CN109275722B - Smearing type processed cheese and preparation method thereof - Google Patents
Smearing type processed cheese and preparation method thereof Download PDFInfo
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- CN109275722B CN109275722B CN201811367374.1A CN201811367374A CN109275722B CN 109275722 B CN109275722 B CN 109275722B CN 201811367374 A CN201811367374 A CN 201811367374A CN 109275722 B CN109275722 B CN 109275722B
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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
- A23C19/0904—Liquid cheese products, e.g. beverages, sauces
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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 discloses a smearing type processed cheese and a preparation method thereof, wherein the processed cheese is prepared from the following raw materials in percentage by mass: 18-30% of natural cheese, 1.0-1.4% of polydextrose, 0.8-1.4% of whey protein powder, 14.6-20% of butter, 5.9-10.4% of skim milk powder, 1.0-1.4% of white granulated sugar, 9-12% o of emulsifying salt, 0.1-0.2% of xanthan gum, 0.2-0.3% of mono-diglycerol fatty acid ester, 0.2-0.3% of sodium alginate, 0.1-0.3% of modified starch, 0.4-0.6% of salt, 0.1-0.3% of citric acid and the balance of water. By optimizing the proportion of the natural cheese and other ingredients, the novel spread type processed cheese with strong milk flavor and excellent spread and extension performance is obtained, can be used as breakfast food such as biscuits, bread and the like, is convenient and quick, and can also be used as afternoon tea for satisfying hunger.
Description
Technical Field
The invention belongs to the field of dairy products, and particularly relates to a spread type processed cheese and a preparation method thereof.
Background
The greatest difference between processed cheese and natural cheese is that processed cheese is not produced directly from milk, but is made from natural cheese as the main raw material. The processed cheese is a product with a certain shelf life produced by mixing natural cheeses with different maturation periods, adding emulsifying salt, other milk and non-milk components, and heating, continuously stirring and other process conditions.
Processed cheese is both an important product in the food industry and an indispensable ingredient in the catering industry, and its popularity is attributed to a large number of end-use applications, since it can be used as an ingredient in a wide variety of food preparations (processed foods and catering industries), such as baking, grilling, frying and microwave processing, among others. All natural cheese is basically an oil-water emulsified system, and treatments during processing, especially pasteurization and slight changes in pH, can have negative effects on denaturation of these proteins, leading to poor texture or fat separation, and the influencing factors including calcium, pH, emulsifying salts, maturity of natural cheese, processing temperature and protein/fat ratio, etc. are all very important in designing formulas and processes.
The processed cheese is one of the main products in the natural cheese market in China at present, wherein the spread processed cheese is favored by consumers with unique texture, taste and flavor, but most of the market capacity is imported products, the variety number of the spread processed cheese produced in China is extremely limited, and the spread processed cheese suitable for the localization of Chinese people is urgently needed to be invented.
Disclosure of Invention
In order to solve the technical problems, the invention obtains the smearing type processed cheese by optimizing the formula proportion, and the processed cheese has excellent smearing performance and good flavor and is suitable for people with meals, breakfast, health concerns and the like.
Specifically, in one aspect, the invention provides a spread type processed cheese, which is prepared from the following raw materials in percentage by mass: 18-30% of natural cheese, 1.0-1.4% of polydextrose, 0.8-1.4% of whey protein powder, 14.6-20% of butter, 5.9-10.4% of skim milk powder, 1.0-1.4% of white granulated sugar, 9-12% o of emulsifying salt, 0.1-0.2% of xanthan gum, 0.2-0.3% of mono-diglycerol fatty acid ester, 0.2-0.3% of sodium alginate, 0.1-0.3% of modified starch, 0.4-0.6% of salt, 0.1-0.3% of citric acid and the balance of water.
Further, the emulsifying salt is prepared from the following components in a mass ratio of 1-3: 1-3 of sodium hexametaphosphate and trisodium phosphate.
Further, the modified starch is sodium starch octenyl succinate.
Further, the fat content of the processed cheese is 45-56%, and the water content is 52-59%.
In a second aspect, the invention also provides a preparation method of the spread processed cheese, which comprises the following steps:
(1) mixing natural cheese, butter, skim milk powder, whey protein powder, polydextrose, white granulated sugar, water, emulsifying salt, xanthan gum, mono-diglycerol fatty acid ester, sodium alginate, modified starch, salt and citric acid to obtain mixture;
(2) heating and stirring the mixture, sterilizing, homogenizing and preserving heat;
(3) filling and cooling to obtain the product.
