CN110122583B - Scallion-flavored smearing type processed cheese and preparation method thereof - Google Patents
Scallion-flavored smearing type processed cheese and preparation method thereof Download PDFInfo
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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
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- A23C19/0973—Pasteurisation; Sterilisation; Hot packaging
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Abstract
The invention discloses a scallion flavor smearing type processed cheese and a preparation method thereof, wherein the processed cheese is prepared from the following raw materials in percentage by mass: 25-35% of natural cheese, 1.0-1.4% of polydextrose, 0.8-1.4% of whey protein powder, 15.2-21.2% of butter, 5-9.8% of skim milk powder, 9-12% of emulsifying salt, 0.5-1.0% of colloid, 0.2-0.4% of salt, 0.1-0.2% of citric acid, 0.1-0.3% of scallion and garlic powder or scallion and garlic flavor essence and the balance of water. According to the method, the contents of the colloid and the emulsifying salt are reasonably adjusted, the preparation process is optimized, the texture of the processed cheese spread with the scallion flavor is kept in the range with good extensibility and smooth texture, the scallion flavor is better blended into the flavor of the processed cheese by adjusting the fat content in dry substances and the proportion of the cheese to other ingredients, and the blank of the processed cheese spread with the scallion flavor in China is filled.
Description
Technical Field
The invention belongs to the field of dairy products, and particularly relates to a spread type processed cheese with scallion flavor and a preparation method thereof.
Background
In recent years, with the continuous improvement of living standard, the nutrition concept of people is continuously enhanced, more and more attention is paid to the health and nutrition of diet, and the pursuit is no longer simple appeasing hunger in the belly, so the cheese becomes one of the first-choice foods for people. The natural cheese is rich in rich nutrient substances needed by human bodies, but the natural cheese, particularly the natural cheese with strong flavor, is not suitable for the eating taste of most people in China, so that the preparation of the cheese suitable for Chinese people is particularly important.
Processed cheese is a homogeneous dairy product obtained by adding an appropriate emulsifying salt (for example, sodium citrate, sodium phosphate salt, sodium polyphosphate salt, etc.) to natural cheese, and then subjecting the mixture to heating, shearing, emulsification, sterilization, etc. Butter or anhydrous milk fat, butter, skimmed milk, water and stabilizer (colloid) may also be added, and essence, pigment, etc. may also be added. Processed cheese is generally classified into spread-type processed cheese and sliced-type processed cheese. Compared with natural cheese, the special processing technology reduces the fermentation taste of the natural cheese, so that the flavor becomes soft, the taste is more easily accepted by Chinese people, the mouthfeel is fine and smooth, the texture is uniform, and a special cheese product can be prepared according to the preference of Chinese people.
Cheese is following the fast changing dietary habits of consumers and asia will in the future remodel the cheese category as a hotbed of devastating traditional cheese flavors and innovative cheeses. However, currently, the variety of processed cheese products in China is single, and the new situation of the processed cheese products from Mintel all over the world shows that the new rate of the processed cheese products is in a descending trend between 2016 and 2017, so that the processed cheese suitable for domestic consumers is obtained by optimizing the formula composition and the preparation process of the cheese, and the technical problem which needs to be solved in the field urgently is solved.
Disclosure of Invention
In order to solve the technical problems, the invention obtains the spread type processed cheese with the scallion flavor by adding the scallion and garlic powder or scallion and garlic flavor essence into the formula, and the spread type processed cheese has excellent spread performance and good flavor and is suitable for people with meals, breakfast, health concern and the like to eat.
Specifically, in one aspect, the invention provides an onion flavored spread type processed cheese, which is prepared from the following raw materials in percentage by mass: 25-35% of natural cheese, 1.0-1.4% of polydextrose, 0.8-1.4% of whey protein powder, 15.2-21.2% of butter, 5-9.8% of skim milk powder, 9-12% of emulsifying salt, 0.5-1.0% of colloid, 0.2-0.4% of salt, 0.1-0.2% of citric acid, 0.1-0.3% of scallion and garlic powder or scallion and garlic flavor essence 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 colloid is prepared from the following components in a mass ratio of 1-2: 1-2: 1-2 of xanthan gum, carrageenan and mono-diglycerol fatty acid ester.
