CN110613019A - Processed cheese and preparation method thereof - Google Patents

Processed cheese and preparation method thereof Download PDF

Info

Publication number
CN110613019A
CN110613019A CN201910894825.5A CN201910894825A CN110613019A CN 110613019 A CN110613019 A CN 110613019A CN 201910894825 A CN201910894825 A CN 201910894825A CN 110613019 A CN110613019 A CN 110613019A
Authority
CN
China
Prior art keywords
milk
raw materials
cheese
protein powder
butter
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201910894825.5A
Other languages
Chinese (zh)
Inventor
段剑平
侯团伟
吴晓虹
李敬刚
周德满
杨志轩
张凌
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Qiumu Shanghai Business Consulting Partnership LP
Original Assignee
Qiumu Shanghai Business Consulting Partnership LP
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Qiumu Shanghai Business Consulting Partnership LP filed Critical Qiumu Shanghai Business Consulting Partnership LP
Priority to CN201910894825.5A priority Critical patent/CN110613019A/en
Publication of CN110613019A publication Critical patent/CN110613019A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • 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
    • A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/02—Recovery or refining of essential oils from raw materials
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/02—Recovery or refining of essential oils from raw materials
    • C11B9/027—Recovery of volatiles by distillation or stripping

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Dairy Products (AREA)

Abstract

The invention provides a preparation method of processed cheese, which comprises the steps of homogenizing, sterilizing, filling and cooling the mixed raw materials; the order of the homogenization and the sterilization is not limited; the raw materials comprise natural cheese, milk fat, milk powder, protein powder, a sweetening agent, a stabilizing agent and water, wherein the protein powder is protein powderCH-7694 and/or protein powder