Further, in the step (2), the heating and stirring are carried out at the rotation speed of 900-.
Further, in the step (2), the sterilization temperature is 95-99 ℃ and the time is 2-5 min.
Further, in the step (2), the homogeneous pressure is 130-200 bar.
Further, in the step (2), the temperature is kept at 88-92 ℃ for 10-15 min.
Further, in the step (3), the filling temperature is 82-88 ℃, and the temperature is rapidly cooled to 25-30 ℃.
In the technical scheme, the novel spread type processed cheese which is rich in milk flavor and excellent in spread and extensibility is obtained by optimizing the proportion of the natural cheese and other ingredients, can be used as breakfast food such as biscuits and bread, is convenient and quick, and can also be used as afternoon tea for satiety. The processed cheese has high protein, is nearly three times of the milk, has functional nutritional factors in natural cheese, such as polypeptide, conjugated linoleic acid and the like, and has high nutritional value.
Detailed Description
In order to more clearly describe the technical scheme of the invention, the technical scheme of the invention is further described by combining the specific embodiments as follows:
in a specific embodiment, the processed cheese is prepared from the following raw materials in percentage by mass: 18-30% of natural cheese, 1.0-1.4% of polydextrose, 0.8-1.4% of whey protein powder, 14.6-20% of butter, 5.9-10.4% of skim milk powder, 9-12% of emulsifying salt, 1.0-1.4% of white granulated sugar, 0.1-0.2% of xanthan gum, 0.2-0.3% of mono-diglycerol fatty acid ester, 0.2-0.3% of sodium alginate, 0.1-0.3% of modified starch, 0.4-0.6% of salt, 0.1-0.3% of citric acid and the balance of water.
According to the invention, the ratio of the emulsifying salt, the xanthan gum, the mono-diglycerol fatty acid ester, the sodium alginate and the modified starch is optimized, so that the obtained processed cheese has proper viscosity, good fluidity and good taste.
Further, the emulsifying salt is prepared from the following components in a mass ratio of 1-3: 1-3 of sodium hexametaphosphate and trisodium phosphate. By optimizing the type and the composition of the emulsifying salt, the obtained spread type processed cheese has good extensibility and smooth texture.
Further, the modified starch is sodium starch octenyl succinate. When the sodium starch octenyl succinate acts on an oil/water emulsion, hydrophilic carboxylic acid groups of the sodium starch octenyl succinate extend into water, lipophilic octenyl long chains extend into oil, and a tough and unbreakable film is formed on an oil-water interface by long polysaccharide chains, so that dispersed phase particles are difficult to aggregate and separate, and the sodium starch octenyl succinate has very good emulsifying and thickening properties. Has good solubility in water and is transparent liquid, and can give the emulsion with luster appearance and smooth mouthfeel.
Further, the fat content of the processed cheese is 45-56%, and the water content is 52-59%.
In a second aspect, the invention also provides a preparation method of the spread processed cheese, which comprises the following steps:
(1) mixing natural cheese, butter, skim milk powder, whey protein powder, polydextrose, white granulated sugar, water, emulsifying salt, xanthan gum, mono-diglycerol fatty acid ester, sodium alginate, modified starch, salt and citric acid to obtain mixture;
(2) heating and stirring the mixture, sterilizing, homogenizing and preserving heat;
(3) filling and cooling to obtain the product.
Further, in the step (2), the heating and stirring are carried out at the rotation speed of 900-1500rpm for 1-2 min. The heating temperature is set to the sterilization temperature as the upper limit. Under the selected conditions, the ingredients are quickly and fully mixed uniformly.
Further, in the step (2), the sterilization temperature is 95-99 ℃ and the sterilization time is 2-5min, and all mixed bacteria in the mixture can be killed under the sterilization condition.
Further, in the step (2), the homogeneous pressure is 130-200 bar. Under the homogeneous condition, the mixed feed liquid forms a uniform and stable system.
Further, in the step (2), the temperature is kept at 88-92 ℃ for 10-15 min.
Further, in the step (3), the filling temperature is 82-88 ℃, and the temperature is rapidly cooled to 25-30 ℃.
The above embodiments are further illustrated by the following examples. The raw materials of the following examples were all purchased unless otherwise specified.