Furthermore, the fat content of the processed cheese is 50-58%, and the water content is 50-55%.
In another aspect, the invention also provides a preparation method of the onion flavored spread type processed cheese, which comprises the following steps:
(1) mixing natural cheese, butter, skim milk powder, whey protein powder, polydextrose, water, emulsifying salt, colloid, salt and citric acid to obtain mixture;
(2) heating and stirring the mixture, adding the scallion and garlic powder or scallion and garlic flavor essence, and uniformly mixing;
(3) sterilizing, homogenizing, and performing heat preservation control;
(4) filling and cooling to obtain the product.
Wherein, in the step (2), the rotation speed of stirring is 900-1500rpm, the temperature is raised to 75-85 ℃ under stirring, and the stirring time is 1-2 min.
In the step (3), the sterilization temperature is 95-99 ℃ and the sterilization time is 2-5 min.
In the step (3), the homogeneous pressure is 130-200 bar.
In the step (3), the heat preservation temperature is controlled at 88-92 ℃ and kept for 10-15 min.
In the step (4), the filling temperature is 82-88 ℃, and the temperature is rapidly cooled to 25-30 ℃.
According to the technical scheme, the quality of the processed cheese spread with the scallion flavor is kept in a range with good extensibility and smooth quality by reasonably adjusting the contents of the colloid and the emulsifying salt and optimizing the preparation process, the scallion flavor is better blended into the flavor of the processed cheese by adjusting the fat content in dry matters and the proportion of cheese and other ingredients, more flavors are given to the processed cheese, the flavor of the processed cheese spread with the scallion flavor is adjusted to be in an optimal state, and the blank of the processed cheese spread with the scallion flavor in China is filled.
Detailed Description
In order to more clearly illustrate the technical solution of the present invention, the technical solution of the present invention will be further illustrated with reference to the following specific embodiments:
in a specific embodiment, the processed cheese is prepared from the following raw materials in percentage by mass: 25-35% of natural cheese, 1.0-1.4% of polydextrose, 0.8-1.4% of whey protein powder, 15.2-21.2% of butter, 5-9.8% of skim milk powder, 9-12% of emulsifying salt, 0.5-1.0% of colloid, 0.2-0.4% of salt, 0.1-0.2% of citric acid, 0.1-0.3% of scallion and garlic powder or scallion and garlic flavor essence and the balance of water.
According to the invention, the scallion-garlic powder or scallion-garlic flavor essence is added into the raw material formula of the processed cheese, the contents of the colloid and the emulsifying salt are adjusted, the proportion of the raw materials is optimized, and the scallion flavor is better blended into the flavor of the processed cheese.
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 colloid is prepared from the following components in a mass ratio of 1-2: 1-2: 1-2 of xanthan gum, carrageenan and mono-diglycerol fatty acid ester. By optimizing the type and the composition of the colloid, the obtained spread type processed cheese has moderate viscosity and smooth texture.
Furthermore, the fat content of the processed cheese is 50-58%, the water content is 50-55%, and the coating performance is good.
In another specific embodiment, there is provided a method for preparing the onion flavored spread processed cheese, comprising the steps of:
(1) mixing natural cheese, butter, skim milk powder, whey protein powder, polydextrose, water, emulsifying salt, colloid, salt and citric acid to obtain mixture;
(2) heating and stirring the mixture, adding the scallion and garlic powder or scallion and garlic flavor essence, and uniformly mixing;
(3) sterilizing, homogenizing, and performing heat preservation control;
(4) filling and cooling to obtain the product.
It should be further noted that, in the step (2), the rotation speed of stirring is 900-1500rpm, the temperature is raised to 75-85 ℃ under stirring, and the stirring time is 1-2 min.
Wherein in the step (3), the sterilization temperature is 95-99 ℃ and the sterilization time is 2-5 min.
Wherein, in the step (3), the homogeneous pressure is 130-200 bar.
Wherein, in the step (3), the heat preservation temperature is controlled at 88-92 ℃ and kept for 10-15 min.