Description

Processed cheese and preparation method thereof
Technical Field
The invention relates to the field of dairy products, and particularly relates to a processed cheese and a preparation method thereof.
Background
Natural cheese is a high-end dairy product with rich nutrition and is very popular abroad. However, because of the strong flavor of natural cheese, domestic consumers have low acceptance.
The processed cheese is a product with uniform texture, which is prepared by taking natural cheese as a raw material, crushing, mixing, adding emulsifying salt and other auxiliary materials containing milk or not containing milk, heating, melting, mixing, homogenizing, sterilizing and the like. The processed cheese is rich in nutritional ingredients such as high-quality protein, vitamins, minerals and the like, and has no strong fermentation smell of natural cheese, so that the processed cheese is more popular with Chinese consumers than the natural cheese.
At present, gelatin, carrageenan, locust bean gum and other colloidal substances are commonly used in the preparation of processed cheese so as to obtain better mouthfeel and increase the viscosity of the product. Although these gels are food additives and are harmless to the human body, they are low in nutritive value, and it is known that foods containing gels such as jelly and soft candy are not easily digested by the human body, and if they are excessively consumed, they may cause indigestion.
In the preparation of processed cheese, more gelatin is used, and the gelatin can be divided into edible gelatin, industrial gelatin, medicinal gelatin and photographic gelatin according to different extraction processes. The edible gelatin production raw materials are different from other gelatins, fresh, strictly quarantined and chemically-treated animal bones or skins of pigs, cattle and the like are required to be processed, then the animal bones or skins are dried and crushed by a fully-closed production line, and the requirements on the raw materials and the preparation process are very strict. However, some illegal manufacturers add the leather treated by the tannin into the food, and the toxic and harmful substances such as a large amount of ammonia nitrogen, heavy metal chromium and the like contained in the leather can cause great damage to the bodies of consumers.
Therefore, there is a need for a processed cheese that maintains good mouthfeel and condition without the addition of gums.
Disclosure of Invention
The invention aims to solve the technical problem that the processed cheese in the prior art is not easy to absorb and digest by a human body due to the addition of colloid components, and the processed cheese has certain difficulty in achieving good spreadability and sensory characteristics when no colloid is added. The processed cheese prepared by the method has good mouthfeel and state under the condition of not adding colloid, and avoids the worry of consumers about adding the colloid into the food under the condition of not influencing the mouthfeel, and the zero addition of the edible colloid ensures that the processed cheese prepared by the method is more relieved in food safety. The processed cheese prepared by the invention has less pores, moderate hardness, uniform texture, smooth surface, creamy appearance and good spreadability in the aspects of tissue state and structure. In the aspect of flavor effect, the frankincense is rich, and the flavor is soft. The preparation method is simple and convenient, and is suitable for industrial production.
In the prior art, colloid is generally added during the preparation of the processed cheese, and when the colloid is not added, the processed cheese has certain difficulty in good spreadability and sensory characteristics. Through a great deal of research and grope, the inventor unexpectedly finds that the processed cheese prepared by adopting the specific protein powder has good spreadability and good sensory characteristics under the condition of not adding colloid. In addition, through a large amount of research and grope, the inventor unexpectedly finds that the butter essence prepared by a special process is applied to the preparation of the processed cheese, and the obtained processed cheese has strong frankincense and soft flavor and is obviously superior to the taste and flavor brought by the butter essence sold in the market.
In order to solve the technical problems, the invention provides a preparation method of processed cheese in a first aspect, which comprises the steps of homogenizing and sterilizing mixed raw materials, filling and cooling;
wherein the order of the homogenization and the sterilization is not limited;
the raw materials comprise natural cheese, milk fat, milk powder, protein powder, a sweetening agent, a stabilizing agent and water; the protein powder is protein powderCH-7694 and/or protein powder852B。
In the invention, the protein powderCH-7694 is available from Bai Chuang chemical Co., Ltd, Beijing, and is generally protein powder prepared from milk with protein content higher than 73%, and the chemical indexes generally include: protein (N x 6.38) is not less than 73%, lactose is not more than 15%, fat is not more than 8%, ash content is not more than 6% and water content is not more than 7%.
In the invention, the protein powder852B, available from tianjin health technologies ltd, which is typically micellar casein (content 75%) isolated from milk, and chemical indicators typically include: moisture 6% or less, protein 81.5%, dry protein 86% or more (e.g., 86%), casein micelles/protein 92%, fat 2.5% or less (e.g., 1.5%), carbohydrate 4%, lactose 6% or less (e.g., 4%) and ash 9% or less (e.g., 8%).
In the invention, the raw materials preferably comprise 15 to 25 percent of natural cheese, 6.5 to 15.5 percent of milk fat, 8 to 12 percent of milk powder, 1.2 to 4.5 percent of protein powder, 4 to 8 percent of sweetening agent, 1 to 1.5 percent of stabilizer and 36.5 to 64.3 percent of water;
wherein the natural cheese may be present in an amount of any of 15% to 25%, for example 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23% or 24%, preferably 23.4%;
wherein the milk fat content may be any value from 6.5% to 15.5%, such as 7%, 7.5%, 8%, 8.4%, 8.5%, 9%, 9.5%, 10%, 11%, 12%, 13%, 14%, 14.5% or 15%;
wherein, the content of the milk powder can be any value of 8-12%, such as 9%, 10% or 11%;
wherein, the content of the albumen powder can be any value in 1.2-4.5%, such as 1.7%, 2%, 2.5%, 3%, 3.5% or 4%, preferably 4.2%;
wherein the sweetener may be present in an amount of any of 4% to 8%, for example 5%, 6% or 7%, preferably 6.7%;
wherein the content of the stabilizer can be any value from 1% to 1.5%, such as 1.1%, 1.2%, 1.3% or 1.4%;
wherein, the content of the water can be 37.6 to 38.9 percent.
The percentage is the mass percentage of the raw materials.
In the present invention, the processed cheese preferably contains no colloid, i.e., no colloid is added to the raw materials. The colloid may be conventional in the art and generally refers to food colloids used in food products, such as the types mentioned in the background section which may be used in the preparation of processed cheese (e.g., gelatin, carrageenan, locust bean gum, etc.).
In the invention, the protein powderCH-7694 and protein powder852B in a mass ratio of 1:10 to 10:1, preferably 1:2 to 2:1, more preferably 2.5: 1.7.
In the invention, the natural cheese generally refers to a cheese product which is obtained by taking cow milk or mixed milk as a raw material, adding a leavening agent and rennet, and carrying out processes such as curding, whey discharging, squeezing and the like; the ingredients in natural cheese generally include: the fat content is 24-37%, the protein content is 20-28%, and the water content is 35-45%, wherein the percentages are mass percentages. The natural cheese is preferably Cheddar cheese; the cheddar cheese preferably comprises a low-salt cheddar cheese. The mass ratio of the low-salt cheddar cheese to the raw material is preferably 15 to 23.4%, for example, 16.7%. If low salt cheddar cheese is used, the processed cheese may be made with less sodium or, if the same is commercially available, a higher calcium content (in a preferred embodiment of the invention, the calcium content is about 2 times higher), consistent with current healthy consumption concepts of low sodium and high calcium.
In the present invention, the cheddar cheese generally refers to a ripened cheddar cheese routinely used by those skilled in the art. In a preferred embodiment of the invention, the ingredients of the ripened cheddar cheese used may be, for example, protein 23.32%, water 35.68%, fat 36.20%, carbohydrate 0.01%, salt 1.82%; the ingredients of the ripened low-salt cheddar cheese used may be: 23.72% protein, water 37.68%, fat 35.07%, carbohydrate 0.1%, salt 0.4%.
In the present invention, the milk fat may be any milk fat conventionally used in the art, and may be any existing product obtained from milk to provide a milk fat as a main component, preferably butter and/or cream. The cream is generally in a liquid state, and the cream content is generally 38-40% (mass percent). Frozen cream may be used when preparing the processed cheese. When the milk fat is butter and cream, the mass ratio of the butter to the cream is preferably 1:1 or less, more preferably 1.1: 2.