Example 1
The smearing type processed cheese is prepared from the following raw materials in percentage by mass: 18% of natural cheese, 14.6% of butter, 13.7% of skim milk powder, 0.8% of whey protein powder, 1.0% of polydextrose, 1.0% of white granulated sugar, 7% o of emulsifying salt, 0.1% of xanthan gum, 0.2% of mono-diglycerol fatty acid ester, 0.2% of sodium alginate, 0.1% of modified starch, 0.4% of salt, 0.1% of citric acid and the balance of water. The emulsifying salt is prepared from the following components in a mass ratio of 1: 1 sodium hexametaphosphate and trisodium phosphate. The modified starch is sodium starch octenyl succinate.
The preparation method of the processed cheese comprises the following specific steps: mixing → heating and stirring → sterilizing → homogenizing → preserving heat → filling → cooling.
(1) Mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder, polydextrose and white granulated sugar in a melting pot, adding appropriate amount of water, and adding emulsifying salt, xanthan gum, monoglyceride and diglyceride fatty acid ester, sodium alginate, modified starch, salt and citric acid.
(2) Heating and stirring: heating and stirring at 900rpm for 1min, with the heating temperature being the upper limit of the sterilization temperature.
(3) And (3) sterilization: keeping at 95 deg.C for 2 min.
(4) Homogenizing: homogenization was carried out at a pressure of 130 bar.
(5) And (3) heat preservation: the temperature was controlled at 88 deg.C for 10 min.
(6) Filling: the temperature was controlled at 82 ℃.
(7) And (3) cooling: rapidly cooling to 25 deg.C, and storing in refrigerator (4 deg.C).
The obtained product index is as follows: fat content (in dry matter) 45%, water content 59%.
Example 2
The smearing type processed cheese is prepared from the following raw materials in percentage by mass: 30% of natural cheese, 19.6% of butter, 5.9% of skim milk powder, 1.4% of whey protein powder, 1.4% of polydextrose, 1.4% of white granulated sugar, 12% o of emulsifying salt, 0.2% of xanthan gum, 0.3% of mono-diglycerol fatty acid ester, 0.3% of sodium alginate, 0.3% of modified starch, 0.6% of salt, 0.3% of citric acid and the balance of water. The emulsifying salt is prepared from the following components in percentage by mass of 3: 1 sodium hexametaphosphate and trisodium phosphate. The modified starch is sodium starch octenyl succinate.
The preparation method of the processed cheese comprises the following specific steps: mixing → heating and stirring → sterilizing → homogenizing → preserving heat → filling → cooling.
(1) Mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder, polydextrose and white granulated sugar in a melting pot, adding appropriate amount of water, and adding emulsifying salt, xanthan gum, monoglyceride and diglyceride fatty acid ester, sodium alginate, modified starch, salt and citric acid.
(2) Heating and stirring: heating and stirring at 1500rpm for 2min, with the heating temperature being the upper limit of the sterilization temperature.
(3) And (3) sterilization: keeping at 99 deg.C for 5 min.
(4) Homogenizing: homogenization was carried out at a pressure of 200 bar.
(5) And (3) heat preservation: the temperature was controlled at 92 ℃ and maintained for 15 min.
(6) Filling: the temperature was controlled at 88 ℃.
(7) And (3) cooling: rapidly cooling to 30 deg.C, and storing in refrigerator (8 deg.C).
The obtained product index is as follows: fat content (on dry matter) 56%, water content 52%.
Example 3
The smearing type processed cheese is prepared from the following raw materials in percentage by mass: 20.8% of natural cheese, 20% of butter, 8% of skim milk powder, 0.8% of whey protein powder, 1.2% of polydextrose, 1.2% of white granulated sugar, 11% o of emulsifying salt, 0.1% of xanthan gum, 0.3% of mono-diglycerol fatty acid ester, 0.3% of sodium alginate, 0.26% of modified starch, 0.5% of salt, 0.27% of citric acid and the balance of water. The emulsifying salt is prepared from the following components in a mass ratio of 1: 3 sodium hexametaphosphate and trisodium phosphate. The modified starch is sodium starch octenyl succinate.
The preparation method of the processed cheese comprises the following specific steps: mixing → heating and stirring → sterilizing → homogenizing → preserving heat → filling → cooling.