Wherein, in the step (4), 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. The scallion and garlic powder is from Shanghai Huabao peacock essence and spice, and the scallion and garlic flavor essence is from Qihuadun edible essence and spice (Shanghai).
Example 1
A processed cheese is prepared from the following raw materials in percentage by mass: 25% of natural cheese, 19.5% of butter, 9.8% of skim milk powder, 0.8% of whey protein powder, 1.0% of polydextrose, 9% of emulsifying salt, 0.5% of colloid, 0.2% of salt, 0.1% of citric acid, 0.1% of onion and garlic powder and the balance of water. Wherein the emulsifying salt is prepared from the following components in a mass ratio of 1: 3, and the colloid consists of sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1: 1 xanthan gum, carrageenan and mono-diglycerol fatty acid ester.
The preparation method of the processed cheese comprises the following steps: mixing → heating and stirring → sterilizing → homogenizing → preserving heat → filling → cooling, the concrete steps are as follows:
(1) mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder and polydextrose raw materials in a melting pot, adding a proper amount of water, and adding emulsifying salt, colloid, salt and citric acid;
(2) heating and stirring: heating and stirring at the rotation speed of 900rpm for 1min, and heating to 85 ℃ while stirring;
(3) then adding the scallion and garlic powder and mixing evenly;
(4) and (3) sterilization: maintaining at 95 deg.C for 2 min;
(5) homogenizing: homogenizing at 130bar pressure;
(6) preserving heat: controlling the temperature at 88 deg.C, and maintaining for 10 min;
(7) filling: controlling the temperature at 82 ℃;
(8) and (3) cooling: rapidly cooling to 25 deg.C, and storing in refrigerator (4 deg.C).
The indexes of the obtained product are as follows: fat content (in dry matter) 50%, water content 55%.
Example 2
A processed cheese is prepared from the following raw materials in percentage by mass: 35% of natural cheese, 21.2% of butter, 5% of skim milk powder, 1.4% of whey protein powder, 1.4% of polydextrose, 12% of emulsifying salt, 1.0% of colloid, 0.4% of salt, 0.2% of citric acid, 0.3% of scallion-garlic flavor essence and the balance of water. Wherein the emulsifying salt is prepared from the following components in a mass ratio of 1: 1, and colloid consists of sodium hexametaphosphate and trisodium phosphate in a mass ratio of 1: 1: 1 xanthan gum, carrageenan and mono-diglycerol fatty acid ester.
The preparation method of the processed cheese comprises the following steps: mixing → heating and stirring → sterilizing → homogenizing → preserving heat → filling → cooling, the concrete steps are as follows:
(1) mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder, and polydextrose in a melting pot, adding appropriate amount of water, and adding emulsifying salt, colloid, salt and citric acid.
(2) Heating and stirring: heating and stirring at 1500rpm for 2min, and heating to 85 deg.C under stirring.
(3) Then adding scallion and garlic flavor essence and mixing evenly.
(4) And (3) sterilization: keeping at 99 deg.C for 5 min.
(5) Homogenizing: homogenization was carried out at a pressure of 200 bar.
(6) And (3) heat preservation: the temperature was controlled at 92 ℃ and maintained for 15 min.
(7) Filling: the temperature was controlled at 88 ℃.
(8) And (3) cooling: rapidly cooling to 30 deg.C, and storing in refrigerator (8 deg.C).
The indexes of the obtained product are as follows: fat content (in dry matter) 58% and water content 50%.
Example 3
A processed cheese is prepared from the following raw materials in percentage by mass: 30% of natural cheese, 18.5% of butter, 9.4% of skim milk powder, 1.0% of whey protein powder, 1.2% of polydextrose, 11% o of emulsifying salt, 0.8% of colloid, 0.3% of salt, 0.2% of citric acid, 0.2% of scallion and garlic flavor essence and the balance of water. Wherein the emulsifying salt is prepared from the following components in a mass ratio of 3: 1, and colloid consists of sodium hexametaphosphate and trisodium phosphate in a mass ratio of 1: 2: 2 xanthan gum, carrageenan and mono-and diglycerol fatty acid ester.