In the present invention, the powdered milk may be powdered milk conventionally used in the art, such as whole milk powder and/or skim milk powder.
In the present invention, the sweetener can be a sweetener conventionally used in the art, and is generally a substance capable of providing sweetness and supplementing solid, preferably one or more of white granulated sugar, high fructose corn syrup, sucrose and corn syrup, for example, white granulated sugar alone.
In the present invention, the stabilizer may be a stabilizer conventionally used in the art, preferably starch and/or an emulsifying salt, preferably one or more of trisodium phosphate, sodium hexametaphosphate, disodium hydrogen phosphate, sodium pyrophosphate, disodium dihydrogen pyrophosphate. When the stabilizer is starch and an emulsifying salt, the mass ratio of the starch to the emulsifying salt is preferably 1:1 or less, and more preferably 6: 7. When the emulsifying salt is sodium hexametaphosphate and trisodium phosphate, the mass ratio of the sodium hexametaphosphate and trisodium phosphate may be 2: 1.
In the invention, the raw materials can also comprise a nutrition enhancer which is conventionally used in the field, and the nutrition enhancer is preferably calcium carbonate and/or oryzanol; the weight ratio of the nutrition enhancer in the raw materials is preferably less than 1.2%. The calcium carbonate is preferably ground calcium carbonate. The lidinox may be a commercially available lidinox, for example, a lidinox available from shanghai jutsu technologies incorporated, which has a product composition of: 11935 and 17902VA(IU/g)；2621-3931VD(IU/g); 325.6-488.4 taurine (mg/g); the remainder was filled with maltodextrin. For example, the nutrient supplement may be oryzanol and ground calcium carbonate, the percentage by mass of the oryzanol in the raw material may be 0.1%, and the percentage by mass of the ground calcium carbonate in the raw material may be 1.1%.
In the invention, the raw materials can also contain one or more of flavor substances and preservatives; the flavor substance is preferably 4.2% or less, for example 0.06%, by mass of the raw material; the preservative accounts for less than 0.1% of the raw materials by mass; the flavor substances can be edible essence, edible spice and/or jam and the like. The preservative may be potassium sorbate.
In the present invention, the edible essence can be an edible essence conventional in the art, preferably a butter essence, which is preferably prepared according to the following preparation method:
(a) sterilizing the mixed raw materials, inoculating lactobacillus, and fermenting; the raw materials comprise light condensed milk and raw milk, and the mass ratio of the light condensed milk to the raw milk is 8:1-9: 1;
(b) fractionating the fermentation product obtained in the step (a), and mixing the fractionated product with 2-3% of the fermentation product, wherein the percentage is mass percentage.
Preferably, in step (a), the sterilization is pasteurization, the pasteurization temperature is 78-95 ℃, and the pasteurization time is 15-30 seconds.
Preferably, in step (a), the amount of said lactic acid bacteria is 5-6 wt%.
Preferably, in step (a), the lactic acid bacteria are streptococcus lactis and/or lactobacillus bulgaricus; when the streptococcus lactis and the lactobacillus bulgaricus are inoculated simultaneously, the mass ratio of the streptococcus lactis to the lactobacillus bulgaricus is 1: 2.
Preferably, in step (a), the fermentation time is 30min-3 h.
Preferably, in step (a), the temperature of the fermentation is 36-38 ℃.
Preferably, the step (b) is followed by a filling step.
In the present invention, the mixing may be melt mixing; the melt mixing may be conventional in the art, and is generally intended to provide uniform mixing of the ingredients with stirring. The raw materials are preferably stirred and premixed before the melting and mixing; the pre-mixing agitation rate is preferably from 500r/min to 1000r/min, for example 800 r/min; the temperature of the melting is preferably from 90 ℃ to 95 ℃, for example 93 ℃; the temperature is gradually increased during the premixing, and the main melt-mixing after the premixing is performed when the temperature is increased to the melting temperature. The stirring rate of the melt mixing is preferably 1500r/min to 2000 r/min.
In the present invention, the melt mixing generally refers to mixing raw materials by heating them to a molten state, and the melting generally refers to a process in which the kinetic energy of the thermal motion of molecules increases when the temperature is increased, causing crystal destruction and changing the substance from a crystal phase to a liquid phase.
In the present invention, the homogenization may be conventional in the art, and is generally followed by hot homogenization after melt mixing. The homogenization pressure is preferably between 105bar and 115bar, for example 110 bar.
In the present invention, the sterilization in the preparation of the processed cheese may be conventional in the art, preferably pasteurization, preferably at a temperature of 88 ℃ to 95 ℃, for example 90 ℃; the pasteurization time is preferably 5min to 15 min.
In the present invention, the filling may be conventional in the art, and the temperature of the filling is preferably 80 ℃ to 88 ℃, for example 82 ℃.
In the present invention, the filling and cooling may be performed by cold storage, and the cold storage temperature is preferably 0 to 5 ℃.
In a preferred embodiment of the present invention, the raw materials may include: 23.4% of cheddar cheese, 5.5% of butter, 10% of cream, 6.7% of white granulated sugar, 0.1% of oryzanol, 10% of full cream milk powder, 0.6% of starch, 0.7% of emulsifying salt, 1.1% of calcium carbonate, and protein powderCH-76942.5%, and protein powder852B 1.7%, potassium sorbate 0.1% and water 37.6%, wherein the cheddar cheese comprises 16.7% of low-salt cheddar cheese, the emulsifying salts are sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2:1, and the percentages are mass percentages of the raw materials.
In a preferred embodiment of the present invention, the raw materials may include: 23.4% of cheddar cheese, 5.5% of butter, 10% of cream, 6.7% of white granulated sugar, 0.1% of oryzanol, 10% of full cream milk powder, 0.6% of starch, 0.7% of emulsifying salt, 1.1% of calcium carbonate, and protein powderCH-76942.5%, and protein powder852B 1.7%, potassium sorbate 0.1%, water 37.54% and butter essence 0.06%, whereinThe cheddar cheese comprises 16.7% of low-salt cheddar cheese, wherein the emulsifying salt is sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2:1, and the percentage is the mass percentage of the raw materials.
In order to solve the above technical problems, in a second aspect of the present invention, there is provided a method for preparing butter essence, comprising the steps of:
(a) sterilizing the mixed raw materials, inoculating lactobacillus, and fermenting; the raw materials comprise light condensed milk and raw milk, and the mass ratio of the light condensed milk to the raw milk is 8:1-9: 1;
(b) after fractionating the fermentation product in the step (a), mixing the fractionated product with 2-3% of the fermentation product, wherein the percentage is mass percentage.
Preferably, in step (a), the sterilization is pasteurization, the pasteurization temperature is 78-95 ℃, and the pasteurization time is 15-30 seconds.
Preferably, in step (a), the amount of said lactic acid bacteria is 5-6 wt%.
Preferably, in step (a), the lactic acid bacteria are streptococcus lactis and/or lactobacillus bulgaricus; when the streptococcus lactis and the lactobacillus bulgaricus are inoculated simultaneously, the mass ratio of the streptococcus lactis to the lactobacillus bulgaricus is 1: 2.
Preferably, in step (a), the fermentation time is 30min-3 h.
Preferably, in step (a), the temperature of the fermentation is 36-38 ℃.
Preferably, the step (b) is followed by a filling step.
In order to solve the technical problems, in a third aspect of the invention, the butter essence prepared by the preparation method is provided.
In a preferred embodiment of the present invention, the analysis result of the basic physicochemical index of the butter essence is shown in table 1 below, which specifically comprises: each 100g of the butter essence comprises 0.41g of protein, 28g of fat, 4.44g of carbohydrate and 66.4g of water. The method or the apparatus used for analyzing the basic physicochemical indexes is shown in table 1, and it is to be noted that: as known to those skilled in the art, these testing methods (or apparatuses) are one of the most common reliable methods, but the experiments between different batches still have a certain error (for example, about 5%), so that the specific values of the present invention do not constitute an absolute limitation to the protection scope of the present invention.