(1) Mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder, polydextrose and white granulated sugar in a melting pot, adding appropriate amount of water, and adding emulsifying salt, xanthan gum, monoglyceride and diglyceride fatty acid ester, sodium alginate, modified starch, salt and citric acid.
(2) Heating and stirring: heating and stirring at 1000rpm for 1min, with the heating temperature being the upper limit of the sterilization temperature.
(3) And (3) sterilization: keeping the temperature at 97 ℃ for 3 min.
(4) Homogenizing: homogenization was carried out at a pressure of 170 bar.
(5) And (3) heat preservation: the temperature was controlled at 90 ℃ for 12 min.
(6) Filling: the temperature was controlled at 85 ℃.
(7) And (3) cooling: rapidly cooling to 27 deg.C, and storing in refrigerator (6 deg.C).
The obtained product has the following indexes: fat content (on dry matter) 55%, moisture content 57%.
Example 4
The smearing type processed cheese is prepared from the following raw materials in percentage by mass: 24% of natural cheese, 16.9% of butter, 10.4% of skim milk powder, 1.2% of whey protein powder, 1.1% of polydextrose, 1.3% of white granulated sugar, 9% o of emulsifying salt, 0.1% of xanthan gum, 0.3% of mono-diglycerol fatty acid ester, 0.3% of sodium alginate, 0.2% of modified starch, 0.5% of salt, 0.2% of citric acid and the balance of water. The emulsifying salt is prepared from the following components in percentage by mass of 3: 1 sodium hexametaphosphate and trisodium phosphate. The modified starch is sodium starch octenyl succinate.
The preparation method of the processed cheese comprises the following specific steps: mixing → heating and stirring → sterilizing → homogenizing → preserving the heat → filling → cooling.
(1) Mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder, polydextrose and white granulated sugar in a melting pot, adding appropriate amount of water, and adding emulsifying salt, xanthan gum, monoglyceride and diglyceride fatty acid ester, sodium alginate, modified starch, salt and citric acid.
(2) Heating and stirring: heating and stirring at 1300rpm for 2min, wherein the heating temperature is the sterilization temperature as the upper limit.
(3) And (3) sterilization: keeping at 99 deg.C for 2 min.
(4) Homogenizing: homogenization was carried out at a pressure of 150 bar.
(5) And (3) heat preservation: the temperature was controlled at 92 ℃ for 14 min.
(6) Filling: the temperature was controlled at 86 ℃.
(7) And (3) cooling: rapidly cooling to 30 deg.C, and storing in refrigerator (8 deg.C).
The obtained product index is as follows: fat content (in dry matter) 50%, water content 55%.
Comparative example 1
The smearing type processed cheese is prepared from the following raw materials in percentage by mass: 28% of natural cheese, 12.5% of butter, 11% of skim milk powder, 0.6% of whey protein powder, 0.8% of polydextrose, 0.8% of white granulated sugar, 10% of emulsifying salt, 0.1% of xanthan gum, 0.2% of mono-diglycerol fatty acid ester, 0.3% of modified starch, 0.5% of salt, 0.2% of citric acid and the balance of water. The emulsifying salt is prepared from the following components in a mass ratio of 1: 1 sodium hexametaphosphate and trisodium phosphate. The modified starch is sodium starch octenyl succinate.
The preparation method of the processed cheese comprises the following specific steps: mixing → heating and stirring → sterilizing → homogenizing → preserving the heat → filling → cooling.
(1) Mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder, polydextrose and white granulated sugar in a melting pot, adding appropriate amount of water, and adding emulsifying salt, xanthan gum, monoglyceride and diglyceride fatty acid ester, sodium alginate, modified starch, salt and citric acid.
(2) Heating and stirring: heating and stirring at 1200rpm for 2min, wherein the heating temperature is the sterilization temperature as the upper limit.
(3) And (3) sterilization: keeping at 99 deg.C for 5 min.
(4) Homogenizing: homogenization was carried out at a pressure of 170 bar.
(5) And (3) heat preservation: the temperature was controlled at 88 ℃ for 13 min.
(6) Filling: the temperature was controlled at 85 ℃.
(7) And (3) cooling: rapidly cooling to 27 deg.C, and storing in refrigerator (8 deg.C).
The obtained product index is as follows: fat content (in dry matter) 47%, moisture content 57%.