The preparation method of the processed cheese comprises the following steps: mixing → heating and stirring → sterilizing → homogenizing → preserving heat → filling → cooling, the concrete steps are as follows:
(1) mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder and polydextrose in a melting pot, adding appropriate amount of water, and adding emulsifying salt, colloid, salt and citric acid.
(2) Heating and stirring: heating and stirring are carried out at the rotation speed of 1200rpm for 2min, and the temperature is increased to 80 ℃ while stirring.
(3) Then adding scallion and garlic flavor essence and mixing evenly.
(4) And (3) sterilization: the temperature was kept at 96 ℃ for 4 min.
(5) Homogenizing: homogenization was carried out at a pressure of 180 bar.
(6) Preserving heat: the temperature was controlled at 90 ℃ for 12 min.
(7) Filling: the temperature was controlled at 85 ℃.
(8) And (3) cooling: rapidly cooling to 27 deg.C, and storing in refrigerator (6 deg.C).
The indexes of the obtained product are as follows: fat content (in dry matter) 55%, moisture content 52%.
Example 4
The processed cheese is prepared from the following raw materials in percentage by mass: 33% of natural cheese, 15.2% of butter, 8.5% of skim milk powder, 1.2% of whey protein powder, 1.3% of polydextrose, 10% of emulsifying salt, 0.6% of colloid, 0.2% of salt, 0.1% of citric acid, 0.2% of onion and garlic powder and the balance of water. Wherein the emulsifying salt is prepared from the following components in a mass ratio of 1: 2, and the colloid consists of sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 2: 1 xanthan gum, carrageenan and mono-diglycerol fatty acid ester.
The preparation method of the processed cheese comprises the following steps: mixing → heating and stirring → sterilizing → homogenizing → preserving heat → filling → cooling, the concrete steps are as follows:
(1) mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder, and polydextrose in a melting pot, adding appropriate amount of water, and adding emulsifying salt, colloid, salt and citric acid.
(2) Heating and stirring: heating and stirring at 1300rpm for 1min, and heating to 75 deg.C under stirring.
(3) Then adding the scallion and garlic powder and mixing evenly.
(4) And (3) sterilization: keeping the temperature at 97 ℃ for 3 min.
(5) Homogenizing: homogenization was carried out at a pressure of 150 bar.
(6) And (3) heat preservation: the temperature was controlled at 91 ℃ and maintained for 11 min.
(7) Filling: the temperature was controlled at 87 ℃.
(8) And (3) cooling: rapidly cooling to 30 deg.C, and storing in refrigerator (8 deg.C).
The indexes of the obtained product are as follows: fat content (in dry matter) 53%, water content 54%.
3.0g of the cheese obtained in example 4 was dissolved in 10.0mL of ultrapure water, and the resulting solution was sealed in a 20mL headspace bottle and tested. The CTC triple in autosampler was used with an extraction head of 50/30 μm DVB/CAR on PDMS. Conditions are as follows: the temperature is 50 ℃; heating for 15min, and extracting for 30 min; the oscillation speed is 250 r/min; the analysis time is 3 min; GC cycle time 60 min.
The analysis was carried out using a 7890A-5975C gas chromatography-mass spectrometer (GC-MS) using a DB-WAX (30 m. times.0.25 mm. times.0.25 μm) column. Conditions are as follows: the sample introduction temperature is 260 ℃; no split flow; the carrier gas type was helium (99.999%); lmI/min flow rate; selecting column temperature of 40 deg.C, maintaining for 5min, heating to 250 deg.C at 5 deg.C/min, and maintaining for 5 min; the interface temperature is 280 ℃; the ion source temperature is 260 ℃ and the quadrupole rod temperature is 150 ℃; the ionization mode is EI +, 70 ev; the voltage of the detector is 1.929V; a full scanning mode; no solvent delay; the mass range is 20-400. The results of the profile of the flavor substances in the obtained cheese samples are shown in table 1.