TABLE 1 basic physicochemical indices of butter essence
Categories Content (%) Detection method
Protein 0.41 GB 5009.5-2016 (first method)
Fat 28.00 GB 5009.6-2016 (second method)
Carbohydrate compound 4.44 GB 28050-2011
Water (W) 66.4 GB 5009.3-2016 (first method)
In a preferred embodiment of the present invention, the following table 2 shows the results of the flavor analysis of butter essence by GC-MS, specifically, the flavor of butter essence comprises: 2.59% of ethanol, 1.07% of ethyl 2-methylpropionate, 7.89% of ethyl butyrate, 1.18% of butyl butyrate, 2.40% of ethyl hexanoate, 10.94% of isoamyl isobutyrate, 2.43% of 2-nonanone, 4.42% of ethyl octanoate, 2.55% of butyl lactate, 1.05% of 2-undecanone, 9.30% of butyric acid, 4.30% of ethyl decanoate, 1.29% of hexamethylcyclotrisiloxane, 1.90% of butylated hydroxytoluene, 1.22% of 5-butyl-dihydro-2 (3H) -furanone, 1.03% of ethyl maltol, 6.57% of octanoate, 1.01% of nonanolide, 1.81% of 5-hexyl-dihydro-2 (3H) -furanone, 8.29% of delta-decalactone, and 9.93% of gamma-heptylbuty; the flavor components of the butter essence preferably further comprise: 0.81% of ethyl acetate, 0.54% of 2-hydroxychalcone, 0.24% of trimethylsilanol, (R) -3-hydroxybutyric acid, 0.10% of butyl acetate, 0.51% of 1-butanol, 0.11% of 3-methylacetate, 0.70% of n-butanol, 0.63% of d-limonene, 0.16% of hexyl acetate, 0.19% of hydroxybutanone, 0.30% of 2, 3-dimethylpyrazine, 0.39% of n-hexanol, 0.19% of acetic acid, 0.22% of furfural, 0.86% of ethyl 4-oxopentanoate, 0.31% of dimethylsilanediol, 0.16% of 2-butoxy-1-methyl-2-oxoethylbutyrate, 0.60% of dihydro-5-propyl-2 (3H) furanone, 0.36% of 2-tridecanone, 0.31% of hexanoic acid, 0.85% of ethyl laurate, 0.32% of octamethylcyclotetrasiloxane, 0.12% of dihydro-5-methyl-5-2 (3H) -furanone, 0.23% of (S) -2-methyl-2-pyrrolidine, 0.30% of glycerol-1, 2-diacetate, 0.51% of 1- (1Z-oleyl alcohol) -Sn-propanetriyl-3-phosphorylcholine, 0.40% of glycerol diacetate, 0.22% of 1,2,3, glycerol-1-acetate, 0.11% of 9-decenoic acid, 0.60% of delta-dodecanol, 0.32% of lauric acid, 0.17% of ethyl vanillin and 0.85% of vanillin, wherein the percentages are ratios of peak areas of the respective components to the total peak area in GC-MS measurement. The percentage of these flavor components is a value obtained by measuring peak areas using GC-MS (gas chromatography-mass spectrometry) which is conventional in the art, and calculating the ratio of the peak area of each component to the total peak area after calculation according to a peak normalization method.
TABLE 2 butter essence flavor ingredients (GC-MS measurement results)
Note: the table above shows only the screened flavor components at levels greater than 0.1% (over 300 unscreened components); the percentage is the proportion of the peak area of each component in the total peak area after calculation according to a peak normalization method.
In order to solve the technical problems, the fourth aspect of the invention provides a method for preparing processed cheese, which comprises the steps of homogenizing and sterilizing the mixed raw materials, filling and cooling;
wherein the order of the homogenization and the sterilization is not limited;
the raw materials comprise natural cheese, milk fat, milk powder, protein powder, a sweetening agent, a stabilizing agent, butter essence and water; the butter essence is the butter essence of the third aspect of the invention.
Preferably, the experimental steps and conditions etc. of the process for the preparation of processed cheese are as described in the first aspect of the invention.
Preferably, the protein powder is not protein powderCH-7694 and the protein powder is not protein powder852B。
Preferably, the natural cheese does not include full cream curd, and the full cream curd is prepared by: after nanofiltration and electrodialysis are carried out on the raw milk, the steps of sterilization, fermentation, curdling, whey discharging, stacking brewing, squeezing and maturation are carried out; the nanofiltration temperature is 10-15 ℃, the nanofiltration pressure is 1.5-2.0MPa, and the nanofiltration time is 25-30 min; the working current of the electrodialysis is 40-50A, the feed flow rate of the electrodialysis is 80-112mL/min, and the feed temperature of the electrodialysis is 18-36 ℃;
more preferably, the sterilization after the nanofiltration and electrodialysis is pasteurization, and the pasteurization temperature is preferably 72-95 ℃; the pasteurization time is preferably 15-30 seconds; and/or, the fermentation is carried out by inoculating lactobacillus; the temperature of the fermentation is 34-42 ℃, for example 38 ℃; the fermentation time is 20-45 min; the lactic acid bacteria are streptococcus thermophilus and/or lactobacillus bulgaricus; when the lactic acid bacteria are streptococcus thermophilus and lactobacillus bulgaricus, the mass ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1: 2; the inoculation amount of the lactic acid bacteria is 2-5 wt%, preferably 3 wt%; and/or the curdling is performed by adding rennin; the addition amount of the rennin is 1-3 wt%, and the curding time is 20-40 min; and/or boiling, stirring and filtering are also included between the curds and the whey discharge; and/or the maturation time is 12-36h, such as 24 h; and/or, after said maturation, also a cryopreservation; and/or the raw milk is preferably raw milk with 3-4 wt% of protein, 3-4 wt% of fat and 3-5 wt% of lactose, more preferably raw milk with 3.2 wt% of protein, 3.2 wt% of fat and 4 wt% of lactose; and/or the raw milk is preferably raw cow milk or raw goat milk; and/or the raw milk is skim milk; and/or, each 100g of said whole milk curd comprises 1434 + -472 kJ of energy, 26.3 + -4 g of protein, 25.2 + -10 g of fat, 3.2 + -2 g of carbohydrate and 20-46mg of sodium; and/or the full cream curd block accounts for 50-100% of the natural cheese by mass.
In order to solve the above technical problems, in a fifth aspect of the present invention, there is provided a processed cheese produced by the production method according to the first aspect of the present invention or the production method according to the fourth aspect of the present invention.
In the present invention, the term "comprising" may mean that other components exist in addition to the components listed later; the case of "consisting of … …" is also understood, i.e. to include only the elements listed below, without the presence of other elements.
Except for special description, the percentage used is the mass percentage of each component in the total mass of the raw materials.
In the present invention, the processed cheese may also be referred to as processed cheese, recombined cheese, or other terms commonly used in the art.
In the invention, a certain amount of vitamins (such as V) can be additionally added into the processed cheeseA、VD) The taurine has the effects of promoting the intelligence development of children, improving the memory capacity and the like, so that the product is more nutritious.
The starting materials or reagents used in the present invention are commercially available unless otherwise specified.
On the basis of the common knowledge in the field, the preferable conditions of the technical characteristics of the invention can be combined randomly to obtain the preferable embodiment of the invention.
The positive progress effects of the invention are as follows:
1) under the condition of not adding colloid, the taste and the state of the prepared processed cheese are kept good, under the condition of not influencing the taste, the worry of consumers about the addition of the food colloid is avoided, and the zero addition of the edible colloid ensures that the processed cheese prepared by the method is more relieved in food safety.
2) The processed cheese prepared by the invention has less pores, moderate hardness, uniform texture, smooth surface, creamy appearance and good spreadability in the aspects of tissue state and structure. In the aspect of flavor effect, the frankincense is rich, and the flavor is soft.
Drawings
Fig. 1 is a graph of the spread effect of the processed cheese prepared in example 1.
Fig. 2 is a graph showing the smearing effect of the processed cheese prepared in comparative example 1.
Fig. 3 is a graph of the spread effect of the processed cheese prepared in comparative example 2.
Fig. 4 is a graph showing the results of the texture state of the samples in (1) of effect example 2, in which a is a graph showing the results of the processed cheese obtained in example 1, b is a graph showing the results of the processed cheese obtained in comparative example 3, and c is a graph showing the results of the processed cheese obtained in comparative example 4.
Fig. 5 is a graph showing the results of the smearing effect of the samples in (2) of example 2, in which a is a graph showing the results of the processed cheese obtained in example 1, b is a graph showing the results of the processed cheese obtained in comparative example 3, and c is a graph showing the results of the processed cheese obtained in comparative example 4.