Comparative example 2
The smearing type processed cheese is prepared from the following raw materials in percentage by mass: 15% of natural cheese, 13.8% of butter, 12.6% of skim milk powder, 1.4% of whey protein powder, 0.2% of polydextrose, 1.0% of white granulated sugar, 10% o of emulsifying salt, 0.1% of xanthan gum, 0.2% of mono-diglycerol fatty acid ester, 0.2% of sodium alginate, 0.3% of modified starch, 0.5% of salt, 0.2% of citric acid and the balance of water. The emulsifying salt is sodium hexametaphosphate. The modified starch is sodium starch octenyl succinate.
The preparation method of the processed cheese comprises the following specific steps: mixing → heating and stirring → sterilizing → homogenizing → preserving heat → filling → cooling.
(1) Mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder, polydextrose and white granulated sugar in a melting pot, adding appropriate amount of water, and adding emulsifying salt, xanthan gum, monoglyceride and diglyceride fatty acid ester, sodium alginate, modified starch, salt and citric acid.
(2) Heating and stirring: heating and stirring at 1200rpm for 2min, wherein the heating temperature is the sterilization temperature as the upper limit.
(3) And (3) sterilization: keeping at 99 deg.C for 5 min.
(4) Homogenizing: homogenization was carried out at a pressure of 170 bar.
(5) And (3) heat preservation: the temperature was controlled at 88 deg.C for 8 min.
(6) Filling: the temperature was controlled at 80 ℃.
(7) And (3) cooling: rapidly cooling to 27 deg.C, and storing in refrigerator (10 deg.C).
The obtained product index is as follows: fat content (in dry matter) 43%, water content 61%.
Comparative example 3
The smearing type processed cheese is prepared from the following raw materials in percentage by mass: 28% of natural cheese, 15.8% of butter, 11.9% of skim milk powder, 1.4% of whey protein powder, 1.2% of polydextrose, 1.0% of white granulated sugar, 6% o of emulsifying salt, 0.1% of xanthan gum, 0.2% of mono-diglycerol fatty acid ester, 0.2% of sodium alginate, 0.5% of modified starch, 0.3% of salt, 0.5% of citric acid and the balance of water. The emulsifying salt is prepared from the following components in a mass ratio of 1: 1 sodium hexametaphosphate and trisodium phosphate. The modified starch is potato modified starch.
The preparation method of the processed cheese comprises the following specific steps: mixing → heating and stirring → sterilizing → homogenizing → preserving the heat → filling → cooling.
(1) Mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder, polydextrose and white granulated sugar in a melting pot, adding appropriate amount of water, and adding emulsifying salt, xanthan gum, monoglyceride and diglyceride fatty acid ester, sodium alginate, modified starch, salt and citric acid.
(2) Heating and stirring: heating and stirring are carried out at the rotation speed of 700rpm for 2min, and the heating temperature is the upper limit of the sterilization temperature.
(3) And (3) sterilization: keeping at 99 deg.C for 5 min.
(4) Homogenizing: homogenization was carried out at a pressure of 170 bar.
(5) And (3) heat preservation: the temperature was controlled at 88 deg.C for 10 min.
(6) Filling: the temperature was controlled at 85 ℃.
(7) And (3) cooling: rapidly cooling to 27 deg.C, and storing in refrigerator (4 deg.C).
The obtained product index is as follows: fat content (in dry matter) 48%, water content 52%.
Comparative example 4
The smearing type processed cheese is prepared from the following raw materials in percentage by mass: 28% of natural cheese, 15.8% of butter, 11.9% of skim milk powder, 1.4% of whey protein powder, 1.2% of polydextrose, 1.0% of white granulated sugar, 8% o of emulsifying salt, 0.5% of xanthan gum, 0.5% of sodium alginate, 0.3% of modified starch, 0.8% of salt, 0.1% of citric acid and the balance of water. The emulsifying salt is prepared from the following components in a mass ratio of 1: 1 sodium hexametaphosphate and trisodium phosphate. The modified starch is sodium starch octenyl succinate.
The preparation method of the processed cheese comprises the following specific steps: mixing → heating and stirring → sterilizing → homogenizing → preserving heat → filling → cooling.
(1) Mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder, polydextrose and white granulated sugar in a melting pot, adding appropriate amount of water, and adding emulsifying salt, xanthan gum, monoglyceride and diglyceride fatty acid ester, sodium alginate, modified starch, salt and citric acid.
(2) Heating and stirring: heating and stirring at 1200rpm for 2min, wherein the heating temperature is the sterilization temperature as the upper limit.