TABLE 1
As can be seen from Table 1, more than twenty flavors were detected in the onion flavored reconstituted cheese of the present invention, including diethyl ether, bicyclo [1.1.0] butane, trimethyl arsenite, chloroform, methoxyphenyloxime, octamethylcyclotetrasiloxane, 2- [2- [2- [2- [2- [2- [2- (2-methoxyethoxy) ethoxy ] ethanol, 2-butanone, 1,4,7,10,13, 16-hexaoxacyclooctadecane, toluene, 3-hydroxy-2-butanone, 2-heptanone, cholest-3, 5-diene, heptanoic acid, decamethylcyclopentasiloxane, pyridine, 9-methylacridine, dipropylene disulfide, 2-dimethyltetradecane, diethyl ether, trimethyl arsenite, and the like, Bicyclo [1.1.0] butane, trimethyl arsenite and trichloromethane have high contents.
Comparative example 1
A processed cheese is prepared from the following raw materials in percentage by mass: 22% of natural cheese, 15.6% of butter, 12.8% of skim milk powder, 0.6% of whey protein powder, 1.0% of polydextrose, 10% o of emulsifying salt, 0.6% of colloid, 0.3% of salt, 0.2% of citric acid, 0.2% of onion and garlic powder and the balance of water. Wherein the emulsifying salt is sodium hexametaphosphate, and the colloid is xanthan gum.
The preparation method of the processed cheese comprises the following steps: mixing → heating and stirring → sterilizing → homogenizing → preserving heat → filling → cooling, the concrete steps are as follows:
(1) mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder and polydextrose raw materials in a melting pot, adding a proper amount of water, and adding emulsifying salt, colloid, modified starch, salt and citric acid.
(2) Heating and stirring: heating and stirring are carried out for 2min at the rotating speed of 1200rpm, and the temperature is raised to 85 ℃ while stirring.
(3) Then adding the scallion and garlic powder and mixing evenly.
(4) And (3) sterilization: keeping at 99 deg.C for 5 min.
(5) Homogenizing: homogenization was carried out at a pressure of 170 bar.
(6) Preserving heat: the temperature was controlled at 85 ℃ and maintained for 8 min.
(7) Filling: the temperature was controlled at 80 ℃.
(8) And (3) cooling: rapidly cooling to 32 deg.C, and storing in refrigerator (10 deg.C).
Indexes of the obtained product are as follows: fat content (in dry matter) 48%, moisture content 57%.
Comparative example 2
A processed cheese is prepared from the following raw materials in percentage by mass: 26% of natural cheese, 17.7% of butter, 10.8% of skim milk powder, 1.4% of whey protein powder, 1.2% of polydextrose, 8% of emulsifying salt, 0.4% of colloid, 0.5% of salt, 0.2% of citric acid, 0.05% of scallion-garlic flavor essence and the balance of water. Wherein the emulsifying salt is prepared from the following components in a mass ratio of 1: 1, and colloid consists of sodium hexametaphosphate and trisodium phosphate in a mass ratio of 1: 1: 1 xanthan gum, carrageenan and mono-diglycerol fatty acid ester.
The preparation method of the processed cheese comprises the following steps: mixing → heating and stirring → sterilizing → homogenizing → preserving heat → filling → cooling, the concrete steps are as follows:
(1) mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder and polydextrose raw materials in a melting pot, adding a proper amount of water, and adding emulsifying salt, colloid, modified starch, salt and citric acid.
(2) Heating and stirring: heating and stirring are carried out for 2min at the rotating speed of 1200rpm, and the temperature is raised to 85 ℃ while stirring.
(3) Then adding the scallion and garlic powder and mixing evenly.
(4) And (3) sterilization: keeping at 99 deg.C for 5 min.
(5) Homogenizing: homogenization was carried out at a pressure of 170 bar.
(6) And (3) heat preservation: the temperature is controlled at 90 ℃ and kept for 10 min.
(7) Filling: the temperature was controlled at 88 ℃.
(8) And (3) cooling: rapidly cooling to 27 deg.C, and storing in refrigerator (5 deg.C).
The indexes of the obtained product are as follows: fat content (in dry matter) 52%, water content 54%.