FIG. 6 is a GC-MS flavor analysis spectrum of the butter essence prepared in example 3.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions. The starting materials or reagents used in the examples are, unless otherwise specified, commercially available.
The raw materials used in the following examples are as follows:
low salt cheddar cheese, ripe cheddar cheese, bland butter, cream, whole milk powder: all purchased from Shanghai Jia foreign national trade company Limited; sodium hexametaphosphate and trisodium phosphate: shanghai level Rich food science and technology, Inc.; starch: IngredionSingapore Pte Ltd; protein powder 7694 (cargo number)CH-7694): beijing Zhongbai Chuangindustrial chemical Co., Ltd; protein powder 852B (cargo number)852B) The method comprises the following steps Tianjin health science and technology Limited; lidewei (purchased from Shanghai Yancheng Nutrition products science and technology Co., Ltd., the product composition is 11935-A(IU/g)；2621-3931 VD(IU/g); 325.6-488.4 taurine (mg/g)).
In the following examples, unless otherwise specified,% used is mass% of each of the raw materials in the total mass.
In the examples below, the ingredients of the mature cheddar cheese used may be 23.32% protein, 35.68% water, 36.20% fat, 0.01% carbohydrate, 1.82% salt; the low-salt cheddar cheese used may have the following composition: 23.72% protein, 37.68% water, 35.07% fat, 0.1% carbohydrate, 0.4% salt.
Example 1
Raw materials: 6.7% mature cheddar cheese; 16.7% low salt cheddar cheese; 5.5% light butter; 10% frozen cream; 6.7 percent of white granulated sugar; 0.1% of Liwei; 10% whole milk powder; 0.6% starch; 0.7% of composite emulsifying salt (sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1); 1.1% ground calcium carbonate; 2.5% protein powder 7694; 1.7% protein powder 852B; 0.1% potassium sorbate; 37.6% of water.
The preparation method comprises the following steps:
(1) melting and mixing the raw materials: all the raw materials are stirred and mixed uniformly. The premixing stirring speed is 500r/min, the temperature is gradually increased during premixing, the melting and mixing are carried out after the temperature reaches 95 ℃ during melting, and the stirring speed during melting and mixing is 1500 r/min.
(2) Homogenizing while hot at 115 bar; after homogenization, conventional pasteurization treatment is carried out at the temperature of 95 ℃ for 5 min.
(3) The filling temperature is 82 ℃, and after filling, the product is cooled and sent to a 0-5 ℃ refrigeration house for storage.
The prepared processed cheese is smeared on a glass ware, as shown in fig. 1 or a of fig. 4 or a of fig. 5, the prepared processed cheese has good smearing performance and uniform texture, and can be smeared uniformly very easily.
Example 2
Raw materials: 6.7% mature cheddar cheese; 16.7% low salt cheddar cheese; 5.5% light butter; 10% frozen cream; 6.7 percent of white granulated sugar; 0.1% of Liwei; 10% whole milk powder; 0.6% starch; 0.7% of composite emulsifying salt (sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1); 1.1% ground calcium carbonate; 2.5% protein powder 7694; 1.7% protein powder 852B; 0.1% potassium sorbate; 37.6% of water.
The preparation method comprises the following steps:
(1) melting and mixing the raw materials: all the raw materials are stirred and mixed uniformly. The premixing stirring speed is 800r/min, the temperature is gradually increased during premixing, the melting and mixing are carried out after the melting temperature reaches 93 ℃, and the stirring speed during the melting and mixing is 1500 r/min.
(2) Homogenizing while hot at homogenizing pressure of 110 bar; homogenizing, and performing conventional pasteurization at 90 deg.C for 5 min.
(3) The filling temperature is 80 ℃, and after filling, the product is cooled and sent to a 0-5 ℃ refrigeration house for storage.
Example 3
Raw materials: 6.7% mature cheddar cheese; 16.7% low salt cheddar cheese; 5.5% light butter; 10% frozen cream; 6.7 percent of white granulated sugar; 0.1% of Liwei; 10% whole milk powder; 0.6% starch; 0.7% of composite emulsifying salt (sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1); 1.1% ground calcium carbonate; 2.5% protein powder 7694; 1.7% protein powder 852B; 0.1% potassium sorbate; 0.06% butter essence; 37.54% water.
The preparation method comprises the following steps:
(1) melting and mixing the raw materials: all the raw materials are stirred and mixed uniformly. The premixing stirring speed is 500r/min, the temperature is gradually increased during premixing, the melting and mixing are carried out after the melting temperature is 95 ℃, and the stirring speed during the melting and mixing is 2000 r/min.
(2) Homogenizing while hot at 115 bar; after homogenization, conventional pasteurization treatment is carried out at the temperature of 95 ℃ for 5 min.
(3) The filling temperature is 82 ℃, and after filling, the product is cooled and sent to a 0-5 ℃ refrigeration house for storage.
The preparation method of the butter essence in the raw materials comprises the following steps:
a) mixing: mixing 90% of light condensed milk (Shanghai Jia foreign international trade Co., Ltd.) and 10% of raw milk uniformly to obtain a mixed solution;
b) and (3) sterilization: pasteurizing the mixed solution, and heating at 78 deg.C for 30 s;
c) fermentation: inoculating 5-6% lactobacillus (including Streptococcus lactis and Lactobacillus bulgaricus at a mass ratio of 1:2) (Danisco (China) Co., Ltd.), and fermenting at 38 deg.C for 30 min;
d) fractional distillation: separating the flavor components by a conventional fractionation method;
e) and (3) finished product: mixing the fraction with 2-3% of fermentation substrate and the fraction, and packaging.
The basic physicochemical indexes and flavor components (GC-MS measurement results) of the prepared butter essence are shown in tables 1 and 2 in the summary of the invention. The GC-MS flavor component analysis spectrum of the obtained butter essence is shown in figure 6.
Comparative example 1
Raw materials: 6.7% mature cheddar cheese; 16.7% low salt cheddar cheese; 5.5% light butter; 10% frozen cream; 6.7 percent of white granulated sugar; 0.1% of Liwei; 10% whole milk powder; 0.6% starch; 0.7% of composite emulsifying salt (sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1); 1.1% ground calcium carbonate; 3% gelatin; 0.1% potassium sorbate; 38.8% water.
The preparation method is the same as that of example 1.
The spread results are shown in fig. 2, and the processed cheese obtained was poor in spreadability and could not be formed into a spread-type cheese.
Comparative example 2
Raw materials: 6.7% mature cheddar cheese; 16.7% low salt cheddar cheese; 5.5% light butter; 10% frozen cream; 6.7 percent of white granulated sugar; 0.1% of Liwei; 10% whole milk powder; 0.6% starch; 0.7% of composite emulsifying salt (sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1); 1.1% ground calcium carbonate; 1% carrageenan; 0.1% potassium sorbate; 40.8% water.
The preparation method is the same as that of example 1.
The smearing results are shown in fig. 3, and the processed cheese obtained by the preparation method has poor smearing performance and cannot form a smearing type cheese.
Comparative example 3
Raw materials: 6.7% mature cheddar cheese; 16.7% low salt cheddar cheese; 5.5% light butter; 10% frozen cream; 6.7 percent of white granulated sugar; 0.1% of Liwei; 10% whole milk powder; 0.6% starch; 0.7% of composite emulsifying salt (sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1); 1.1% ground calcium carbonate; 4.2% protein powder (80% concentrated whey protein): (Hengyunnan); 0.1% potassium sorbate; 37.6% of water.
The preparation method is the same as that of example 1.
Wherein, the main components of the protein powder (80% concentrated whey protein) purchased from the constant nature comprise: protein (N × 6.38) 79.78%, protein dry basis 84%, fat 3.6%, moisture 5%, ash 3.6%, lactose monohydrate 5.42%, pH 6.5, the percentages being percentages of each component in the protein powder.
Comparative example 4
Raw materials: 6.7% mature cheddar cheese; 16.7% low salt cheddar cheese; 5.5% light butter; 10% frozen cream; 6.7 percent of white granulated sugar; 0.1% of Liwei; 10% whole milk powder; 0.6% starch; 0.7% of composite emulsifying salt (sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1); 1.1% ground calcium carbonate; 4.2% protein powder (80% casein content) (cross-guest food technology (shanghai) ltd); 0.1% potassium sorbate; 37.6% of water.
The preparation method is the same as that of example 1.
Wherein, the main components of the protein powder (80% content of casein) purchased from Cross-customer food science and technology (Shanghai) limited comprise: the protein matrix is more than or equal to 85 percent, the fat is less than or equal to 1.8 percent, the lactose is less than or equal to 5 percent, the ash content is less than or equal to 8 percent, the water content is less than or equal to 5 percent, the nitrite is less than or equal to 50mg/kg, and the like, wherein the casein accounts for 95.5g/100g of protein, the pH value is 6.65-6.85, and the percentages are percentages of all components in the protein powder.
Comparative example 5