(3) And (3) sterilization: keeping at 85 deg.C for 5 min.
(4) Homogenizing: homogenization was carried out at a pressure of 100 bar.
(5) And (3) heat preservation: the temperature was controlled at 88 deg.C for 10 min.
(6) Filling: the temperature was controlled at 85 ℃.
(7) And (3) cooling: rapidly cooling to 27 deg.C, and storing in refrigerator (4 deg.C).
The obtained product index is as follows: fat content (in dry matter) 48%, water content 52%.
Comparative example 5
The smearing type processed cheese is prepared from the following raw materials in percentage by mass: 35% of natural cheese, 20% of butter, 8% of skim milk powder, 0.8% of whey protein powder, 1.2% of polydextrose, 1.2% of white granulated sugar, 14% of emulsifying salt, 0.1% of xanthan gum, 0.2% of mono-diglycerol fatty acid ester, 0.2% of sodium alginate, 0.26% of modified starch, 0.5% of salt, 0.27% of citric acid and the balance of water. The emulsifying salt is prepared from the following components in a mass ratio of 1: 1 sodium hexametaphosphate and trisodium phosphate. The modified starch is sodium starch octenyl succinate.
The preparation method of the processed cheese comprises the following specific steps: mixing → heating and stirring → sterilizing → homogenizing → preserving heat → filling → cooling.
(1) Mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder, polydextrose and white granulated sugar in a melting pot, adding appropriate amount of water, and adding emulsifying salt, xanthan gum, monoglyceride and diglyceride fatty acid ester, sodium alginate, modified starch, salt and citric acid.
(2) Heating and stirring: heating and stirring at 1000rpm for 1min, with the heating temperature being the upper limit of the sterilization temperature.
(3) And (3) sterilization: keeping the temperature at 97 ℃ for 3 min.
(4) Homogenizing: homogenization was carried out at a pressure of 170 bar.
(5) And (3) heat preservation: the temperature was controlled at 90 ℃ for 12 min.
(6) Filling: the temperature was controlled at 85 ℃.
(7) And (3) cooling: rapidly cooling to 27 deg.C, and storing in refrigerator (6 deg.C).
The obtained product index is as follows: fat content (in dry matter) 56%, water content 51%.
TABLE 1 viscosity test (unit Pa. S at 60 ℃ C.) for salty spread processed cheese
| Example 1 | Example 2 | Example 3 | Example 4 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 |
| 0.88±0.04b | 1.02±0.05bc | 0.96±0.08b | 0.89±0.04b | 0.60±0.04a | 0.58±0.04a | 1.18±0.08cd | 1.29±0.03d | 1.20±0.08cd |
As can be seen from table 1, the increase in water content and the decrease in fat content (in dry matter) directly affect the viscosity of the final product. The reduction of emulsifying salts, the increase of starch and the reduction of stirring speed can make the texture of the final product become sticky, the homogenization pressure is insufficient, the addition of too much colloid (xanthan gum, mono-diglycerol fatty acid ester and sodium alginate) can make the texture thicker, and the fluidity and the mouthfeel of the product are influenced.
Table 2 shelf life and microbiological testing of salty spread processed cheese
As can be seen from Table 2, the sterilization temperature and the later-stage heat preservation temperature are not enough, the preservation temperature is too high, the total number of bacterial colonies and the coliform group of the final product are overproof when the final product is preserved for 6 months, and the comparative example 4 also shows the overproof condition of yeast, even has the risk of pathogenic bacteria detection.
TABLE 3 texture determination of salty spread processed cheese (determination time preservation: 2 months)
| Hardness of | Elasticity | |
| Example 1 | 2370±12b | -1.915±0.025a |
| Example 2 | 2270±15ab | -1.995±0.03a |
| Example 3 | 2149±154ab | -1.787±0.172ab |
| Example 4 | 2390±12b | -1.928±0.12a |
| Comparative example 1 | 1653±206a | -0.970±0.136c |
| Comparative example 3 | 3172±165c | -1.110±0.018c |
| Comparative example 4 | 3942±223d | -1.592±0.132b |
| Comparative example 5 | 2446±342b | -1.977±0.013a |
As can be seen from table 3, comparative example 1 reduced the addition of protein, which contributes to the improved texture of the final product, and, in addition, the reduction of the gel, which makes the final product thinner and less elastic. Comparative example 3, in which the content of emulsifying salt was reduced, had a large influence on texture, and although the texture became thick due to the increase of starch, the elasticity was relatively poor. Comparative example 5 increased the natural cheese content by 5%, but as can be seen from texture testing, there was no significant difference from the examples, and the 5% natural cheese increase did not provide effective improvement in terms of cost.