Comparative example 3
A processed cheese is prepared from the following raw materials in percentage by mass: 28% of natural cheese, 15.8% of butter, 9.8% of skim milk powder, 1.4% of whey protein powder, 1.2% of polydextrose, 13% of emulsifying salt, 1.2% of colloid, 0.3% of salt, 0.3% of citric acid, 0.4% of onion and garlic powder and the balance of water. Wherein the emulsifying salt is prepared from the following components in a mass ratio of 1: 1, and colloid consists of sodium hexametaphosphate and trisodium phosphate in a mass ratio of 1: 1: 1 xanthan gum, carrageenan and mono-diglycerol fatty acid ester.
The preparation method of the processed cheese comprises the following steps: mixing → heating and stirring → sterilizing → homogenizing → preserving heat → filling → cooling, the concrete steps are as follows:
(1) mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder and polydextrose raw materials in a melting pot, adding a proper amount of water, and adding emulsifying salt, colloid, modified starch, salt and citric acid.
(2) Heating and stirring: heating and stirring at 1300rpm for 2min, and heating to 85 deg.C under stirring.
(3) Then adding the scallion and garlic powder and mixing evenly.
(4) And (3) sterilization: keeping at 90 deg.C for 1 min.
(5) Homogenizing: homogenization was carried out at a pressure of 120 bar.
(6) And (3) heat preservation: the temperature was controlled at 88 deg.C for 10 min.
(7) Filling: the temperature was controlled at 85 ℃.
(8) And (3) cooling: rapidly cooling to 27 deg.C, and storing in refrigerator (4 deg.C).
The indexes of the obtained product are as follows: fat content (in dry matter) 50%, water content 54%.
Comparative example 4
A processed cheese is prepared from the following raw materials in percentage by mass: 27% of natural cheese, 20.5% of butter, 6.9% of skim milk powder, 1.2% of whey protein powder, 0.8% of polydextrose, 10% of emulsifying salt, 1.0% of colloid, 0.1% of salt, 0.1% of citric acid, 0.2% of scallion-garlic flavor essence and the balance of water. Wherein the emulsifying salt is prepared from the following components in a mass ratio of 1-3: 1-3 of sodium hexametaphosphate and trisodium phosphate, wherein the colloid comprises the following components in a mass ratio of 1-2: 1-2: 1-2 of xanthan gum, carrageenan and mono-diglycerol fatty acid ester.
The preparation method of the processed cheese comprises the following steps: mixing → heating and stirring → sterilizing → homogenizing → preserving heat → filling → cooling, the concrete steps are as follows:
(1) mixing materials: mixing natural cheese, butter, skim milk powder, whey protein powder and polydextrose raw materials in a melting pot, adding appropriate amount of water, and adding emulsifying salt, colloid, modified starch, salt, citric acid and essence with scallion and garlic flavor.
(2) Heating and stirring: the mixture was heated and stirred at 800rpm for 2min, and heated to 75 ℃ while stirring.
(3) And (3) sterilization: keeping at 95 deg.C for 5 min.
(4) Homogenizing: homogenization was carried out at a pressure of 150 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).
Indexes of the obtained product are as follows: the fat content (on dry matter) was 59% and the moisture content was 55%.
TABLE 2 viscosity test of onion flavor spread processed cheese (units Pa. S at 60 ℃ C.)
| Viscosity Pa.S | Viscosity Pa.S | ||
| Example 1 | 0.91±0.06 b | Comparative example 1 | 0.62±0.04 a |
| Example 2 | 1.09±0.05 bc | Comparative example 2 | 0.50±0.08 a |
| Example 3 | 0.92±0.08 b | Comparative example 3 | 1.30±0.01 d |
| Example 4 | 0.95±0.02 b | Comparative example 4 | 1.12±0.15 cd |
As can be seen from Table 2, comparative example 1 has a reduced state, i.e. reduced viscosity, due to the fact that the reduced amount of whey protein powder and cheese added directly affects the increased water content and reduced fat content (in dry matter) of the final product. Comparative example 2 resulted in a decrease in viscosity due to unreasonable addition of colloid and emulsifying salt. Comparative example 3 resulted in a texture that was too thick due to the increased levels of colloid and emulsifying salts.
TABLE 3 shelf life and microbiological testing of onion flavored spread processed cheese
As can be seen from Table 3, the sterilization temperature and the later-stage heat preservation temperature are insufficient, the preservation temperature is too high, and 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.