Raw materials: 6.7% mature cheddar cheese; 16.7% low salt cheddar cheese; 5.5% light butter; 10% frozen cream; 6.7 percent of white granulated sugar; 0.1% of Liwei; 10% whole milk powder; 0.6% starch; 0.7% of composite emulsifying salt (sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1); 1.1% ground calcium carbonate; 1.7% protein powder 852B; 2.5% protein powder 7694; 0.1% potassium sorbate; 0.06% butter essence (available from Zhejiang Saisai Biotech limited); 37.5% of water.
The preparation method is the same as that of example 3.
Effect example 1 component measurement
Compositional determinations (as are conventional in the art) were made with the processed cheese products of the present invention and the results are shown in table 3, which shows that the sodium levels in the examples were relatively low and the calcium levels were maintained at a high level. Wherein the commercially conventional processed cheese used in comparative examples 6 and 7 is a commercially conventional processed cheese on the market.
As can be seen from table 3, the processed cheese made according to the present invention has a significantly higher calcium content by a factor of about 2 when the sodium content is lower than or comparable to that of the commercial processed cheese.
TABLE 3
Effect example 2 observation of tissue State, measurement of smearing Effect, and sensory comparison measurement of tissue Structure
The processed cheeses obtained in example 1, comparative example 3, and comparative example 4 were subjected to the observation of texture state, the test of smearing effect, and the sensory comparison test of texture structure at the same time.
(1) After refrigeration, the tissue state of the samples is shown in fig. 4. Wherein a is the result of example 1, which has less pores; b is the result of comparative example 3, which has a large number of pores; c is the result of comparative example 4, which has many pores.
(2) The smearing effect of the sample is shown in fig. 5. Wherein a is the result of example 1, and the hardness is moderate; b is the result of comparative example 3, the texture was soft; c is the result of comparative example 4, the texture was harder.
(3) Sensory comparative tests were also performed on the processed cheeses obtained in example 1, comparative example 3 and comparative example 4, and the texture of the spreadable processed cheese of the processed cheese was evaluated in a sensory manner. The organizational structure of the spreadable processed cheese is classified into three grades: first-stage: the texture is uniform, the surface is smooth, the coating is creamy, and the spreadability is good: 90-100 minutes; and (2) second stage: uniform texture, smooth surface, slightly soft or hard, spreadability: 70-89 min; third-stage: substantially uniform texture with slight whey wash out on the surface: 10-69 points. The samples were subjected to sensory evaluation by 10 professional food personnel and the results averaged as shown in table 4.
As can be seen from table 4, the processed cheese obtained in example 1 had a texture score of more than 90 points, which is much higher than that of comparative examples 3 and 4, indicating that it had a uniform texture, smooth surface, creamy texture, and good spreadability. After other protein powder is used, the score of the prepared processed cheese is only 80.3 or even lower.
TABLE 4
Effect example 3 measurement of flavor Effect (butter essence contrast experiment)
Sensory comparative tests were also performed on the processed cheeses obtained in example 1, comparative example 3 and comparative example 5. The flavor grade is divided into three grades: first-stage: the frankincense is strong, the flavor is soft: 80-100 min; and (2) second stage: slightly less frankincense, general flavor: 50-80 minutes; third-stage: mild frankincense: 10-50 minutes. The samples were subjected to sensory evaluation by 10 professional food personnel and the results averaged as shown in table 5.
As can be seen from table 5, the processed cheese made in example 3 had a flavor score as high as 84.9, which is much higher than comparative example 5 and example 1, indicating a strong, soft flavor. The flavor evaluation was lower for example 1 without butter essence or for comparative example 5 with commercial butter essence.
TABLE 5
Effect example 4 measurement of flavor Effect
Processed cheese 1: raw materials: 9% mature cheddar cheese; 9% of full cream curd; 9% salt-free butter; 12% frozen cream; 12% of white granulated sugar; 3% of skimmed milk powder; 1.4% protein powder CH 7694; 1.4 percent852B; 1% ground calcium carbonate; 0.5% of composite emulsifying salt (sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1); 0.5% stabilizer (xanthan gum: carrageenan: locust bean gum: 1: 1); 0.06% butter essence; 0.08% potassium sorbate; 41.06% water.
The manufacturing method of the processed cheese 1 comprises the following steps:
(1) melting and mixing the raw materials: all the raw materials are stirred and mixed uniformly. The premixing stirring speed is 500r/min, the temperature is gradually increased during premixing, the melting and mixing are carried out after the temperature reaches 95 ℃ during melting, and the stirring speed during melting and mixing is 1500 r/min.
(2) Homogenizing while hot at 115 bar; homogenizing, and pasteurizing at 95 deg.C for 5 min.
(3) The filling temperature is 82 ℃, and after filling, the product is cooled and sent to a 0-5 ℃ refrigeration house for storage.
Wherein, the preparation process of the butter essence in the raw materials is the same as that of the example 3. The preparation process of the full cream curd block is as follows:
1) and (3) standardization: standardizing the stored raw milk (the standardization is to ensure the consistency of product production, and the standardized milk contains 3.2% of protein, 3.2% of fat and 4% of lactose);
2) nanofiltration & electrodialysis: the operation temperature is controlled at 10 ℃, and the pressure of an inlet and an outlet is controlled at 2 MPa; the nanofiltration concentration time is 25 min; the working current of the electrodialysis is 45A, the feed flow rate of the electrodialysis is 98mL/min, and the feed temperature of the electrodialysis is 22 ℃;
3) pasteurization: heating at 72 deg.C for 15-30 s;
4) fermentation: inoculating 3% lactobacillus (a B3 type strain from Danisco, which is a combination of Lactobacillus bulgaricus and Streptococcus thermophilus at a mass ratio of 2:1) at 38 deg.C, and fermenting for 20 min;
5) curding: adding 1% -3% rennin, and coagulating for 20-40 min;
6) boiling and stirring;
7) filtering and discharging whey;
8) stacking and brewing;
9) squeezing: cutting and pressing the mixture after entering a die;
10) and (3) maturing: ripening for about 1 day;
11) and (4) preservation: after cooling, the mixture was stored by freezing.
Comparative cheese 1:
raw materials: 9% mature cheddar cheese; 9% of full cream curd; 9% salt-free butter; 12% frozen cream; 12% of white granulated sugar; 3% of skimmed milk powder; 1.4% protein powder CH 7694; 1.4 percent852B; 1% ground calcium carbonate; 0.5% of composite emulsifying salt (sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1); 0.5% stabilizer (xanthan gum: carrageenan: locust bean gum: 1: 1); 0.06% butter essence (available from Zhejiang Saisai Biotech limited); 0.08% potassium sorbate; 41.06% water. The preparation method of the processed cheese and the preparation process of the full cream curd block are the same as the processed cheese 1.
Comparative cheese 2:
raw materials: 9% mature cheddar cheese; 9% of full cream curd; 9% salt-free butter; 12% frozen cream; 12% of white granulated sugar; 3% of skimmed milk powder; 1.4% protein powder CH 7694; 1.4 percent852B; 1% ground calcium carbonate; 0.5% of composite emulsifying salt (sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1); 0.5% stabilizer (xanthan gum: carrageenan: locust bean gum: 1: 1); 0.06% Danish butter essence (available from Zhejiang Saisai Biotech Co., Ltd.); 0.08% potassium sorbate; 41.06% water. The preparation method of the processed cheese and the preparation process of the full cream curd block are the same as the processed cheese 1.
Sensory comparative tests of flavor impact were conducted on processed cheese 1, comparative cheese 1, and comparative cheese 2 described above. The flavor grade is divided into three grades: first-stage: the frankincense is strong, the flavor is soft: 80-100 min; and (2) second stage: slightly less frankincense, general flavor: 50-80 minutes; third-stage: mild frankincense: 10-50 minutes. The samples were subjected to sensory evaluation by 10 professional food personnel and the results averaged as shown in table 6.
As can be seen from table 6, the processed cheese made from processed cheese 1 had a flavor score as high as 87.1, which is much higher than that of comparative cheese 1 and comparative cheese 2, indicating that the processed cheese made therefrom was strong in flavor and soft in flavor. The flavor evaluations of both comparative cheese 1 and comparative cheese 2, to which two commercially available butter essences were added, were low.
TABLE 6