TABLE 4 sensory evaluation method of salty spread processed cheese
TABLE 5 sensory evaluation results of salty spread processed cheese
As can be seen from Table 5, comparative example 1 shows that the bitterness of natural cheese is increased due to the decrease of sugar, and the reduction of protein powder and colloid affects the plasticity of the product to cause the decrease of sensory score. Comparative example 2 the characteristic flavor was significantly insufficient due to the decrease of natural cheese, and the increase of moisture affected the texture state. Comparative example 3 is because the reduction of salt and acid affects the taste and flavor, and the reduction of emulsifying salt seriously affects the texture of the product. Comparative example 4 reduction of the homogenization pressure affects the plasticity of the product. Comparative example 5 does not differ significantly from the examples.
Finally, it should be noted that: the above embodiments are only used to help understanding the technical solutions and core ideas of the present invention, and are not limited thereto; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: it is possible to modify the solutions described in the embodiments or to substitute some or all of the technical features of the embodiments, and these modifications or substitutions also fall within the scope of the claims of the present invention.
Claims (7)
1. The smearing type processed cheese is characterized by being prepared from the following raw materials in percentage by mass: 18-30% of natural cheese, 1.0-1.4% of polydextrose, 0.8-1.4% of whey protein powder, 14.6-20% of butter, 5.9-10.4% of skim milk powder, 1.0-1.4% of white granulated sugar, 9-12% o of emulsifying salt, 0.1-0.2% of xanthan gum, 0.2-0.3% of mono-diglycerol fatty acid ester, 0.2-0.3% of sodium alginate, 0.1-0.3% of modified starch, 0.4-0.6% of salt, 0.1-0.3% of citric acid and the balance of water;
the emulsifying salt is prepared from the following components in a mass ratio of 1-3: 1-3 of sodium hexametaphosphate and trisodium phosphate;
the modified starch is sodium starch octenyl succinate;
the preparation method of the processed cheese comprises the following steps:
(1) mixing natural cheese, butter, skim milk powder, whey protein powder, white granulated sugar, polydextrose, water, emulsifying salt, xanthan gum, mono-diglycerol fatty acid ester, sodium alginate, modified starch, salt and citric acid to obtain mixture;
(2) heating and stirring the mixture, sterilizing, homogenizing and preserving heat;
(3) filling and cooling to obtain the product;
wherein, in the step (2), the homogeneous pressure is 130-200 bar.
2. A spread-type processed cheese according to claim 1, wherein the processed cheese has a fat content of 45-56% and a moisture content of 52-59%.
3. A method of preparing a spread-type processed cheese according to claim 1, comprising the steps of:
(1) mixing natural cheese, butter, skim milk powder, whey protein powder, white granulated sugar, polydextrose, water, emulsifying salt, xanthan gum, mono-diglycerol fatty acid ester, sodium alginate, modified starch, salt and citric acid to obtain mixture;
(2) heating and stirring the mixture, sterilizing, homogenizing and preserving heat;
(3) filling and cooling to obtain the product.
4. The process for preparing a spread-type processed cheese according to claim 3, wherein in the step (2), the heating and stirring are performed at a rotation speed of 900-.
5. A process for preparing a spread processed cheese according to claim 3, wherein in the step (2), the sterilization temperature is 95-99 ℃ and the time is 2-5 min.
6. The process for preparing a spread-type processed cheese according to claim 3, wherein the temperature of the heat preservation in the step (2) is 88 to 92 ℃ for 10 to 15 min.
7. A process for preparing a spread-type processed cheese according to claim 3, wherein the filling temperature in step (3) is 82-88 ℃, and the filling temperature is rapidly cooled to 25-30 ℃.
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| CN112021412A (en) * | 2020-09-18 | 2020-12-04 | 熊猫乳品集团股份有限公司 | Processed cheese and preparation method thereof |
| CN114532408B (en) * | 2020-11-24 | 2023-08-11 | 内蒙古伊家好奶酪有限责任公司 | Ice cream processed cheese and preparation method thereof |
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