TABLE 4 texture determination of onion flavour spread processed cheese (determination time preservation: 2 months)
| Hardness of | Elasticity | |
| Example 1 | 2432±132 b | -1.895±0.10 a |
| Example 2 | 2588±127 b | -2.038±0.095 a |
| Example 3 | 2426±147 b | -1.850±0.107 a |
| Example 4 | 2600±120 b | -2.125±0.088 a |
| Comparative example 1 | 1948±73 a | -1.230±0.110 b |
| Comparative example 2 | 1703±278 a | -1.005±0.151 b |
| Comparative example 3 | 3670±153 c | -1.134±0.185 b |
As can be seen from Table 4, comparative example 1 reduced the amount of cheese and whey protein added, resulting in a lower hardness and a slightly lower elasticity of the final product. Comparative example 2 reduced the content of emulsifying salts and colloids, the texture was more affected and the final product became more soft to collapse. Comparative example 3, in which an excessive amount of emulsifying salt and colloid was added, hardness became harder, but elasticity was not improved.
TABLE 5 sensory evaluation method of onion flavor smeared processed cheese
Table 6 sensory evaluation results of onion flavor smeared processed cheese
As can be seen from Table 6, the cheese of comparative example 1 had a significantly insufficient characteristic odor and was also in a thin state. Comparative example 2 the scallion and garlic has light flavor, soft hardness and poor plasticity, comparative example 3 the scallion and garlic have too strong flavor and insufficient hardness, and comparative example 4 has poor flavor and uneven texture due to process difference.
Finally, it should be noted that: the above embodiments are only used to help understand 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 technical solutions described in the preceding embodiments or to substitute some or all of the technical features, and such modifications or substitutions also fall within the scope of the claims of the present invention.
Claims (7)
1. The onion flavored spread type processed cheese is characterized by being prepared from the following raw materials in percentage by mass: 25-35% of natural cheese, 1.0-1.4% of polydextrose, 0.8-1.4% of whey protein powder, 15.2-21.2% of butter, 5-9.8% of skim milk powder, 9-12% of emulsifying salt, 0.5-1.0% of colloid, 0.2-0.4% of salt, 0.1-0.2% of citric acid, 0.1-0.3% of scallion and garlic powder or scallion and garlic flavor essence 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 colloid is prepared from the following components in a mass ratio of 1-2: 1-2: 1-2 of xanthan gum, carrageenan and mono-diglycerol fatty acid ester;
the preparation method of the onion flavored spread type processed cheese comprises the following steps:
(1) mixing natural cheese, butter, skim milk powder, whey protein powder, polydextrose, water, emulsifying salt, colloid, salt and citric acid to obtain mixture;
(2) heating and stirring the mixture, adding the scallion and garlic powder or scallion and garlic flavor essence, and uniformly mixing;
(3) sterilizing, homogenizing, and performing heat preservation control;
(4) filling and cooling to obtain the product.
2. The onion flavored spread processed cheese of claim 1, wherein the processed cheese has a fat content of 50-58% and a moisture content of 50-55%.
3. The onion flavor spread type processed cheese as claimed in claim 1, wherein in the step (2), the rotation speed of stirring is 900-1500rpm, the temperature is raised to 75-85 ℃ under stirring, and the stirring time is 1-2 min.
4. The onion flavored spread-type processed cheese of claim 1, wherein the temperature of sterilization in the step (3) is 95 to 99 ℃ for 2 to 5 min.
5. The onion flavored spread-type processed cheese of claim 1, wherein the homogenization pressure in step (3) is 130-200 bar.
6. The onion flavored spread-type processed cheese of claim 1, wherein the holding temperature in the step (3) is controlled at 88-92 ℃ for 10-15 min.
7. The onion flavored spread-type processed cheese of claim 1, wherein the filling temperature in the step (4) is 82-88 ℃, and the temperature is rapidly cooled to 25-30 ℃.
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| CN114097891B (en) * | 2021-11-08 | 2023-10-10 | 熊猫乳品集团股份有限公司 | Method for increasing content of methylthiopropanal in processed cheese |
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