Claims (10)

1. The preparation method of the processed cheese is characterized by comprising the steps of homogenizing, sterilizing, filling and cooling the mixed raw materials;
wherein the order of the homogenization and the sterilization is not limited;
the raw materials comprise natural cheese, milk fat, milk powder, protein powder, a sweetening agent, a stabilizing agent and water, wherein the protein powder is protein powderCH-7694 and/or protein powder852B。
2. The method of claim 1, wherein the raw materials comprise natural cheese 15% -25%, milk fat 6.5% -15.5%, milk powder 8% -12%, protein powder 1.2% -4.5%, sweetener 4% -8%, stabilizer 1% -1.5% and water 36.5% -64.3%; preferably:
the content of the natural cheese is 23.4%; and/or the milk fat content is 8.4%; and/or the content of the milk powder is 10 percent; and/or, the content of the albumen powder is 4.2%; and/or, the content of the sweetener is 6.7%; and/or the content of the stabilizer is 1.3 percent; and/or, the water content is 37.6% -38.9%;
the percentage is the mass percentage of the raw materials.
3. The production method according to claim 1 or 2,
the raw materials do not contain colloid;
and/or, the protein powderCH-7694 and protein powder852B in a mass ratio of 1:10 to 10:1, preferably 1:2 to 2:1, more preferably 2.5: 1.7;
and/or, the natural cheese comprises cheddar cheese, preferably low-salt cheddar cheese; the mass percentage of the low-salt cheddar cheese in the raw material is preferably 15-23.4%, for example 16.7%;
and/or the milk fat is butter and/or cream; the butter is preferably salt-free butter; the cream is preferably frozen cream; when the milk fat is butter and cream, the mass ratio of the butter to the cream is preferably 1:1 or less, more preferably 1.1: 2;
and/or the milk powder is full-fat milk powder and/or skim milk powder;
and/or the sweetener is one or more of white granulated sugar, high fructose corn syrup, sucrose and corn syrup;
and/or the stabilizer is starch and/or emulsifying salt, preferably one or more of trisodium phosphate, sodium hexametaphosphate, disodium hydrogen phosphate, sodium pyrophosphate and disodium dihydrogen pyrophosphate, such as sodium hexametaphosphate and trisodium phosphate;
and/or the raw materials also comprise a nutrition enhancer, and the nutrition enhancer is preferably calcium carbonate and/or vitamin D; the nutrition enhancer accounts for less than 1.2% of the raw materials by mass;
and/or, the raw material also comprises a flavor substance and/or a preservative; the flavor substances are preferably edible spices, edible essences and/or jam; the preservative is preferably potassium sorbate; the mass ratio of the flavor substance to the raw material is preferably 4.2% or less, for example, 0.06%; the preservative accounts for less than 0.1% of the raw materials by mass.
4. A method of preparation according to claim 3, wherein the flavoring essence is butter essence, preferably prepared as follows:
(a) sterilizing the mixed raw materials, inoculating lactobacillus, and fermenting;
the raw materials comprise light condensed milk and raw milk, and the mass ratio of the light condensed milk to the raw milk is 8:1-9: 1;
(b) fractionating the fermentation product in the step (a), and mixing the fractionated product with 2-3% of the fermentation product, wherein the percentage is mass percentage;
preferably:
in the step (a), the sterilization is pasteurization, the pasteurization temperature is 78-95 ℃, and the pasteurization time is 15-30 seconds;
and/or, step (a), the inoculation amount of the lactic acid bacteria is 5-6 wt%;
and/or, in step (a), the lactic acid bacteria are streptococcus lactis and/or lactobacillus bulgaricus; when the streptococcus lactis and the lactobacillus bulgaricus are inoculated simultaneously, the mass ratio of the streptococcus lactis to the lactobacillus bulgaricus is 1: 2;
and/or, in the step (a), the fermentation time is 30min-3h,
and/or, in step (a), the temperature of the fermentation is 36-38 ℃;
and/or, the step (b) is followed by a filling step.
5. The production method according to any one of claims 1 to 4,
the mixing is melt mixing; the raw materials are preferably stirred and premixed before the melting and mixing; the pre-mixing agitation rate is preferably from 500r/min to 1000r/min, for example 800 r/min; the temperature of the melting is preferably from 90 ℃ to 95 ℃, for example 93 ℃; the stirring speed of the melt mixing is preferably 1500r/min-2000 r/min;
and/or the homogenization pressure is between 105bar and 115bar, for example 110 bar;
and/or, the pasteurization in preparing the processed cheese is pasteurization; the temperature of the pasteurization is preferably 88 ℃ to 95 ℃, for example 90 ℃; the pasteurization time is preferably 5min-15 min;
and/or the filling temperature is 80 ℃ to 88 ℃, for example 82 ℃;
and/or, refrigerating is carried out after cooling, and the refrigerating temperature is preferably 0-5 ℃.
6. The method of any one of claims 1-5, wherein the starting material comprises: 23.4% of cheddar cheese, 5.5% of butter, 10% of cream, 6.7% of white granulated sugar, 0.1% of oryzanol, 10% of full cream milk powder, 0.6% of starch, 0.7% of emulsifying salt, 1.1% of calcium carbonate, and protein powderCH-76942.5%, and protein powder852B 1.7%, potassium sorbate 0.1% and water 37.6%, wherein the cheddar cheese comprises 16.7% of low-salt cheddar cheese, and the emulsifying salts are sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1;
or, the raw materials comprise: 23.4% of cheddar cheese, 5.5% of butter, 10% of cream, 6.7% of white granulated sugar, 0.1% of oryzanol, 10% of full cream milk powder, 0.6% of starch, 0.7% of emulsifying salt, 1.1% of calcium carbonate, and protein powderCH-76942.5%, and protein powder852B 1.7%, potassium sorbate 0.1%, water 37.54% and butter essence 0.06%, wherein the cheddar cheese comprises 16.7% of low-salt cheddar cheese, and the emulsifying salts are sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1;
the percentage is the mass percentage of the raw materials.
7. The preparation method of the butter essence is characterized by comprising the following steps:
(a) sterilizing the mixed raw materials, inoculating lactobacillus, and fermenting;
the raw materials comprise light condensed milk and raw milk, and the mass ratio of the light condensed milk to the raw milk is 8:1-9: 1;
(b) fractionating the fermentation product obtained in the step (a), and mixing the fractionated product with 2-3% of the fermentation product, wherein the percentage is mass percentage;
preferably:
in the step (a), the sterilization is pasteurization, the pasteurization temperature is 78-95 ℃, and the pasteurization time is 15-30 seconds;
and/or the inoculation amount of the lactic acid bacteria in the step (a) is 5-6 wt%;
and/or, in step (a), the lactic acid bacteria are streptococcus lactis and/or lactobacillus bulgaricus; when the streptococcus lactis and the lactobacillus bulgaricus are inoculated simultaneously, the mass ratio of the streptococcus lactis to the lactobacillus bulgaricus is 1: 2;
and/or, in the step (a), the fermentation time is 30min-3h,
and/or, in step (a), the temperature of the fermentation is 36-38 ℃;
and/or, the step (b) is followed by a filling step.
8. A butter essence prepared by the preparation method of claim 7; preferably:
every 100g of the butter essence comprises: 0.41g of protein, 28g of fat, 4.44g of carbohydrate and 66.4g of water;
and/or the flavor components of the butter essence comprise: 2.59% of ethanol, 1.07% of ethyl 2-methylpropionate, 7.89% of ethyl butyrate, 1.18% of butyl butyrate, 2.40% of ethyl hexanoate, 10.94% of isoamyl isobutyrate, 2.43% of 2-nonanone, 4.42% of ethyl octanoate, 2.55% of butyl lactate, 1.05% of 2-undecanone, 9.30% of butyric acid, 4.30% of ethyl decanoate, 1.29% of hexamethylcyclotrisiloxane, 1.90% of butylated hydroxytoluene, 1.22% of 5-butyl-dihydro-2 (3H) -furanone, 1.03% of ethyl maltol, 6.57% of octanoate, 1.01% of nonanolide, 1.81% of 5-hexyl-dihydro-2 (3H) -furanone, 8.29% of delta-decalactone, and 9.93% of gamma-heptylbuty; the flavor components of the butter essence preferably further comprise: 0.81% of ethyl acetate, 0.54% of 2-hydroxychalcone, 0.24% of trimethylsilanol, (R) -3-hydroxybutyric acid, 0.10% of butyl acetate, 0.51% of 1-butanol, 0.11% of 3-methylacetate, 0.70% of n-butanol, 0.63% of d-limonene, 0.16% of hexyl acetate, 0.19% of hydroxybutanone, 0.30% of 2, 3-dimethylpyrazine, 0.39% of n-hexanol, 0.19% of acetic acid, 0.22% of furfural, 0.86% of ethyl 4-oxopentanoate, 0.31% of dimethylsilanediol, 0.16% of 2-butoxy-1-methyl-2-oxoethylbutyrate, 0.60% of dihydro-5-propyl-2 (3H) furanone, 0.36% of 2-tridecanone, 0.31% of hexanoic acid, 0.85% of ethyl laurate, 0.32% of octamethylcyclotetrasiloxane, 0.12% of dihydro-5-methyl-5-2 (3H) -furanone, 0.23% of (S) -2-methyl-2-pyrrolidine, 0.30% of glycerol-1, 2-diacetate, 0.51% of 1- (1Z-oleyl alcohol) -Sn-propanetriyl-3-phosphorylcholine, 0.40% of glycerol diacetate, 0.22% of 1,2,3, glycerol-1-acetate, 0.11% of 9-decenoic acid, 0.60% of delta-dodecanol, 0.32% of lauric acid, 0.17% of ethyl vanillin and 0.85% of vanillin, wherein the percentages are ratios of peak areas of the respective components to the total peak area in GC-MS measurement.
9. The preparation method of the processed cheese is characterized by comprising the steps of homogenizing, sterilizing, filling and cooling the mixed raw materials;
wherein the order of the homogenization and the sterilization is not limited;
the raw materials comprise natural cheese, milk fat, milk powder, protein powder, a sweetening agent, a stabilizing agent, butter essence and water; the butter essence is as claimed in claim 8;
preferably:
the protein powder is not protein powderCH-7694 and the protein powder is not protein powder852B；
And/or the natural cheese does not comprise full cream curd, and the preparation method of the full cream curd comprises the steps of sterilization, fermentation, curdling, whey discharging, stacking brewing, squeezing and maturation after the raw milk is subjected to nanofiltration and electrodialysis; the nanofiltration temperature is 10-15 ℃, the nanofiltration pressure is 1.5-2.0MPa, and the nanofiltration time is 25-30 min; the working current of the electrodialysis is 40-50A, the feed flow rate of the electrodialysis is 80-112mL/min, and the feed temperature of the electrodialysis is 18-36 ℃; more preferably: the sterilization after the nanofiltration and the electrodialysis is pasteurization, and the pasteurization temperature is preferably 72-95 ℃; the pasteurization time is preferably 15-30 seconds; and/or, the fermentation is carried out by inoculating lactobacillus; the temperature of the fermentation is 34-42 ℃, for example 38 ℃; the fermentation time is 20-45 min; the lactic acid bacteria are streptococcus thermophilus and/or lactobacillus bulgaricus; when the lactic acid bacteria are streptococcus thermophilus and lactobacillus bulgaricus, the mass ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1: 2; the inoculation amount of the lactic acid bacteria is 2-5 wt%, preferably 3 wt%; and/or the curdling is performed by adding rennin; the addition amount of the rennin is 1-3 wt%, and the curding time is 20-40 min; and/or boiling, stirring and filtering are also included between the curds and the whey discharge; and/or the maturation time is 12-36h, such as 24 h; and/or, after said maturation, also a cryopreservation; and/or the raw milk is preferably raw milk with 3-4 wt% of protein, 3-4 wt% of fat and 3-5 wt% of lactose, more preferably raw milk with 3.2 wt% of protein, 3.2 wt% of fat and 4 wt% of lactose; and/or the raw milk is preferably raw cow milk or raw goat milk; and/or the raw milk is skim milk; and/or, each 100g of said whole milk curd comprises 1434 + -472 kJ of energy, 26.3 + -4 g of protein, 25.2 + -10 g of fat, 3.2 + -2 g of carbohydrate and 20-46mg of sodium; and/or the full cream curd block accounts for 50-100% of the natural cheese by mass.
10. A processed cheese produced by the method of any one of claims 1 to 6 or the method of claim 9.
CN201910894825.5A 2019-09-20 2019-09-20 Processed cheese and preparation method thereof Pending CN110613019A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910894825.5A CN110613019A (en) 2019-09-20 2019-09-20 Processed cheese and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910894825.5A CN110613019A (en) 2019-09-20 2019-09-20 Processed cheese and preparation method thereof

