-12-01 2023-10-03 内蒙古蒙牛乳业(集团)股份有限公司 Processed cheese capable of being restored by hot water and preparation method thereof
CN112544727A (en) * 2020-12-02 2021-03-26 福建拓谱旺生物科技有限公司 Monascus cheese and preparation method thereof
CN115530245A (en) * 2021-06-29 2022-12-30 内蒙古蒙牛乳业(集团)股份有限公司 A food containing double-layer cheese and its preparation method
CN115530245B (en) * 2021-06-29 2023-10-27 内蒙古蒙牛乳业(集团)股份有限公司 Food containing double-layer cheese and preparation method thereof
CN115956605A (en) * 2021-10-09 2023-04-14 内蒙古蒙牛乳业(集团)股份有限公司 Coated cheese stick capable of being stored at normal temperature and preparation method thereof
CN115956605B (en) * 2021-10-09 2023-12-05 内蒙古蒙牛乳业(集团)股份有限公司 Coated cheese bar capable of being stored at normal temperature and preparation method thereof

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