Publications (1)

Publication Number Publication Date
CN110613019A true CN110613019A (en) 2019-12-27

Family

ID=68923829

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910894825.5A Pending CN110613019A (en) 2019-09-20 2019-09-20 Processed cheese and preparation method thereof

Country Status (1)

Country Link
CN (1) CN110613019A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114532408A (en) * 2020-11-24 2022-05-27 内蒙古伊家好奶酪有限责任公司 Ice cream processed cheese and preparation method thereof
CN115251167A (en) * 2022-08-05 2022-11-01 奶酪博士(上海)科技有限公司 Cheese product and method for producing the same

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101720819A (en) * 2008-10-24 2010-06-09 光明乳业股份有限公司 Method for preparing regenerated cream cheese and obtained cheese
CN102342477A (en) * 2011-09-27 2012-02-08 汕头大学 Natural milk fragrance base and preparation method thereof
WO2014068187A1 (en) * 2012-10-31 2014-05-08 Valio Ltd Processed cheese and method of preparation
CN106262654A (en) * 2016-08-11 2017-01-04 广州市名花香料有限公司 Cheese powdered flavor and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101720819A (en) * 2008-10-24 2010-06-09 光明乳业股份有限公司 Method for preparing regenerated cream cheese and obtained cheese
CN102342477A (en) * 2011-09-27 2012-02-08 汕头大学 Natural milk fragrance base and preparation method thereof
WO2014068187A1 (en) * 2012-10-31 2014-05-08 Valio Ltd Processed cheese and method of preparation
CN106262654A (en) * 2016-08-11 2017-01-04 广州市名花香料有限公司 Cheese powdered flavor and preparation method thereof

Non-Patent Citations (7)

* Cited by examiner, † Cited by third party
Title
COX: "PROMILK 852 B is a micellar casein from Ingredia", 《B&L MEDIENGESELLSCHAFT》 *
傅幼华等: "无胶体型儿童再制干酪配方设计研究", 《中国乳品工业》 *
张萍等: "涂抹型再制干酪配料的选择及其对质地的影响", 《东北农业大学学报》 *
曹丽艳等: "奶味香精制备方法的研究进展", 《粮食与油脂》 *
肖燕清等: "SDE-GC-MS分析奶香发酵风味物的致香成分", 《现代食品科技》 *
郭本恒，等: "《乳与乳制品感官评鉴技术》", 中国轻工业出版社 *
食品商务网: "Arla研发出三种全新乳清蛋白解决方案，大幅提高奶酪生产速度", 《食品商务网》 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114532408A (en) * 2020-11-24 2022-05-27 内蒙古伊家好奶酪有限责任公司 Ice cream 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
CN115251167A (en) * 2022-08-05 2022-11-01 奶酪博士(上海)科技有限公司 Cheese product and method for producing the same

Similar Documents

Publication Publication Date Title
US6120809A (en) System and method for making enhanced cheese
RU2402221C2 (en) Cream-and-cheese product with low-fat and high moisture content and its production method (versions)
KR100759150B1 (en) Calcium Fortification of Cheese
CN102318684B (en) Cheese powder and its preparation method
US6399122B2 (en) Yogurt production process
US6780445B1 (en) System and method for making enhanced cheese
CN108497094B (en) Smearing type fruity buffalo milk processed cheese and preparation method thereof
CN110623079A (en) Processed cheese and preparation method thereof
US4826693A (en) Manufacture of cheese flavor powder
Murtaza et al. Buffalo milk utilization for dairy products
CN110973268B (en) Cheese sauce and preparation method thereof
CN110613019A (en) Processed cheese and preparation method thereof
Nigam et al. Incorporation of chakka by papaya pulp in the manufacture of shrikhand
CN102422896B (en) Cheese-flavored milk beverage and preparation method thereof
CN111838323B (en) Smearing processed cheese and preparation method thereof
CN110973552B (en) Red grape cheese jam, red grape yoghourt and preparation method thereof
RU2383140C2 (en) Method for manufacturing cheese product
RU2477052C1 (en) Curd paste production method
US20100119649A1 (en) Process for preparing a functional dairy dessert
US9364011B2 (en) Method for producing cheese without fermentation and ripening steps
RU2825467C1 (en) Method for production of frozen dessert with curd whey
CN107080038A (en) A kind of hard ice cream and preparation method thereof
CN113412922B (en) Cheese chestnut kernel and preparation method thereof
RU2813991C1 (en) Fermented milk dessert
RU2819352C1 (en) Low-fat fermented milk dessert

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
TA01 Transfer of patent application right

Effective date of registration: 20200902

Address after: Block E, 20 / F, Wuzhong building, 618 Wuzhong Road, Minhang District, Shanghai, 201103

Applicant after: MUBAO (SHANGHAI) FOOD TECHNOLOGY Co.,Ltd.

Address before: 201103 Room C, 20th floor, No. 618, Wuzhong Road, Minhang District, Shanghai

Applicant before: Qiumu (Shanghai) business consulting partnership (L.P.)

TA01 Transfer of patent application right
RJ01 Rejection of invention patent application after publication

Application publication date: 20191227

RJ01 Rejection of invention patent application after publication